Spinach and Artichoke Chicken (Printable)

Creamy chicken topped with spinach, artichokes, and melted cheese. An easy 45-minute dinner packed with rich flavors and comforting goodness.

# 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 Cook:

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 -
  • It takes everything you love about that party dip and turns it into a proper meal
  • The prep is so quick you can get it in the oven before the kids even ask whats for dinner
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Really squeeze that frozen spinach dry or you will end up with watery sauce, I learned this the disappointing way
  • The cream cheese absolutely must be softened or you will get lumps in your mixture that just wont blend
03 -
  • Use a meat thermometer to check doneness rather than cutting into the chicken and losing all those juices
  • Let the dish sit on the counter for 10 minutes before baking so everything comes to room temperature and cooks evenly

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