How to Make Cheesy Spinach Artichoke Chicken Bake

Prepare the Base

Pre-cook chicken and create flavorful spinach-artichoke mixture separately.

Layer Components

Create layers of creamy mixture and chicken for even flavor distribution.

Top with Cheese

Add final cheese layer for a golden, bubbly crust.

Bake to Perfection

Heat until chicken is fully cooked and cheeses are melted and browned.

Baking Tips

For extra flavor, use marinated artichoke hearts rather than plain ones.

Make sure to thoroughly drain both the spinach and artichoke hearts to prevent excess liquid in the final dish.

You can use rotisserie chicken to save time - just skip the browning step and reduce baking time to 15 minutes.

For a lighter version, substitute Greek yogurt for the sour cream and use light cream cheese.

This dish can be assembled up to 24 hours in advance and refrigerated before baking - just add 5-10 minutes to the baking time.

Cheesy Spinach Artichoke Chicken Bake

Name: Cheesy Spinach Artichoke Chicken Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American, Italian-inspired
Ingredients: 4 boneless, skinless chicken breasts (about 2 pounds), cut in half horizontally; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 medium onion, finely diced; 4 cloves garlic, minced; 1 package (10 oz) frozen spinach, thawed and well-drained; 1 can (14 oz) artichoke hearts, drained and roughly chopped; 8 oz cream cheese, softened; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 cup mozzarella cheese, shredded, divided; 1/2 cup parmesan cheese, freshly grated, divided; 1/4 cup white cheddar cheese, shredded; 1 teaspoon red pepper flakes (optional); 1 tablespoon fresh lemon juice; 2 tablespoons fresh parsley, chopped, for garnish; Lemon wedges, for serving

A comforting, creamy casserole that combines tender chicken breasts with the beloved flavors of spinach artichoke dip. This hearty dish features succulent chicken smothered in a rich blend of cheeses, fresh spinach, and marinated artichoke hearts, all baked until golden and bubbly. The result is a satisfying one-dish meal that feels indulgent while incorporating plenty of protein and vegetables. Perfect for family dinners or entertaining guests, this crowd-pleasing recipe transforms a popular appetizer into a complete main course that pairs beautifully with simple sides like roasted vegetables or crusty bread.

Prep Time

20 Minutes

Cook Time

30 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

4 boneless, skinless chicken breasts (about 2 pounds), cut in half horizontally

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 medium onion, finely diced

4 cloves garlic, minced

1 package (10 oz) frozen spinach, thawed and well-drained

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

8 oz cream cheese, softened

1/2 cup sour cream

1/4 cup mayonnaise

1 cup mozzarella cheese, shredded, divided

1/2 cup parmesan cheese, freshly grated, divided

1/4 cup white cheddar cheese, shredded

1 teaspoon red pepper flakes (optional)

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Season the chicken breasts on both sides with garlic powder, Italian seasoning, salt, and pepper.

In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown but not fully cooked through. Transfer to a plate.

In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Reduce heat to medium-low. Add the cream cheese and stir until melted. Stir in the sour cream and mayonnaise until smooth.

Squeeze any excess moisture from the thawed spinach. Add the spinach and chopped artichoke hearts to the skillet, stirring to combine.

Add 1/2 cup of the mozzarella cheese, 1/4 cup of the parmesan cheese, all of the white cheddar, red pepper flakes (if using), and lemon juice. Stir until the cheeses are melted and mixture is well combined. Remove from heat.

Spread about 1/3 of the spinach-artichoke mixture on the bottom of the prepared baking dish. Arrange the browned chicken breasts over the mixture.

Spoon the remaining spinach-artichoke mixture over the chicken, spreading it evenly to cover.

Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup parmesan cheese over the top.

Bake uncovered for 20-25 minutes, until the chicken is fully cooked (internal temperature of 165°F/74°C) and the cheese is melted and lightly golden.

If desired, broil for 2-3 minutes to further brown the cheese topping.

Let rest for 5 minutes before serving. Garnish with chopped parsley and serve with lemon wedges.

Cheesy Spinach Artichoke Chicken Bake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Cheesy Spinach Artichoke Chicken Bake

Cheesy Spinach Artichoke Chicken Bake

Ingredients

Instructions