Welcome to the recipe that will redefine your weeknight dinner rotation. This Spinach Artichoke Chicken Bake combines the beloved, creamy, and cheesy flavors of classic spinach artichoke dip with tender, juicy chicken for a truly unforgettable one-pan meal. It’s the kind of comforting, satisfying dish that brings everyone to the table, eager for a second helping. If you’re looking for a simple yet impressive recipe, you’ve found it.
We’ve designed this bake to be incredibly flavorful and easy to prepare. In just a few simple steps, you’ll transform basic ingredients into a restaurant-quality dish. This recipe is perfect for busy home cooks who crave delicious, comforting food without spending hours in the kitchen.
Why This Spinach Artichoke Chicken Bake is a Must-Try
This isn’t just another chicken recipe; it’s a game-changer for your meal planning. Here’s why you’ll fall in love with this dish from the very first bite.
- Incredibly Flavorful: The savory combination of garlic, parmesan, mozzarella, and tangy artichoke hearts creates a rich, creamy sauce that perfectly coats the tender chicken.
- Simple to Prepare: With minimal prep and a straightforward process, this one-pan wonder is perfect for any skill level. It’s an ideal choice for a quick weeknight dinner.
- Crowd-Pleasing Comfort Food: This dish is a guaranteed hit with family and friends. It’s hearty, cheesy, and deeply satisfying—the ultimate comfort food. For another crowd-pleasing casserole, you might enjoy this Doritos Chicken Casserole.
- Versatile and Adaptable: It’s naturally low-carb and keto-friendly, but you can easily serve it with pasta, rice, or potatoes to suit any preference.
The Key Ingredients for a Perfect Bake
The magic of this Spinach Artichoke Chicken Bake lies in its simple, high-quality ingredients. Here’s what you’ll need to create this creamy masterpiece.
For the Chicken:
- Chicken Breasts: We use boneless, skinless chicken breasts as the lean, tender base for this dish.
- Olive Oil: For searing the chicken to lock in its juices.
- Seasoning: A simple mix of salt, black pepper, and garlic powder enhances the chicken’s natural flavor.
For the Creamy Spinach Artichoke Sauce:
- Cream Cheese: The foundation of our rich and tangy sauce. Make sure it’s softened for easy mixing.
- Mayonnaise & Sour Cream: This combination adds a wonderful creaminess and a slight tang that balances the richness.
- Garlic: Freshly minced garlic is essential for a robust, aromatic flavor.
- Cheeses: A blend of grated Parmesan and shredded mozzarella creates the perfect cheesy pull and savory taste.
- Spinach: Use frozen chopped spinach, thawed and squeezed dry to remove all excess moisture. This is crucial for a thick, creamy sauce.
- Artichoke Hearts: Canned or jarred artichoke hearts, drained and roughly chopped, provide a briny, tangy bite.
How to Make Spinach Artichoke Chicken Bake (Step-by-Step)
Follow these simple steps to create a flawless Spinach Artichoke Chicken Bake. We’ll guide you through searing the chicken and mixing the perfect creamy topping.
Step 1: Prepare the Chicken
First, preheat your oven to 375°F (190°C). Pat the chicken breasts dry and season them generously on both sides with salt, pepper, and garlic powder. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until a golden-brown crust forms. The chicken does not need to be cooked through at this stage. Remove the skillet from the heat.
Step 2: Mix the Spinach Artichoke Topping
In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, minced garlic, grated Parmesan, and half of the shredded mozzarella. Stir until everything is well combined. Gently fold in the squeezed-dry spinach and chopped artichoke hearts. Season the mixture with a pinch of salt and pepper to taste.
Step 3: Assemble and Bake
Spread the creamy spinach and artichoke mixture evenly over the seared chicken breasts in the skillet. Sprinkle the remaining shredded mozzarella cheese on top. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheesy topping is bubbly and lightly golden.
Step 4: Rest and Serve
Once baked, remove the skillet from the oven and let it rest for 5 minutes. This allows the juices in the chicken to redistribute, ensuring a tender bite. Garnish with fresh parsley if desired and serve immediately.
Pro Tips for the Best Results
Want to take your Spinach Artichoke Chicken Bake from great to absolutely spectacular? Here are a few expert tips.
- Squeeze the Spinach Dry: This is the most important step! Excess water in the spinach will make your sauce thin and watery. Squeeze out as much liquid as possible using your hands, a cheesecloth, or a fine-mesh sieve.
- Don’t Overcook the Chicken: Searing the chicken first creates a flavorful crust and keeps it juicy. Since it will continue cooking in the oven, be careful not to overcook it in the initial step.
- Use Freshly Grated Cheese: For the best melt and flavor, grate your own Parmesan and mozzarella. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly. If you love cheesy recipes, our cheeseburger sliders are a must-try.
- Soften the Cream Cheese: Let the cream cheese sit at room temperature for about 30 minutes before mixing. This makes it much easier to achieve a smooth, lump-free sauce.
Delicious Variations to Try
While this recipe is fantastic as is, it’s also incredibly versatile. Feel free to customize it with these delicious variations.
- Add a Crunchy Topping: For extra texture, mix 1/4 cup of panko breadcrumbs with a tablespoon of melted butter and sprinkle over the cheese before baking.
- Spice It Up: Add a pinch of red pepper flakes or a dash of cayenne pepper to the cream cheese mixture for a subtle kick of heat. For a different kind of spicy chicken, check out this amazing Creamy Herb Chicken recipe (coming soon).
- Incorporate More Veggies: Sautéed mushrooms, onions, or sun-dried tomatoes make excellent additions to the spinach and artichoke topping.
- Change the Protein: This creamy topping also works beautifully with pork chops or salmon. Adjust baking time accordingly.
What to Serve with Your Chicken Bake
This Spinach Artichoke Chicken Bake is a star on its own, but it pairs wonderfully with a variety of sides. Here are some ideas to complete your meal:
- Steamed or Roasted Vegetables: Serve with a side of healthy sautéed vegetables, steamed broccoli, or roasted asparagus.
- Starches: It’s delicious over a bed of creamy pasta, fluffy rice, or with a side of roasted potatoes.
- Salad: A crisp green salad with a simple vinaigrette offers a refreshing contrast to the rich, creamy bake.
- Bread: A slice of crusty bread or garlic bread is perfect for soaking up any extra sauce. Our Butter Swim Biscuits are an excellent choice.
Storing and Reheating Leftovers
This dish makes for fantastic leftovers. Follow these tips to store and reheat it properly.
- Storing: Allow the bake to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Reheating: For best results, reheat individual portions in the microwave or place the entire skillet back in a 350°F (175°C) oven until warmed through. Covering with foil can help prevent the top from browning too much.
Frequently Asked Questions
Yes, you can freeze it. For best results, freeze the assembled, unbaked casserole in a freezer-safe dish. Thaw it in the refrigerator overnight before baking as directed. Note that dairy-based sauces can sometimes change texture slightly after freezing, but it will still be delicious.
Absolutely. You can assemble the entire dish, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be starting from cold.
Yes, you can. You will need about 1 pound of fresh spinach. Sauté it in a pan until it’s fully wilted, then let it cool and squeeze out all the excess moisture just as you would with frozen spinach.
The key is to remove as much liquid as possible from the thawed spinach. Squeeze it with your hands, press it in a colander, or wring it out in a clean kitchen towel or cheesecloth. This single step makes the biggest difference in achieving a thick, creamy sauce.
Yes, this recipe is naturally low-carb and keto-friendly as it does not contain any grains or added sugars. It’s a great high-protein, high-fat meal. Always double-check the ingredients of your mayonnaise and sour cream to ensure they are low in carbs.
Share Your Creations!
We are confident that this Spinach Artichoke Chicken Bake will become a new favorite in your home. It’s the perfect blend of comfort, flavor, and simplicity. If you make this recipe, we would love to see it! Share your photos and thoughts in the comments below or tag us on Pinterest. Your feedback helps our community of home cooks grow!
Spinach Artichoke Chicken Bake Recipe
Spinach Artichoke Chicken Bake: The Ultimate Creamy Dinner
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Season chicken breasts on both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove skillet from heat.
- In a bowl, combine softened cream cheese, mayonnaise, sour cream, minced garlic, Parmesan cheese, and 1/2 cup of mozzarella. Stir until smooth.
- Fold in the squeezed-dry spinach and chopped artichoke hearts. Season with a pinch of salt and pepper.
- Spread the spinach artichoke mixture evenly over the chicken in the skillet. Top with the remaining 1/2 cup of mozzarella cheese.
- Bake for 20-25 minutes, until the chicken is cooked through (165°F) and the topping is bubbly and golden.
- Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Tip 2: Use freshly grated cheeses for the best melting and flavor.
Tip 3: Don't overcrowd the pan when searing the chicken; work in batches if necessary.
