This Spinach Artichoke Chicken Skillet is a flavorful and satisfying low-carb dinner that brings together tender chicken breasts, creamy spinach, and tangy artichoke hearts all cooked in one pan. The combination of garlic, cheese, and fresh ingredients makes every bite heartwarming and delicious without weighing you down.
I love making this dish when I want something quick but special. The creamy spinach and artichoke sauce coats the chicken beautifully, and it feels like a bit of a treat even though it’s simple and light. A helpful tip: let the chicken get a nice golden crust first—it adds so much flavor to the whole meal.
Serving it straight from the skillet makes dinner feel cozy and casual, perfect for a weeknight meal. I usually pair it with a crisp green salad or some roasted veggies to keep the meal fresh and balanced. It’s one of those recipes that always gets a thumbs up from everyone at the table!
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless ones for easy cooking and a lean choice. You can swap for chicken thighs if you want more juicy, tender meat.
Artichoke hearts: Canned or jarred artichokes work well here. If you prefer fresh, steam or roast them before adding.
Spinach: Fresh spinach wilts nicely in the sauce and adds great color. Frozen spinach can be used but drain well to avoid watery sauce.
Cheeses: Cream cheese makes the sauce creamy; Parmesan adds flavor depth, and mozzarella gives gooey stretch. For dairy-free, try vegan cream cheese and cheese alternatives.
Heavy cream: It thickens the sauce beautifully. For a lighter option, use half-and-half or coconut cream, keeping in mind the flavor will change slightly.
How Do You Get the Chicken Perfectly Cooked and Juicy?
Getting your chicken tender and well-cooked without drying it out is key. Here’s how I do it:
- Pat chicken dry and season well with salt and pepper. This helps the browning.
- Heat your skillet and oil before adding chicken. A hot pan creates a nice crust.
- Cook chicken on medium-high heat for about 4-5 minutes each side. Don’t move it too much so it browns evenly.
- Remove chicken before adding sauce, then simmer it gently in the sauce with the lid on. This finishes cooking while keeping it moist.
- Use a meat thermometer to check it reaches 165°F (74°C) for safe eating.
Equipment You’ll Need
- Large skillet – I use a cast-iron skillet because it heats evenly and helps brown the chicken nicely.
- Wooden or silicone spatula – great for stirring the sauce without scratching your pan.
- Meat thermometer – handy to ensure your chicken is cooked perfectly without drying out.
- Measuring cups and spoons – to get the right amounts of cream, cheese, and spices every time.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs if you want juicier, more flavorful meat.
- Add sun-dried tomatoes for a tangy, slightly sweet twist that pairs well with spinach and artichokes.
- Stir in some cooked mushrooms for extra earthiness and a meaty texture.
- Use pepper jack cheese instead of mozzarella for a spicy kick in the creamy sauce.
Spinach Artichoke Chicken Skillet Low Carb Dinner
Ingredients You’ll Need:
For the Chicken & Sauce:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and quartered
- 4 cups fresh spinach leaves
- 1 cup heavy cream
- ½ cup cream cheese, softened
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus around 20 minutes of cooking. Overall, you’ll have this creamy, low-carb dinner ready in about 30 minutes—perfect for a quick and tasty weeknight meal.
Step-by-Step Instructions:
1. Cook the Chicken:
First, season your chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook for 4-5 minutes on each side, until both sides are golden brown. Then remove the chicken and set it aside for now.
2. Make the Creamy Sauce:
In the same skillet, lower the heat to medium and add the minced garlic. Sauté it for about 1 minute until fragrant. Next, add the artichoke hearts and cook, stirring occasionally, for 2-3 minutes. Then stir in the fresh spinach and cook for another 2 minutes until wilted.
3. Combine and Simmer:
Lower the heat and stir in the heavy cream, cream cheese, Parmesan, mozzarella, and crushed red pepper flakes if you like a little heat. Keep stirring until the cheeses melt and the sauce is smooth and creamy. Place the chicken back into the skillet, nestle it into the sauce, and spoon some sauce over the top. Cover the skillet, reduce heat to low, and let it simmer gently for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).
4. Finish and Serve:
Give the sauce a quick taste and add more salt or pepper if needed. Finally, sprinkle with fresh parsley for a pop of color and freshness. Serve the chicken hot with lots of that delicious creamy spinach artichoke sauce spooned on top. Enjoy your low-carb dinner!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the quick thaw method by placing the chicken in a sealed bag submerged in cold water. Pat dry before seasoning to get a nice sear.
Can I Substitute the Cheeses?
Absolutely! If you don’t have mozzarella, Monterey Jack or provolone work well. For Parmesan, you can try Pecorino Romano. Just keep the cream cheese and heavy cream to maintain the sauce’s creaminess.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the sauce creamy and prevent the chicken from drying out.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the sauce and cook the chicken ahead of time. Keep them separate in the fridge and combine and reheat gently just before serving to keep the chicken juicy and the sauce creamy.
