Description
Love spinach artichoke dip? Imagine that creamy, cheesy, garlicky goodness turned into a full, satisfying meal. This Spinach Artichoke Chicken Bake combines tender chicken breasts with a rich topping of spinach, artichokes, cream cheese, and melted mozzarella. It’s cozy, easy to make, and perfect for weeknight dinners or potlucks.
Ingredients
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4 boneless, skinless chicken breasts
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Salt and pepper, to taste
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1 tbsp olive oil
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1 (14 oz) can artichoke hearts, drained and chopped
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1½ cups fresh spinach, chopped (or 10 oz frozen, thawed and drained)
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4 oz cream cheese, softened
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¼ cup sour cream or Greek yogurt
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½ cup grated Parmesan cheese
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½ cup shredded mozzarella cheese
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2 garlic cloves, minced
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½ tsp onion powder
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Optional garnish: chopped parsley or red pepper flakes
Instructions
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Preheat & Prep:
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. -
Sear the Chicken:
Pat chicken dry, season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden. Transfer to the baking dish. -
Make the Topping:
In a bowl, mix cream cheese, sour cream (or yogurt), Parmesan, garlic, and onion powder until smooth. Fold in spinach and artichokes (squeeze out excess moisture). -
Assemble & Bake:
Spread the topping evenly over the chicken. Sprinkle mozzarella on top. Bake uncovered for 25–30 minutes, until chicken reaches 165°F and topping is bubbly and golden. Optional: broil 1–2 minutes for extra browning. -
Rest & Serve:
Let rest 5 minutes before serving. Serve with mashed potatoes, noodles, or a simple salad.
Notes
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Avoid watery topping: Squeeze excess liquid from artichokes and spinach.
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Make ahead: Assemble, cover, and refrigerate up to 24 hours. Add a few extra minutes to baking.
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Vegetarian version: Skip chicken; bake the topping alone for a rich veggie casserole.
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Flavor twists: Add sun-dried tomatoes, bacon, jalapeños, or swap mozzarella for Monterey Jack.
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Keto/low-carb: Serve over cauliflower rice or zucchini noodles.