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
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
- ¼ 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.
Bernadette says
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!
Renee says
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.
Karina says
That is great to hear! I am so glad that you could enjoy it and loved it! Thank you so much for sharing! XO
Chris says
Where the heck is the recipe for the artichoke chicken?
Karina says
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
Courtney says
I saved this recipe on my Pinterest board and bought everything for it and now I can’t see the recipe!!!!!
Karina says
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
Pam says
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.
Kelly says
Hello, I don’t have a skillet that can go in the oven. Can I just use a glass baking dish?
Karina says
Hi Kelly, yes definitely!
Cheryl says
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!