One Skillet Creamy Spinach Artichoke Chicken

Closeup view of creamy spinach artichoke chicken in a white cast iron skillet.

5 from 3 reviews

This one skillet creamy spinach artichoke chicken will be your family's new favorite dinner! Pan-seared chicken breasts in a healthier spinach and artichoke sauce that takes only 30 minutes is high in protein and flavor! (gluten-free)


  • 2 boneless, skinless chicken breasts
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tsp olive oil
  • 3 cloves garlic
  • 1 cup dry white wine
  • 1/2 cup low sodium chicken broth
  • 1/2 cup freshly grated parmesan cheese
  • 1 tsp cornstarch
  • 2 oz cream cheese (I use neufchatel cheese)
  • 1 cup canned artichoke heart quarters, drained
  • 3 cups baby spinach


  1. Cut chicken breasts in half crosswise into 2 cutlets each. Sprinkle chicken with salt and pepper.
  2. Heat oil in a large nonstick or cast iron skillet over medium heat. Sear chicken 3-4 minutes on each side until lightly browned. Remove to a plate and cover.
  3. Turn heat to low and add garlic to skillet. Cook about 30 seconds, stirring. Add wine and broth and continue to simmer about 5 minutes.
  4. In a small bowl, mix parmesan cheese with cornstarch. Add parmesan and cream cheese to skillet with garlic and whisk to combine. Add artichoke hearts and spinach and stir.
  5. Add chicken back to skillet. Cover and continue cooking over low heat until temperature of chicken reaches 165°F, about 5-10 minutes.


  • If you don't have cornstarch, you can use arrowroot (tapioca) starch or 2 tsp flour. If you use flour, it will not be gluten-free.
  • You can substitute additional chicken broth for the wine.
  • If you're using marinated artichokes or artichokes packed in oil, rinse them before using.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: spinach artichoke chicken, healthy spinach artichoke chicken, creamy one skillet spinach artichoke chicken