Spinach and Artichoke Chicken Bake (Print View)

Creamy, cheesy chicken with spinach and artichoke bakes to golden perfection in just 30 minutes.

# 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

# Step-by-Step Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
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 (if using) red pepper flakes. Mix until smooth and well combined.
04 - Evenly spread the spinach-artichoke mixture over the chicken breasts.
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 Suggestions:

01 -
  • It transforms the addictive flavors of spinach artichoke dip into a legit dinner that somehow feels both indulgent and wholesome
  • The creamy mixture keeps the chicken incredibly moist even after baking which means no dry chicken disappointments
  • Everything happens in one pan so you get maximum flavor with minimal cleanup effort
02 -
  • Squeezing excess water from thawed frozen spinach is the most critical step, skip this and you'll have a watery mess
  • Let the chicken rest for those 5 minutes before serving or all those lovely juices will run right out onto your plate
  • The internal temperature matters more than the time, grab a meat thermometer and aim for 165°F
03 -
  • Room temperature cream cheese blends infinitely better, so pull it out at least 30 minutes before cooking
  • Grate your own Parmesan from a wedge if possible, the pre grated stuff has anti caking agents that affect melting
  • If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking

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