This Spinach Artichoke Chicken Skillet is a simple, tasty dinner that brings together juicy chicken breasts, tender spinach, and tangy artichokes all cooked in one pan. It’s low carb, packed with flavor, and makes a nice change from the usual chicken dishes.
I love how this recipe feels a bit like a warm hug after a busy day—the creamy sauce with a touch of cheese makes every bite satisfying without any extra carbs. One tip I always follow is to use fresh spinach when I can; it really brightens up the dish and keeps it feeling light.
Serving this skillet straight from the pan onto warm plates is my favorite way to enjoy it, maybe with a side salad or some roasted veggies. It’s quick to make during the week but also looks nice enough if friends are dropping by. I find this meal hits the spot whether it’s a casual dinner or a little midweek treat.
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy and tender, but breasts work well too. If you want to skip meat, thick tofu or cauliflower steaks can be good plant-based options.
Spinach: Fresh baby spinach cooks quickly and adds a lovely bright flavor. You can swap frozen spinach if fresh isn’t available—just thaw and drain it well.
Artichoke Hearts: Canned or jarred artichokes are perfect here. If you like a little crunch, try marinated artichokes for extra flavor.
Heavy Cream: This makes the sauce rich and smooth. For a lighter or dairy-free option, try coconut cream or full-fat canned coconut milk, but the taste will be slightly different.
Parmesan Cheese: Freshly grated Parmesan melts nicely and adds salty depth. You can substitute with Pecorino Romano or a vegan Parmesan alternative if needed.
How Do You Get Tender, Juicy Chicken with a Golden Crust?
Cooking the chicken well is key to this dish. Here’s how I do it:
- Pat the chicken dry and season both sides with salt and pepper—this helps with browning and flavor.
- Heat oil in the skillet until shimmering. Medium-high heat is best for a golden crust without burning.
- Place chicken in the pan without crowding. Let it cook undisturbed 4-5 minutes per side until nicely browned and cooked through.
- Remove chicken to rest—this keeps it juicy when you add it back later to the sauce.
Taking your time browning the chicken first really makes the dish stand out. It adds texture and locks in the juices under that creamy sauce.
Equipment You’ll Need
- Large skillet with lid – perfect for browning chicken and simmering the creamy sauce all in one pan.
- Spatula or tongs – helps flip the chicken easily without breaking it apart.
- Measuring cups and spoons – to get the right amounts of cream, cheese, and seasoning.
- Sharp knife and cutting board – for chopping garlic, parsley, and artichokes if needed.
- Grater – to shred fresh Parmesan cheese quickly and evenly.
Flavor Variations & Add-Ins
- Swap chicken breasts with skin-on thighs for richer flavor and juicier meat.
- Add sun-dried tomatoes for a tangy sweetness that pairs nicely with the creamy sauce.
- Mix in cooked mushrooms or zucchini for extra veggies and texture.
- Use mozzarella or fontina cheese instead of Parmesan for a milder, gooey melt.
Spinach Artichoke Chicken Skillet Low Carb Dinner
Ingredients You’ll Need:
For The Chicken and Sauce:
- 4 boneless, skinless chicken thighs or breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil or avocado oil
- 3 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and quartered
- 4 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon dried Italian seasoning or dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and roughly 20 minutes to cook, making it a quick and easy dinner option that’s ready in around 30 minutes total.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Start by seasoning the chicken thighs or breasts generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through—about 4-5 minutes per side depending on the thickness. Once done, remove the chicken from the skillet and set it aside.
2. Cook the Aromatics and Veggies:
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until you can smell the garlic’s aroma. Next, add the quartered artichoke hearts and cook for 2 minutes to warm them through. Then stir in the fresh spinach and cook for another 2 to 3 minutes until wilted.
3. Make the Creamy Sauce and Combine:
Pour in the heavy cream and sprinkle in the Parmesan cheese, Italian seasoning, and if you like a little kick, the crushed red pepper flakes. Stir all these together and allow the sauce to simmer gently, thickening slightly, which will take about 3-5 minutes. Now, nestle the chicken back into the skillet, spoon some of the creamy sauce over the top, and warm it all together for an additional 2 minutes.
4. Garnish and Serve:
Before serving, sprinkle chopped fresh parsley and extra Parmesan over the dish for a fresh and cheesy finish. Serve it straight from the skillet while it’s hot for a comforting and low-carb meal that’s sure to satisfy.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to thaw the chicken completely in the fridge overnight before cooking. This helps it cook evenly and avoid extra moisture in the pan.
Can I Substitute the Heavy Cream?
Absolutely! For a dairy-free option, try full-fat coconut milk or coconut cream, though it will slightly change the flavor. For a lighter version, half-and-half or cream cheese can work but the sauce may be less rich.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Use Frozen Spinach Instead of Fresh?
Yes, frozen spinach can be used. Just thaw it fully and squeeze out excess water before adding to the skillet to avoid a watery sauce.
