Description
This Creamy Spinach Artichoke Chicken Bake is the ultimate comfort food! Juicy chicken breasts are baked to perfection under a rich, cheesy topping of spinach and artichokes. Easy to make, this one-pan wonder is perfect for weeknight dinners or entertaining guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- In a medium bowl, combine the artichoke hearts, spinach, cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Season the chicken breasts with salt and pepper, then arrange them in the prepared baking dish.
- Spread the spinach-artichoke mixture evenly over the chicken breasts, ensuring they are completely covered.
- Bake for 25-30 minutes, or until the chicken is fully cooked and the topping is golden and bubbly.
- Let the dish rest for 5 minutes before serving. Garnish with extra Parmesan or fresh herbs, if desired.
Notes
- For even cooking, slice thick chicken breasts in half horizontally.
- You can prepare the topping up to one day in advance and refrigerate it until ready to use.
- For extra crispiness, broil the dish for the last 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American