Artichoke Spinach Skillet Chicken

1 skillet Spinach Artichoke Chicken

This easy skillet chicken dinner offers a delectable blend of spinach, artichokes and fire-roasted tomatoes; Loaded with flavor, but quick and easy to throw together!

Spinach Artichoke Skillet Chicken- a one skillet low carb chicken dinner loaded with flavor and ready to serve in 20 minutes flat
This dish is one of my favorites to throw together during the busy workweek because it tastes like you’ve spent hours preparing and cooking it, but it’s so FAST and easy to throw together. It’s a one-skillet dish, so it saves on clean-up time too.

For this recipe, you’ll use 2-4 chicken breasts, about 6 ounces per person, So just adjust the chicken according to the number of people you’re wanting to feed or the amount of pre-planned leftovers you need for upcoming meals.


Artichoke Spinach Skillet Chicken

You’ll Need:
2 tbsp. extra-virgin olive oil
2-4 chicken breasts
salt Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. fresh baby spinach
1 (13.75-oz.) jar artichoke hearts, drained and chopped
1/2 c. Fire Roasted Diced Tomatoes
1 c. half-and-half
1/4 c. Fresh Parmesan Cheese (shaved, shredded or chopped finely)
1/4 c. Shredded Mozzarella (optional)

Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden brown, about 6 minutes per side.

Remove chicken from skillet.

Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, chopped artichokes, and fire-roasted diced tomatoes and cook (covered) until spinach starts to wilt.

Artichoke Spinach Skillet Chicken

Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.

Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.

Serve chicken warm with sauce.

This is wonderful served with salad, over steamed jasmine rice, buttered egg noodles, or with toasted garlic bread.


About Liss 4024 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.


  1. I’m going to try this recipe tonight, but reading through it, I need mozzarella cheese and it doesn’t say that in the ingredients, or the amount. Lucky I have some, but you might want to adjust the recipe

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