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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. Plus, cream and chicken + absolute match made in heaven! There’s plenty of evidence to back this up, just try the Creamy Champagne Chicken, or the Creamy French Mustard Chicken.
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
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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.
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?
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!
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!
How much greek yogurt do you use?
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! ??