There’s something incredibly comforting about a dish that’s rich, flavorful, and feels like a warm hug on your plate. That’s exactly why my Creamy Spinach Artichoke Chicken Recipe has become a kitchen favorite. It’s got that perfect creamy sauce packed with fresh spinach and tangy artichokes, all wrapped around tender chicken breasts.

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

Honestly, this recipe hits all the right notes for an easy but impressive dinner. I love sharing it because it’s elegant enough for guests yet simple enough for a weeknight. Plus, you get that creamy spinach artichoke dip you adore, but in a wholesome chicken dinner.

Perfect Creaminess: The blend of Neufchatel, sour cream, and parmesan creates a luscious sauce that clings beautifully to the chicken.
Balanced Flavors: The spinach and artichokes add freshness and tang that cuts through the richness, keeping every bite vibrant.
Simple Ingredients: You probably have most of these in your pantry or fridge already—no fancy shopping required.
Quick and Reliable: From prep to plate in just about 30 minutes, making it a perfect go-to meal.

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

Every ingredient in this Creamy Spinach Artichoke Chicken Recipe plays a key role. The fresh spinach adds earthiness, artichokes bring a subtle tang, and the cheeses build that creamy texture you want. Here’s a quick look at what makes each special:

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: Using boneless, skinless is key for quick cooking and easy eating; pounding them ensures they cook evenly.
Olive oil & butter: A combo that gives you great browning on the chicken plus a flavorful base for the sauce.
Garlic: Adds a subtle aromatic depth without overpowering the creaminess.
Flour: Helps thicken up the sauce for that perfect coating consistency.
Fresh spinach: Fresh is best here for texture and color—don't overload or the sauce can get soggy.
Artichoke quarters: Drained and chopped for a tender, slightly tangy pop in every bite.
Milk: The creamy canvas that brings everything together without being too heavy.
Neufchatel cheese: This cream cheese alternative melts smoothly and keeps the sauce rich but light.
Parmesan cheese: Adds nutty, salty complexity that deepens the flavor.
Sour cream: For tang and extra smoothness that rounds out the sauce.
Red pepper flakes (optional): Just a pinch adds a lovely hint of heat to brighten the dish.

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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 how versatile this recipe is. You can keep it classic, or mix things up based on what you have or what mood you’re in. Don’t hesitate to play around because it always turns out delicious.

Variation: I sometimes swap out Neufchatel for regular cream cheese if that's what I have—just make sure it's softened for smooth melting.
Low Carb: Skip the flour and use heavy cream instead of milk for a richer, keto-friendly sauce.
Mild Heat: Add a pinch more red pepper flakes to wake up your taste buds without overpowering the other flavors.
Extra Veggies: Throw in chopped mushrooms or sun-dried tomatoes to boost texture and taste.

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

Step 1: Prep and Season the Chicken

Start by pounding your chicken breasts to an even thickness—this little trick ensures every piece cooks evenly and stays juicy. Season both sides generously with salt and pepper. Trust me, seasoning upfront sets the foundation for flavor.

Step 2: Sear the Chicken to Golden Perfection

Heat olive oil in a large skillet over medium-high heat. Carefully place the chicken in the pan and let it cook undisturbed until the bottom’s golden brown, about 5-6 minutes. Flip and cook the other side until the chicken reaches 165°F internally, roughly 5 minutes. Then set it aside covered to keep warm.

Step 3: Build the Creamy Spinach Artichoke Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and flour, stirring constantly for about 30 seconds to form a light roux. Toss in the spinach and artichokes, sautéing just until the spinach wilts, about 1 minute.

Pour in the milk, scraping up those tasty browned bits stuck to the pan—don't worry if you can't get them all, they'll simmer into the sauce. Stir in the Neufchatel and parmesan cheese, seasoning with salt and pepper to taste. Keep stirring until the sauce thickens and is smooth.

Finally, fold in the sour cream for that signature creaminess. Return the chicken to the skillet, nestling it into the sauce, and sprinkle red pepper flakes over the top if you want a little kick.

Top Tip

I've made this recipe dozens of times and here’s what really makes it shine—small details in technique make all the difference.

Even Chicken Thickness: Taking a few extra minutes to pound your chicken means no overcooked edges or underdone centers.
Don’t Rush the Sear: Let the chicken get its golden crust without moving it—this locks in flavor and texture.
Scrape Those Bits: The browned bits at the pan’s bottom are flavor gold—scrape them up with the milk for depth in your sauce.
Cheese Temperature: Soften cheeses before adding to avoid lumps and get that silky sauce.

How to Serve Creamy Spinach Artichoke Chicken Recipe

Creamy Spinach Artichoke Chicken - Serving Suggestion

Garnishes

I usually finish with a sprinkle of fresh parsley for color and a little extra parmesan for that savory touch. Sometimes a light squeeze of lemon brightens the richness beautifully.

Side Dishes

For sides, I’m all about simple roasted potatoes or garlic mashed cauliflower to soak up every bit of that sauce. A crisp green salad or some buttered noodles also pairs nicely if you want something lighter.

Creative Ways to Present

For dinner parties, I’ve served this in individual ramekins with the chicken nestled under the sauce, topped with a sprinkle of breadcrumbs for crunch and a dusting of paprika for a pop of color. It always impresses!

Make Ahead and Storage

Storing Leftovers

I store leftover creamy spinach artichoke chicken in an airtight container in the fridge—it keeps well for up to 3 days. When reheating, the sauce might thicken a bit, so just add a splash of milk to loosen it up while warming.

Freezing

This recipe freezes decently, though I recommend freezing the chicken and sauce separately if possible. The cheese sauce can sometimes separate a bit, but a gentle reheat and stir brings it back to life.

Reheating

Reheat gently over low heat on the stove or in the microwave with short bursts, stirring in a little milk to keep the sauce creamy. Avoid high heat as it can cause the sauce to break.

Frequently Asked Questions:

Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach, but make sure to thaw and squeeze out as much excess water as possible to avoid a watery sauce.

What can I substitute if I don’t have Neufchatel cheese?

Cream cheese is the best substitute for Neufchatel cheese and will give you similar creaminess. Just soften it beforehand for smooth melting.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer to check for an internal temperature of 165°F. This ensures the chicken is cooked through and safe to eat without drying it out.

Can I prepare this recipe ahead of time?

Yes! You can prepare the sauce and chicken separately ahead of time. Reheat gently and combine just before serving for best texture.

Final Thoughts

This Creamy Spinach Artichoke Chicken Recipe has become one of those trusted dishes I turn to when I want something satisfying without fuss. It’s creamy, fresh, and comforting all at once, and you’ll find it easy to personalize too. Give it a try—you might just find your new favorite weeknight dinner!