Creamy Spinach Artichoke Chicken Bake Recipe

Prep Time 20 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
Description

This Creamy Spinach Artichoke Chicken Bake combines juicy chicken breasts with a rich, cheesy spinach artichoke sauce that’s baked until golden and bubbly. It’s a wholesome, comforting, and family-friendly meal that turns your favorite dip into a hearty dinner. Perfect for weeknights or special occasions, this easy chicken bake delivers restaurant-quality flavor with minimal effort.

Ingredients
    For the Chicken Base:
  • 4 boneless, skinless chicken breasts (patted dry)
  • 1 tbsp olive oil (for searing)
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • ½ tsp paprika (optional for color)
    • For the Spinach Artichoke Mixture:
  • 1 cup cream cheese (softened)
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ¾ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 ½ cups fresh spinach (chopped)
  • 1 cup canned artichoke hearts (drained and chopped)
  • 3 cloves garlic (minced)
  • ½ tsp onion powder
  • ¼ tsp crushed red pepper flakes (optional for mild heat)
  • Salt and pepper to taste
    • For Topping:
  • ¼ cup shredded mozzarella cheese (for extra cheesiness)
  • 1 tbsp grated Parmesan cheese
Instructions
    Prepare the Chicken
  1. 1
    Season both sides of the chicken breasts with salt, black pepper, and paprika. Heat olive oil in a skillet over medium-high heat. Sear each chicken breast for about 2–3 minutes per side until golden brown (they don’t need to cook through). Transfer the chicken to a lightly greased baking dish.
    2. Make the Spinach Artichoke Mixture
  2. 2
    In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth and creamy. Add minced garlic, onion powder, mozzarella, Parmesan, spinach, artichokes, and a pinch of red pepper flakes. Mix well until evenly combined.
    3. Assemble the Bake
  3. 3
    Spread the creamy spinach artichoke mixture evenly over the seared chicken breasts in the baking dish. Use a spatula to smooth the surface. Sprinkle extra mozzarella and Parmesan on top for a golden finish.
    4. Bake the Dish
  4. 4
    Preheat your oven to 190°C. Place the baking dish in the center rack and bake for 30–35 minutes, or until the chicken reaches an internal temperature of 75°C and the sauce is bubbling with a slightly golden crust on top.
    5. Rest and Serve
  5. 5
    Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to thicken slightly. Garnish with a few spinach leaves or a light sprinkle of Parmesan before serving.
Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Freezing: You can freeze the assembled uncooked dish for up to 2 months. Thaw overnight before baking.

Variations:

  • Add sautéed mushrooms or sun-dried tomatoes for extra flavor.
  • Use Greek yogurt instead of sour cream for a lighter version.
  • Substitute chicken breasts with boneless thighs for juicier results.

Serving Ideas: Serve with roasted vegetables, steamed rice, or garlic mashed potatoes.

Keywords: creamy chicken bake, spinach artichoke chicken, easy dinner recipe, baked chicken, keto-friendly
Read it online: https://petitepanini.com/recipe/creamy-spinach-artichoke-chicken-bake-recipe/