Description
Spinach Artichoke Chicken Bake brings creamy comfort right to your dinner table, blending tender chicken with a rich, cheesy sauce that feels like a warm hug. Packed with spinach, artichokes, and melted cheese, this simple one-pan meal delivers delicious satisfaction without complicated prep work.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Vegetables and Artichokes:
- 1 can (14 ounces / 400 grams) artichoke hearts, drained and chopped
- 1 package (10 ounces / 280 grams) frozen spinach, thawed and squeezed dry
- 2 cloves garlic, minced
Dairy and Seasonings:
- 8 ounces (225 grams) cream cheese, softened
- ½ cup mayonnaise or Greek yogurt
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for spice)
Instructions
- Preheat your oven to 375°F (190°C). Coat a 9×13-inch baking dish with cooking spray or butter, ensuring your chicken won’t stick.
- Arrange 4 boneless, skinless chicken breasts in the prepared dish. Sprinkle 1 teaspoon salt and 12 teaspoon black pepper across the chicken surfaces.
- Drain 1 can (14 ounces) of artichoke hearts and chop them into small, bite-sized pieces. Squeeze 1 package (10 ounces) of thawed frozen spinach until completely dry.
- In a large mixing bowl, combine 8 ounces softened cream cheese, 12 cup mayonnaise, 1 cup shredded mozzarella, and 12 cup grated Parmesan cheese. Mix until smooth and creamy.
- Mince 2 cloves of garlic and add them to the cheese mixture along with the chopped artichokes, spinach, 1 teaspoon onion powder, and optional 12 teaspoon red pepper flakes.
- Spread the entire spinach artichoke mixture evenly over your chicken breasts, completely covering them from edge to edge.
- Slide the baking dish into the preheated oven and bake uncovered for 30-35 minutes. Your chicken is ready when it reaches an internal temperature of 165°F (74°C).
- Remove the dish from the oven and let it rest for 5 minutes. This helps the juices redistribute, keeping your chicken tender and moist.
- Serve hot, garnishing with a sprinkle of extra Parmesan cheese or fresh chopped parsley if desired.
Notes
- Check chicken doneness with a meat thermometer to ensure it reaches 165°F without overcooking, which can make the meat dry.
- Swap Greek yogurt for mayonnaise to reduce calories and add extra protein to the dish.
- Fresh spinach can replace frozen spinach, but make sure to chop and drain excess moisture before mixing into the topping.
- For a low-carb version, serve this dish with cauliflower rice or roasted vegetables instead of traditional sides.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg