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This creamy spinach artichoke chicken recipe is a lot like Lily's Chicken from Bonefish Grill. It's also an easy, flavorful one-skillet meal.

Spinach artichoke chicken in a skillet covered in a creamy lemon sauce and topped with goat cheese.

For those who have not enjoyed one of my favorite restaurant dishes, let me introduce you to skillet chicken smothered with a luxurious lemon cream sauce with spinach and artichokes.

It makes busy weeknights feel like a special treat. And you can certainly make this any day of the week because it only takes 30 minutes and one pan.

And here's the inside scoop: creamy Salmon Florentine is its charming cousin. We've taken the beloved base from this recipe, tossed in artichokes for earthy depth, and crumbled goat cheese over the top for a creamy, over-the-top tang.

Here's why you'll love this recipe:

It's quick and easy to prepare.
There's minimal cleanup because there's just one skillet to clean.
It brings restaurant-quality flavors home.
It's a complete meal that's easily turned into a feast.
You can drizzle the creamy spinach artichoke sauce over anything and everything!

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Here's why you'll love this recipe:
Ingredient Notes
Directions with Pictures
Top Tips
Storage
Make it a Meal
More Chicken Skillet Meals
📋 Recipe

Ingredient Notes

Here's what you'll need to make spinach artichoke chicken and the creamy sauce:

Ingredients to make recipe: chicken cutlets, spinach, cream, artichoke hearts, lemon juice, goat cheese, garlic, Parmesan cheese, broth, butter, flour, salt and pepper.

Chicken cutlets, thin-sliced chicken breasts, or chicken pounded to an even thickness.
Fresh spinach or frozen spinach that's been defrosted and pressed to remove excess liquid.
Artichoke hearts - Look for quartered artichoke hearts or roughly chop whole ones. Marinated artichokes may be used but will impart additional flavors to this dish. We used canned.
Heavy cream, half and half, or milk can be used. We use heavy cream because it results in the creamiest sauce.
Goat cheese or feta cheese is sprinkled over the top at serving time. The restaurant version uses slices of fresh goat cheese.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Directions with Pictures

Here's how to make spinach artichoke chicken in a skillet:

Four browned chicken cutlets in a skillet.

Step 1. Season chicken with salt and pepper. Melt 1 Tablespoon of butter in a large skillet over medium-high heat.

Place chicken in a single layer in the hot skillet. Cook chicken for 4-5 minutes over medium-high heat on each side or until browned and cooked through.

Remove the cooked chicken to a serving dish and cover it with aluminum foil.

Garlic, butter, and flour being whisked in a skillet.

Step 2. Melt the remaining butter in the pan. Add minced garlic and cook for about 1 minute. Add flour and stir to create a roux, about 1 minute more.

Lemon juice being poured into pan with broth, cream, and Parmesan.

Step 3. Whisk heavy cream, broth, lemon juice, and Parmesan cheese into the pan. Bring the cream sauce to a boil over medium heat and then reduce to low. Simmer for about 5 minutes or until slightly thickened and creamy, whisking occasionally throughout.

Spinach and artichokes mixed into lemon cream sauce in a large skillet.

Step 4. Add artichokes and spinach to the pan. Simmer for about 1 minute to wilt the spinach.

Serving of chicken with spinach and artichokes in a lemon cream sauce topped with goat cheese.

Step 5. Return the chicken to the pan and spoon the sauce over the top. Top with crumbled goat cheese at serving time, and enjoy!

Top Tips

Prep and measure all the ingredients before you get started. Once the cooking process is underway, it moves very quickly.
The exact cooking time for the chicken will vary based on the thickness. Use an instant-read thermometer and cook the chicken to an internal temperature of 165°F.

Storage

Store: Transfer leftover spinach artichoke chicken and lemon sauce to an airtight container and refrigerate for 3-4 days.

To Reheat: Reheat in a skillet over low heat, adding a splash of broth to thin the sauce if needed.

Alternatively, microwave on medium power in 30-second intervals, stirring in between, until heated through.

Make it a Meal

Pretend like you're at the restaurant ordering Lily's chicken! Start with a crisp, green salad or Caesar salad. Serve the main course with a seasonal vegetable, such as roasted asparagus, sauteed carrots, or zucchini.

Want to get fancy? Make a pesto dipping sauce for your crusty bread and finish it with a slice of flourless chocolate cake with ganache.

Need a little heat? Sprinkle with red pepper flakes.

Low-carb options: loaded cauliflower mash or cauliflower rice.

Be sure to check out pork tenderloin picatta, which cooks in a pan and has lots of lemony flavor, too!