Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the creamy spinach artichoke topping:
- 4 oz cream cheese, softened
- ½ cup sour cream or Greek yogurt
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional, for spice)
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup chopped spinach (fresh or frozen, thawed & drained)
- 1 cup chopped artichoke hearts (canned or jarred, drained & chopped)
For topping:
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
Step-by-Step Instructions
1. Preheat the Oven & Season the Chicken
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Place the chicken breasts in the dish and season both sides with salt, pepper, and garlic powder.
2. Make the Spinach Artichoke Topping
- In a bowl, mix cream cheese, sour cream, garlic powder, Italian seasoning, and red pepper flakes until smooth.
- Stir in mozzarella, Parmesan, spinach, and chopped artichokes.
3. Spread the Creamy Mixture Over the Chicken
- Evenly spread the spinach artichoke mixture over the chicken breasts.
4. Add More Cheese & Bake
- Sprinkle extra mozzarella and Parmesan cheese over the top.
- Bake for 30-35 minutes, or until the chicken is cooked through (165°F/75°C internally).
- If you want a golden-brown top, broil for 2-3 minutes at the end.
5. Let Rest & Serve!
- Let the dish rest for 5 minutes before serving.
- Serve warm with roasted veggies, rice, or crusty bread!
Notes
Pro Tips for the Best Spinach Artichoke Chicken Bake
🔥 Use thin chicken breasts – If your chicken is too thick, slice them in half for even cooking.
🧀 Mix up the cheeses – Swap mozzarella for gouda, provolone, or fontina for a different twist!
🌿 Use fresh or frozen spinach – If using frozen, thaw and drain well to avoid extra moisture.