Spinach Artichoke Chicken Bake

This is chicken breasts baked under a thick layer of spinach-artichoke dip, cream cheese, sour cream, parmesan, garlic, frozen spinach, and canned artichoke hearts. Pound the chicken even, season it, lay it in the baking dish, spread the topping over, and bake at 400°F for about 30 minutes until the chicken is cooked through and the top is bubbly and golden.

It’s rich. Serve it with something plain, steamed rice, roasted broccoli, or a simple green salad. The spinach-artichoke mixture can be made ahead and kept in the fridge for up to a day.

Make the Spinach Artichoke Topping

In a bowl, mix the cream cheese, sour cream, Parmesan, garlic, salt, pepper, onion powder, and red pepper flakes until smooth. Fold in the chopped artichoke hearts and squeezed spinach. Squeezing the frozen spinach completely dry is the most important prep step. Wet spinach will make the topping watery instead of creamy.

Season and Arrange the Chicken

Season the chicken breasts with olive oil, smoked paprika, and a pinch of salt and pepper. Place in a baking dish. Pounding the chicken breasts to an even thickness ensures they cook at the same rate. A thick end and a thin end on the same breast means one part is overcooked while the other is perfect.

Bake Until Golden and Bubbly

Spoon the spinach artichoke mixture over each chicken breast, spreading it to cover the top. Sprinkle mozzarella over the topping. Bake at 375 degrees Fahrenheit for 30 to 35 minutes until the chicken reaches 165 degrees Fahrenheit internally and the topping is golden and bubbly. Let rest for 5 minutes before serving.

Spinach Artichoke Chicken Bake

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4.7 from 3 reviews

• Author: Kalle Bergman
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Spinach artichoke chicken bake takes the flavors of the beloved party dip and turns them into a proper dinner. Chicken breasts smothered in a creamy spinach and artichoke sauce made with cream cheese, Parmesan, and garlic, baked until the chicken is juicy and the topping is golden and bubbly. It is rich, satisfying, and comes together faster than you would expect for something that looks this impressive.

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Ingredients

Units USM Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup grated Parmesan
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 1 can (14 ounces) artichoke hearts, drained and roughly chopped
• 5 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika

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Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix the cream cheese, sour cream, Parmesan, garlic, salt, pepper, onion powder, and red pepper flakes until smooth. Fold in the chopped artichoke hearts and squeezed spinach.
3. Season the chicken breasts with olive oil, smoked paprika, and a pinch of salt and pepper. Place in a 9×13-inch baking dish.
4. Spoon the spinach artichoke mixture over each chicken breast, spreading it to cover the top. Sprinkle mozzarella over the topping.
5. Bake 30 to 35 minutes until the chicken reaches 165°F internally and the topping is golden and bubbly.
6. Let rest 5 minutes before serving.

Notes

• Squeezing the frozen spinach completely dry is the most important prep step — wet spinach will make the topping watery instead of creamy.
• Pounding the chicken breasts to an even thickness ensures they cook at the same rate. A thick end and a thin end on the same breast means one part is overcooked while the other is perfect.
• The topping works beautifully on pork chops too — just adjust the bake time to match the cut you are using.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 460
• Sugar: 2
• Sodium: 800
• Fat: 28
• Carbohydrates: 8
• Fiber: 3
• Protein: 42
• Cholesterol: 135