I have not had a good spinach & artichoke dip in AGES! Years ago I had one of the BEST ones at a restaurant in Delaware that has since closed. It was soo creamy without feeling incredibly heavy. It had the sauciness of a delicious smooth alfredo sauce- and you could tell the artichokes and spinach were super fresh. I miss it so much!!

With that said, I wanted to make an everyday version of spinach & artichoke dip so decided to turn it into a one pan skillet with some chicken- to make for a complete and quick weeknight meal.

My favorite part about this recipe?

It gets made in ONE PAN!!! This almost never happens for me but I was amazed at how quick and easy this dinner was and how I didn’t spend more than 15 minutes cleaning up!

What would I do differently next time?

I would DEFINITELY add some mushrooms to this- I think it would work well even with already having artichokes in there and maybe turning it into a creamy chicken and veggie skillet?

I would also like to use FRESH artichokes- but I won’t lie, they intimidate me and I need to figure out how to prep them properly before I can preach to the choir LOL!

Do you guys like one pan dinners or want easy weeknight meal ideas? Comment below and let me know!

 

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One Pan Creamy Spinach & Artichoke Chicken

Prep

Cook

Total

Yield 2 Servings

Ingredients

  • 1 lb chicken boneless skinless chicken breasts
  • 3 cups spinach (about a 5 oz. container)
  • 1 can artichokes, roughly chopped
  • 1.5 cups milk 
  • 2 tbsp butter
  • 1 tbsp garlic, minced
  • 1 tbsp all purpose flour
  • 1/2 tsp Worcestershire sauce
  • 1 tsp cajun seasoning
  • 1tsp garlic powder
  • 4 oz. cream cheese
  • 1/3 cup parmigiano reggiano or pecorino romano 
  • 2 tbsp olive oil

Instructions

  1. Season both sides of the chicken breasts with salt, pepper, cajun seasoning and garlic powder.
  2. Heat a large heavy bottom skillet over medium heat and add 2 tbsp oil. Once the pan is hot, add in the chicken breasts. Sear chicken breast until golden in color on both sides and almost cooked (about 8-10 minutes)
  3. Remove chicken breasts from the skillet and set aside (they will continue cooking later).
  4. Add butter, flour and garlic to the skillet and continue to stir around (butter will help scrape up the browned bits from the chicken). Cook butter & flour mixture for 2-3 minutes.
  5. Add milk to the pan and continue stirring. Bring to slow simmer and turn heat to low. Add in cream cheese and mix until smooth. (add additional milk in small amounts if sauce begins to be too thick)
  6. Add in artichokes, worcestershire sauce.  Place the chicken back into the skillet along with all of the juices and fold in the spinach. Continue to cook for additional 5-7 minutes until chicken is no longer pink.
  7. Serve hot with fresh garnish of chopped parsley.