Spinach and Artichoke Chicken (Printable Version)
Creamy, cheesy chicken with spinach and artichoke in a golden bubbly bake. Ready in 45 minutes for an easy comforting dinner.
# Ingredient List:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Spinach & Artichoke Mixture
05 - 2 cups fresh spinach chopped or 1 cup frozen thawed and squeezed dry
06 - 1 can (14 oz) artichoke hearts drained and chopped
07 - 4 oz cream cheese softened
08 - 1/2 cup sour cream
09 - 1/2 cup mayonnaise
10 - 3 cloves garlic minced
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 teaspoon onion powder
14 - 1/4 teaspoon crushed red pepper flakes optional
→ Topping
15 - 1/2 cup shredded mozzarella cheese
16 - 2 tablespoons grated Parmesan cheese
# How to Make:
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 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 -
- That moment when you scrape up the crispy cheese edges from the pan
- A complete dinner that feels indulgent but comes together in under an hour
02 -
- Watery spinach will ruin your sauce, squeeze it harder than you think you need to
- The chicken is done when it hits 165°F, don't guess or you'll end up with dry meat
03 -
- Broil for the last 2 minutes if you want extra crispy cheese edges
- Let it rest for 5 minutes before serving so the sauce sets slightly