Spinach Artichoke Chicken Skillet Low Carb Dinner is a simple and tasty dish that’s full of fresh spinach, tangy artichokes, and juicy chicken all cooked together in one pan. The creamy sauce brings everything together, making each bite warm and comforting without using any heavy carbs. It’s a great way to enjoy a big dinner that feels special but isn’t complicated.
I love making this dish when I want something easy but still full of flavor. Using the skillet means less cleanup, which always makes me happy after a busy day. Plus, combining spinach and artichokes with chicken feels like a fresh spin on a classic favorite. I usually add a little extra garlic for an extra punch that everyone in my family enjoys.
My favorite way to serve this is right from the skillet, maybe with a side of roasted veggies or a simple salad. It feels like a warm, satisfying meal that’s perfect for weeknights but special enough for guests too. This recipe always reminds me of cozy dinners where the focus is on good food and easy conversations.
Key Ingredients & Substitutions
Chicken thighs: Using bone-in and skin-on adds flavor and keeps the meat juicy. If you prefer leaner meat, boneless skinless chicken breasts work too but cook carefully to avoid drying out.
Spinach: Fresh spinach gives a nice texture, but frozen spinach is a great substitute if fresh isn’t on hand. Just thaw and drain it well to avoid extra moisture in the sauce.
Artichoke hearts: Canned artichokes are convenient and ready to use. If you want a fresher taste, you can try marinated artichokes, but reduce added oils to keep the sauce creamy.
Cream cheese & heavy cream: These create the rich and creamy sauce. For a lighter option, try cream cheese with reduced-fat sour cream or coconut milk, but the texture might change a bit.
Parmesan cheese: Freshly grated Parmesan adds sharpness. Pecorino Romano works as a substitute if you want a saltier bite.
How Do I Get Crispy Chicken Skin and a Creamy Sauce Without Sogginess?
Start by patting the chicken dry and seasoning it well. Cooking skin-side down on medium-high heat in olive oil helps get a golden, crispy skin. Avoid moving the chicken too much.
- Cook skin side down first without disturbing for about 5-7 minutes until golden.
- Flip and cook the other side for 5 minutes, then remove the chicken.
- Make the sauce in the same skillet to capture all the browned bits for flavor.
- Return the chicken to the sauce, but keep heat low and cover so the sauce thickens without making the skin soggy.
This method balances crispy skin and creamy sauce, making the dish satisfying every bite.
Equipment You’ll Need
- Large oven-safe skillet – perfect for browning chicken and cooking the creamy sauce all in one pan.
- Tongs – helpful for flipping chicken thighs without damaging the skin.
- Wooden spoon or silicone spatula – ideal for stirring the sauce gently without scratching your skillet.
- Meat thermometer – ensures your chicken reaches a safe 165°F without overcooking.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless breasts if you want leaner meat; just watch the cooking time closely.
- Add chopped sun-dried tomatoes for a tangy pop that pairs well with the creamy sauce.
- Stir in red pepper flakes or smoked paprika for a bit of heat and smoky flavor.
- Top with shredded mozzarella or Gouda instead of Parmesan for a milder, melty cheese experience.
Spinach Artichoke Chicken Skillet Low Carb Dinner
Ingredients You’ll Need:
For the Chicken and Sauce:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach, roughly chopped (or thawed frozen spinach, drained)
- 1 cup canned artichoke hearts, drained and quartered
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese, plus extra for garnish
- 4 ounces cream cheese, softened
- 1 teaspoon Italian seasoning
- Fresh chopped parsley, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 25 minutes to cook, for a total of around 35 minutes. It’s a quick, low-carb dinner that comes together easily in one skillet.
Step-by-Step Instructions:
1. Season and Brown the Chicken
Pat the chicken thighs dry with paper towels, then sprinkle salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook until the skin is crispy and golden brown, about 5-7 minutes. Flip the chicken and cook the other side for an additional 5 minutes. Remove chicken from the skillet and set aside.
2. Sauté the Vegetables
In the same skillet, lower the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Then add the chopped spinach and artichoke hearts, stirring for 1-2 minutes until the spinach starts to wilt.
3. Make the Creamy Sauce
Stir in the softened cream cheese until it melts and combines smoothly. Pour in the heavy cream and chicken broth, then sprinkle the Parmesan cheese and Italian seasoning over the mixture. Stir well until the cheese has melted and the sauce thickens slightly.
4. Simmer the Chicken in Sauce
Return the chicken thighs to the skillet, nestling them into the creamy spinach and artichoke mixture. Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
5. Garnish and Serve
Sprinkle extra Parmesan cheese and freshly chopped parsley over the chicken and sauce before serving. Enjoy this comforting, low-carb dinner hot right from the skillet!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw and drain the frozen spinach well to avoid extra moisture that can thin the sauce. Squeeze out as much water as possible before adding it to the skillet.
Can I Substitute Boneless Chicken Breasts?
Absolutely! Boneless breasts cook faster, so reduce simmer time and check frequently to avoid drying them out. You might want to pound them to an even thickness for even cooking.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the sauce and cook the chicken ahead, then refrigerate separately. Reheat slowly on the stove, combining just before serving for the best texture and flavor.
