Spinach Artichoke Chicken Bake (Printable)

Creamy, cheesy chicken inspired by classic spinach artichoke dip—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
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 Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
02 - Rub chicken breasts evenly with olive oil, then season both sides with salt and black pepper. Arrange in a single layer in the prepared baking dish.
03 - In a large mixing bowl, combine spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, minced garlic, 1 cup mozzarella, ½ cup Parmesan, onion powder, and red pepper flakes if using. Mix thoroughly until smooth and well incorporated.
04 - Evenly distribute the spinach-artichoke mixture over each chicken breast, covering completely.
05 - Sprinkle the remaining ½ cup mozzarella and 2 tablespoons Parmesan cheese evenly over the top of the casserole.
06 - Bake uncovered for 25-30 minutes until chicken reaches an internal temperature of 165°F and the cheese topping is golden brown and bubbly.
07 - Let the casserole rest for 5 minutes before serving to allow juices to redistribute. Serve alongside a crisp green salad or steamed vegetables.

# Expert Tips:

01 -
  • Everything you crave about the dip but with enough protein to call it dinner
  • The cream cheese mixture keeps the chicken incredibly moist while it bakes
  • Ready in under an hour but tastes like it simmered all day
02 -
  • I once forgot to squeeze the water out of frozen spinach and ended up with soup instead of a casserole
  • The chicken is done when it reaches 165°F inside, not when the cheese looks perfect
03 -
  • Room temperature cream cheese blends so much easier than cold from the fridge
  • Chop your artichokes pretty small so you get bites of them in every forkful

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