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.

Ingredients

• 1.5 lbsboneless, skinless chicken breasts, pounded to even thickness
• 1 tspsalt, divided
• 1/2 tspblack pepper, divided
• 2 tbspolive oil
• 4 clovesgarlic, minced
• 4 ozcream cheese, softened
• 1 cupheavy cream
• 1/2 cupchicken broth, gluten-free
• 1/2 cupParmesan cheese, grated
• 4 cupsfresh spinach, packed
• 14 ozartichoke hearts, drained and chopped
• 1 tspItalian seasoning
• 1/4 tspred pepper flakes optional
• 2 tbspfresh parsley, chopped optional

Method

1. Season the chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. 0:05
2. Heat olive oil in a large skillet over medium-high heat until shimmering. 0:04
3. Add the chicken breasts to the hot skillet and cook for 6-7 minutes on the first side without moving them, until golden brown. 0:05
4. 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. 0:05
5. Reduce heat to medium and add the minced garlic to the same skillet. Sauté for 30-60 seconds until fragrant, stirring constantly. 0:04
6. Add the softened cream cheese to the skillet and stir until it begins to melt, about 1 minute. 0:04
7. Pour in the heavy cream and chicken broth, whisking continuously to combine with the cream cheese until smooth. 0:05
8. 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. 0:05
9. Add the fresh spinach to the sauce in handfuls, stirring after each addition until wilted, about 2-3 minutes total. 0:05
10. Stir in the chopped artichoke hearts and let the sauce simmer for 2 minutes to heat through and thicken slightly. 0:04
11. Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some sauce over the top of the chicken. 0:04
12. Let the chicken simmer in the sauce for 2-3 minutes to reheat and absorb the flavors. 0:04
13. Remove from heat and garnish with fresh chopped parsley if desired. Serve immediately while hot. 0:04