Description
A creamy, cheesy chicken bake topped with spinach and artichokes — juicy, flavorful, and perfect for weeknight dinners or family gatherings.
Ingredients
4 boneless skinless chicken breasts
2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
1 cup canned artichoke hearts, chopped
4 oz cream cheese, softened
1/2 cup Greek yogurt or sour cream
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
Instructions
1. Preheat oven to 375°F (190°C).
2. Lightly grease a baking dish with olive oil.
3. Pat chicken dry and season both sides with salt, pepper, and paprika.
4. In a bowl, mix cream cheese, Greek yogurt, spinach, artichokes, mozzarella, Parmesan, garlic, and olive oil until smooth.
5. Spread mixture evenly over the chicken breasts.
6. Bake uncovered for 25–30 minutes, until chicken reaches 165°F (74°C) internal temperature.
7. Let rest for 5 minutes before serving.
Notes
Use chicken thighs instead of breasts for juicier results.
Make ahead: assemble up to 24 hours in advance and refrigerate before baking.
Freeze leftovers in airtight containers for up to 2 months.
Pairs beautifully with mashed potatoes, roasted asparagus, or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 390
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
Keywords: Creamy Spinach Artichoke Chicken Bake, chicken dinner, easy chicken bake