Spinach and Artichoke Chicken Bake (Printable)
Creamy, cheesy chicken bake inspired by classic spinach and artichoke dip. Ready in 45 minutes for a comforting dinner.
# What You'll 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 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 the chicken breasts, covering completely.
05 - Sprinkle the topping mozzarella and 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 Pointers:
01 -
- The creamy topping keeps the chicken incredibly moist, so you never have to worry about dry breasts again
- It transforms familiar appetizer flavors into a satisfying main that feels like comfort food but happens to be low carb
02 -
- If your chicken breasts are particularly thick, cut them in half horizontally or pound them to even thickness—thick pieces take longer to cook and can leave the topping overdone before the meat is done
- Squeezing every drop of water from frozen spinach is the step most people skip, but it makes the difference between a creamy topping and a watery one
03 -
- Room temperature ingredients blend together so much more easily—pull the cream cheese and sour cream out about 30 minutes before you start cooking
- Letting the dish rest for those 5 minutes feels like torture when everything smells so good, but it's what keeps the topping from sliding off when you serve it