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This spinach artichoke chicken recipe has tender, golden chicken breasts smothered in a creamy spinach and artichoke sauce. It’s fast (about 30 minutes) and simple to make!

creamy spinach artichoke chicken close-up

This dish is based on my spinach artichoke salmon recipe. I’ve had people on Instagram ask me if it can be made with chicken, so I figured why not add this recipe to the blog since there seems to be some interest.

Of course, this recipe, the salmon one, my spinach artichoke gnocchi, and this spinach artichoke pasta are all based on the popular hot dip recipe.

spinach artichoke dip chicken breasts in a skillet

Love artichokes? Try my artichoke salad dressing from waaay back when. Or try my creamed spinach!

How to make creamy spinach and artichoke chicken (overview):

Cut the chicken breasts in half lengthwise to make 4 thinner pieces, sprinkle them with salt & pepper and garlic powder, and then coat them in flour. Sear the chicken on both sides until golden (about 4-5 minutes). Take the chicken out of the skillet and then make the sauce (add the chicken broth, cream cheese, and garlic to the pan). Once the sauce is smooth, add the spinach and artichokes, then stir in the parmesan and add the chicken back in to finish cooking it for a few more minutes. (Full ingredients and instructions are in the recipe card below)

creamy spinach artichoke chicken close-up

Recipe notes & tips:

  • Artichokes can be a bit intimidating, but don’t worry… this recipe is made with the canned variety. All the tough work is done for you – you just need to cut them up. 
  • I highly recommend taking the cream cheese out of the fridge at least an hour+ prior to starting this recipe so it has time to soften up. Or microwave it for 20-30 seconds!
  • If your chicken breasts are on the smaller side, you can leave them whole, but keep in mind cooking time may need to be adjusted a bit (use an instant read meat thermometer to ensure chicken isn’t undercooked or overcooked).
  • Frozen spinach will work in this recipe. Thaw it and then squeeze the water out really well.

More chicken recipes you may like:

spinach and artichoke chicken in a skillet

Will you give this spinach cream cheese chicken recipe a try? Questions? Ask me in the comments below.

creamy spinach artichoke chicken close-up
4.91 from 21 votes

Spinach Artichoke Chicken

This spinach artichoke chicken recipe has tender, golden chicken breasts smothered in a creamy spinach and artichoke sauce. It's fast (about 30 minutes) and simple to make!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 2 large chicken breasts cut in half lengthwise
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3/4 cup chicken broth
  • 8 ounces cream cheese (one block Philly) softened
  • 2 cloves garlic minced
  • 1 (14 fluid ounce) can artichoke hearts drained & chopped
  • 2 cups (packed) fresh baby spinach
  • 1/2 cup freshly grated parmesan cheese


  • Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper, then coat them in flour.
  • Add the oil and butter to a skillet over medium-high heat. Once the pan's hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set it aside.
  • Reduce the heat to medium. Add the chicken broth, cream cheese, and garlic to the pan. Cook, stirring often, until the cheese has melted into a smooth sauce.
  • Add the chopped artichokes and spinach to the pan. Let the spinach wilt. If you're noticing that the sauce is thickening up too much (it's personal preference how thick you want it), add a splash more chicken broth.
  • Stir in the parmesan cheese and add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through. Season with salt & pepper as needed. Serve immediately with the sauce spooned over the chicken.


  • This recipe goes much smoother if you take the cream cheese out of the fridge and let it sit on the counter to warm up for at least an hour+ prior to starting cooking.
  • You can use frozen spinach in this recipe. Just be sure to thaw it and squeeze out the water first. 
  • If using smaller chicken breasts, you can leave them intact, but keep in mind they'll need to cook longer.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 550kcal, Carbohydrates: 9g, Protein: 34g, Fat: 41g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 153mg, Sodium: 1080mg, Potassium: 638mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3391IU, Vitamin C: 30mg, Calcium: 241mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. 4 stars
    I made this following the recipe. The prep took a lot of time but it was worth it. I served with mashed potatoes. I would make it again.

  2. 4 stars
    I thought it was good. I used a little white wine I had in the fridge. I think it came out pretty good. I served it over noodles but I think I would like it better over rice. I would make it again.

  3. 5 stars
    This is a delicious, quick recipe. Most of the work seems to be in the prepping. I had only 1/2 pack of cream cheese, but it worked out just fine.

    1. Hi Mary, I can’t really comment since I haven’t tested it with anything besides regular cream cheese. You could definitely try the lower fat version and see how it goes. It’s meant to be a treat πŸ™‚

  4. 5 stars
    Tried this tonight with a twist. Had cooked leftover chicken and decided to make this a pasta dish. I cut up the chicken and added extra broth and even some of the artichoke brine, along with a little slurry thickener so I’d have a decent amount of creamy sauce. The parmesan is super key to flavor, and I really went to town with garlic (can’t have too much of that!). Big hit, super easy… always liked spinach artichoke dip so this was a no brainer! Thanks

  5. I absolutely love your recipes I have tried the mozzarella chicken it was delicious and I just made the spinach artichoke chicken and it was fantastic. Please keep up the good work, I’ll keep trying them. I’m going to make garlic chicken tomorrow. Thank you

    1. That’s great!! I’m so happy to hear you’ve been enjoying the recipes, Lorelei. πŸ™‚ I’ll definitely keep ’em coming.

  6. 5 stars
    This was so good! I did use more broth than listed, about 1 1/2 cups because the sauce looked thick & I wanted it to be thinner. Served it over cooked small pasta shells & a side of garlic bread. Definitely a keeper!