Spinach and Artichoke Chicken Bake (Print Version)
Creamy, cheesy chicken baked with spinach and artichokes for an easy comforting dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ 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 - ½ cup sour cream
09 - ½ cup mayonnaise
10 - 3 cloves garlic, minced
11 - 1 cup shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese
13 - ½ teaspoon onion powder
14 - ¼ teaspoon crushed red pepper flakes (optional)
→ Topping
15 - ½ cup shredded mozzarella cheese
16 - 2 tablespoons grated Parmesan cheese
# How-To:
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, 1 cup mozzarella, ½ cup Parmesan, onion powder, and red pepper flakes if using. Mix until smooth and well combined.
04 - Evenly spread the spinach-artichoke mixture over the chicken breasts, covering each piece completely.
05 - Sprinkle the remaining ½ cup mozzarella and 2 tablespoons Parmesan evenly over the casserole.
06 - Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the top is golden and bubbly.
07 - Let rest for 5 minutes before serving. Serve with a side salad or steamed vegetables if desired.
# Expert Advice:
01 -
- Its basically your favorite party appetizer transformed into a proper meal that feels indulgent but comes together fast
- The chicken stays juicy while that creamy topping gets perfectly golden and bubbly
- Leftovers reheat beautifully for lunch the next day, if they even make it that far
02 -
- Really squeeze that frozen spinach dry if you go that route, otherwise your mixture will separate in the oven
- The chicken should reach 165°F at the thickest part, but dont overcook or it will turn rubbery under all that goodness
03 -
- Add a squeeze of fresh lemon juice to the spinach mixture if you want to cut through the richness
- Chopped marinated artichokes work if you want even more flavor, just drain them really well