Spinach artichoke dip is one of my all time favorite dips! There is nothing like it with some warm tortilla chips or pita chips to scoop it up. So that was the inspiration behind this gorgeous spinach artichoke skillet chicken. The sauce was a leaner, less thick version of the dip with juicy chicken thighs cooked in it to really absorb all of those lovely flavors. Best of all it was a one pan wonder meal that was really simple to make!
Oh my goodness, when it came out it was perfection! The chicken was so juicy from cooking in that sauce. I served it with a bunch of roasted sweet potatoes and it was such a satisfying but still pretty healthy meal. Hope you all love it too! xoxo
This spinach artichoke skillet chicken is so flavorful and simple for dinner! Serve it with your favorite sides or over pasta for a complete meal.
- 1 dash olive oil
- 5 whole boneless, skinless chicken thighs
- 2 pinches salt
- 2 pinches black pepper
- 2 pinches garlic powder
- 1 whole onion diced small
- 3 cloves garlic minced
- 1 can artichoke hearts 14 ounces, drained and roughly chopped
- 3 cups baby spinach
- 1 tablespoon Dijon mustard
- 1/4 cup white wine
- 1/2 cup milk
- 1/4 cup chicken stock
- 1 teaspoon corn starch
- 1/4 cup freshly grated parmesan cheese
Pre-heat the oven to 375 and get out a large skillet with deep sides. Heat the olive oil in the skillet over medium high heat. While it heats up, generously season the chicken on both sides with the salt, pepper and garlic powder. Then brown the chicken for 4 minutes on each side in the skillet. Remove it to a plate and add the onion, garlic and artichokes to the pan. Let them get soft for a minute, then add in the spinach and stir it in to wilt for another minute. Pour in the mustard and wine and let them cook for another minute with everything. Finally, pour in the milk, chicken stock and corn starch.
Give the sauce and stir, letting it bubble for a minute. Then return the chicken to the pan and let it sit in the sauce for another couple of minutes while you sprinkle the parmesan on top. Transfer the pan to the oven and let it all bake together and meld for about 25 minutes. When it is done, just plate it directly from the skillet and serve with your favorite sides!
11 thoughts on “Spinach Artichoke Skillet Chicken”
This sounds like an amazing dinner recipe, I’d love to try it
Thank you so much!!
This sounds like the perfect dinner recipe, I love that you can pair it with pasta to make a complete meal
Yes, pasta makes everything better! 😉
Spinach and artichoke is one of my favorite combinations. I’ll have to make this for the kids.
Yes! Please let me know what you think :-).
LOVE spinach artichoke, such a wonderful combo. This sounds wonderful!
Thank you so much!!
It definitely looks yummy and I love chicken dishes. Spinach isn’t common where I live though. Are there any alternatives to it?
You could use baby arugula instead if that’s more readily available!
Oh my it sounds heavenly. I adore one pot meals and try to eat healthy. This sounds right up my alley! Pinned and shared
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