Skillet Chicken with Creamy Spinach Artichoke Sauce


You can never have too many chicken recipes right? Especially when they are this good! I can’t get over how amazingly delicious this Skillet Chicken with Creamy Spinach Artichoke Chicken is! It is definitely one of my new favorite ways to make chicken! I made this over the weekend and my family enjoyed it so much so here I am again making it on again on Monday so we can have it again, and of course so I can share with you guys. You just can’t go wrong with skillet chicken and a good sauce!

Skillet Chicken with Creamy Spinach Artichoke Sauce | Cooking Classy

You get this perfectly seared golden brown chicken covered in the most amazing, rich and creamy spinach artichoke sauce – which will likely remind you of a blend of your favorite spinach artichoke dip (my dip recipe is where I got the inspiration for this) and a lighter Alfredo sauce. It’s hearty, it’s filling, it’s comforting and it makes for the perfect dinner any day of the year! You’ll love that it is simple enough it passes for a quick weeknight dinner yet it’s fancy enough you could make it for guests on the weekend. I’ve already stocked up on ingredients (like canned artichoke hearts and Neufchatel cheese) for this so it can be a regular on my menu. I like that it’s a little bit lighter than the dip yet you still get all those delicious flavors – and I made it so there’s plenty of the sauce so you can have a some extra to serve over pasta. Winnah winnah chicken dinnah. This puts all those bland and boring chicken breasts recipes to shame! Make it soon! Then after you try this try my Spinach Artichoke Pizza – it’s one of my favorite and most popular pizza recipes!

Skillet Chicken with Creamy Spinach Artichoke Sauce | Cooking Classy Skillet Chicken with Creamy Spinach Artichoke Sauce | Cooking Classy Skillet Chicken with Creamy Spinach Artichoke Sauce | Cooking Classy Skillet Chicken with Creamy Spinach Artichoke Sauce | Cooking Classy.


Skillet Chicken with Creamy Spinach Artichoke Sauce

5 from 1 vote

Yield: 4 servings


  • 4 (6 oz) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp olive oil , divided
  • 2 Tbsp butter
  • 3 cloves garlic , minced
  • 1 Tbsp flour
  • 5 oz fresh spinach , rinsed, drained and chopped (3 1/2 packed cups)
  • 1 (14 oz) can artichoke quarters, drained and chopped
  • 1 1/4 cups milk
  • 4 oz Neufchatel cheese , diced into small cubes
  • 1/3 cup packed freshly , finely shredded parmesan cheese
  • 1/4 cup sour cream
  • Red pepper flakes (optional)


  1. Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 - 5 minutes. Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 - 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
  2. Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and saute until spinach has wilted, about 1 minute. Pour in milk, while scraping up browned bits from bottom (don't worry if you can't get all of it, the golden bits will come up as it continues to cook). Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted. Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes and serve warm with cooked orzo if desired.
  3. Recipe source: Cooking Classy


  • zouhair fiorino najjar: Hi ..i confess that all your recipes are ” Classy “.
    i started posting your recipes on my FB..Twitter..tumblr.. pinterest and yummly June 14, 2016 at 4:20am Reply

  • Feestzaal: The Skillet Chicken looks so mouthwatering !! I just cannot wait to prepare and eat it. Thanks for sharing the recipe 😄 June 15, 2016 at 1:28am Reply

  • george: Yummy June 22, 2016 at 4:03am Reply

  • Tonya: Great meal I added tortellini and double the recipe for more sauce and it turned out awesome June 27, 2016 at 7:22pm Reply

    • Jaclyn: I’m glad you enjoyed it Tonya, can’t go wrong with tortellini! Thanks for your feedback! June 28, 2016 at 11:27am Reply

  • Sartecona: Awesome. Just sat down from an easy clean in the kitchen, too! July 3, 2016 at 4:43pm Reply

  • Leila Nijmeh: Saw this recipe on Pinterest and wanted to try it out. Delicious and easy to make, I added some pasta and fresh basil. I July 5, 2016 at 1:29pm Reply

    • Jaclyn: I’m so glad you liked it Leila! Thanks for your feedback! July 5, 2016 at 9:04pm Reply

    • Melissa: What kind of pasta did you add? Would spaghetti noodles work? Fresh basil sounds good! I’m making this for dinner tonight. Thank you for your opinion! July 6, 2016 at 7:23am Reply

      • Jaclyn: I served it with orzo but just about any pasta would work here. I hope you love it! July 6, 2016 at 7:03pm Reply

  • Valerie: Delicious! To make it even healthier I substituted the flour for coconut flour and the sour cream for plain Greek yogurt. Mm mm July 12, 2016 at 5:22pm Reply

  • Lurinda Heymans: Would light cream cheese work as a substitute for the Neufchatel cheese? I’m not able to find it at any grocery store – I’m from Sydney, Australia. July 17, 2016 at 1:10am Reply

    • Julie: In the US, I’m pretty sure Neufchatel = light cream cheese. :) September 17, 2016 at 12:28pm Reply

  • Kimberly: This was wonderful! I added Parmesan ravioli to mine which made it even more wonderful. Next time I’ll double the sauce since I will probably do the ravioli addition again. So delicious! Great recipe! July 22, 2016 at 3:13pm Reply

  • Janet: I made this last night, I used skim milk, plain Greek yogurt instead of sour cream and I added about a teaspoon of turmeric seasoning to it which gave it a yellowish color. It turn out delicious! I was wondering how many caloris are in the original recipe? July 23, 2016 at 6:52am Reply

    • Jaclyn: Sorry I don’t have nutritional info. Glad you enjoyed it though! July 23, 2016 at 4:37pm Reply

  • Lindsey: Just tried it! My only changes were adding green beans to the mixture and substituting almond milk. It was absolutely incredible! Can’t wait to make it again! July 24, 2016 at 9:38pm Reply

    • Jaclyn: I’m glad the sub worked for you! Thanks for your feedback! July 25, 2016 at 9:48am Reply

  • Kimberly George: We loved it and my son doesn’t like artichokes but he liked it. Thanks for sharing August 1, 2016 at 11:33am Reply

    • Jaclyn: That’s great! Thanks for leaving a comment! August 1, 2016 at 3:16pm Reply

  • Donna Busby: Heavenly… This is a recipe that i will use again and again…. Thank you… August 1, 2016 at 4:02pm Reply

    • Jaclyn: I’m so glad you liked it Donna! Thanks for your review! August 1, 2016 at 4:54pm Reply

  • Diane: We added about two tablespoons of sundried tomatoes in oil and 1/4 cup of white wine. Seemed a little thick so thinned down with chicken broth. Served over fettuccine! DELICIOUS! August 10, 2016 at 4:37pm Reply

    • Jaclyn: The sun dried tomato addition sounds delicious! Glad you enjoyed it Diane! August 10, 2016 at 11:59pm Reply

  • Kristal: I made this last night. I didn’t change a thing. Served it with fresh garlic and mozzarella toast. Lol it legit tastes like spinach and artichoke dip! My picky 2yr old even ate it. So easy to make, so easy to clean up….and have half a chicken breast left! Definitely will be using this recipe over and over! August 23, 2016 at 8:06am Reply

    • Jaclyn: Thanks for taking the time to report back Kristal! So glad you loved it! August 25, 2016 at 12:57pm Reply

  • Shari: Oh my goodness, made this tonight and it was AMAZING. I served it over angel hair pasta. I also doubled the recipe, so my family of four will have leftovers for tomorrow. We all loved it! August 24, 2016 at 11:35pm Reply

    • Jaclyn: Thanks for the great feedback Shari! August 25, 2016 at 12:49pm Reply

  • Angela: Made this the other night for my mother in laws birthday. Everyone raved about it! It was so creamy and delicious. I used Boursin Cheese instead of Neufchatel cheese since I didn’t know what that was, and I subbed greek yogurt for sour cream. AHmazing. September 14, 2016 at 11:35am Reply

    • Jaclyn: So glad to hear it Angela! September 14, 2016 at 1:59pm Reply

  • Tabitha: Tastes awesome ! But what is the purpose of the sour cream at the end? October 2, 2016 at 4:09pm Reply

    • Jaclyn: It adds flavor and keeps the flavors similar to a spinach artichoke dip. October 2, 2016 at 6:36pm Reply

  • Nichole: I just made this for dinner. It took longer to cook the chicken than I expected because my breasts were so big (haha), but it was delicious. I will definitely make again. Thanks for the great recipe. October 11, 2016 at 6:23pm Reply

    • Jaclyn: Ha ha thanks for the great review Nichole! October 18, 2016 at 11:15am Reply

  • Kristen: When is the 1 tbsp of flour added? October 17, 2016 at 5:26pm Reply

  • Cindy: This recipe is absolutely delicious!!! February 12, 2017 at 5:27am Reply

  • Virginia: I just made this for dinner, and it was amazing. Loved it. Made mines with linguine though. Worked out fine. February 15, 2017 at 6:22pm Reply

    • Jaclyn: Sounds delish! February 16, 2017 at 12:30pm Reply

  • Shelley Johnson: Hello, does anyone know if you can prepare the sauce ahead and reheat for later use.?? I’m looking for a make ahead dinner for rv’ing. Thank you. March 7, 2017 at 11:21am Reply

    • Jaclyn: The sauce should reheat just fine. I hope you love the recipe! March 7, 2017 at 10:38pm Reply

      • Shelley Johnson: Thank you. I served it that evening in our motor home and it was delicious. A recipe I’m sure to serve over and over :) March 14, 2017 at 1:37pm Reply

  • Hailey Ayers: Made this dish for the first time the other night and my fiancé said it was the best dinner I had ever cooked! Thanks Jaclyn!! March 15, 2017 at 8:04pm Reply

    • Jaclyn: I’m so happy to hear that it was enjoyed so much Hailey! Thanks for your comment! March 15, 2017 at 10:03pm Reply

  • Danette Breitenbachq: I don’t have neufchatel or cream cheese (and don’t want to go to the store). Will it be ok without this and/ or is there something I can do instead? July 14, 2017 at 3:15pm Reply

  • Jacqueline Julien: Tried this! It was delicious! 3 out of 4 on Team Julien would eat it again. I will note that there was a little too much spinach in it for our taste and I only used about 1/2 the recommended amount. But other than that, it was so fabulous!! August 3, 2017 at 7:56pm Reply

    • Jaclyn: Glad you approve! Thanks Jaqueline! August 11, 2017 at 12:11pm Reply

  • Martin Descant: I am going to fix this, but can you tell me what the Carbs are for this meal, Thanks August 5, 2017 at 12:55pm Reply

  • Nadine Stone: Delicious! I would definitely make it again! August 11, 2017 at 3:17pm Reply

  • Kaitlin: This was a family favorite for sure. I used heavy whipping cream in place of the milk and sour cream. The house smelled so good the neighbor was at the screen door asking for some. I used the leftovers to make a grilled chicken and cheese sandwich with my fresh garden tomatoes. Another HIT! Can’t wait to make this again, maybe next week! :) September 7, 2017 at 5:20pm Reply

    • Jaclyn: I’m so glad to hear it was a family favorite Kaitlin! Thanks for your review! September 8, 2017 at 9:45am Reply

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