Spinach and Artichoke Chicken Bake (Printable)
Creamy spinach and artichoke topped chicken bakes to golden perfection in 30 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 evenly 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, minced garlic, mozzarella, Parmesan, onion powder, and red pepper flakes if using. Mix until smooth and thoroughly blended.
04 - Spread the spinach-artichoke mixture evenly over each chicken breast, covering completely.
05 - Sprinkle the additional ½ cup mozzarella and 2 tablespoons Parmesan evenly over the entire dish.
06 - Bake uncovered for 25 to 30 minutes, until chicken is cooked through to an internal temperature of 165°F and the cheese topping is golden brown and bubbly.
07 - Let the dish rest for 5 minutes before serving to allow juices to redistribute. Serve with a side salad or steamed vegetables.
# Expert Tips:
01 -
- It takes all the flavors you love about spinach artichoke dip and turns them into an actual meal that feels substantial enough for dinner
- The creamy mixture keeps the chicken incredibly moist while creating this gorgeous cheese crust on top that everyone fights over
02 -
- If your chicken breasts are huge thick ones, slice them horizontally or pound them or they will still be raw when the cheese is burning
- Squeezing every single drop of water out of frozen spinach is the difference between a creamy topping and a watery sad mess
03 -
- Grate your own cheese from blocks instead of buying pre shredded, the anti caking coating in bagged cheese prevents it from melting into that silky smooth texture
- Room temperature cream cheese mixes so much easier, just take it out of the fridge when you start prepping everything else