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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.
Hi Karina!
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!
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.
Hello,
This looks so good so I’m planning to make some tonight.
Question in mind, how will I make the chicken broth
Thanks lots
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!