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Our Spinach Artichoke Chicken is everything you love about the classic dip—turned into a comforting one-pan dinner. Juicy chicken thighs are simmered in a luscious, garlicky cream sauce with spinach, artichokes, and plenty of parmesan cheese. It’s an easy spinach artichoke chicken recipe that’s rich, satisfying, and naturally low carb.
Made with bone-in chicken thighs, this chicken thighs and spinach recipe delivers golden, crispy skin and tender, juicy meat in every bite. If you love creamy chicken dinners, this one’s bound to be a weeknight favorite—just like our Creamy Champagne Chicken or Creamy French Mustard Chicken.
What Makes This Recipe So Good
This Spinach Artichoke Chicken takes everything you adore about creamy comfort food and makes it lighter, fresher, and totally satisfying. The sauce is rich without feeling heavy, filled with tender spinach, briny artichokes, and a hint of garlic that brings everything together. It’s proof that a cozy, restaurant-worthy meal can still be an easy spinach artichoke chicken dinner made right at home.
What really sets it apart is the chicken. Using bone-in thighs means each piece stays incredibly juicy while soaking up all that flavorful sauce. Whether you’re trying to keep things low carb or just love a good chicken thighs and spinach recipe, this dish is the kind you’ll want to make again and again.
What Goes Into Spinach Artichoke Chicken
You’ll only need a handful of simple ingredients to make this creamy Spinach Artichoke Chicken. Each one plays its part in creating that rich, garlicky flavor that makes this dish so comforting.
- Chicken Thighs: Juicy and full of flavor, chicken thighs stay tender and moist while soaking up the creamy sauce. You can use bone-in, boneless, or even breast fillets if you prefer.
- Cream Cheese: The secret to that thick, velvety sauce. It melts beautifully into the broth and gives every bite a luscious texture.
- Artichoke Hearts: Their slightly tangy flavor balances out the richness of the cream and cheese, giving this dish its signature spinach artichoke taste.
- Fresh Spinach: Adds color, freshness, and a boost of nutrients to every forkful while blending seamlessly into the creamy sauce.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Spinach Artichoke Chicken
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- Preheat the Oven: Set your oven to 400°F (200°C) so it’s ready to finish cooking the chicken later.
- Season the Chicken: Pat your chicken dry, then sprinkle with salt and pepper on both sides.
- Sear Until Golden: Heat oil in an oven-proof skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until crisp and golden, locking in all those juices.
- Drain and Keep the Flavor: Remove most of the excess fat from the pan, leaving about a tablespoon behind—it adds a delicious base for the sauce.
- Sauté the Garlic: Add garlic to the skillet and cook until fragrant, about 30 seconds, stirring constantly so it doesn’t burn.
- Melt the Cream Cheese: Stir in the cream cheese, breaking it apart with a wooden spoon as it melts into a smooth, creamy base.
- Create the Sauce: Pour in the chicken broth, bring it to a gentle boil, then reduce the heat and let it simmer for about 5 minutes until slightly thickened.
- Combine and Bake: Stir in artichokes, spinach, and parmesan until spinach begins to wilt. Transfer to oven and bake until the chicken is fully cooked through.
To make your Spinach Artichoke Chicken shine, pair it with sides that balance its rich, creamy sauce. Try it with One Pot Orzo Primavera for a light, buttery pasta that soaks up all that garlicky goodness. If you’d rather keep things veggie-forward, Simple Lemon Garlic Asparagus adds a bright, zesty contrast that cuts through the creaminess beautifully.
For something heartier, Browned Butter Parmesan Roasted Potatoes are a perfect match—the crispy edges and nutty flavor make every bite of creamy chicken even more irresistible. Whether you go light, fresh, or indulgent, these sides turn your dinner into a complete comfort meal.
Tips For Making Spinach Artichoke Chicken
- Use room temperature cream cheese so it melts smoothly into the sauce without clumping.
- Sear the chicken well before baking — those golden bits at the bottom of the pan add incredible flavor to the cream sauce.
- Don’t overcook the spinach. Add it just before baking so it stays bright and tender, not soggy.
- Artichokes can be a little tangy, so adjust the salt and parmesan to get the perfect balance of creamy and savory.
- Serve straight from the skillet. It keeps the sauce hot and makes for a beautiful, rustic presentation at the table.
Recipe FAQ’s
Canned or jarred artichoke hearts in brine work best. Avoid marinated ones, as their extra seasoning can overpower the sauce.
Substitute the cream cheese with a dairy-free alternative and use coconut milk or cashew cream in place of the broth-cream mix.
Definitely. Mushrooms, sun-dried tomatoes, or roasted red peppers all add extra flavor and color to the creamy sauce.
Spinach Artichoke Chicken On Video
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Creamy Spinach Artichoke Chicken Thighs
Ingredients
- 6 skinless chicken thighs bone-in/boneless, or breast fillets
- 2 tablespoons olive oil divided
- 1 tablespoon garlic minced, 4 cloves
- 8 ounces cream cheese full fat or reduced fat
- 1 cup chicken stock broth
- 14 oz artichoke hearts in brine, drained and roughly chopped
- 4 cups baby spinach leaves washed
- 1/4 cup parmesan cheese
- 1 pinch salt to season
- 1 pinch cracked pepper to season
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Hi Karina:
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!
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
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!!
YES GIRLFRIEND YES
I agree girl