Easy Spinach Artichoke Chicken Bake (Print version)
Creamy spinach artichoke topping over juicy chicken breasts baked in one pan, ready in 35 minutes with pantry staples.
# Ingredients:
For the chicken
01 -
4 boneless skinless chicken breasts (about 1.5 lb / 680 g)
02 -
1/2 teaspoon garlic powder
03 -
Salt and black pepper
For the creamy topping
04 -
4 oz (115 g) cream cheese, softened
05 -
1/3 cup (80 ml) mayonnaise
06 -
3 cloves garlic, minced
07 -
1 tablespoon lemon juice
08 -
10 oz (280 g) frozen chopped spinach, thawed and squeezed dry
09 -
1 (14 oz / 400 g) can quartered artichoke hearts, drained
10 -
1 cup (110 g) shredded mozzarella cheese
11 -
1/2 cup (45 g) freshly grated parmesan cheese
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
# Instructions:
01 -
Preheat oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish. Pat the chicken breasts dry and arrange in a single layer. Season with garlic powder, salt, and pepper.
02 -
Place the thawed spinach in a clean kitchen towel and squeeze firmly until very little liquid remains. This step keeps the sauce thick and creamy.
03 -
In a mixing bowl, stir the softened cream cheese, mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth. Fold in the squeezed spinach, drained artichoke hearts, mozzarella, and parmesan.
04 -
Spread the creamy spinach artichoke mixture evenly over the chicken breasts, covering each piece completely.
05 -
Bake uncovered for 25 to 30 minutes, until the chicken reaches 165°F (74°C) internally and the topping is golden and bubbling.
06 -
Let the dish rest for 5 minutes so the sauce sets slightly. Serve warm.
# Good to know:
01 -
Letting the dish rest for 5 minutes helps the sauce thicken so it clings better.
02 -
For extra color, broil for the last 2 minutes, watching closely.