This creamy spinach artichoke chicken is an easy one skillet dinner made with juicy chicken thighs, spinach, artichokes and a rich dairy-free cream sauce. Paleo, gluten-free and family friendly.
If you love spinach artichoke dip, you’re going to love this easy skillet dinner! This creamy spinach artichoke chicken combines juicy pan-seared chicken thighs with tender spinach, hearty artichoke hearts and a rich, flavorful sauce that’s perfect for spooning over cauliflower rice, potatoes or your favorite veggies.
Everything cooks in one skillet for a simple weeknight dinner that feels comforting enough for company!
The creamy sauce is packed with garlic, herbs and tangy Dijon mustard, giving it all the flavors of spinach artichoke dip while still being wholesome enough for an easy family meal. Whether you’re following a paleo or gluten-free lifestyle or simply looking for a delicious chicken dinner, this spinach artichoke chicken is one you’ll want to make again and again.
Why You’ll Love This Spinach Artichoke Chicken
This recipe has all the flavors people love about spinach artichoke dip in a satisfying one-pan meal.
- Easy one skillet dinner with minimal cleanup
- Rich, creamy sauce without flour
- Packed with spinach and artichoke hearts
- Naturally gluten-free
- Paleo and dairy-free friendly with simple swaps
- Family-friendly and great for meal prep
- Ready in about 35 minutes
Ingredients You’ll Need
Simple ingredients come together to create a rich and flavorful sauce that tastes like your favorite spinach artichoke appetizer.
Chicken thighs stay juicy and tender while simmering in the sauce, while artichoke hearts add texture and flavor throughout the dish.
Fresh spinach wilts into the sauce, making every bite loaded with vegetables. Coconut milk or heavy cream, cream cheese (dairy free if needed) and Dijon mustard create a creamy base that perfectly complements the garlic, herbs and chicken.
For the best flavor, use full-fat canned coconut milk and good-quality artichoke hearts packed in water rather than marinated artichokes.
The secret is in the right seasonings + the right amount of coconut milk and thickener to create a sauce that contains no dairy, yet has a creamy texture to it. And if you don’t need to be dairy free, you can easily swap coconut milk for heavy cream, use regular cream cheese, and parmesan!
Why Should I Use Full Fat Coconut Milk?
Full fat coconut milk has an ultra thick consistency. That makes it the perfect plant-based substitute for heavy cream in dishes with creamy sauces. There are so many great ways to use full fat coconut milk.
And nope – just because we’re using coconut milk DOES NOT mean that this One-Skillet Artichoke Chicken tastes like coconut! Like, actually, this does not taste like coconut one bit.
How To Make Spinach Artichoke Chicken
Start by seasoning and browning the chicken thighs until golden on both sides. The chicken doesn’t need to be fully cooked at this stage since it will finish cooking in the sauce.
Next, sauté the onion, garlic and herbs until fragrant. Stir in the coconut milk, chicken broth, cream cheese, Dijon mustard and seasonings, whisking until smooth and creamy.
Add the spinach and artichokes and cook just until the spinach wilts. Return the chicken to the skillet and simmer gently until the chicken is cooked through and the sauce thickens.
Finish with parmesan cheese or nutritional yeast and garnish with fresh parsley before serving.
Tips For The Best Creamy Spinach Artichoke Chicken
Use boneless skinless chicken thighs instead of breasts for the juiciest results. They stay tender and flavorful even after simmering in the sauce.
Don’t chop the artichokes too finely. Larger pieces give you lots of artichoke flavor in every bite.
Allow the sauce to simmer gently rather than boiling rapidly. This helps create a silky texture and prevents the sauce from separating.
If you’d like a thicker sauce, whisk a teaspoon of arrowroot starch into the chicken broth before adding it to the skillet.
Serving Suggestions
This creamy chicken is incredibly versatile and pairs well with many different sides.
Serve it over:
- Cauliflower rice
- White rice
- Mashed potatoes
- Roasted baby potatoes
- Roasted broccoli
- Green beans
- Simple side salad
The sauce is so flavorful you’ll want something to soak up every last spoonful.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. If the sauce thickens too much during storage, stir in a splash of broth or coconut milk before reheating.
This recipe is also excellent for meal prep since the flavors continue to develop after a day in the refrigerator.
FAQ
Can I use chicken breasts instead of chicken thighs?
Yes. Boneless skinless chicken breasts work well in this recipe. For the most tender results, avoid overcooking them and use an instant-read thermometer to check for doneness.
Is this spinach artichoke chicken dairy-free?
It can be. Use dairy-free cream cheese and nutritional yeast instead of parmesan cheese for a completely dairy-free version.
Can I use frozen spinach?
Yes. Thaw and squeeze out excess moisture before adding it to the skillet. About 10 ounces of frozen spinach works well.
What kind of artichokes should I use?
Canned artichoke hearts packed in water are ideal. Drain them well before chopping and adding to the sauce.
Can I make this ahead of time?
Yes. This recipe reheats beautifully and is great for meal prep lunches and dinners throughout the week.
How do I thicken the sauce?
Simmering the sauce for a few extra minutes will naturally thicken it. You can also whisk a small amount of arrowroot starch into the broth before adding it to the skillet.
Can I make this recipe Whole30 compliant?
Yes! For Whole30, use coconut milk and compliant chicken broth or bone broth, ghee instead of butter and nutritional yeast instead of parmesan cheese. Also make sure your artichokes are compliant (not marinated) and you use Whole30 compliant cream cheese like Kite Hill approved cream cheese.
This creamy spinach artichoke chicken is everything you want in a weeknight dinner! It’s easy, comforting, flavor-packed and made in just one skillet.
With juicy chicken, tender spinach, hearty artichokes and a rich creamy sauce, it’s a simple recipe that feels special enough for guests but easy enough for busy weeknights.
Serve it with your favorite sides and enjoy a restaurant-worthy dinner right at home!
Want More One Skillet Dinner Recipes? Try one of these!
Lemon Garlic Chicken and Asparagus
Garlic Butter Chicken and Potatoes
Creamy Spinach Artichoke Chicken (Easy One Skillet Dinner)
Ingredients
For the Chicken:
- 1 1/2 lbs boneless skinless chicken thighs
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
For the Sauce:
- 4 tablespoons ghee or butter, divided
- 1/2 medium yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 cup full-fat canned coconut milk or heavy cream
- 1/3 cup chicken broth or stock
- 2 oz dairy-free cream cheese or regular cream cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- Sea salt and black pepper to taste
To Finish:
- 14 oz artichoke hearts drained and roughly chopped
- 4 cups baby spinach
- 1/4 cup grated parmesan cheese or 2 tablespoons nutritional yeast
- Fresh parsley for garnish
Instructions
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Pat the chicken dry and season both sides with the smoked paprika, garlic powder, onion powder, salt, and pepper.
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Heat 2 tablespoons of the ghee in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. The chicken does not need to be fully cooked through at this stage. Transfer to a plate and set aside.
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Reduce the heat to medium. Add the remaining 2 tablespoons ghee along with the onion. Cook for 3 minutes, until softened. Add the garlic and oregano and cook another 30 seconds until fragrant.
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Pour in the coconut milk and chicken broth. Add the cream cheese, Dijon mustard, lemon juice, and crushed red pepper flakes. Whisk until smooth and creamy.
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Bring the sauce to a gentle simmer. Taste and season with additional salt and pepper as needed.
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Stir in the chopped artichokes and spinach. Cook for a minute, stirring, until the spinach begins to wilt.
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Return the chicken to the skillet and spoon some of the sauce over the top. Reduce the heat to low and simmer for 5 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.
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Remove from the heat and stir in the parmesan cheese or nutritional yeast. Garnish with fresh parsley before serving.
Recipe Notes
Serving Suggestions:
Serve over cauliflower rice, mashed potatoes, roasted potatoes, rice, or your favorite roasted vegetables.
For Whole30 compliance, use full fat canned coconut milk, Kite Hill cream cheese, ghee, and make sure your artichokes are in water and not marinated.
This is an excellent recipe and highly recommend it! It is easy to make and full of flavor.