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Spinach Artichoke Chicken Bake

Spinach Artichoke Chicken Bake
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The Spinach Artichoke Chicken Bake is a creamy, cheesy, and wholesome baked dish combining tender chicken breasts with a luscious filling of fresh spinach, tangy artichoke hearts, cream cheese, sour cream, and a blend of mozzarella and parmesan cheeses. Easy to prepare and packed with protein and flavor, this comforting meal is perfect for family dinners or entertaining guests.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Spinach and Artichoke Filling

  • 4 cups fresh spinach, roughly chopped
  • 2 cloves garlic, minced
  • 1 cup chopped artichoke hearts (jarred or canned, well drained)
  • 4 ounces cream cheese, softened
  • ½ cup sour cream or Greek yogurt
  • 1 cup shredded mozzarella, divided
  • ½ cup grated parmesan cheese

Instructions

  1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels, then season generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken breasts until golden brown on both sides, about 3-4 minutes per side, being careful not to cook them through completely to retain juiciness.
  2. Sauté the Spinach and Garlic: In the same skillet, add the minced garlic and fresh spinach. Cook until the spinach wilts and garlic becomes fragrant, about 2-3 minutes. Remove from heat.
  3. Mix the Creamy Filling: In a medium bowl, combine the softened cream cheese, sour cream or Greek yogurt, chopped artichoke hearts, sautéed spinach and garlic, half of the shredded mozzarella, and the parmesan cheese. Mix until smooth and well blended.
  4. Assemble the Bake: Place the seared chicken breasts in a baking dish. Evenly spread the creamy spinach-artichoke mixture over each chicken breast. Sprinkle the remaining mozzarella on top for a golden, melty finish.
  5. Bake Until Perfect: Bake uncovered in the preheated oven for 25 to 30 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the cheese topping is bubbling and lightly browned.

Notes

  • Don’t overcook the chicken; searing until golden helps keep it moist during baking.
  • Drain artichoke hearts well to avoid watery filling.
  • Use fresh spinach for better flavor and texture rather than frozen.
  • Let the dish rest for 5 minutes after baking to redistribute juices.
  • Adjust mozzarella and parmesan ratios to your preference for texture and taste.
  • Greek yogurt can be used instead of sour cream for a lighter, tangier profile.

Nutrition

Keywords: spinach artichoke chicken bake, creamy chicken bake, cheesy chicken recipe, spinach chicken casserole, artichoke chicken bake, family dinner, easy chicken recipe

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