Spinach Artichoke Chicken Bake (Printable Version)

Creamy, cheesy chicken topped with spinach-artichoke mixture and baked until golden.

# What You 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. 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. Sprinkle the topping mozzarella and Parmesan evenly over the casserole.
05 - 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.
06 - Let rest for 5 minutes before serving. Serve with a side salad or steamed vegetables if desired.

# Expert Tips:

01 -
  • It delivers all the indulgent flavors of your favorite appetizer but as a proper satisfying meal
  • The creamy topping keeps the chicken incredibly moist even after baking
  • You can assemble it ahead of time and bake when ready, perfect for busy weeknights
02 -
  • Squeezing every bit of moisture from frozen spinach prevents your final dish from becoming watery
  • Room temperature cream cheese incorporates much more smoothly into the mixture
  • The chicken is done when it reaches 165°F but carryover cooking will continue during the rest period
03 -
  • Use freshly grated Parmesan instead of the pre-grated stuff for way better melting
  • A squeeze of fresh lemon juice right before baking brightens all the rich flavors

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