Spinach Artichoke Chicken

Spinach Artichoke Chicken is a creamy, cheesy, and flavorful dish that transforms the beloved flavors of spinach artichoke dip into a hearty main course. Tender chicken breasts are baked in a luscious sauce of cream cheese, spinach, artichokes, and melted mozzarella for a comforting dinner that’s easy enough for weeknights but special enough for company.

Why You’ll Love This Recipe

• Inspired by the crowd-favorite spinach artichoke dip
• Creamy, cheesy, and packed with flavor
• Ready in under 45 minutes
• Family-friendly and low-carb
• Pairs well with rice, pasta, or vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup fresh baby spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 4 ounces cream cheese, softened
• ¼ cup sour cream
• ¼ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ½ teaspoon crushed red pepper flakes (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes on each side until golden. Remove from heat.
4. In a medium bowl, mix cream cheese, sour cream, Parmesan, garlic, spinach, artichoke hearts, and red pepper flakes.
5. Spread the mixture evenly over the seared chicken breasts. Sprinkle mozzarella on top.
6. Transfer the skillet to the oven and bake for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the top is golden and bubbly.
7. Let rest for 5 minutes before serving.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Use chicken thighs instead of breasts for juicier meat
• Add mushrooms to the spinach artichoke mix for more depth
• Try different cheeses like fontina, gouda, or provolone
• Add cooked bacon or pancetta for a smoky touch
• Serve over pasta, mashed potatoes, or with crusty bread

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days
• Freezer: Freeze in a sealed container for up to 2 months
• Reheat: In a 350°F oven until hot, or microwave in 1-minute intervals

FAQs

Can I use frozen spinach?

Yes, just make sure to thaw and squeeze out excess moisture before mixing.

What kind of artichoke hearts should I use?

Canned or jarred artichokes in water or brine work best—avoid marinated ones unless you want extra tang.

Can I make this ahead of time?

Yes, assemble the dish and refrigerate it for up to 24 hours before baking.

Is this recipe low-carb?

Yes, it’s keto-friendly if you serve it with low-carb sides like cauliflower rice or zucchini noodles.

Can I use a baking dish instead of a skillet?

Absolutely, just sear the chicken in a pan first, then transfer to a baking dish.

What sides pair well with spinach artichoke chicken?

Pasta, garlic bread, rice, roasted veggies, or a simple green salad.

How do I know the chicken is fully cooked?

Use a meat thermometer to ensure it reaches 165°F (74°C) internally.

Can I make this dairy-free?

You can try using dairy-free cream cheese, sour cream, and cheese substitutes, though the texture may vary.

Can I cook this on the stovetop only?

Yes, after searing, cover and cook on low heat until the chicken is done and the topping is melted.

Can I add lemon?

A squeeze of lemon juice or zest adds a bright touch to balance the richness.

Conclusion

Spinach Artichoke Chicken brings together creamy, cheesy goodness with juicy chicken for a satisfying and indulgent meal. It’s a fantastic way to turn a popular dip into a weeknight dinner or something a little special for guests. Serve it with your favorite side and enjoy a rich, flavorful twist on comfort food.

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