Spinach Artichoke Chicken Bake (Printable version)
Creamy, cheesy chicken topped with spinach-artichoke mixture. Ready in 45 minutes for an easy weeknight dinner.
# List of ingredients:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
→ Spinach & Artichoke Mixture
05 - 2 cups fresh spinach chopped
06 - 1 (14 oz) can artichoke hearts drained chopped
07 - 4 oz cream cheese softened
08 - ½ cup sour cream
09 - ½ cup mayonnaise
10 - 3 cloves garlic minced
11 - 1 cup shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese
13 - ½ teaspoon onion powder
14 - ¼ teaspoon crushed red pepper flakes optional
→ Topping
15 - ½ cup shredded mozzarella cheese
16 - 2 tablespoons grated Parmesan cheese
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Rub chicken breasts with olive oil, salt, and black pepper. Arrange in a single layer in the prepared baking dish.
03 - In a large bowl, combine spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, mozzarella, Parmesan, onion powder, and red pepper flakes if using. Mix until smooth and well combined.
04 - Evenly spread the spinach-artichoke mixture over the chicken breasts, covering completely.
05 - Sprinkle the topping mozzarella and Parmesan evenly over the casserole.
06 - Bake uncovered for 25 to 30 minutes, until chicken reaches internal temperature of 165°F and the top is golden and bubbly.
07 - Let rest for 5 minutes before serving. Serve with a side salad or steamed vegetables if desired.
# Expert Advice:
01 -
- It takes everything addictive about spinach artichoke dip and makes it acceptable to eat for dinner.
- The creamy sauce keeps even lean chicken breasts incredibly moist.
02 -
- Pound thick chicken breasts to an even thickness before baking or the centers will stay raw while the edges dry out.
- Do not skip draining the artichokes thoroughly because excess liquid makes the sauce watery and sad.
03 -
- Shred your own cheese rather than using prebagged for better melting and no anti caking additives.
- Make the sauce a day ahead and refrigerate it to let the garlic and onion flavors meld together deeply.