Description
This Spinach Artichoke Chicken Bake is a creamy, flavorful, and comforting dish perfect for a hearty weeknight dinner. Tender chicken breasts are smothered with a rich mixture of spinach, artichokes, cream cheese, and Parmesan, then baked to bubbly perfection. It’s a delicious twist on traditional spinach artichoke dip, transformed into a satisfying main course that pairs wonderfully with rice, pasta, or a crisp salad.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Spinach Artichoke Topping
- 1 cup frozen chopped spinach, thawed and excess water squeezed out
- 1 cup canned artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
- Prepare Chicken: Season the chicken breasts on both sides with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 3-4 minutes on each side until golden brown. Remove the skillet from heat.
- Make the Spinach Artichoke Mixture: In a medium bowl, combine the cream cheese, sour cream, mayonnaise, shredded mozzarella, Parmesan cheese, minced garlic, chopped spinach, artichokes, and red pepper flakes if using. Mix well until all ingredients are fully incorporated. Season with salt and pepper to taste.
- Top the Chicken: Spread the spinach artichoke mixture evenly over the seared chicken breasts in the skillet.
- Bake: Place the skillet in the preheated oven and bake uncovered for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the topping is bubbly and lightly browned.
- Serve: Remove from oven and let rest for a few minutes before serving. This dish pairs beautifully with steamed rice, pasta, or a fresh green salad.
Notes
- For extra flavor, add a squeeze of lemon juice to the spinach artichoke topping.
- You can substitute fresh spinach for frozen; if using fresh, sauté it first to remove moisture.
- Use an oven-safe skillet or transfer the chicken to a baking dish before baking if your skillet is not oven-proof.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
