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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.
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!
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!!
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!!
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!
That is great to hear! Thanks so much for sharing!