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Spinach Artichoke Chicken

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Spinach Artichoke Chicken is a creamy, cheesy baked chicken dish inspired by the classic spinach artichoke dip. Juicy chicken breasts are topped with a rich blend of spinach, artichokes, and melted cheeses for an easy, comforting dinner.

Ingredients

  • Boneless, skinless chicken breasts
  • Olive oil
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Italian seasoning
  • Fresh garlic, minced
  • Cream cheese, softened
  • Sour cream or Greek yogurt
  • Grated Parmesan cheese
  • Shredded mozzarella cheese
  • Chopped spinach (fresh or frozen, thawed and drained)
  • Canned artichoke hearts, drained and chopped
  • Heavy cream (optional, for a thinner sauce)
  • Crushed red pepper flakes (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. Pat the chicken breasts dry and season both sides with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
  3. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 2–3 minutes per side until lightly browned.
  4. Transfer the chicken to the prepared baking dish.
  5. In a bowl, combine the cream cheese, sour cream or Greek yogurt, Parmesan cheese, half of the mozzarella, minced garlic, spinach, chopped artichokes, and heavy cream if using. Mix until smooth.
  6. Spread the spinach artichoke mixture evenly over each chicken breast.
  7. Sprinkle the remaining mozzarella cheese over the top.
  8. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and lightly golden.
  9. Let the chicken rest for 5 minutes before serving.
  10. Garnish with chopped parsley and crushed red pepper flakes if desired.

Notes

  • Thaw and thoroughly drain frozen spinach before using.
  • Greek yogurt can be substituted for sour cream.
  • Use an oven-safe skillet to make this a one-pan meal.
  • Add cooked bacon, mushrooms, or extra cheese for delicious variations.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze cooked portions for up to 3 months and thaw overnight before reheating.

Nutrition

Find it online: https://thefamilycooking.com/spinach-artichoke-chicken/