Spinach and Artichoke Chicken Bake (Printable)
Creamy chicken topped with spinach, artichokes, and melted cheese for an easy satisfying meal.
# What You 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
06 - 1 (14 oz) can artichoke hearts drained 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:
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 red pepper flakes if using. 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 Tips:
01 -
- Transforms everyone favorite party dip into a complete, protein packed meal
- The creamy mixture keeps the chicken incredibly moist while baking
- Ready in under 45 minutes but tastes like it simmered all afternoon
02 -
- Overly thick chicken breasts need a quick pounding or they will still be raw when the cheese burns
- Squeezing every drop of liquid from thawed frozen spinach prevents your casserole from turning watery
- The internal temperature matters more than the time, so grab your meat thermometer
03 -
- Mix everything in the same bowl you used for the spinach to save dishes
- Grate your own Parmesan instead of buying pre grated for way better melting