Loading Video...

Creamy Spinach and Artichoke Chicken Skillet

Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Save Recipe

Ingredients

1/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

Four 6-ounce boneless, skinless chicken breasts 

4 tablespoons vegetable oil

1 small onion, chopped

2 cloves garlic, minced

4 ounces cream cheese, cut into chunks

1 cup half-and-half

One 5-ounce package baby spinach (about 4 cups)

One 14-ounce can artichoke hearts, drained and quartered

Steamed rice, for serving

Directions

  1. Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
  2. Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes. 
  3. Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Hot Spinach and Artichoke Dip

Almost-Famous Spinach-Artichoke Dip

Skillet-Roasted Lemon Chicken

Fresh Focaccia with Marinated Chicken and Spinach and Artichoke Spread

Spinach and Artichoke Stuffed Shells

Spinach Artichoke Beef Wellington

Spinach, Olive and Artichoke Dip

Warm Spinach and Artichoke Dip