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A close-up view of the creamy spinach artichoke chicken bake being served from a skillet, showing the tender chicken and rich, cheesy sauce.

Spinach Artichoke Chicken Bake: The Ultimate Creamy Dinner

This Spinach Artichoke Chicken Bake is the ultimate weeknight dinner! Tender chicken is smothered in a rich, cheesy, and creamy spinach artichoke topping and baked to perfection. An easy, one-pan meal the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 8 oz cream cheese softened
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 cloves garlic minced
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese divided
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 14 oz canned artichoke hearts drained and chopped

Equipment

  • 1 Oven-safe skillet
  • 1 Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C). Season chicken breasts on both sides with salt, pepper, and garlic powder.
  2. 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.
  3. In a bowl, combine softened cream cheese, mayonnaise, sour cream, minced garlic, Parmesan cheese, and 1/2 cup of mozzarella. Stir until smooth.
  4. Fold in the squeezed-dry spinach and chopped artichoke hearts. Season with a pinch of salt and pepper.
  5. Spread the spinach artichoke mixture evenly over the chicken in the skillet. Top with the remaining 1/2 cup of mozzarella cheese.
  6. Bake for 20-25 minutes, until the chicken is cooked through (165°F) and the topping is bubbly and golden.
  7. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Tip 1: Ensure the spinach is squeezed completely dry to prevent a watery sauce.
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.