This high-protein spinach and artichoke chicken skillet is a quick, healthy, and cheesy one-pan meal — all done in just 15 minutes!
Some nights, you just need a quick, tasty meal, and this high-protein spinach and artichoke chicken skillet is exactly that! It’s similar to the classic dip — savory, cheesy, and packed with flavor — but much healthier.
It’s made with rotisserie chicken, fresh spinach, and tangy artichokes, all topped with melted mozzarella and parmesan cheese. It’s light, satisfying and will keep you full without weighing you down.
Not only that, it’s super easy to make. Just toss the rotisserie chicken, jarred artichokes, fresh spinach, and a few other ingredients into a skillet, then let the cheese melt into gooey yumminess.
A quick and healthy high-protein, low-carb meal ready in 15 minutes!
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Key Ingredients
Rotisserie chicken: To make this dish quick and easy, we simply use store-bought rotisserie chicken. Or, you can cook your own chicken if you prefer. The recipe calls for 2 cups of shredded chicken.
Fresh spinach: We highly recommend using fresh spinach, instead of frozen as frozen is not as flavorful and can be more watery. Just one 5-ounce container is needed.
Parmesan and mozzarella: We stir freshly grated parmesan into the skillet ingredients and top with shredded mozzarella, which we melt under the broiler. Both cheeses are a must!
Artichoke hearts: We use jarred, marinated artichoke hearts. You could also use jarred artichoke hearts packed in water. Drain well and chop into smaller chunks.
Garlic: Another must! We use three cloves, but you can use as much as you like.
Italian seasoning: A blend of herbs like oregano, basil, and thyme enhance the dish with Mediterranean flavors.
How to Make
STEP 1: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook, stirring occasionally, until wilted, about 2 to 3 minutes. Season with salt and pepper to taste.
STEP 2: Stir in the shredded rotisserie chicken and drained artichoke hearts. Cook for another minute or so, allowing the flavors to combine.
STEP 3: Reduce the heat to low and stir in the grated Parmesan, Italian seasoning, salt and pepper. Mix well to evenly coat everything.
STEP 4: Sprinkle shredded mozzarella evenly over the top. Place skillet under a low broil in the oven or cover it on the stovetop until the cheese is fully melted. Once melted, remove from heat and serve immediately.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals, stirring in between, until warmed through.
More High Protein Skillet Dinners
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Recipe
High-Protein Spinach & Artichoke Chicken Skillet (15 Minute Dinner!)
Ingredients
- 1 tablespoon olive oil
- 5 ounces fresh spinach
- 3 cloves garlic, minced
- 2 cups rotisserie chicken, shredded
- ⅔ cup jarred marinated artichoke hearts, drained and chopped
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt (more or less to taste)
- ⅓ cup grated parmesan
- ½ cup shredded mozzarella
Instructions
- Sauté spinach: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook, stirring occasionally, until wilted, about 2 to 3 minutes. Season with salt and pepper to taste.
- Combine Ingredients: Stir in the shredded rotisserie chicken and drained artichoke hearts. Cook for another minute or so, allowing the flavors to combine. Reduce the heat to low and stir in the grated Parmesan, Italian seasoning, salt and pepper. Mix well to evenly coat everything.
- Finish and serve: Sprinkle shredded mozzarella evenly over the top. Place skillet under a low broil in the oven or cover it on the stovetop until the cheese is fully melted. Once melted, remove from heat and serve immediately.
hey there, I tried this recipe, but I tripled it.
It made a good amount of food, I would say 6-9 servings depending how hungry you are. I did NOT use 6 cups of rotisserie chicken though, that would have been way too much. I used 4 cups. It turned out pretty dry, I think the amount of mozzarella on top could increase to 3 cups easily. Shredding mozzarella sucks, so I would suggest (and will try next time) getting a log of sliced mozzarella to top the dish. It was really good served with tortilla strips. The flavors were great. I might also add another cup of artichokes next time, too. The amount of spinach, garlic, oil, and seasonings were great. Maybe more Parmesan but probably not necessary.
Thank you for the feedback!
This recipe is so easy and delicious!!
yay, good to hear!