Creamy Chicken with Spinach and Artichokes: Fall Chicken Recipes

This Creamy Chicken with Spinach and Artichokes skillet is a rich, comforting option among fall chicken recipes, and it’s ready in about 40 minutes.

Flour-dredged chicken cutlets are browned, then simmered in a creamy, savory sauce with tender spinach and tangy artichoke hearts.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.

Ingredient Notes and Cheaper Swaps

Chicken Breasts

You can buy pre-sliced cutlets, or save a bit of money by buying whole breasts and slicing them horizontally into thinner pieces yourself. Thinner pieces cook faster and more evenly.

Marinated Artichoke Hearts

Store-brand jars of marinated artichoke hearts are often significantly cheaper than name brands. Canned artichoke hearts also work: rinse and drain them thoroughly to remove excess salt, then add a splash of lemon juice or vinegar to mimic the marinated flavor.

Fresh Spinach

Fresh spinach wilts down significantly, so two cups is less than it looks. If fresh spinach is expensive or unavailable, use frozen chopped spinach; thaw it completely and squeeze out as much water as possible so the sauce doesn’t turn watery.

Cream Cheese and Parmesan

Use full-fat cream cheese for the best texture. Pre-grated Parmesan is often more budget-friendly than fresh and melts easily into the sauce.

How to Make Creamy Chicken with Spinach and Artichokes Step by Step

Pat the cutlets dry and season them generously with salt and pepper. In a shallow dish, combine the flour with garlic powder and onion powder. Dredge each cutlet until evenly coated, then shake off any excess flour.

Heat the skillet over medium heat and add the butter and olive oil. Once the butter is melted and sizzling, add the chicken cutlets, cooking in batches if necessary. Cook for about 2-3 minutes per side, until golden brown and cooked through (160-165ºF). Remove the chicken to a plate lined with paper towels.

While the pan is still hot, pour in the chicken broth, lemon juice, and Dijon mustard, and scrape up the browned bits from the bottom of the pan with a spatula. Let it simmer briefly, then stir in the minced garlic and cook for 30 seconds until fragrant.

Reduce the heat to low and stir in the grated Parmesan and cream cheese until completely melted and smooth. Remove the pan from the heat and slowly whisk in the heavy cream. Return the pan to low heat and stir in the fresh spinach and chopped artichoke hearts. Cook gently until the spinach has wilted and the artichokes are warmed through.

Nestle the chicken cutlets back into the sauce and simmer on low heat for a few minutes, until warmed through and at least 165ºF. Serve immediately with a sprinkle of fresh black pepper. For full ingredient quantities and detailed instructions, please refer to the recipe card below.

Tips for the Best Results

• Don’t Overcrowd the Pan: Cooking in batches keeps the chicken searing instead of steaming.
• Pat Chicken Dry: Moisture on the chicken prevents proper browning.
• Low and Slow for Creamy Sauce: Keep the heat low and stir consistently when adding the cheeses and cream so the sauce doesn’t break or turn lumpy.

Storing, Freezing, and Reheating

Storage: Refrigerate leftovers in an airtight container within two hours of cooking; they keep for 3-4 days.

Freezing: Cool the sauce fully, then freeze in a freezer-safe container for up to 2-3 months. The creamy sauce may change texture slightly after thawing.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or milk if the sauce seems too thick, or microwave individual portions until heated through.

Serving Ideas and Variations

• Pasta Perfection: Serve over spaghetti, penne, or fettuccine. You might also like this creamy pasta without cream recipe for a different take.
• Rice or Quinoa: A simple side of white rice or quinoa soaks up the sauce.
• Steamed Vegetables: Pair with steamed green beans, broccoli, or asparagus for a complete meal.
• Add More Veggies: Stir in other quick-cooking vegetables like mushrooms, sun-dried tomatoes, or bell peppers along with the spinach and artichokes.

Emily Carter

Creamy Chicken with Spinach and Artichokes

A budget-friendly and quick creamy chicken skillet with tender spinach and tangy artichoke hearts, perfect for a cozy weeknight meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts cut into 4 cutlets
• Sea salt to taste
• Black pepper to taste
• ½ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 1 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice from 1 lemon
• 1 teaspoon Dijon mustard
• ½ cup grated Parmesan cheese
• 2 tablespoons full-fat cream cheese
• ½ cup heavy cream
• 2 cups fresh spinach ribboned or roughly chopped
• 12 oz marinated artichoke hearts drained and roughly chopped

Equipment

• 1 Large Skillet 10-12 inch
• 1 Shallow Dish for dredging
• 1 whisk
• 1 Meat Thermometer
• 1 spatula

Method

 

1. Season chicken cutlets generously with sea salt and black pepper.
2. In a shallow dish, whisk together the flour, garlic powder, and onion powder.
3. Dredge each chicken cutlet in the flour mixture, ensuring it’s fully coated, then shake off any excess.
4. Heat a large skillet over medium heat, then add 1 tablespoon of butter and the olive oil.
5. Once the butter is melted and shimmering, add the chicken cutlets to the pan, cooking in batches if necessary to avoid overcrowding.
6. Cook for 2-3 minutes per side, until golden brown and cooked through, reaching an internal temperature of 160-165ºF.
7. Remove chicken from the skillet and set aside on a paper towel-lined plate.
8. Pour the chicken broth, lemon juice, and Dijon mustard into the hot pan, scraping up any browned bits from the bottom with a spatula, and bring to a simmer.
9. Add the minced garlic and simmer for 30 seconds until fragrant.
10. Reduce heat to low, then stir in the grated Parmesan cheese and cream cheese until completely melted and smooth.
11. Remove the pan from the heat and slowly whisk in the heavy cream.
12. Return the pan to low heat and stir in the chopped spinach and drained, chopped artichoke hearts, simmering until the spinach wilts.
13. Nestle the cooked chicken cutlets back into the sauce, and simmer on low heat for 3-5 minutes, until the chicken is warmed through and reaches 165ºF.
14. Serve immediately, spooning extra sauce over the chicken and garnishing with a little fresh black pepper if desired.

Notes

For an extra pop of flavor, add a pinch of red pepper flakes with the garlic. If you have leftover chicken, store it in an airtight glass food storage container for easy reheating.

Frequently Asked Questions

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