Baked Spinach Artichoke Chicken

by Sabrina Snyder

Published on

6 Comments

5 from 4 votes
8 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Baked Spinach Artichoke Chicken is an easy family dinner topped off with a spinach and artichoke mixture made with cream cheese, parmesan, and garlic.

If you like Spinach Artichoke Dip, then this is sure to become a new favorite Weeknight Chicken Dinner. The rich, cream cheese topping is inspired by spinach artichoke dip complete with melty cheese, artichoke hearts, and spinach.

Baked Spinach Artichoke Chicken on plate with mashed potatoes

BAKED SPINACH ARTICHOKE CHICKEN

This is definitely one of those chicken recipes that you’ll find yourself going to again and again for an easy weeknight option. The recipe ingredients come together in just a few minutes, then all you have to do is pop it in the oven. You’ll have the ultimate comfort food with an artichoke, spinach, and gooey cheese topper in under an hour. 

Artichokes on cutting board for Baked Spinach Artichoke Chicken

The amazing layer of cream cheese, parmesan, and veggies definitely takes this basic roasted chicken recipe to a new level. You won’t be able to get enough of the melty cheese and rich spinach and artichoke mixture. 

This Creamy Spinach Artichoke Chicken has so much flavor on its own that the dinner will taste great served with basic side dishes. For a super simple and filling dish, serve the chicken pieces over your choice of Brown Rice, white rice, or cauliflower rice.

Chicken in baking dish and topping ingredients for Baked Spinach Artichoke Chicken

The chicken and gooey cheese topping would also go great with other comfort foods like Garlic Roasted Potatoes or Buttery Garlic Bread. Both recipes would pair well with the garlicky flavor already in the spinach and artichoke topping. Honestly, this chicken is so good that it would taste amazing with most of your go-to sides. 

MORE CHICKEN DINNERS

BAKING TIPS

  • Prep time: Start by preheating the oven to 350 degrees. Then spray the baking dish with nonstick cooking spray so that the chicken pieces don’t get stuck to the pan. 
  • Spinach and artichoke topping: Add the softened cream cheese, mayonnaise, minced garlic cloves, Parmesan cheese, artichoke hearts, and frozen spinach to a mixing bowl. Stir the ingredients until the cream cheese mixture is well combined. 
  • Cooking time: Season the boneless skinless chicken breasts with salt and pepper, then transfer chicken to the baking dish. Spoon the spinach and artichoke mixture out of the bowl and over the boneless chicken breasts. Top with extra grated parmesan cheese. Then put the dish in the preheated oven for 30-40 minutes. Once the chicken is browned, use a meat thermometer to check the internal temperature has reached 165 degrees before taking it out of the oven and serving. 

Baked Spinach Artichoke Chicken in baking dish before baking

VARIATIONS

  • Fresh spinach low-fat yogurt topping: For a healthier recipe, you can replace the cream cheese mixture with a low-fat Greek yogurt mixture. Use the yogurt to replace the cream cheese and the mayonnaise base in the recipe. It has a similar tangy taste to the cream cheese, is healthier, and will still make a nice creamy sauce. 
  • Cheese topping: Add different kinds of cheeses along with or instead of the parmesan cheese in the topping. Mozzarella cheese, white cheddar, gouda, Jack, feta cheese, or shredded Italian cheese blend would all taste great over this chicken recipe. 
  • Seasonings: To experiment with the flavor, try seasoning the chicken with your favorite spices like a bit of garlic powder, onion powder, dried thyme, paprika, or red pepper flakes. 

Baked Spinach Artichoke Chicken in baking dish

SIDE DISHES

HOW TO STORE

  • Serve: You never want to leave baked chicken at room temperature for more than 2 hours. 
  • Store: Once the chicken has cooled down, seal it in an airtight container to store the leftovers. They’ll stay good for up to 3 days. 
  • Freeze: You could also seal and freeze the chicken for up to 6 months.

Baked Spinach Artichoke Chicken on plate with mashed potatoes

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Dinner, then Dessert

Baked Spinach Artichoke Chicken

Baked Spinach Artichoke Chicken is an easy family dinner topped off with a spinach and artichoke mixture made with cream cheese, parmesan, and garlic.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Baked Spinach Artichoke Chicken on plate with mashed potatoes
PrintRate

Ingredients
 

  • 1/2 cup mayonnaise
  • 4 ounces cream cheese
  • 4 cloves garlic , minced
  • 1 cup Parmesan cheese , shredded
  • 14 ounces artichoke hearts , drained and chopped
  • 1 cup chopped frozen spinach , drained and squeezed well
  • 4 chicken breasts , boneless skinless
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/2 cup Parmesan cheese , grated

Instructions

  • Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
  • Mix the mayonnaise, cream cheese, garlic, Parmesan cheese, artichoke hearts, and spinach.
  • Season chicken with salt and pepper and place into the baking dish.
  • Spread the spinach artichoke mixture over the top of the chicken breasts.
  • Top with the grated parmesan cheese and bake for 30-40 minutes until browned and cooked through.

Nutrition

Calories: 327kcal | Carbohydrates: 7g | Protein: 33g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 951mg | Potassium: 549mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3052IU | Vitamin C: 13mg | Calcium: 288mg | Iron: 1mg

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Baked Spinach Artichoke Chicken collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. Like this recipe idea, adding it to the cooking list. Also, the pictures of this were really taken very well. Helps to show what the final cooking results should look like.

    Reply

  5. This looks and sounds delicious. My question is, there are 4 chicken breasts, yet, the recipe indicates it makes 8 servings. So, is a serving half of a breast? Thanks.

    Karen

    Reply