This Spinach Artichoke Chicken Skillet is a simple, tasty dish packed with tender chicken, creamy spinach, and tangy artichokes all cooked together in one pan. It’s a perfect low carb dinner that feels satisfying without being heavy. The creamy sauce clings to the chicken and veggies, making every bite comforting and flavorful.
I love making this because it comes together quickly on weeknights, and cleanup is so easy since everything cooks in just one skillet. I like to add a little bit of garlic and cheese to kick up the flavor, and sometimes I sprinkle extra parmesan on top before serving. It’s a dish that feels fancy but is really approachable to make.
My favorite way to eat it is straight from the skillet with a simple side salad or steamed veggies. It’s always a hit with family or friends, and I find it so satisfying knowing it’s low carb but still rich and filling. This recipe has become one of my go-to dinners when I want something comforting without a lot of fuss.
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Key Ingredients & Substitutions
Chicken: I like using bone-in thighs for more flavor and juiciness, but boneless breasts work great too if you prefer leaner meat. Just watch the cooking time so they don’t dry out.
Artichoke Hearts: Canned artichokes are convenient and tasty here. If fresh is available, steam and chop them. You can also substitute with frozen artichoke pieces after thawing.
Spinach: Fresh spinach wilts beautifully and adds a mild earthiness. Baby spinach works well and cooks quickly. If using frozen spinach, be sure to thaw and squeeze out excess water first.
Cream Cheese & Heavy Cream: These create the creamy sauce texture. If you want a lighter option, use half-and-half, but the sauce will be less thick. Cream cheese adds richness and body; you can swap with mascarpone if you like.
Parmesan Cheese: Parmesan brings a salty, nutty flavor. Pecorino Romano or Asiago are good alternatives. Grate it fresh for the best melting and flavor.
How Do You Get the Chicken Perfectly Seared and Juicy?
Searing chicken well locks in moisture and gives that golden crust that’s so satisfying. Here’s how I do it:
- Pat the chicken dry with paper towels to get a good sear; moisture causes steaming instead of browning.
- Season generously with salt and pepper before cooking.
- Heat the skillet and oil until shimmering but not smoking to ensure an immediate sizzle.
- Place chicken in the pan without crowding; leave space so the heat distributes evenly.
- Don’t move the chicken around too soon; let it cook undisturbed for 6-7 minutes per side depending on thickness.
- After searing, remove the chicken and finish cooking it gently in the sauce to keep it tender and absorb the flavors.
Equipment You’ll Need
- Large skillet (preferably cast iron) – it sears the chicken evenly and holds heat well for the creamy sauce.
- Wooden spoon or silicone spatula – perfect for stirring the sauce without scratching your pan.
- Measuring cups and spoons – to get the right amounts of cream, cheese, and spices just right.
- Sharp knife – for chopping garlic, artichokes, and parsley easily and safely.
Flavor Variations & Add-Ins
- Swap chicken thighs for turkey cutlets for a leaner protein that cooks quickly.
- Add sun-dried tomatoes for a pop of sweet and tangy flavor that pairs well with spinach.
- Stir in chopped mushrooms or zucchini for extra veggies and texture.
- Use mozzarella or Monterey Jack instead of Parmesan for a milder, gooey cheese sauce.
Spinach Artichoke Chicken Skillet Low Carb Dinner
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs (or breasts)
- Salt and freshly ground 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 grated Parmesan cheese
- 4 oz cream cheese, softened
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal takes about 35 minutes from start to finish. It includes the time to prep the ingredients, sear the chicken, and simmer the creamy spinach and artichoke sauce together. It’s a quick and easy low carb dinner that comes together fast!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Pat the chicken dry, then season both sides with salt, pepper, and smoked paprika if you want a bit of extra flavor. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes on each side until golden and cooked through. Remove the chicken from the pan and set aside.
2. Make the Creamy Spinach Artichoke Sauce:
Turn the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds until fragrant. Stir in the cream cheese until it melts and blends with the garlic and oil. Slowly pour in the heavy cream while stirring, then mix in the Parmesan cheese to create a smooth sauce.
3. Add Veggies and Combine:
Add the drained artichoke hearts and fresh spinach to the sauce. Stir and cook for 3–5 minutes until the spinach wilts and the artichokes are warmed through. Return the chicken to the skillet, nestling it into the creamy sauce. Let everything cook together for a couple minutes so the flavors can blend. Taste and adjust seasoning with additional salt, pepper, or crushed red pepper flakes if you like. Garnish with fresh parsley before serving straight from the skillet.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach completely and squeeze out any excess water before adding it to the skillet. This prevents the sauce from becoming too watery.
Can I Swap Chicken Thighs for Chicken Breasts?
Absolutely! Chicken breasts work well, but they tend to cook faster and can dry out more easily. Keep a close eye on them and reduce cooking time as needed.
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 in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the sauce and chicken separately and combine them when ready to serve. Reheat gently to avoid overcooking the chicken or breaking the sauce.
