There’s something incredibly comforting about a dish that combines creamy, cheesy goodness with tender chicken and hearty veggies. That’s exactly why I’m excited to share this Creamy Spinach Artichoke Chicken Recipe—it’s rich, satisfying, and surprisingly easy to whip up on a weeknight.

The image shows three golden brown cooked chicken pieces layered on a creamy white sauce with green spinach leaves and light beige artichoke pieces inside a pale green pot. The chicken has a slightly crispy texture with some black pepper sprinkled on top. A silver fork is lifting one chicken piece, partially covered with the creamy sauce. The pot is set on a white marbled surface with a white plate and silver fork partially visible at the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Spinach Artichoke Chicken Recipe
Top Tip
How to Serve Creamy Spinach Artichoke Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Spinach Artichoke Chicken Recipe

Why You'll Love This Recipe

I first tried this creamy delight on a chilly evening and instantly knew it was going into my regular rotation. It’s that kind of recipe that’s fancy enough to impress guests but simple enough for a busy weeknight meal.

Rich Flavors: The combination of spinach, artichokes, and creamy cheeses creates a luscious sauce that clings perfectly to every bite of chicken.
Simple Ingredients: You likely already have most of these staples in your kitchen, making it super convenient to prepare.
Quick to Make: From prep to plate in just about half an hour, this recipe fits right into busy lifestyles without sacrificing taste.
Versatile: It’s easy to customize with your favorite veggies or swap cheeses to suit what you have around.

The image shows a light green casserole dish filled with a creamy sauce covered by four golden-brown cooked chicken pieces. The creamy sauce has visible pieces of green spinach leaves and pale artichoke hearts spread evenly around and under the chicken. A silver spoon rests on the left side of the dish, partially dipped in the sauce. The cholesterol table has a white marbled texture in the background with a green cloth partially visible in the upper left corner. The chicken appears slightly seasoned with black pepper and red pepper flakes sprinkled on top photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe strikes a perfect balance by combining fresh ingredients and pantry staples that play well together. The spinach and artichokes bring earthiness and texture, while the cheeses melt into a silky sauce that hugs the chicken. Here’s a quick look at why each component matters.

Flat lay of fresh raw boneless skinless chicken breasts, whole uncracked brown eggs beside coarse salt and a small mound of freshly ground black pepper, a small white ceramic bowl of golden olive oil, a small white bowl with creamy pale yellow butter cubes, three whole garlic cloves, a few loosely packed fresh green spinach leaves, a small white bowl filled with quartered fresh artichoke hearts, a small white ceramic bowl of cold white milk, a small white bowl containing small cubes of creamy Neufchatel cheese, a small white bowl with finely shredded pale ivory parmesan cheese, a small white bowl of smooth white sour cream, and a scattering of vibrant red pepper flakes placed artfully, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Pounding them to an even thickness ensures quick, even cooking so every bite stays juicy.
Olive oil and butter: The olive oil helps sear the chicken beautifully, and butter adds richness to the sauce.
Garlic: Adds fragrant depth that’s subtle but essential—don’t skip it!
Flour: Creates a light roux to help thicken the sauce smoothly.
Fresh spinach: Wilts down to add color and nutrients without overpowering the dish.
Artichoke quarters: Their tender, tangy flavor complements the creaminess perfectly.
Milk: The base for your creamy sauce—whole or 2% work best for richness without heaviness.
Neufchatel cheese: A slightly lighter cream cheese that melts well, bringing a silky texture.
Parmesan cheese: Provides a salty, nutty punch that elevates the flavor.
Sour cream: Adds tang and balances the richness of the cheeses for a smooth finish.
Red pepper flakes (optional): Just a pinch adds a subtle warmth if you like a little kick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to keep the base of this Creamy Spinach Artichoke Chicken Recipe classic but often jazz it up depending on what’s in my fridge or what flavor profile I’m craving.

Variation: Sometimes I swap the Neufchatel for cream cheese or add a splash of white wine to the sauce for a slightly tangier note—and it always turns out delicious.
Dietary tweaks: Use lactose-free milk or sour cream to make it friendlier for sensitive tummies without sacrificing creaminess.
Vegetable add-ins: Mushrooms or sun-dried tomatoes make a tasty addition if you're feeling adventurous.
Spice it up: Adding extra red pepper flakes or a dash of smoked paprika gives it a lovely smoky warmth.

Step-by-Step: How I Make Creamy Spinach Artichoke Chicken Recipe

Step 1: Prep and Season the Chicken Perfectly

I start by pounding the chicken breasts to an even thickness—this little step helps them cook evenly and stay juicy. Then, I season both sides generously with salt and freshly ground black pepper. It's simple, but seasoning is everything here for flavor depth.

Step 2: Sear the Chicken Until Golden

Next, heat the olive oil over medium-high heat in a skillet. Once shimmering, I add the chicken and let it cook without moving it for about 5-6 minutes until a beautiful golden crust forms. Flip it and cook another 5 minutes until it reaches an internal temperature of 165°F. Then, I transfer it to a plate and cover loosely with foil to keep warm.

Step 3: Build the Creamy Spinach Artichoke Sauce

In the same skillet, I melt butter over medium heat, then add minced garlic and flour, cooking just about 30 seconds to form a roux. Stirring quickly, I toss in the fresh spinach and chopped artichokes, sautéing just until the spinach wilts—this only takes about a minute.

Then comes the magic: pour in the milk while scraping up the tasty browned bits stuck at the bottom of the pan (those bits add amazing flavor!). Next, I toss in the Neufchatel cubes and Parmesan, seasoning with salt and pepper. Stirring until it thickens and the cheeses melt creates that irresistible sauce I crave.

Step 4: Finishing Touches and Serve

Finally, I stir in sour cream for a tangy smooth finish, nestle the chicken back into the skillet, and sprinkle with a pinch of red pepper flakes for a subtle kick. Let it all warm through for a couple of minutes, and you’re ready to serve!

Top Tip

From my experience, the key to nailing this Creamy Spinach Artichoke Chicken Recipe is timing and seasoning. Here are the tips I've learned along the way that really make a difference.

Even Thickness: Don't skip pounding your chicken; uneven pieces cook unevenly and can dry out.
Don't Crowd the Pan: Sear the chicken in batches if needed to get that golden crust instead of steaming.
Scrape Those Browned Bits: They’re packed with flavor — be gentle but thorough when deglazing with milk.
Season in Layers: Salt and pepper your chicken at the start and tweak seasoning in the sauce to avoid blandness.

How to Serve Creamy Spinach Artichoke Chicken Recipe

Creamy Spinach Artichoke Chicken - Serving Suggestion

Garnishes

My go-to garnish is a sprinkle of fresh chopped parsley or basil to brighten the dish, plus an extra dusting of Parmesan to amp the cheesy goodness. Sometimes I add a lemon wedge on the side—it cuts through the richness wonderfully with a fresh zing.

Side Dishes

I love serving this chicken alongside garlic roasted potatoes or a simple bed of buttered egg noodles to soak up every bit of that luscious sauce. For lighter sides, steamed green beans or a crisp garden salad are perfect to balance the richness.

Creative Ways to Present

For special occasions, I like to plate the chicken on a rustic wooden board surrounded by lemon wedges and extra sautéed spinach and artichokes, making it feel both elegant and homey. It’s a crowd-pleaser that always draws compliments!

Make Ahead and Storage

Storing Leftovers

I transfer leftovers into an airtight container and refrigerate for up to 3 days. Reheating gently on the stove with a splash of milk helps the sauce stay creamy and prevents the chicken from drying out.

Freezing

This recipe freezes surprisingly well! I let it cool completely, then portion it into freezer-safe containers. When I’m ready, I thaw overnight in the fridge and reheat gently. The sauce might thicken a bit after freezing, so just stir in a little milk while warming.

Reheating

To reheat, I prefer doing so on the stovetop over low heat to keep the sauce smooth. Microwave works in a pinch, but add a dash of milk and stir every 30 seconds to avoid drying out.

Frequently Asked Questions:

Can I use frozen spinach in this recipe?

Absolutely! If you use frozen spinach, make sure to thaw it completely and squeeze out as much moisture as possible to avoid watering down the sauce.

What can I substitute for Neufchatel cheese?

Neufchatel cheese is similar to cream cheese but slightly lower in fat. You can swap it with regular cream cheese or even mascarpone for an ultra-creamy texture.

Can I make this recipe dairy-free?

To make this dish dairy-free, try using dairy-free cream cheese alternatives and plant-based milk. Nutritional yeast can add a cheesy flavor, and olive oil or dairy-free butter substitutes work well too.

How do I know when the chicken is fully cooked?

The best way is to use an instant-read thermometer. The chicken is fully cooked when it reaches 165°F in the thickest part. The meat should also be firm and no longer pink in the center.

Final Thoughts

This Creamy Spinach Artichoke Chicken Recipe is one of those meals I always feel proud serving—it's comforting, elegant, and full of fresh flavors that bring everyone to the table. Once you’ve made this, you’ll find it’s a fabulous go-to that’s both trusty and adaptable, perfect for weeknights or impressing company. Give it a try—I can’t wait to hear how it turns out for you!