Spinach and Artichoke Chicken Bake (Printable)
Creamy, cheesy chicken with spinach and artichokes bakes to golden perfection in just 45 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Spinach & Artichoke Mixture
05 - 2 cups fresh spinach, chopped (or 1 cup frozen, thawed, and squeezed dry)
06 - 1 (14 oz) can artichoke hearts, drained and chopped
07 - 4 oz cream cheese, softened
08 - 1/2 cup sour cream
09 - 1/2 cup mayonnaise
10 - 3 cloves garlic, minced
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 teaspoon onion powder
14 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Topping
15 - 1/2 cup shredded mozzarella cheese
16 - 2 tablespoons grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Rub chicken breasts with olive oil, salt, and black pepper. Arrange them in a single layer in the prepared baking dish.
03 - In a large bowl, combine spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, mozzarella, Parmesan, onion powder, and red pepper flakes if using. Mix until smooth and well combined.
04 - Evenly spread the spinach-artichoke mixture over each chicken breast, covering completely.
05 - Sprinkle the topping mozzarella and Parmesan evenly over the entire casserole.
06 - Bake uncovered for 25-30 minutes, or until chicken is cooked through (internal temperature of 165°F) and the top is golden and bubbly.
07 - Let the dish rest for 5 minutes before serving to allow juices to redistribute. Serve warm with a side salad or steamed vegetables.
# Expert Suggestions:
01 -
- It transforms party dip into a real dinner that feels indulgent but secretly comes together in under an hour
- The creamy spinach mixture keeps the chicken incredibly moist even after baking
- Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
- Thaw frozen spinach completely and squeeze it in a clean towel until no liquid comes out, or your mixture will be watery
- Chicken breasts vary wildly in thickness, so use a meat thermometer instead of trusting the timer alone
- Letting cream cheese come to room temperature prevents those annoying lumps in your topping mixture
03 -
- Make the spinach mixture up to two days ahead and store it in the refrigerator, just bring it to room temperature before spreading
- Add a squeeze of fresh lemon juice to the mixture right before baking to brighten all those rich flavors