I’ve always loved spinach artichoke dip, so when I discovered I could turn it into a full meal with chicken, I knew I had to try it! The first time I made this Spinach Artichoke Chicken Bake, I was blown away by how creamy, cheesy, and flavorful it was. Not only is it quick and easy to prepare, but it’s also packed with protein and healthy greens, making it the perfect comfort food.
This one-pan Spinach Artichoke Chicken Bake combines juicy chicken breasts with a creamy spinach-artichoke topping, then bakes to perfection with a golden, bubbly cheese crust. It’s perfect for busy weeknights, meal prepping, or serving guests who love a rich, satisfying dish.
Let’s get started with this irresistible Spinach Artichoke Chicken Bake !
Ingredients You’ll Need for Spinach Artichoke Chicken Bake
Before we start, here’s what you’ll need:
🔹 For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
🔹 For the Spinach Artichoke Mixture:
- 1 cup fresh spinach (or ¾ cup frozen, thawed and drained)
- 1 cup artichoke hearts, chopped
- 4 ounces cream cheese, softened
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- ½ cup Parmesan cheese, grated
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes (optional, for heat)
🔹 For the Topping:
- 1 cup shredded mozzarella cheese
- ¼ cup Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional for garnish)
Step 1: Prepping the Chicken for Spinach Artichoke Chicken Bake
1️⃣ Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2️⃣ Prepare the chicken breasts:
- Pat the chicken dry with paper towels.
- Rub salt, black pepper, and minced garlic all over both sides.
- Arrange the chicken breasts in the prepared baking dish.
3️⃣ Drizzle with olive oil to keep the chicken moist while baking.
📌 Pro Tip: If your chicken breasts are thick, pound them to an even thickness (about ½-inch) to ensure even cooking.
Step 2: Making the Spinach Artichoke Mixture for Spinach Artichoke Chicken Bake
1️⃣ Prepare the spinach and artichokes:
- If using fresh spinach, sauté it in a pan for 1–2 minutes until wilted, then chop.
- If using frozen spinach, thaw and squeeze out excess liquid.
- Chop the artichoke hearts into small pieces.
2️⃣ Mix the creamy filling:
- In a medium bowl, combine:
✅ Softened cream cheese
✅ Greek yogurt or sour cream
✅ Mayonnaise
✅ Grated Parmesan cheese
✅ Onion powder & red pepper flakes (if using) - Stir until smooth and creamy.
3️⃣ Fold in the spinach and artichokes:
- Mix well until everything is fully combined.
📌 Pro Tip: The mixture should be thick but spreadable. If it’s too thick, add a tablespoon of milk or cream to loosen it up.
Step 3: Assembling the Bake
1️⃣ Spread the spinach artichoke mixture evenly over each chicken breast, ensuring full coverage.
2️⃣ Top with shredded mozzarella and Parmesan for that golden, cheesy finish.
Step 4: Baking the Chicken
1️⃣ Cover the dish with foil and bake for 25 minutes. This helps lock in moisture.
2️⃣ Remove the foil and bake for another 10 minutes, until the cheese is golden and bubbly.
3️⃣ Check doneness:
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- If the cheese isn’t golden, broil for 2 minutes to get a crispy top.
📌 Pro Tip: Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping it tender.
Step 5: Serving the Spinach Artichoke Chicken Bake
🔹 Perfect Side Dishes
Pair this dish with:
✅ Garlic butter mashed potatoes for a creamy contrast
✅ Roasted asparagus or green beans for a fresh, crunchy bite
✅ Cauliflower rice for a low-carb option
📌 Pro Tip: Garnish with fresh parsley or a squeeze of lemon juice for extra brightness.
Step 6: Storing & Reheating Spinach Artichoke Chicken Bake
Refrigeration:
- Store in an airtight container for 3-4 days.
Freezing:
- Place in a freezer-safe container and freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Reheating:
- Oven: Bake at 350°F (175°C) for 10–15 minutes until warm.
- Microwave: Heat in 30-second intervals, stirring between to ensure even heating.
❓ Frequently Asked Questions (FAQs) about Spinach Artichoke Chicken Bake
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and work great. Adjust the cooking time to ensure they reach 165°F.
2. Can I make this ahead of time?
Absolutely! Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before baking.
3. Can I add pasta to this dish?
Yes! Cooked pasta can be mixed with the spinach artichoke mixture before layering it over the chicken.
4. Can I make it dairy-free?
Yes! Use:
✅ Dairy-free cream cheese
✅ Coconut yogurt instead of Greek yogurt
✅ Dairy-free shredded cheese
5. Are spinach and artichokes good for you?
Yes! Both spinach and artichokes are packed with nutrients and health benefits:
- Spinach is rich in vitamins A, C, and K, as well as iron and fiber, which support immune function, bone health, and digestion.
- Artichokes are high in antioxidants, fiber, and prebiotics, helping with heart health, digestion, and liver function.
This makes Spinach Artichoke Chicken Bake not only delicious but also nutritious!
6. How long is spinach artichoke dip good for?
- Refrigerated: Store in an airtight container for up to 3-4 days in the fridge.
- Frozen: You can freeze it for up to 2 months, but the texture may change slightly when thawed.
- Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave in 30-second intervals, stirring in between.
7. How to eat spinach artichoke dip?
Spinach artichoke dip is a versatile dish! Here are some ways to enjoy it:
- With Chips & Crackers: Serve with tortilla chips, pita chips, or whole-grain crackers.
- With Bread: Spread over baguette slices, breadsticks, or toasted crostini.
- As a Veggie Dip: Enjoy with carrot sticks, celery, bell peppers, or cucumber slices.
- In a Wrap or Sandwich: Use it as a flavorful spread in wraps or sandwiches.
- As a Pasta Sauce: Mix it with cooked pasta for a creamy, cheesy dish!
8. How many calories are in spinach artichoke dip?
The calorie count depends on the ingredients used. On average, a ¼ cup serving of traditional spinach artichoke dip contains about 150-200 calories.
Here’s a rough breakdown per serving (¼ cup):
- Cream cheese & sour cream: ~100 calories
- Cheese (mozzarella/parmesan): ~50-80 calories
- Spinach & artichokes: ~10-20 calories
📌 Healthier Alternatives: Use Greek yogurt instead of sour cream and light cream cheese to reduce the calorie count while keeping it creamy!
Final Thoughts about Spinach Artichoke Chicken Bake
This Spinach Artichoke Chicken Bake is creamy, cheesy, and packed with flavor! It’s a simple yet satisfying meal that’s easy to prepare and perfect for any night of the week.
Looking for more delicious dinner ideas? Check out this amazing Garlic Parmesan Chicken and Potatoes recipe for another easy, comforting meal!
Try this recipe and let me know how it turned out in the comments below! Happy cooking!