Why You’ll Love This Recipe

This recipe is quick, satisfying, and made in just one pot, making cleanup a breeze. The chicken stays tender and juicy while the creamy spinach and artichoke sauce is packed with savory flavor. It’s naturally low in carbohydrates, pairs well with a variety of side dishes, and is easy to customize to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil
Salt
Black pepper
Garlic, minced
Onion, finely chopped
Chicken broth
Heavy cream
Cream cheese
Parmesan cheese, grated
Mozzarella cheese, shredded
Fresh spinach
Canned or jarred artichoke hearts, drained and chopped
Italian seasoning
Red pepper flakes (optional)

Directions

Season the chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken for 4–5 minutes per side until golden. Remove from the pan and set aside.
In the same pan, sauté the onion until softened, then add the garlic and cook for about 30 seconds.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the cream cheese until melted, then add the heavy cream, Parmesan cheese, and mozzarella cheese.
Mix in the chopped artichoke hearts and fresh spinach, cooking until the spinach has wilted.
Return the chicken to the pan and spoon the sauce over the top.
Cover and simmer for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve hot with your favorite side dish.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Mushroom addition: Add sliced mushrooms for extra earthy flavor.
Spicy version: Increase the red pepper flakes or add diced jalapeños.
Lighter option: Substitute half-and-half for heavy cream.
Extra cheesy: Add shredded provolone or Gruyère.
Pasta version: Stir cooked pasta into the sauce before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. If the sauce becomes too thick, add a splash of chicken broth or cream while reheating. This dish can also be frozen for up to 2 months, although the creamy sauce may separate slightly after thawing.

FAQs

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much excess moisture as possible before adding it to the sauce.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs remain especially juicy and work wonderfully in this recipe.

What type of artichokes should I use?

Canned or jarred artichoke hearts packed in water or brine are the best choice.

Can I make this recipe ahead of time?

Yes. It reheats well and the flavors become even richer the next day.

Is this recipe low-carb?

Yes. It’s naturally low in carbohydrates and works well for many low-carb meal plans.

Can I add pasta or rice?

Yes. Serve it over cooked pasta, rice, mashed potatoes, or cauliflower rice.

Why did my sauce become too thick?

The cheese may continue to thicken the sauce as it cools. Simply stir in a little chicken broth or cream while reheating.

Can I make it dairy-free?

Yes. Substitute dairy-free cream cheese, shredded cheese, and cream alternatives designed for cooking.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C) and the juices should run clear.

What side dishes pair well with this recipe?

Serve it with pasta, rice, mashed potatoes, roasted vegetables, garlic bread, or a crisp green salad.

Conclusion

One Pot Spinach Artichoke Chicken is a rich, creamy, and satisfying meal that’s perfect for busy weeknights or cozy family dinners. Combining tender chicken with spinach, artichokes, and a velvety cheese sauce, this easy one-pot recipe delivers incredible flavor with minimal effort and cleanup. It’s a comforting dish you’ll want to make again and again.

One Pot Spinach Artichoke Chicken

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One Pot Spinach Artichoke Chicken is a creamy, comforting meal featuring juicy chicken, tender spinach, and flavorful artichokes in a rich, cheesy sauce. This easy one-pot dinner delivers restaurant-quality flavor with minimal cleanup.

Author: Laura
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: One Pot
Cuisine: American

Instructions

Season the chicken with salt, black pepper, and Italian seasoning.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken for 4–5 minutes per side until golden brown. Remove from the pan and set aside.
In the same pan, cook the onion until softened, then add the garlic and cook for about 30 seconds.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the cream cheese until melted, then add the heavy cream, Parmesan cheese, and mozzarella cheese.
Mix in the chopped artichoke hearts and fresh spinach, cooking until the spinach has wilted.
Return the chicken to the pan and spoon the sauce over the top.
Cover and simmer for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve hot with your favorite side dish.

Notes

Frozen spinach may be used if thawed and thoroughly drained.
Chicken thighs are a great substitute for chicken breasts and remain especially juicy.
Add mushrooms, extra cheese, or cooked pasta to customize the dish.
For a lighter version, substitute half-and-half for the heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat gently, adding a splash of chicken broth or cream if the sauce becomes too thick.

Nutrition

Serving Size: 1 serving
Calories: 560 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 37 g
Saturated Fat: 17 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 165 mg