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Creamy Spinach Artichoke Chicken Meal Prep – Comforting, Easy, and Ready All Week

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts (or thighs for juicier results), cut into cutlets or bite-size pieces
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 small yellow onion, finely diced
  • 3–4 garlic cloves, minced
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)
  • 1 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard (adds tang and depth)
  • 8 ounces reduced-fat cream cheese, softened and cubed
  • 1/2 cup plain Greek yogurt or light sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella (optional for extra melty factor)
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 10 ounces frozen chopped spinach, thawed and well-squeezed dry
  • Juice of 1/2 lemon
  • Fresh parsley, chopped, for garnish
  • Optional sides for meal prep: cooked brown rice, cauliflower rice, whole-wheat pasta, quinoa, or roasted potatoes

Method
 

  1. Prep the spinach and artichokes. Thaw the spinach and squeeze out as much water as possible using a clean towel. Chop the artichoke hearts. Set both aside so they’re ready to stir in.
  2. Season the chicken. Pat the chicken dry. Season with salt, pepper, and garlic powder. This simple base seasoning boosts flavor without overpowering the sauce.
  3. Sear the chicken. Heat olive oil in a large skillet over medium-high. Add the chicken in a single layer. Sear 3–4 minutes per side until golden and cooked through (165°F). Transfer to a plate and tent with foil.
  4. Build the flavor base. In the same pan, lower heat to medium. Add onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds until fragrant.
  5. Deglaze and simmer. Pour in chicken broth and Dijon. Scrape up browned bits. Simmer 2 minutes to reduce slightly.
  6. Make it creamy. Reduce heat to low. Add cream cheese and stir until mostly melted and smooth. Whisk in Greek yogurt, Parmesan, and mozzarella (if using). The sauce should be thick and glossy.
  7. Add veggies. Fold in the chopped artichokes and well-drained spinach. Simmer 1–2 minutes to warm through. Taste and adjust salt and pepper.
  8. Finish the sauce. Stir in lemon juice to brighten. If the sauce is too thick, loosen with a splash of broth or milk. If too thin, let it bubble gently to thicken.
  9. Combine with chicken. Return the chicken (and its juices) to the pan. Spoon sauce over and simmer 1–2 minutes so everything marries.
  10. Assemble meal prep. Portion chicken and sauce into 4–5 airtight containers. Add your chosen side like brown rice or roasted veggies. Garnish with chopped parsley.