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- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup 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 teaspoon onion powder - 1 teaspoon garlic powder - Salt and pepper, to taste - 1 tablespoon olive oil - Optional: Red pepper flakes for added spice

Creamy Spinach and Artichoke Chicken Bake

Indulge in the delicious Creamy Spinach and Artichoke Chicken Bake, a comforting dish that's easy to prepare yet impressive for any occasion. Featuring tender chicken breasts topped with a rich and creamy mixture of spinach, artichokes, and a blend of cheeses, this recipe is packed with flavors everyone will love. Perfect for weeknights or gatherings, it’s a crowd-pleaser that offers a delightful twist on classic chicken bakes. Try it out and savor every bite!

Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh spinach, chopped

1 can (14 oz) artichoke hearts, drained and coarsely chopped

1 cup cream cheese, softened to room temperature

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup sour cream

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper, to taste

1 tablespoon olive oil

1/2 teaspoon red pepper flakes (optional for spice)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, and half of the garlic powder for added flavor. Sear the chicken for about 5-7 minutes on each side until they are golden brown and cooked through. Once done, remove them from the skillet and set aside on a plate.

      Make the creamy filling: In a mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, chopped spinach, artichoke hearts, minced garlic, onion powder, and the remaining garlic powder. Use a spatula or mixer to blend the ingredients until the mixture is creamy and well combined. If you want a spicy kick, you can stir in the red pepper flakes at this stage.

        Assemble the bake: Grease a 9x13 inch baking dish with a bit of olive oil or cooking spray. Arrange the seared chicken breasts in a single layer in the dish. Generously spread the creamy spinach and artichoke mixture evenly over each chicken breast, ensuring they are well-covered.

          Bake: Transfer the baking dish to the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the topping is bubbly and golden brown.

            Garnish and serve: Once out of the oven, let the dish rest for about 5 minutes. Before serving, sprinkle with freshly chopped parsley for a burst of color and freshness. Pair this dish with your choice of side, such as fluffy rice, hearty quinoa, or a crisp garden salad for a complete meal.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4