This Spinach Artichoke Chicken Skillet is a simple and tasty low carb dinner that brings together tender chicken breasts, creamy spinach, and tangy artichokes all cooked in one pan. The creamy sauce made with cheese and a bit of garlic hugs every bite, making it feel rich without needing any heavy carbs on the side.
I love making this dish when I want something quick but still impressive for family or friends. It’s one of those meals where the flavors mix so well, you don’t even miss the rice or pasta. Plus, the spinach and artichokes add a nice touch of green and a little fun texture that keeps every forkful interesting.
My favorite way to serve this is right from the skillet, maybe with a simple side salad or steamed veggies. It’s filling, fresh, and comforting all at once. I always find myself coming back to this recipe whenever I want a fuss-free dinner that feels a little special but doesn’t take hours to make.
Key Ingredients & Substitutions
Chicken breasts: Choose fresh, boneless, skinless for even cooking. You can substitute with chicken thighs for juicier meat, just adjust cooking time slightly.
Artichoke hearts: Canned or frozen both work well. If you prefer, marinated artichokes add extra flavor but skip extra salt in the recipe.
Spinach: Fresh spinach is best here, but baby spinach or frozen (thawed and drained) works if that’s what you have.
Cheeses: Cream cheese and Parmesan create a rich base. If you need dairy-free options, try a cashew cream and nutritional yeast as substitutes.
Spices: Smoked paprika adds warmth and subtle smokiness, but regular paprika works too. Adjust the crushed red pepper flakes to your heat preference or skip them for mild flavor.
How Do You Make the Creamy Sauce Without Lumps or Burning?
The sauce is key for this dish’s flavor and texture. Use medium heat and stir often as you add cream cheese and Parmesan. Here’s how I make it smooth every time:
- After sautéing garlic, add liquid ingredients (cream and broth) first to loosen the pan and mix well.
- Add softened cream cheese in small chunks and stir continuously over medium-low heat to melt gently.
- Once cream cheese melts, sprinkle in Parmesan bit by bit, stirring until fully melted before adding more.
- Keep the heat moderate to prevent the cheese from separating or sticking.
- If the sauce seems too thick, add a splash more broth or cream to loosen it up gently.
Patience and slow melting keep that creamy texture, making every bite delicious with tender chicken and spinach artichoke goodness.
Equipment You’ll Need
- Large skillet – essential for searing chicken and cooking everything in one pan for easy cleanup.
- Wooden spoon or silicone spatula – perfect for stirring the creamy sauce without scratching your pan.
- Meat thermometer – helps you check that the chicken is cooked safely to 165°F without drying it out.
- Sharp knife and cutting board – for chopping garlic, artichokes, and parsley quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs to get a juicier, more tender result with extra flavor.
- Add sun-dried tomatoes for a tangy twist that brightens the creamy sauce nicely.
- Stir in cooked mushrooms for earthiness and added texture you’ll love.
- Use feta cheese instead of Parmesan for a tangy, salty kick that changes the dish’s character.
Spinach Artichoke Chicken Skillet Low Carb Dinner
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- ½ cup chicken broth
- 4 oz cream cheese, softened
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
- 1 cup artichoke hearts, chopped (canned or frozen, drained)
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional for mild heat)
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, so plan for about 35 minutes total. It’s a quick, one-pan meal that doesn’t require much hands-on time—perfect for busy weeknights!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Dry the chicken breasts with paper towels. Mix garlic powder, smoked paprika, salt, and pepper in a small bowl, then rub this all over the chicken. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden brown. They don’t have to be fully cooked yet. Remove and set aside.
2. Make the Creamy Sauce:
Reduce the skillet heat to medium. Add minced garlic and sauté for about 1 minute until nice and fragrant. Pour in the heavy cream and chicken broth, scraping the pan to mix in any tasty bits stuck to the bottom. Add the softened cream cheese and Parmesan cheese a little at a time, stirring continuously until the sauce is smooth and creamy.
3. Add Veggies and Cook Everything Together:
Stir in the chopped artichoke hearts, fresh spinach, and crushed red pepper flakes if you like a bit of heat. Cook for 2-3 minutes until the spinach wilts. Then nestle the chicken back into the sauce, cover the pan, and let it simmer on low for 8-10 minutes until the chicken is cooked through (reach 165°F internally). Taste the sauce and add salt or pepper if needed.
4. Serve and Enjoy:
Sprinkle chopped parsley or basil and extra Parmesan cheese on top for a fresh, tasty finish. Serve this hearty low carb dish right from the skillet while warm. It pairs wonderfully with a simple salad or steamed veggies if you want extra greens!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to remove excess moisture for better browning.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, you can use mascarpone, ricotta, or even Greek yogurt for a lighter option. Keep in mind that Greek yogurt should be added off heat to avoid curdling.
How Should I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.
Can I Make This Recipe Dairy-Free?
Absolutely! Use coconut cream or cashew cream as a substitute for heavy cream and dairy-free cream cheese alternatives. Nutritional yeast works well in place of Parmesan to keep that cheesy flavor.
