Q1: Can I substitute the heavy cream with a lighter dairy option to reduce calories?

Yes, you can substitute heavy cream with half-and-half or whole milk, though the sauce will be thinner and less rich. If using milk, consider adding an extra ounce of cream cheese (total 5 oz instead of 4 oz) in Step 6 to help maintain the creamy texture. You may also need to simmer the sauce a bit longer in Step 10 to achieve the desired thickness. Keep in mind that skim or low-fat milk may cause the sauce to separate or become grainy, so whole milk or half-and-half are your best lighter alternatives while still maintaining a smooth, creamy consistency.

Q2: How do I know when the chicken is properly cooked without a meat thermometer?

While the Equipment list includes a meat thermometer and Step 4 specifies an internal temperature of 165°F for food safety, you can check doneness by making a small cut in the thickest part of the chicken breast. The meat should be completely white with no pink remaining, and the juices should run clear, not pink. The chicken should also feel firm to the touch rather than soft or squishy. However, investing in an instant-read meat thermometer is highly recommended for consistent results and food safety, as visual cues alone can sometimes be misleading, especially with thicker chicken breasts.

Q3: Can I use frozen spinach instead of fresh spinach, and how would I adjust the recipe?

Yes, you can substitute frozen spinach for the fresh spinach called for in the Ingredients list. Use about 10 ounces of frozen spinach (thawed and thoroughly squeezed to remove excess water) instead of fresh. Since frozen spinach is already wilted, you can skip the gradual addition process described in Step 9 and simply stir it directly into the sauce all at once. Make sure to squeeze out as much liquid as possible from the thawed spinach using a clean kitchen towel or cheesecloth, as excess water will make your sauce too thin. Add the well-drained spinach along with the artichoke hearts in Step 10.

Q4: What can I substitute for artichoke hearts if I can't find them or don't like them?

If you can't find artichoke hearts or prefer a different vegetable, you can substitute with sun-dried tomatoes (about 1/2 cup chopped), sautéed mushrooms (8-10 oz sliced), or roasted red peppers (1 cup chopped) in Step 10. Each option will provide a different flavor profile but will work well with the creamy spinach sauce. You could also add steamed broccoli florets or asparagus pieces for additional vegetables. Alternatively, you can simply omit the artichoke hearts altogether and increase the fresh spinach to 6-8 cups in Step 9 for a pure creamy spinach chicken dish. Whatever substitution you choose, add it during Step 10 and allow it to heat through for the full 2 minutes.

Creamy Spinach & Artichoke Chicken Skillet

Transform your favorite party dip into a satisfying dinner with this Creamy Spinach & Artichoke Chicken Skillet. Tender, juicy chicken breasts are nestled in a luxuriously creamy sauce loaded with fresh spinach, tangy artichoke hearts, and a blend of Parmesan and cream cheese that creates the ultimate comfort food experience. This one-pan wonder brings all the indulgent flavors you love from spinach-artichoke dip—garlic, herbs, and melty cheese—but turns it into a protein-packed, gluten-free meal that's perfect for busy weeknights.

What makes this dish truly special is how it delivers restaurant-quality flavor with minimal effort and cleanup. The chicken is seared to golden perfection, then simmered directly in the creamy sauce, allowing it to absorb all those rich, savory flavors while staying incredibly moist. The spinach wilts beautifully into the sauce, while the artichoke hearts add a delightful tang and meaty texture that perfectly complements the chicken.

This recipe is naturally gluten-free, making it accessible for those with dietary restrictions without sacrificing any of the creamy, dreamy texture you crave. The entire dish comes together in about 30 minutes, all in one skillet, which means less time doing dishes and more time enjoying this decadent meal. Serve it over cauliflower rice, zucchini noodles, or with a simple side salad for a complete, satisfying dinner that feels like a special treat any night of the week.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

32 minutes

None servings

485 calories

Fat 32.00g

Carbs 11.00g

Protein 42.00g

Ingredients

1.5 lbs	boneless, skinless chicken breasts, pounded to even thickness
1 tsp	salt, divided
1/2 tsp	black pepper, divided
2 tbsp	olive oil
4 cloves	garlic, minced
4 oz	cream cheese, softened
1 cup	heavy cream
1/2 cup	chicken broth, gluten-free
1/2 cup	Parmesan cheese, grated
4 cups	fresh spinach, packed
14 oz	artichoke hearts, drained and chopped
1 tsp	Italian seasoning
1/4 tsp	red pepper flakes (optional)
2 tbsp	fresh parsley, chopped (optional)

Equipment

Cutting board

Whisk

wooden spoon or spatula

knife

meat thermometer

measuring cups and spoons

plate

large skillet (12-inch)

Anti-Inflammatory Diet

Supports anti-inflammatory eating with nutrient-dense ingredients like spinach, garlic, and herbs. The use of olive oil and lean protein, combined with antioxidant-rich vegetables, makes this a great choice for reducing inflammation.

Gluten-Free Diet

Naturally gluten-free as highlighted in the recipe description, with no wheat, barley, or gluten-containing ingredients. All components are inherently gluten-free, making this a safe and delicious option for those avoiding gluten.

Ketogenic Diet

Ideal for keto with its high fat content from heavy cream and cream cheese, moderate protein from chicken, and low-carb vegetables like spinach. The recipe is naturally low in carbohydrates and focuses on healthy fats, making it perfectly aligned with ketogenic principles.

Low-Carb Diet

Perfectly suited for low-carb diets with its minimal carbohydrate content, featuring lean protein, non-starchy vegetables, and no grains or high-carb ingredients. The dish provides a satisfying meal while keeping net carbs extremely low.

Instructions

Season the chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

1 min

Heat olive oil in a large skillet over medium-high heat until shimmering.

2 min

6 min

Add the chicken breasts to the hot skillet and cook for 6-7 minutes on the first side without moving them, until golden brown.

6 min

Flip the chicken breasts and cook for another 5-6 minutes on the second side until golden and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside on a plate.

1 min

Reduce heat to medium and add the minced garlic to the same skillet. Sauté for 30-60 seconds until fragrant, stirring constantly.

Add the softened cream cheese to the skillet and stir until it begins to melt, about 1 minute.

1 min

Pour in the heavy cream and chicken broth, whisking continuously to combine with the cream cheese until smooth.

1 min

Stir in the grated Parmesan cheese, Italian seasoning, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and red pepper flakes if using. Whisk until the sauce is smooth.

1 min

3 min

Add the fresh spinach to the sauce in handfuls, stirring after each addition until wilted, about 2-3 minutes total.

2 min

Stir in the chopped artichoke hearts and let the sauce simmer for 2 minutes to heat through and thicken slightly.

Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some sauce over the top of the chicken.

3 min

Let the chicken simmer in the sauce for 2-3 minutes to reheat and absorb the flavors.

Remove from heat and garnish with fresh chopped parsley if desired. Serve immediately while hot.

Creamy Spinach & Artichoke Chicken Skillet

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Gluten-Free Diet

Ketogenic Diet

Low-Carb Diet

Instructions

Frequently Asked Questions

Q1: Can I substitute the heavy cream with a lighter dairy option to reduce calories?

Q2: How do I know when the chicken is properly cooked without a meat thermometer?

Q3: Can I use frozen spinach instead of fresh spinach, and how would I adjust the recipe?

Q4: What can I substitute for artichoke hearts if I can't find them or don't like them?