This creamy spinach artichoke chicken is the ultimate comfort dish, featuring tender chicken thighs smothered in a velvety, garlic-infused sauce. The combination of earthy spinach, tangy artichoke hearts, and rich cream cheese creates a luxurious flavor profile that feels both indulgent and satisfying.
Ingredients for Creamy Spinach Artichoke Chicken Thighs
The ingredients in this dish create a perfect balance of creamy richness and layered flavors. Skinless chicken thighs, whether bone-in or boneless, remain tender and juicy, while chicken breasts offer a leaner alternative. Olive oil ensures a golden, crispy sear, and fresh garlic infuses the sauce with aromatic, savory notes. Cream cheese delivers a velvety texture, with chicken stock adding depth to balance the richness. Artichoke hearts bring a tangy, briny flavor, while fresh spinach adds a vibrant pop of color and freshness.
Grated Parmesan cheese finishes the sauce with a salty, nutty complexity, complemented by a simple seasoning of salt and black pepper. For variations, light cream cheese or dairy-free substitutes can be used, and frozen spinach works well when drained thoroughly. Swap the artichokes for zucchini or other vegetables for a unique twist that suits your taste.
Step-by-Step Instructions for Perfect Chicken Thighs
Sear the Chicken
Begin by seasoning the chicken thighs generously with salt and freshly cracked black pepper. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, allowing it to develop a deep golden crust while locking in moisture. Once browned, drain most of the excess fat, leaving about a tablespoon to enhance the flavor.
Prepare the Creamy Sauce
Add the remaining olive oil to the skillet, followed by the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Lower the heat slightly and add the cream cheese, stirring occasionally to melt it into a smooth, rich consistency. Pour in the chicken stock, bring the mixture to a gentle boil, and then reduce the heat to let it simmer. Stir frequently as the sauce thickens over 5 minutes.
Incorporate the Artichokes and Spinach
Gently stir the roughly chopped artichoke hearts into the sauce, followed by the fresh spinach. Stir until the spinach wilts and becomes tender, ensuring it blends seamlessly into the creamy mixture. Sprinkle in the Parmesan cheese, stirring to fully incorporate it into the sauce for added richness. Taste the sauce and adjust the seasoning with additional salt and pepper, if necessary.
Bake to Perfection
Transfer the skillet to a preheated oven set at 400°F (200°C) and bake for 15-20 minutes. The chicken should cook through completely, reaching an internal temperature of 165°F (75°C). Baking allows the sauce to meld with the chicken, resulting in juicy, flavorful meat that falls off the bone. Let the skillet rest for a few minutes before serving to allow the flavors to settle.
Recipe Tips
Avoid Overcooking:
Use a meat thermometer to check the internal temperature of the chicken to ensure it remains tender and juicy.
Sauce Thickness:
If the sauce is too thick, add a splash of chicken stock to loosen it. For a thicker sauce, let it simmer uncovered for a few extra minutes.
Bone-In vs. Boneless:
Bone-in thighs provide richer flavor, while boneless options cook faster and are easier to eat.
Enhance Flavor:
Add herbs like thyme, basil, or a sprinkle of chili flakes for an extra depth of flavor.
What to Serve With This Recipe
Classic Pairings:
Serve with fluffy rice, creamy mashed potatoes, or buttered pasta to soak up the luscious sauce.
Crusty Breads:
Pair with warm, crusty bread or garlic bread for a satisfying side that’s perfect for dipping.
Light Vegetable Sides:
Balance the richness with roasted asparagus, sautéed green beans, or a refreshing garden salad for a well-rounded meal.
Customization Ideas
Add sautéed mushrooms, sun-dried tomatoes, or roasted bell peppers for extra layers of flavor and texture.
Replace artichoke hearts with zucchini, asparagus, or broccoli for a unique vegetable twist.
Swap chicken thighs for pork chops, shrimp, or even firm tofu for a protein variation that suits your preference.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but adjust the cooking time to prevent them from drying out.
What’s the best way to reheat leftovers without drying out the chicken?
Reheat gently in a skillet over low heat, adding a splash of chicken stock to keep the sauce creamy.
Can I use frozen spinach instead of fresh?
Absolutely. Thaw it fully, then squeeze out excess moisture before adding it to the sauce.
How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
Can this dish be made ahead of time, and how should I store it?
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
This creamy spinach artichoke chicken delivers restaurant-quality flavors in a dish that’s simple enough for any home cook. With tender, golden-seared chicken and a rich, velvety sauce packed with spinach and artichokes, it’s a satisfying meal perfect for any occasion. Pair it with your favorite sides, customize it with extra vegetables, and enjoy a dish that’s sure to impress every time it hits the table.
Ingredients
6 chicken thighs, skinless (bone-in or boneless) or chicken breast fillets
2 tablespoons olive oil, divided
1 tablespoon minced garlic (about 4 cloves)
8 ounces cream cheese (full-fat or reduced-fat)
1 cup chicken stock or broth
14 ounces artichoke hearts in brine, drained and roughly chopped
4 cups baby spinach leaves, washed
¼ cup grated Parmesan cheese
1 pinch salt, to season
1 pinch cracked black pepper, to season
Instructions
Preheat the oven to 400°F (200°C) to prepare for finishing the dish.
Season the chicken thighs generously with salt and cracked black pepper. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden-brown and crispy. Drain off most of the excess fat from the skillet, leaving about 1 tablespoon behind for added flavor.
Add the remaining tablespoon of olive oil to the skillet and sauté the minced garlic for about 30 seconds until it becomes fragrant. Lower the heat slightly and add the cream cheese, stirring occasionally as it melts and transforms into a smooth, velvety consistency.
Pour in the chicken stock and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and allow the sauce to simmer for about 5 minutes, stirring occasionally until it begins to thicken.
Gently fold in the chopped artichoke hearts and fresh spinach leaves, stirring until the spinach starts to wilt. Sprinkle in the grated Parmesan cheese and stir again until fully incorporated. Taste and adjust the seasoning with additional salt and black pepper if needed.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is completely cooked through and tender. The internal temperature should reach 165°F (75°C) for perfectly cooked chicken.
Remove the skillet from the oven and let it rest for a couple of minutes before serving. This creamy spinach and artichoke chicken is rich, flavorful, and perfect for pairing with your favorite sides like rice, crusty bread, or roasted vegetables. Enjoy!
Creamy Spinach Artichoke Chicken Thighs Recipe
Ingredients
- 6 chicken thighs skinless (bone-in or boneless) or chicken breast fillets
- 2 tablespoons olive oil divided
- 1 tablespoon minced garlic about 4 cloves
- 8 ounces cream cheese full-fat or reduced-fat
- 1 cup chicken stock or broth
- 14 ounces artichoke hearts in brine drained and roughly chopped
- 4 cups baby spinach leaves washed
- ¼ cup grated Parmesan cheese
- 1 pinch salt to season
- 1 pinch cracked black pepper to season
Instructions
- Preheat the oven to 400°F (200°C) to prepare for finishing the dish.
- Season the chicken thighs generously with salt and cracked black pepper. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden-brown and crispy. Drain off most of the excess fat from the skillet, leaving about 1 tablespoon behind for added flavor.
- Add the remaining tablespoon of olive oil to the skillet and sauté the minced garlic for about 30 seconds until it becomes fragrant. Lower the heat slightly and add the cream cheese, stirring occasionally as it melts and transforms into a smooth, velvety consistency.
- Pour in the chicken stock and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and allow the sauce to simmer for about 5 minutes, stirring occasionally until it begins to thicken.
- Gently fold in the chopped artichoke hearts and fresh spinach leaves, stirring until the spinach starts to wilt. Sprinkle in the grated Parmesan cheese and stir again until fully incorporated. Taste and adjust the seasoning with additional salt and black pepper if needed.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is completely cooked through and tender. The internal temperature should reach 165°F (75°C) for perfectly cooked chicken.
- Remove the skillet from the oven and let it rest for a couple of minutes before serving. This creamy spinach and artichoke chicken is rich, flavorful, and perfect for pairing with your favorite sides like rice, crusty bread, or roasted vegetables. Enjoy!
