There’s something incredibly comforting about a dish that combines creamy, cheesy goodness with tender chicken and fresh veggies. This Creamy Spinach Artichoke Chicken Recipe hits all those notes perfectly, making weeknight dinners feel like a special occasion without a ton of fuss.

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

I remember the first time I made this creamy spinach artichoke chicken—it felt like a delicious revelation. The sauce is rich without being heavy, and the chicken stays perfectly juicy. You truly get the best of both worlds, and it’s easier to pull together than you’d think!

Comfort in every bite: The creamy spinach-artichoke sauce makes each mouthful silky and savory, just like your favorite dip turned into dinner.
Quick and straightforward: This recipe comes together in about 30 minutes, making it perfect for busy weeknights.
Family-friendly flavors: Even picky eaters I know enjoy it thanks to the mild, cheesy sauce and tender chicken.
Flexible and forgiving: You can easily adapt the ingredients or spice it up without messing up the whole dish.

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

Getting the ingredients right is the foundation of this recipe’s success. Each one adds a layer of flavor or texture that brings the creamy spinach artichoke chicken to life. I always recommend fresh spinach if you can find it—it wilts beautifully and tastes so fresh!

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

Boneless, skinless chicken breasts: Pounding them to an even thickness ensures they cook evenly and stay juicy.
Olive oil & butter: The oil helps get a nice sear, while butter adds a rich, silky finish to the sauce.
Garlic: Fresh minced garlic gives the dish that classic savory kick without overpowering the other flavors.
Flour: Just a little helps thicken the sauce to the perfect creamy consistency.
Fresh spinach: Adds vibrant color and a mild earthy taste—plus, it wilts down nicely in the sauce.
Artichoke quarters: Bringing a subtle tang and pleasant texture, they’re key to the distinctive flavor of this dish.
Milk: The base for the creaminess here, but feel free to substitute with low-fat milk or cream depending on preference.
Neufchatel cheese: This mild, softer cheese melts down perfectly without being too heavy.
Parmesan cheese: Adds sharpness and umami that balances the creaminess.
Sour cream: Gives the sauce a subtle tang and helps bring everything together smoothly.
Red pepper flakes (optional): Just a pinch adds a lovely hint of heat if you’re feeling adventurous.

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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 switching things up depending on what we have on hand or what my family’s craving. This recipe is a fantastic base, so don’t be shy about making it your own!

Variation: Once, I added sun-dried tomatoes for an extra punch of flavor, and it took the dish to another level—give it a try if you like a bit of sweetness and tang.
Dairy-Free Option: Swap the Neufchatel and sour cream for coconut cream and use dairy-free cheese alternatives; the sauce gets rich and creamy, but lighter.
Spice Level: If you love a kick, try doubling the red pepper flakes or adding a dash of smoked paprika.
Green Machine: Kale works well instead of spinach if you want a heartier green, just add a bit more cooking time to soften it.

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

Step 1: Prep the Chicken for Even Cooking

Start by pounding the chicken breasts to an even thickness—about three quarters of an inch is great. This little step makes a big difference because not only does your chicken cook evenly, but it stays juicy. Season both sides generously with salt and freshly ground pepper. Don’t skip this—it’s simple, but it really brings out flavor.

Step 2: Sear the Chicken to Golden Perfection

Heat olive oil in a large skillet over medium-high heat and add in the chicken. Let it cook undisturbed for about 5-6 minutes to develop that gorgeous golden crust. Flip and cook the other side until it’s also golden, and the internal temperature hits 165°F. Transfer the chicken to a plate and tent loosely with foil to keep warm—it’ll finish off in the sauce shortly.

Step 3: Make the Creamy Spinach Artichoke Sauce

In the same skillet, melt butter over medium heat, then add garlic and flour—stir and cook for about 30 seconds to make a subtle roux. Add the spinach and chopped artichokes and sauté until the spinach wilts, about a minute or so. Pour in the milk, scraping up the flavorful browned bits from the pan—it adds so much depth! Stir in Neufchatel and Parmesan cheeses, then season with salt and pepper. Cook gently until the sauce thickens and the cheese melts completely. Finish by mixing in the sour cream for that signature tang and velvety texture.

Step 4: Bring It All Together

Return your golden chicken to the skillet with the sauce. Spoon sauce over the top and sprinkle with red pepper flakes if you want a little heat. Let everything simmer together for a couple of minutes so the flavors meld and chicken is warmed through perfectly.

Top Tip

From my experience making this creamy spinach artichoke chicken recipe multiple times, a few small tricks really take it from great to unforgettable. These tips have saved me from dry chicken and watery sauces more than once, so I hope they help you just as much!

Don’t Skip the Chicken Pounding: Uneven thickness can cause dry edges and undercooked centers—pounding makes all the difference.
Use an Instant-Read Thermometer: Trust me, the 165°F mark is your best friend for perfectly cooked chicken without guessing.
Scrape Up Those Brown Bits: When adding milk, make sure to loosen the browned bits stuck to the pan—they’re flavor gold!
Gentle Simmer for Sauce: Avoid boiling after adding dairy; low and slow keeps the sauce creamy without curdling.

How to Serve Creamy Spinach Artichoke Chicken Recipe

Creamy Spinach Artichoke Chicken - Serving Suggestion

Garnishes

I usually finish this dish with a sprinkle of extra Parmesan and a few cracks of fresh black pepper. Sometimes I add a few torn fresh basil leaves for a herbal lift or a squeeze of fresh lemon juice to brighten the creaminess just before serving—that contrast is delightful.

Side Dishes

This creamy chicken pairs wonderfully with simple sides like garlic mashed potatoes, steamed rice, or even buttered egg noodles. For a lighter option, roasted asparagus or a crisp green salad complements the richness perfectly.

Creative Ways to Present

For special dinners, I’ve served this dish over a bed of creamy polenta or spread the sauce on toasted baguette slices alongside the chicken for a fun twist. It also shines when served in individual ramekins, perfect for a cozy dinner party vibe.

Make Ahead and Storage

Storing Leftovers

Any leftovers keep well in an airtight container in the fridge for up to 3 days. I always store the chicken and sauce together to keep everything moist and flavorful when reheating.

Freezing

I’ve frozen this dish a couple of times—just let it cool completely and transfer to a freezer-safe container. It freezes well for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to keep the sauce creamy and avoid drying out the chicken. If the sauce seems thick, a splash of milk stirred in helps revive its smooth texture.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

You can, but fresh spinach wilts quicker and offers a better texture. If using frozen, thaw and squeeze out excess water before adding to the skillet to avoid a watery sauce.

What’s the difference between Neufchatel and cream cheese in this recipe?

Neufchatel is similar to cream cheese but has a lower fat content and a slightly milder flavor, which keeps the sauce creamy yet lighter. Cream cheese works as a substitute but may be richer.

Can I make this recipe dairy-free?

Yes! Swap the dairy cheese and sour cream for plant-based alternatives like vegan cream cheese, coconut cream, or cashew cream. Use non-dairy milk as well. The texture will be slightly different but still delicious.

How do I know the chicken is fully cooked?

Using an instant-read thermometer is best—the internal temperature should reach 165°F. The chicken should be opaque all the way through and juices should run clear when cut.

Final Thoughts

This Creamy Spinach Artichoke Chicken Recipe has quickly become a favorite in my house for its comforting yet fresh flavors and ease of preparation. It feels special without needing fancy ingredients or hours in the kitchen. I hope once you try it, it becomes a staple in your own rotation, too—just like it did for me.