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Creamy Spinach Artichoke Chicken Bake

This Creamy Spinach Artichoke Chicken Bake is SO EASY! Tender chicken breasts baked in a luscious, cheesy spinach and artichoke sauce—comfort food made simple.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Cheesy, Comfort Food, Easy, One-Dish, Quick
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup fresh spinach chopped
  • 1 cup artichoke hearts drained and chopped
  • 1 cup cream cheese softened
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  • Pat the chicken breasts dry and season generously with salt, pepper, onion powder, and garlic powder.
  • Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown but not fully cooked through. Remove and set aside.
  • In a mixing bowl, combine softened cream cheese, sour cream, minced garlic, chopped spinach, chopped artichoke hearts, half of the mozzarella, and all Parmesan cheese. Stir until smooth. Adjust salt and pepper to taste.
  • Place seared chicken breasts evenly in the baking dish. Spoon the creamy spinach and artichoke mixture over each piece, covering tops and sides. Sprinkle remaining mozzarella cheese on top.
  • Preheat oven to 375°F (190°C). Bake uncovered for 25-30 minutes until chicken reaches 165°F internally and topping is bubbly and golden. Optionally broil 2-3 minutes for a crispier top.
  • Let the dish rest for 5 minutes before serving to allow juices to redistribute and sauce to thicken. Serve hot with your favorite sides.

Equipment

  • Oven-Safe Baking Dish
  • Skillet or frying pan
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Spatula or spoon

Notes

  • Use fresh spinach instead of frozen for better texture and color.
  • Ensure artichokes are well-drained to avoid watery sauce.
  • Searing chicken first locks in moisture and adds a golden crust.
  • Customize by adding fresh herbs, sun-dried tomatoes, or mushrooms for seasonal variations.
  • Leftovers keep well refrigerated for up to 3 days or frozen for 2 months.