why make this recipe
This Spinach Artichoke Chicken Bake is a delicious and easy dish that combines protein with creamy, flavorful ingredients. It’s great for family dinners or meal prep for the week. The flavors of artichokes and spinach blend perfectly with tender chicken, making it a crowd-pleaser. Plus, it’s a one-pan dish, which means less cleanup for you!
how to make Spinach Artichoke Chicken Bake
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup frozen chopped spinach, thawed and drained
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Directions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Season the chicken breasts with salt and pepper on both sides.
- In a skillet, heat olive oil over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden. They don’t need to be fully cooked at this point.
- Transfer the seared chicken to the baking dish.
- In a bowl, mix together the chopped artichoke hearts, thawed spinach, cream cheese, sour cream, Parmesan, mozzarella, garlic, and red pepper flakes until well combined.
- Spread the spinach artichoke mixture evenly over each chicken breast.
- Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the top is bubbly and golden.
- Let the dish rest for 5 minutes before serving.
how to serve Spinach Artichoke Chicken Bake
Serve this dish warm right from the oven. It pairs nicely with rice, quinoa, or a simple salad on the side. You can also serve it with crusty bread to soak up the creamy sauce!
how to store Spinach Artichoke Chicken Bake
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through. You can also microwave individual portions.
tips to make Spinach Artichoke Chicken Bake
- Make sure to drain the artichoke hearts and spinach well to avoid a watery dish.
- Feel free to add additional seasonings or vegetables if you like.
- If you want a bit more spice, add more red pepper flakes or some diced jalapeños to the mixture.
variation
You can make this dish with different types of cheese, such as cheddar or goat cheese. If you prefer, you can use turkey or pork instead of chicken. For a low-carb option, serve the spinach artichoke mixture over zucchini noodles or cauliflower rice.
FAQs
Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach. Just sauté it until wilted and then drain it well before mixing with other ingredients.
Q: What can I serve with this dish?
A: It goes great with rice, pasta, or any green salad. You could also serve it with garlic bread or a side of roasted vegetables.
Q: Can I freeze Spinach Artichoke Chicken Bake?
A: Yes, you can freeze it before baking. Assemble the dish and wrap it tightly to freeze. When ready to bake, thaw it in the fridge overnight and then bake as directed.
