Indulging in a delicious Spinach Artichoke Chicken Bake is perfect for busy weeknights or weekend feasts. This dish is wonderfully simple to prepare, combining tender chicken covered in a rich, creamy spinach and artichoke topping that will leave everyone wanting seconds. Plus, it’s versatile enough to customize, ensuring that you can adapt it to fit your family’s tastes.
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 420
Protein: 35g
Carbohydrates: 8g
Fat: 27g
Fiber: 2g
Sugar: 2g
Sodium: 780mg
Why Make Spinach Artichoke Chicken Bake
Spinach Artichoke Chicken Bake is not only mouthwatering but also packed with nutrition. Spinach is rich in vitamins and minerals, providing essential nutrients while artichoke hearts add fiber and antioxidants. This dish is fantastic for those looking to elevate their protein intake without sacrificing taste. Additionally, it can easily adapt to various ingredients you have on hand, allowing for creativity in the kitchen.
How to Make Spinach Artichoke Chicken Bake Step by Step
Ingredients
4 boneless, skinless chicken breasts (about 1 1⁄2 lb / 680 g)
2 tbsp (30 ml) olive oil
2 cups (60 g) fresh spinach, chopped
1 can (14 oz / 400 g) artichoke hearts, drained and chopped
8 oz (225 g) cream cheese, softened
1⁄2 cup (120 g) mayonnaise
1⁄2 cup (50 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese
2 cloves garlic, minced
1⁄2 tsp (2 g) salt
1⁄4 tsp (1 g) black pepper
1⁄2 tsp (1 g) crushed red pepper flakes (optional)
Directions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish. In a skillet, heat the olive oil over medium heat. Sear the chicken breasts for 2–3 minutes per side until lightly golden, then transfer them to the baking dish. In a bowl, mix together the cream cheese, mayonnaise, Parmesan, garlic, salt, pepper, and red pepper flakes. Stir in the spinach and artichokes, along with half of the mozzarella cheese. Spread this creamy mixture evenly over the chicken breasts and sprinkle with the remaining mozzarella. Bake uncovered for 25–30 minutes until the chicken is cooked through (internal temp of 165°F / 74°C) and the top is golden and bubbly. Allow it to rest for 5 minutes before serving. This dish pairs perfectly with rice, pasta, or a crusty loaf of bread.
How to Serve Spinach Artichoke Chicken Bake
For a complete meal, consider serving Spinach Artichoke Chicken Bake with a side of fluffy rice or whole grain pasta. A fresh garden salad with a light vinaigrette can complement the richness of the dish nicely. If you’re feeling adventurous, drizzling a bit of lemon sauce over the chicken can brighten the flavors and add a zesty kick.
How to Store Spinach Artichoke Chicken Bake
Store any leftovers of Spinach Artichoke Chicken Bake in an airtight container in the refrigerator for up to 3 days. When reheating, make sure to warm it in the oven to achieve that crispy top again, or use the microwave for a quicker option. If you want to freeze it, wait for it to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Reheat it in the oven after thawing for the best texture.
Expert Tips for Cooking Spinach Artichoke Chicken Bake
- Use freshly chopped spinach for the best flavor and nutrients.
- For a more decadent version, add a layer of crumbled feta cheese on top before baking.
- Adjust the spiciness by increasing or omitting the crushed red pepper flakes.
- Make sure the cream cheese is well softened to blend seamlessly with other ingredients.
- Consider marinating the chicken in olive oil and herbs for added flavor before cooking.
Delicious Variations of Spinach Artichoke Chicken Bake
For a spicy twist, add jalapeños to the spinach-artichoke mixture to give your bake some heat. Alternatively, you can make a lemon herb version by incorporating lemon zest and fresh herbs like dill or thyme into the creamy topping. If you’re looking for a vegetarian option, substitute the chicken with hearty slices of eggplant or portobello mushrooms.
Conclusion
Give this Spinach Artichoke Chicken Bake a try! Its delightful flavor, ease of preparation, and adaptability make it a fantastic addition to your dinner rotation. Whether it’s a quick weeknight meal or a dish to impress guests, this recipe is sure to please. Enjoy the creamy goodness and nourishing ingredients all in one bite!
Spinach Artichoke Chicken Bake
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1 1⁄2 lb / 680 g)
- 2 tbsp olive oil
- 2 cups fresh spinach, chopped
- 1 can artichoke hearts, drained and chopped (14 oz / 400 g)
- 8 oz cream cheese, softened Make sure the cream cheese is well softened to blend
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese Reserve half for topping
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional) Adjust spiciness to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- In a skillet, heat the olive oil over medium heat. Sear the chicken breasts for 2–3 minutes per side until lightly golden.
- Transfer the seared chicken to the baking dish.
- In a bowl, mix together the cream cheese, mayonnaise, Parmesan, garlic, salt, pepper, and red pepper flakes.
- Stir in the spinach and artichokes, along with half of the mozzarella cheese.
- Spread the creamy mixture evenly over the chicken breasts.
- Sprinkle with the remaining mozzarella.
Baking
- Bake uncovered for 25–30 minutes until the chicken is cooked through (internal temp of 165°F / 74°C) and the top is golden and bubbly.
- Allow the dish to rest for 5 minutes before serving.
