This Oven Roasted Spinach and Artichoke Chicken features juicy, bone-in chicken breasts smothered in a rich and creamy veggie-filled sauce. Ready to eat in just over 30 minutes, it’s a must-try chicken dinner perfect for any day of the week! 

Whether you’re making Grilled BBQ Chicken, Cheesy Chicken and Broccoli Pasta, or Air Fryer Chicken Taquitos a chicken dinner is always a good idea. However, I have to admit that this spinach and artichoke chicken recipe is one of my all-time favorites. 

Roasted Chicken with Creamy Spinach & Artichokes – Healthyish Foods

Why You’ll Love this Recipe

Made with a flavorful, creamy sauce and mouthwateringly tasty chicken breasts, it looks and tastes like it comes from a fancy restaurant. However, all the ingredients combine and cook in one dish, and the entire meal is ready to eat in just over 30 minutes! 

A must-try recipe, it’s fancy enough for special occasions yet quick and easy enough for a weeknight meal. Serve it on its own, or add a side dish. Either way, you really can’t go wrong. 

Recipe Ingredients

For the Chicken 

  • Chicken – You’ll need one and a half pounds of bone-in, skin-on chicken breasts. Boneless, skinless chicken breasts won’t be as juicy or have the crisp exterior we want with this dish! 
  • Kosher Salt and Black Pepper – Season the chicken.
  • Olive Oil – We use this to sear the chicken, locking in flavor and keeping it moist. 

For the Sauce 

  • Butter – I recommend using unsalted butter to avoid an overpoweringly salty dish. This helps sauté the aromatics, creating a bold, slightly sweet flavor base for the sauce. 
  • Aromatics – Garlic and shallots sauté in the butter, becoming sharp and mildly sweet. 
  • Veggies – Tomatoes, baby spinach, and artichokes add pops of color, nutrients, and a savory, slightly tangy flavor. 
  • Coconut Milk – This is what makes the sauce rich and creamy. Just make sure to use canned coconut milk, not liquid varieties. 
  • Low Sodium Chicken Broth – This thins the sauce without diluting the flavor. Again, I recommend using low-sodium varieties to prevent your spinach and artichoke chicken from becoming too salty. 
  • Whipped Cream Cheese – This enhances the creaminess of the sauce and the rich flavor. If you can’t find whipped varieties, use regular, brick-style cream cheese.
  • Cheese – A combination of grated parmesan cheese and mozzarella adds a sharp, salty, cheesy flavor and makes everything deliciously gooey. 
  • Kosher Salt and Black Pepper – Adjust to taste. 
  • Italian Parsley – Used as a garnish, this adds a touch of bright, peppery flavor balancing some of the richness of the dish. 

How to Make Spinach and Artichoke Chicken 

  1. Preheat. To begin, set your oven to 375 degrees Fahrenheit. 
  2. Prep the chicken. Pat the chicken dry with a paper towel and season both sides with kosher salt and cracked black pepper.
  3. Sear the chicken. Heat olive oil in an oven-safe pan over medium or high heat. Once the oil is hot but not smoking, add the seasoned chicken breasts skin side down. Let the chicken sear until it’s nice and brown. 
  4. Cook. Reduce the heat to medium-low, flip the chicken breast, and continue to cook for another five to six minutes. Then, transfer the chicken to a plate. It will finish cooking in the oven! 
  5. Create the sauce. In the same pan, add butter finely diced shallots and minced garlic. Saute until softened. Next, deglaze the pan with low sodium chicken broth. Let the broth reduce by 1/4 then add the coconut milk and cream cheese. Once the cream cheese is fully melted into the sauce, add the grated Parmesan cheese. Stir well until the cheese is fully incorporated. Taste and season accordingly.
  6. Add the veggies. Once the sauce is smooth and creamy, add the diced tomatoes, baby spinach, quartered artichokes. Let the spinach wilt before nestling the chicken back into the pan.
  7. Bake. Cover the pan, and bake until the chicken reaches an internal temperature of 165 degrees Fahrenheit when measured with a meat thermometer. 
  8. Broil. Remove the lid, sprinkle the dish with mozzarella cheese, and broil until the cheese is bubbly and golden brown. 
  9. Serve. Top your creamy spinach and artichoke chicken with fresh parsley, and serve immediately. Enjoy! 

Serving Suggestions 

I love to serve this oven roasted spinach and artichoke chicken recipe over rice, cauliflower rice, or pasta to soak up every last bit of sauce. However, it’s also great with sides like: 

Frequently Asked Questions 

Can I use frozen spinach? 

I don’t recommend it! It’s likely to cause the sauce to become too watery. 

How long do leftovers last?

Stored in an airtight container in the refrigerator leftovers will stay fresh for up to three to four days.

What’s the best way to reheat spinach and artichoke chicken?

I typically reheat leftovers in the microwave, but you can also warm them in a skillet over medium heat. Add a splash of broth of water to the pan to help reconstitute the sauce.

Roasted Chicken with Creamy Spinach & Artichokes – Healthyish Foods

Oven Roasted Spinach and Artichoke Chicken

Author: Sarah Thomas-Drawbaugh
Yield: 4 light servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This easy, single pan oven roasted spinach and artichoke chicken combines tender, juicy chicken breasts in a rich, creamy, veggie-packed sauce!
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5 from 3 votes
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Equipment

  • 1 oven safe saute pan
  • 1 colander

Ingredients

Chicken

  • 1.5 – 2 lbs. chicken breasts, bone in, skin on, about 2 breasts
  • kosher salt , to season the chicken
  • black pepper , to season the chicken
  • 2 tablespoons olive oil, to sate the chicken

Sauce

  • 2 tablespoons butter
  • 1 teaspoon garlic, minced, 2-3 cloves
  • ⅓ cup shallots, finely diced
  • ½ cup low sodium chicken broth
  • 1 can coconut milk, 5.46 ounce can
  • ¼ cup whipped cream cheese, or 1/4 cup of regular cream cheese
  • ¼ cup grated parmesan cheese
  • kosher salt, to taste
  • black pepper, to taste
  • ¾ cup tomatoes, diced
  • 1 cup baby spinach, packed
  • 1 cup artichokes, drained and diced into quarters
  • 2 tablespoons shredded mozzarella cheese, sprinkle over chicken
  • 2 tablespoons Italian parsley, as garnish

Instructions 

Preheat the Oven and Prep the Chicken

  • Preheat the oven to 375 degrees.
    Pat the chicken dry with a paper towel and season it with kosher salt and cracked black pepper.

Saute the Chicken

  • In an oven safe saute pan, add the olive oil over medium/high heat.
    Once the oil is hot (but not smoking) add the seasoned chicken breasts, skin side down in the pan. Saute for roughly 5-6 minutes.
    Reduce the heat to medium/low flip the chicken breast and continue cooking the chicken for another 5-6 minutes on the other side.
    Once seared on both sides, remove the chicken from the pan and set it aside.

Make the Sauce

  • In the same pan, add butter finely diced shallots and minced garlic. Saute until softened.
    Next, deglaze the pan with low sodium chicken broth. Let the broth reduce by 1/4 then add the coconut milk and cream cheese. Once the cream cheese is fully melted into the sauce, add the grated Parmesan cheese. Stir well until the cheese is fully incorporated. Taste and season accordingly.
    Once the sauce is smooth and creamy, add the diced tomatoes, baby spinach, quartered artichokes. Let the spinach wilt before nestling the chicken back into the pan.

Bake the Chicken

  • Cover the pan and cook for 20-25 minutes in the oven. The length of time will depend on how thick your chicken is. You'll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
    As a final step, remove the lid, sprinkle with mozzarella cheese and broil the entire dish for 1-2 minutes or until the mozzarella is bubbly and golden brown. Top with fresh chopped parsley and serve immediately.

Nutrition

Serving: 1serving or 1/4 of the entire dish., Calories: 648kcal, Carbohydrates: 16g, Protein: 46g, Fat: 46g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 150mg, Sodium: 531mg, Potassium: 1309mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1634IU, Vitamin C: 20mg, Calcium: 183mg, Iron: 5mg
Course: Main Course
Cuisine: American
Calories: 648
Author: Sarah Thomas-Drawbaugh