Our Spinach Artichoke Chicken turns the flavors of the classic dip into a comforting one-pan dinner. Tender chicken thighs simmer in a garlicky, creamy sauce with fresh spinach, artichoke hearts and plenty of parmesan. This easy spinach artichoke chicken recipe is rich, satisfying and naturally low-carb.
Made with bone-in or boneless chicken thighs, this recipe gives you golden, crispy skin (if using skin-on) and juicy meat that soaks up the sauce. If you enjoy creamy chicken dinners, this will quickly become a weeknight favorite.
What Makes This Recipe So Good
This Spinach Artichoke Chicken captures everything you love about creamy comfort food while staying fresh and approachable. The sauce is silky without feeling heavy, brightened by tender spinach and tangy artichokes, and anchored by garlic and parmesan. It’s a restaurant-worthy meal you can make at home.
The chicken is the star: using thighs keeps each piece moist and flavorful as it bakes in the sauce. Whether you’re keeping carbs low or simply craving a cozy skillet dinner, this chicken thighs and spinach combination is reliably satisfying.
What Goes Into Spinach Artichoke Chicken
A short list of simple ingredients creates the lush, garlicky flavor of this dish.
- Chicken Thighs: Juicy and flavorful; bone-in or boneless both work.
- Cream Cheese: Gives the sauce a thick, velvety texture.
- Artichoke Hearts: Provide a tangy contrast that balances the cream.
- Fresh Spinach: Adds color, freshness and nutrients while blending into the sauce.
Note: See the recipe card below for the full ingredient list and measurements.
How To Make Spinach Artichoke Chicken
The method is straightforward: sear the chicken, build the sauce in the same pan, add the vegetables and finish in the oven. Below are the main steps with supporting images.
- Preheat the oven: Set to 400°F (200°C) to finish cooking the chicken.
- Season the chicken: Pat dry and season both sides with salt and pepper.
- Sear until golden: Heat oil in an ovenproof skillet over medium-high heat and sear the chicken 3–4 minutes per side until crisp and golden.
- Drain excess fat: Remove most fat from the pan, leaving about a tablespoon for flavor.
- Sauté the garlic: Cook garlic about 30 seconds until fragrant, stirring constantly to prevent burning.
- Melt the cream cheese: Add cream cheese and break it up with a spoon as it melts into the pan for a silky base.
- Create the sauce: Pour in chicken broth, bring to a gentle boil, then reduce heat and simmer about 5 minutes until slightly thickened.
- Combine and bake: Stir in artichokes, spinach and parmesan until the spinach wilts slightly. Transfer the skillet to the oven and bake until the chicken is cooked through.
Serve this dish with sides that complement the creamy sauce. A light pasta or lemony vegetables balance the richness, while roasted potatoes add a heartier note. Choose what best suits your meal: bright and fresh or crispy and indulgent.
Tips For Making Spinach Artichoke Chicken
- Use room-temperature cream cheese so it melts smoothly into the sauce.
- Sear the chicken well—the browned bits add depth to the sauce.
- Add spinach just before baking so it stays bright and tender.
- Adjust salt and parmesan to balance the artichokes’ tang.
- Serve directly from the skillet for a warm, rustic presentation.
Recipe FAQ’s
Canned or jarred artichoke hearts in brine work best. Avoid marinated artichokes with extra seasoning that could overpower the sauce.
Substitute cream cheese with a dairy-free alternative and replace any cream or full-fat components with coconut milk or cashew cream.
Yes. Mushrooms, sun-dried tomatoes or roasted red peppers work well and add extra flavor and color.
Spinach Artichoke Chicken On Video
Creamy Spinach Artichoke Chicken Thighs
Ingredients
- 6 skinless chicken thighs (bone-in or boneless, or use breast fillets)
- 2 tablespoons olive oil, divided
- 1 tablespoon garlic, minced (about 4 cloves)
- 8 ounces cream cheese (full fat or reduced fat)
- 1 cup chicken stock or broth
- 14 oz artichoke hearts in brine, drained and roughly chopped
- 4 cups baby spinach leaves, washed
- 1/4 cup parmesan cheese
- Pinch of salt, to season
- Pinch of cracked pepper, to season
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken thighs with salt and pepper.
- Heat oil in a large ovenproof skillet over medium-high heat. Sear chicken 3–4 minutes per side until crisp and golden. Drain most of the excess fat, leaving about 1 tablespoon for flavor.
- Sauté garlic until fragrant (about 30 seconds). Add cream cheese and stir, breaking it up with a spoon as it softens and begins to melt.
- Pour in the chicken broth, bring to a boil, then reduce heat and simmer, covered, until the sauce thickens (about 5 minutes).
- Stir in artichokes and spinach. Simmer until the spinach just begins to wilt, then add parmesan. Adjust seasoning with salt and pepper if needed.
- Transfer the skillet to the preheated oven and bake 15–20 minutes, or until the chicken is cooked through.
Notes
Nutrition
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Carbohydrates: 8 g
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Protein: 31 g
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Fat: 11 g
Nutrition information is automatically calculated and should be used as an approximation.
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