This Spinach Artichoke Chicken Skillet is a delicious, low-carb dinner that brings together tender chicken breasts, creamy spinach, and tangy artichokes all in one pan. The creamy sauce, made with cheese and a touch of garlic, coats every bite, making it a meal that’s both satisfying and full of flavor without any heavy carbs.
I love how easy this dish comes together—just one skillet and you’re done! The spinach adds a fresh, green touch, and the artichokes bring a nice, zesty flavor that balances the richness of the creamy sauce. It’s one of those meals I turn to when I want something comforting but still light and healthy.
My favorite way to serve this is right out of the skillet onto a plate with a side of steamed vegetables or a simple salad. It’s a perfect weeknight dinner because it’s quick, full of protein, and everyone loves the cheesy, creamy sauce that stays low in carbs. I always find myself making extra to have leftovers for lunch the next day!
Key Ingredients & Substitutions
Chicken Breasts: Choose boneless, skinless breasts for even cooking and lean protein. You can swap for chicken thighs if you prefer juicier, darker meat with more fat.
Artichoke Hearts: Canned artichoke hearts work well here. If unavailable, try frozen or jarred marinated artichokes—they add extra flavor but skip any sugary marinades for low-carb.
Spinach: Fresh spinach wilts quickly and keeps the dish light and fresh. Baby spinach is my favorite for tenderness. Frozen spinach is fine in a pinch, just squeeze out extra water.
Cream & Cream Cheese: Heavy cream and cream cheese create the creamy, rich sauce. For a lighter version, use half-and-half, but the sauce will be less thick and rich.
Parmesan Cheese: Adds sharp, salty flavor. Grate fresh for best taste. Pecorino Romano can be a tasty substitute if you want a little tang.
How Do You Get Tender, Juicy Chicken with a Crispy Golden Crust?
Cooking chicken breasts without drying them out can be tricky. Here’s what helps:
- Pat the chicken dry before seasoning to help the crust form.
- Cook on medium-high heat to get a golden crust quickly without overcooking inside.
- Flip just once, about 5-7 minutes per side depending on thickness.
- Use a meat thermometer if possible—165°F (74°C) is the safe internal temp.
- Let the chicken rest a few minutes after cooking so juices redistribute.
These steps help your chicken stay juicy inside while getting that nice brown color outside, which adds great texture and flavor to the dish.
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for cooking chicken evenly and making the creamy sauce all in one pan.
- Tongs – help you flip chicken easily without tearing the meat.
- Wooden or silicone spoon – great for stirring the sauce gently without scratching your pan.
- Measuring cups and spoons – to get the cream, cheese, and seasonings just right.
- Sharp knife and cutting board – to chop garlic, parsley, and artichokes safely.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Add sun-dried tomatoes for a tangy, slightly sweet touch that contrasts nicely with the creamy sauce.
- Swap Parmesan for mozzarella or pepper jack if you want a milder or spicier cheese flavor.
- Include sliced mushrooms or roasted red peppers for more veggies and extra texture.
Spinach Artichoke Chicken Skillet Low Carb Dinner
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup canned artichoke hearts, drained and quartered
- 4 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you can have a delicious, creamy dinner ready in just about 30 minutes.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Generously sprinkle salt and black pepper on both sides of the chicken breasts. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side until golden brown and thoroughly cooked. Remove the chicken and set it aside.
2. Sauté Garlic and Cook Artichokes:
Turn the heat down to medium and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant, making sure it doesn’t burn. Add the artichoke hearts and cook for 2 to 3 minutes, stirring occasionally.
3. Cook Spinach and Make Creamy Sauce:
Add the fresh spinach and cook until it wilts, about 2 minutes. Then reduce the heat to low and add the heavy cream, softened cream cheese, Parmesan cheese, and Italian seasoning. Stir continuously until the cheeses melt and the sauce becomes smooth and creamy.
4. Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet. Spoon the creamy spinach and artichoke sauce over the chicken. Let everything simmer together for 3 to 5 minutes to heat through and blend the flavors.
5. Garnish and Serve:
Sprinkle chopped fresh parsley on top for a bright finish. Serve your delicious spinach artichoke chicken skillet hot, alongside steamed vegetables or cauliflower rice for a low-carb meal.
Equipment You’ll Need
- Large skillet
- Tongs
- Wooden or silicone spoon
- Measuring cups and spoons
- Knife and cutting board
Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier meat.
- Add sun-dried tomatoes for a tangy sweet note.
- Substitute Parmesan with mozzarella or pepper jack for different cheese flavors.
- Include mushrooms or roasted red peppers for extra texture.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry with paper towels to remove excess moisture, which helps achieve a nice sear.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the entire recipe and refrigerate it for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to keep the sauce creamy. You might need to add a splash of cream or water if it thickens too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stovetop or microwave, stirring occasionally to ensure even heating and keep the sauce smooth.
What Low-Carb Sides Go Well with This Dish?
Steamed vegetables, cauliflower rice, or a simple leafy green salad are great low-carb options to serve alongside the creamy chicken skillet.