Creamy Spinach Artichoke Chicken — Light & Delicious

This creamy spinach artichoke chicken brings the comfort of a classic dip to a weeknight dinner, without weighing you down. It’s rich and satisfying, but made lighter with smart swaps that keep it fresh and bright. The sauce hugs tender chicken, and every bite gets a little spinach, a little artichoke, and a pop of garlic.

It’s simple enough for a Tuesday night and special enough for guests. Serve it over rice, pasta, or with crusty bread to catch every last bit of sauce.

Creamy Spinach Artichoke Chicken — Light & Delicious

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs), patted dry
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1/2 cup low-sodium chicken broth
• 1 teaspoon Dijon mustard
• 4 ounces reduced-fat cream cheese, softened and cubed
• 1/2 cup plain 2% Greek yogurt
• 1/2 cup milk (2% or whole; use what you have)
• 1 cup shredded part-skim mozzarella (divided)
• 1/4 cup grated Parmesan
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 4 packed cups fresh baby spinach (or 10 ounces frozen spinach, thawed and well squeezed)
• Juice of 1/2 lemon
• Fresh parsley, chopped, for garnish

Method

 

1. Season the chicken: Mix salt, pepper, and garlic powder. Sprinkle evenly over both sides of the chicken.
2. Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.
3. Soften aromatics: Reduce heat to medium. Add onion and cook 3–4 minutes until translucent. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
4. Deglaze: Pour in chicken broth and stir, scraping up brown bits. Whisk in Dijon mustard.
5. Build the creamy base: Add cream cheese and stir until smooth and melted. Lower the heat and whisk in Greek yogurt and milk. Keep the sauce just below a simmer to prevent curdling.
6. Add the cheeses: Stir in 1/2 cup mozzarella and the Parmesan until melted and silky.
7. Fold in greens and artichokes: Add spinach and cook until wilted. Stir in chopped artichoke hearts. Taste and adjust salt and pepper.
8. Nestle the chicken: Return chicken and any juices to the skillet. Spoon sauce over the top. Sprinkle the remaining 1/2 cup mozzarella over everything.
9. Finish gently: Cover and simmer on low 6–8 minutes, or until the chicken reaches 165°F in the thickest part. Squeeze in lemon juice for brightness.
10. Garnish and serve: Top with chopped parsley. Serve with rice, cauliflower rice, whole-grain pasta, or crusty bread.

What Makes This Special

• Balanced and lighter: Lean protein, Greek yogurt, and a splash of milk deliver creaminess without heavy cream.
• Familiar flavors, upgraded: Think spinach artichoke dip, but cleaner, brighter, and dinner-ready.
• One-pan friendly: Start on the stove, finish in the same skillet for easy cleanup.
• Fast and flexible: Ready in about 35 minutes, with easy swaps for dairy-free or low-carb needs.
• Meal prep win: Holds up well in the fridge and reheats like a dream.

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs), patted dry
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1/2 cup low-sodium chicken broth
• 1 teaspoon Dijon mustard
• 4 ounces reduced-fat cream cheese, softened and cubed
• 1/2 cup plain 2% Greek yogurt
• 1/2 cup milk (2% or whole; use what you have)
• 1 cup shredded part-skim mozzarella (divided)
• 1/4 cup grated Parmesan
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 4 packed cups fresh baby spinach (or 10 ounces frozen spinach, thawed and well squeezed)
• Juice of 1/2 lemon
• Fresh parsley, chopped, for garnish

How to Make It

1. Season the chicken: Mix salt, pepper, and garlic powder. Sprinkle evenly over both sides of the chicken.
2. Sear for flavor: Heat olive oil in a large skillet over medium-high heat.

   Add chicken and sear 3–4 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.

3. Soften aromatics: Reduce heat to medium. Add onion and cook 3–4 minutes until translucent.

   Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.

4. Deglaze: Pour in chicken broth and stir, scraping up brown bits. Whisk in Dijon mustard.
5. Build the creamy base: Add cream cheese and stir until smooth and melted. Lower the heat and whisk in Greek yogurt and milk.

   Keep the sauce just below a simmer to prevent curdling.

6. Add the cheeses: Stir in 1/2 cup mozzarella and the Parmesan until melted and silky.
7. Fold in greens and artichokes: Add spinach and cook until wilted. Stir in chopped artichoke hearts. Taste and adjust salt and pepper.
8. Nestle the chicken: Return chicken and any juices to the skillet.

   Spoon sauce over the top. Sprinkle the remaining 1/2 cup mozzarella over everything.

9. Finish gently: Cover and simmer on low 6–8 minutes, or until the chicken reaches 165°F in the thickest part. Squeeze in lemon juice for brightness.
10. Garnish and serve: Top with chopped parsley.

    Serve with rice, cauliflower rice, whole-grain pasta, or crusty bread.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container up to 4 days.
• Reheat: Warm gently on the stovetop over low heat with a splash of milk or broth. Avoid boiling to keep the sauce smooth.
• Freeze: Freeze up to 2 months. Thaw overnight in the fridge, then reheat gently.

  Note: The sauce may separate slightly after freezing, but a quick whisk and a splash of milk will bring it back together.

Why This is Good for You

• Lean protein: Chicken breast offers steady energy and supports muscle repair without excess saturated fat.
• Greens with benefits: Spinach brings iron, folate, and vitamin K. Artichokes add fiber for better digestion and fullness.
• Lighter creaminess: Greek yogurt and reduced-fat cream cheese cut calories while keeping that creamy texture.
• Balanced meal: With protein, fiber, and healthy fats, you’ll feel satisfied but not sluggish.

What Not to Do

• Don’t boil the sauce: High heat can cause the yogurt to split. Keep it on low once dairy is added.
• Don’t skip seasoning: Taste the sauce before adding the chicken back.

  A pinch more salt or lemon can make all the flavors pop.

• Don’t crowd the pan when searing: Crowding steams the chicken. Work in batches if needed to get that golden crust.
• Don’t forget to drain artichokes: Excess liquid will dilute the sauce. If using frozen spinach, squeeze it very dry.

Recipe Variations

• Dairy-free: Use dairy-free cream cheese, unsweetened almond or oat milk, and a melty dairy-free mozzarella.

  Skip Parmesan or use a vegan alternative.

• Extra veggies: Add sliced mushrooms with the onions, or stir in roasted red peppers with the artichokes.
• Herb twist: Swap Italian seasoning for fresh basil and parsley. Finish with extra lemon zest for brightness.
• Spicy version: Add more red pepper flakes or a spoonful of Calabrian chili paste to the sauce.
• Low-carb: Serve over zucchini noodles or cauliflower rice. Keep the sauce thicker by reducing the milk slightly.
• Thighs instead of breasts: Use boneless, skinless thighs for a juicier result.

  Sear a bit longer and simmer until tender.

• Baked finish: Transfer to a baking dish, sprinkle with breadcrumbs and a touch of olive oil, and broil 2–3 minutes for a golden top.

FAQ

Can I make this ahead?

Yes. Cook fully, cool, and refrigerate up to 4 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.

What can I use instead of Greek yogurt?

You can use light sour cream or full-fat plain yogurt.

Keep the heat low to prevent curdling, and add a touch more milk if the sauce is too thick.

Do I have to use fresh spinach?

No. Frozen spinach works well—just thaw and squeeze out as much liquid as possible. This keeps the sauce thick and flavorful.

How do I know the chicken is done?

Use an instant-read thermometer.

The safe internal temperature is 165°F. If you don’t have a thermometer, cut into the thickest piece; the juices should run clear and the center should be opaque.

Can I make it gluten-free?

Yes. The recipe is naturally gluten-free as written.

Just serve it with gluten-free pasta, rice, or potatoes if you’re avoiding gluten.

What if my sauce looks curdled?

Take it off the heat and whisk in a splash of warm milk or broth. Usually, a gentle whisk brings it back together. Avoid high heat after adding yogurt.

How can I add more protein without extra chicken?

Stir in a can of white beans (drained and rinsed) with the artichokes, or add cooked quinoa when serving.

Is there a way to make it even lighter?

Use 1% milk, reduce the mozzarella by half, and bump up the spinach.

The sauce will be thinner but still creamy and flavorful.

Wrapping Up

This creamy spinach artichoke chicken delivers comfort without the heavy hit. It’s simple, flexible, and full of fresh flavors that make dinner feel special. Keep the heat low, season to taste, and finish with lemon for that clean, bright edge.

Pair it with your favorite side, and enjoy a cozy, lighter take on a classic.