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Creamy Spinach Artichoke Chicken Bake topped with cheese and herbs

Spinach and Artichoke Chicken Bake

This creamy Spinach and Artichoke Chicken Bake is quick, easy to prepare, and perfect for a special dinner, blending cheese with spinach and artichokes over tender chicken.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 pieces boneless, skinless chicken breasts
Cheese Mixture
  • 1 cup cream cheese, softened Soften before mixing.
  • 1/2 cup sour cream Can substitute with Greek yogurt.
  • 1 cup shredded mozzarella cheese Can swap part for pepper jack.
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
Vegetables
  • 1 cup fresh spinach, chopped Use fresh for a brighter taste.
  • 1 cup canned artichoke hearts, drained and chopped Chop small to spread flavor.
Cooking Essentials
  • Olive oil for greasing

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix together the cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until well combined.
  3. Stir in the chopped spinach and artichokes until evenly distributed.
  4. Place the chicken breasts in a greased baking dish and spoon the mixture over the top of the chicken.
Cooking
  1. Bake for 25-30 minutes, or until the chicken is cooked through and the top is golden and bubbly.
  2. Serve warm and enjoy the creamy, cheesy goodness!

Notes

Let the dish cool to room temperature. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm. Cover loosely with foil if browning too fast.