Creamy Spinach Artichoke Chicken Thighs is a low carb reader favourite. Deliciously creamy, easy to make and ALL made in ONE SKILLET!
Low carb, filled with fresh spinach, artichokes, parmesan cheese and a good kick of garlic, Spinach Artichoke Chicken Thighs is an irresistible chicken recipe. Using bone in chicken thighs, this low carb (Keto) dinner recipe will stay in your mind long after you’ve tried it.
Spinach Artichoke Chicken Thighs
Your favourite spinach and artichoke dip simmered with bone in chicken thighs. How did this come to be? Honestly, I don’t know. All I wanted was creamy chicken and something magical happened in the kitchen.
Incredible spinach and artichoke dip flavours combine to make one of the beast creamy chicken recipes I have on cafedelites. And I have some good ones. Take this spinach artichoke stuffed chicken in a parmesan sauce, for example.
The best part is that cream!
- A super thick and rich cream made with cream cheese to stay faithful to your classic spinach artichoke dip — absolutely incredible.
- NO thickened cream or heavy cream needed, but just as good as those sauces.
How To Make Spinach Artichoke Chicken
As usual, this chicken recipe is SO easy to make. You can make it with bone in or boneless chicken thighs. You can also sub thighs for chicken breasts if you prefer white meat.
You’re going to start by:
Seasoning your chicken thighs. I only use salt and pepper in this as the sauce is already rich and absorbs into the chicken while simmering. Feel free to use dried herbs, paprika, garlic powder, or other seasonings.
Sear until golden brown, about 3-4 minutes each side to start the flavours off in the pan. (They will finish cooking in the oven.)
How To Make The Sauce
Cream cheese is added in and heated until it begins to melt down, becoming easier to work with and thinner in consistency. While it is heating, I usually break it down with the end of a wooden spoon to speed up the process. You can use heavy or thickened cream instead of you prefer, but the flavour of cream cheese is amazing in this.
Simmer until your sauce thickens enough to coat the back of your spoon. It takes about 5 minutes to thicken.
Stir through artichokes ( I use canned/marinated artichokes) and fresh baby spinach leaves.
Finish it off in the oven until chicken is completely cooked through!
What to serve with Spinach Artichoke Chicken
If not watching carb intake, serve over rice or your pasta of choice.
For low carb options, I love this with cauliflower rice or zucchini noodles.
Spinach Artichoke Chicken On Video! A very old video ?
Love Creamy Chicken? Try these recipes!
Creamy Chicken Marsala
Incredible creamy Dijon Chicken
Chicken With Creamy Mushroom Garlic Sauce
Creamy Spinach Artichoke Chicken Thighs
- 6 skinless chicken thighs bone-in/boneless (or breast fillets)
- 2 tablespoons olive oil divided
- 1 tablespoon minced garlic (4 cloves)
- 8 ounces (250 g) cream cheese (full fat or reduced fat)
- 1 cup (250 ml) chicken stock (broth)
- 14 oz canned artichoke hearts in brine drained and roughly chopped
- 4 cups baby spinach leaves washed
- 1/4 cup Parmesan cheese
- Salt and cracked black pepper to season
- Preheat oven to 400°F (200°C).
- Season chicken thighs with salt and pepper to taste.
- Heat oil in a large oven-proof skillet over medium-high heat. Sear chicken for 3-4 minutes each side until crisp and golden. Drain most of the excess fat, leaving about 1 tablespoon for flavour.
- Sauté garlic until fragrant (30 seconds), then add cream cheese. Occasionally stir while breaking it up with the end of your wooden spoon until it begins to melt and become thinner in consistency.
- Pour in the chicken broth; bring to the boil, then reduce heat to low. Cover and simmer until sauce thickens (about 5 minutes).
- Stir in artichokes and spinach. Simmer until the spinach has just started to wilt and add the parmesan cheese. Taste test and season with salt and pepper, if needed.
- Place skillet into preheated oven and bake for 15-20 minutes, or until completely cooked through.
Found this on a keto website and I’m making it right now. The video/written directions differs on the adding of the parmesan cheese so I put in in after the chicken broth (bouillon in water) boiled. Wonderful one pot dish. It’s in the oven right now and looks fabulous. Going to serve with mashed cauliflower. Thanks for a timeless recipe!
We made this for dinner tonight, using boneless, skinless chicken thighs and following the recipe exactly, taking out the chicken while melting the cream cheese and wilting the spinach and then adding it back in, and it was absolutely delicious. My whole family loved it and thought it was the best meal we’ve had in a while. We’ll absolutely do it again, and the sauce would be fantastic with other proteins as well, so we’ll try it for sure with pork chops. Thank you so much! Yum!
Amazing. Served it over fettuccini.
Made this for some friends last night and they loved it. I watched the video and read the instructions but the video says to add the parmesan when you add the chicken stock and the written instructions says to add it after the spinach wilts. I followed the written directions at the time and it still seemed right. I felt like I didn’t have as much sauce as your video but it was really tasty because I used a combination of chicken and roasted garlic “Better than Bouillon” for the chicken stock and it was so rich and garlicky. I also removed the chicken before browning the garlic, then added the cream cheese until it melted and mixed in the chicken stock, after that I added the chicken back to the pan and added the canned artichokes and spinach.
This is my husband’s new favorite! My kids love it too. I serve it over rice pilaf with a green salad and crusty bread to dip in that glorious sauce. Delicious!
I just made this and it was delicious. My husband loved it as well. I had frozen chopped spinach and frozen artichoke hearts that I wanted to use up and they worked wonderfully. I defrosted the spinach and squeezed out as much water as possible. I also defrosted the artichokes and chopped them fine. It was nice that I could just raid the freezer to throw together a great dinner. Thanks!
Patti Goulart says
This recipe looks so good, but when I go to the printable recipe & hit print, nothing happens. Unfortunately, I like to print out the recipes to keep the ones I like! I really want to make this recipe!!
Jill Ferrell says
I’ve made this twice, and it was a huge hit each time! Only thing I changed, was I added the chicken broth BEFORE the cream cheese. Makes it a lot easier. I also added some red pepper flakes for a little heat, and added the spinach AFTER I pulled it out of the oven. So yum!!
Susan Eckholdt says
We had this dish today at Sunday dinner. I had all of the ingredients and put it all together after mass. It was delicious! I made it just as instructed with the exception of using chicken breasts instead of thighs. Thank you for a quick, healthy, and delicious recipe.
That is great to hear! I am so glad that you could enjoy it and loved it! Thank you so much for sharing! XO
Where the heck is the recipe for the artichoke chicken?
Hi Chris, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
I saved this recipe on my Pinterest board and bought everything for it and now I can’t see the recipe!!!!!
Hi Courtney, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
This was absolutely delicious! The recipe doesn’t say anything about removing the thighs before making the sauce. I tried to make the sauce with the thighs still in the pan but ended up removing them until the sauce was finished, then putting the thighs back in the pan before putting in the oven.
Hello, I don’t have a skillet that can go in the oven. Can I just use a glass baking dish?
Hi Kelly, yes definitely!
I added a little bit of cornstarch to thicken up the sauce a bit. Also added mushrooms, as others suggested. Came out great!
Tymeron Smith says
That is great to hear! Thanks so much for sharing!
Debbie Danielson Corbo says
Are there good dairy-free ingredients that you could recommend to substitute for the Cream Cheese and Parmesan Cheese? I just recently discovered that hemp milk made a wonderful replacement for Half & Half in a coffee creamer mixture I make, and am hoping to find other surprisingly delicious dairy alternatives for mouthwatering recipes, such as this one. Thanks in advance!
Hi Debbie. Unfortunately I’m not familiar with any substitutes. Hopefully a reader with the same requirements can weigh in?
Jaxx The Bearded Hiker says
Cooked this yesterday outside over coals. It was super easy and so delicious! I will admit that I did not follow the recipe exactly, I mean, I did but I didn’t. The bones was exactly as yours but I used boneless skinless thighs, I added mushrooms, a chopped onion, and sun dried tomatoes. I loved it, my wife, loved it, and dinner guest did as well.
Just found you on pinterest, can’t wait to see what else you have here!
Shelley Baltz says
My mom made this for our family and it was delicious!
hi there you you think this would turn out ok in a slow cooker? Thanks
Hi James. I haven’t tried it in a slow cooker so I really can’t say! Sorry!
This was excellent. I made it today with linguine during snowstorm Stella and it was delicious and decadent. Thanks.
I made this tonight and added a finely diced yellow onion (sautéed with the garlic) and used plain Greek Yogurt instead of cream cheese. It….was….SO….GOOD! Going into the regular rotation for sure.
Thanks for the greek yogurt idea! The cream cheese was the one ingredient I was hesitant to use because I want to make a healthy dish. I will be trying this this week!
Will it be too dry if I use chicken breast?
So good! I used already cooked chicken I had left over from a whole bird I had cooked. Just mixed it in the sauce with the artichokes and I used kale as I was out of spinach. Served it all over spaghetti squash. Enjoyed by all. Thank you for a great dish!
I’m confused… do you remove the chicken thighs after they’ve browned and before adding the other ingredients? Or do you leave them in the pan while you’re stirring and cooking the sauce? Looks delish!
Hi Hawley. You can do either. I leave them in for less clean up.
Thanks for this delicious recipe! ??
Rachel Setnitsky says
Can this be made as a dip without the chicken? If so, what are the alterations?
Would love to make for Thanksgiving. Thanks!
Hi Rachel! Ah I’m not sure! I haven’t tried it myself but I’m thinking it would turn out the same without the chicken. Just follow the instructions for the sauce and you should be fine!
Allison Key says
This was so freaking delicious, my husband absolutely loved this. I already forwarded this recipes to friends and family.
Hey! This recipe looks so awesome, I’m trying it this week. I love that it looks healthy without sacrificing flavor. I’m so excited to make it that I actually mentioned that I was planning on trying the recipe on my blog 🙂
Oh wow thank you Steph! I really appreciate it! I hope you enjoyed it too 🙂
Made this tonight but didn’t have cream cheese, so used two laughing cow swiss cheese wedges instead and it was phenomenal! I also added in about a tablespoon of sour cream to add a little richness and we will be making this over and over again! Thank you so much!
Amy you’re very welcome!
I followed the recipe exactly and wow was it good! It’s been awhile since something I found on Pinterest turned out so good! Thanks
You’re welcome Sarah! Thank you so much for sharing this with me. I’m so happy you liked it!
Hi there. Do you think I could use frozen spinach? What about boneless thighs?
Hi Keisha! Yes 8oz or 250g frozen spinach is fine! As are boneless thighs 🙂
I made this last night and everyone really loved it! But the sauce didn’t thicken up and was very runny. What’s the secret to getting a nice thick sauce?
Hi. I cant wait to try this recipe. If i dont have an oven safe pan, can i transfer the chicken into a baking dish to put in the oven?
Yes definitely Nicole!
Awesome recipe! The pickiest of pickey husband gave it a solid 9, that was after I had to convince him to try a bite. It will now be on dinener rotation at our house.
This looks so good so I’m planning to make some tonight.
Question in mind, how will I make the chicken broth
Hi Sara. I use store bought broth, however, you can make homemade broth with chicken bones, water and a little salt if you prefer. I’ll post a recipe soon!
Can I ask what kind of artichokes did you use? Canned? Brand? This looks amazing and I want to try it tonight! Thanks!
Canned artichokes in brine, as stated in the ingredients list 🙂 Any brand is fine to use!
wow this was amazing! my husband, my 8 year old and three year old loved it, too! definitely going to be a staple for our dinners now!
I’m so happy to hear that Kelli!
Absolutely loved this! Everyone who ate it tonight raved about it. Only complaint was I needed to double the recipe! I cut up my chicken thighs to make it go further. Next time I may make it with ‘cream cheese ‘ made from Greek Yogurt…. Also, I served it with red Quinoa. Another great alternative to pasta or rice. Next time I’m going to try it with zucchini/ squash noodles. Thanks so much for a great & healthy recipe!
Haha I love your complaint Kristen! And I don’t say that often lol. Thank you for sharing this with me! I might try the Greek Yogurt too. I’m yet to try red quinoa! Thank you for introducing me to it!
Shredded Parmesan or shake bottle ?
Soooo good! Made it with chicken breaststroke and added mushrooms and water chestnuts to beef it up a bit so I wouldn’t have to make a side and it was delicious. Thanks for the recipe!
Made this for dinner tonight. So very easy and quick-and sooooo delicious!! Loving the WW sp added for ease too! Thank you for your inspiration!
You’re most welcome Jocelyn! I’m so glad you liked it. Thank you so much for coming back and letting me know!
Iliana Perales says
I’m really glad I found you, I’ve been following you since a couple of weeks and I just can’t stop thinking it is amazing the way you come up with this incredible food, it is delicious and healthy, I just love it. Today, I was finally able to cook this recipe and it is absolutely delicious. I just want to say thank you, thank you for your commitment, thank you for sharing, and finally thank you for the love and pasion you show un every recipe, I really appreciate the effort you do. 🙂
Aw thank you Iliana! I really appreciate reading your comment. You’ve made my day! And you’re very welcome. I’m so glad you liked this chicken. It’s one of our favourites too!
kylie dowling says
Made this for dinner tonight, just on the stovetop as our oven is out of action til next week… Anyway… It was amazingly yummy! My husband said he wanted it on rotation and even my very fussy 3 year old said she’d “found a new favourite”!!! Thanks so much for the recipe and your earlier advice xx
You’re very welcome Kylie! This makes me so happy! Especially since husbands and toddlers are our best critics!
Thank you so much for coming back to tell me how it went. I’m so glad it turned out! Hoping your oven has an easy fix solution! X
Destri Tucker says
This recipe is AMAZING. I’ve really been craving something with spinach, chicken, and parmesan. Sadly when you look up recipes with those ingredients “spinach chicken parmesan” is the only thing thing that pops up, and that’s not exactly what I had in mind. Luckily, as I was scrolling through my Instagram feed today, this yummy looking recipe was on my feed. This is EXACTLY what I was wanting! I used boneless/skinless chicken breasts, half the amount of artichoke hearts (by mistake but it still turned out great), and served it over wheat rotini noodles. Let me tell you, it was perfect! I highly recommend this to anyone and will definitely be making this in the future!!
Sarah | Broma Bakery says
YES GIRLFRIEND YES
I agree girl