Spinach Artichoke Chicken Bake (Printable)
Creamy, cheesy chicken topped with spinach and artichoke mixture. Ready in 45 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
# How to Make It:
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 on all sides. 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 each chicken breast, covering completely.
05 - Sprinkle the remaining ½ cup mozzarella and 2 tablespoons Parmesan evenly over the chicken and mixture.
06 - Bake uncovered for 25–30 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and the top is golden brown and bubbly.
07 - Let the casserole rest for 5 minutes before serving to allow juices to redistribute. Serve warm with a side salad or steamed vegetables.
# Expert Advice:
01 -
- It takes all the addictive flavors of your favorite appetizer and turns them into a legitimate meal that feels somehow indulgent and sensible at the same time
- The cream mixture keeps the chicken incredibly moist while creating that golden bubbly top that everyone fights over
02 -
- Watery spinach is the enemy here, so if using frozen, squeeze it until your hands cramp
- The cream cheese really needs to be soft or you will end up with lumps in your topping
03 -
- Room temperature cream cheese blends much more smoothly than cold
- Don't skip the rest period, it helps the filling set slightly and makes serving easier