Spinach Artichoke Chicken Bake (Print View)

Creamy, cheesy chicken baked with spinach and artichokes for a comforting weeknight meal.

# 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.
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 transforms a party appetizer into a legitimate weeknight dinner that feels indulgent but comes together in under an hour
  • The creamy sauce keeps the chicken incredibly moist while baking—no dry chicken disasters here
  • You get all the flavors you love from spinach artichoke dip without needing chips or bread to scoop it up
02 -
  • Thick chicken breasts might need a few extra minutes—use a meat thermometer to avoid guessing games
  • If your sauce looks too thick before baking, add a splash of milk or cream to loosen it up
  • The chicken will continue cooking slightly while resting, so pull it out when it hits about 160°F
03 -
  • Pound your chicken breasts to an even thickness before seasoning—this ensures they all finish cooking at the same time
  • Use freshly grated Parmesan from a wedge instead of the pre-grated stuff in a tub for way better flavor

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