Spinach Artichoke Chicken Bake
A delicious and creamy baked dish featuring tender chicken covered in a rich spinach and artichoke topping, perfect for busy weeknights or weekend feasts.
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.
Notes
This dish pairs perfectly with rice, pasta, or a crusty loaf of bread. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven for best texture.