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- 2 boneless, skinless chicken breasts - 1 cup fresh spinach, finely chopped - 1 cup artichoke hearts, drained and roughly chopped - 1 cup cream cheese, softened to room temperature - 1/2 cup sour cream - 1/2 cup mayonnaise In this dish, chicken serves as the main protein. I love using fresh spinach for its bright color and nutrients. Artichoke hearts add a lovely texture and unique flavor. Cream cheese, sour cream, and mayonnaise create a rich, creamy base that binds everything together. - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon salt (adjust to taste) - 1/4 teaspoon black pepper - 1/4 teaspoon crushed red pepper flakes (optional for a kick) Garlic brings a wonderful aroma and flavor. Onion powder adds depth to the dish. Salt and pepper help to balance the flavors. If you like some heat, the crushed red pepper flakes add a nice kick without overwhelming the dish. - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese Mozzarella cheese melts beautifully, creating a gooey texture. Parmesan cheese adds a sharp, salty taste that complements the other flavors well. Together, they form a delicious, cheesy topping that makes this dish irresistible. This combination of ingredients creates a meal that is both easy to prepare and packed with flavor. Each component plays a key role in making this spinach artichoke chicken bake a hit at your table. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This step is key for even cooking. While the oven warms up, grab a baking dish and lightly grease it with olive oil. This helps prevent the chicken from sticking to the dish. You can use a paper towel or brush to spread the oil evenly. Now, let’s make the creamy mixture. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. I like to use a hand mixer for a smooth blend, but a spatula works too. Mix until it’s creamy and well combined. Next, add the finely chopped spinach and artichoke hearts to the bowl. This adds great flavor and nutrition. Don’t forget to mix in the minced garlic, onion powder, salt, black pepper, and optional crushed red pepper flakes. Stir everything until it’s all combined and looks delicious. In another bowl, season the chicken breasts with salt and pepper. Make sure to coat both sides for great flavor. Take your greased baking dish and lay the seasoned chicken breasts inside. Then, spoon the creamy spinach-artichoke mixture over each breast. Spread it evenly to cover the chicken completely. Finally, sprinkle the shredded mozzarella and grated Parmesan cheese generously on top. This will create a tasty cheesy crust as it bakes. Now you’re ready to bake! Ensuring Proper Chicken Doneness Check the chicken's center for doneness. Use a meat thermometer to ensure it hits 165°F (75°C). This ensures the chicken is safe to eat and juicy. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Achieving a Perfectly Golden Cheese Layer To get that beautiful, golden cheese layer, uncover the dish for the last 15 minutes of baking. This allows the cheese to bubble up and brown nicely. Keep an eye on it to avoid burning. If it browns too fast, cover it loosely with foil. Efficient Mixing Techniques When mixing your creamy ingredients, use a hand mixer for a smooth result. This saves time and helps blend everything evenly. If you don’t have one, a sturdy spatula works fine. Just mix until there are no lumps. How to Properly Layer Ingredients Layer your ingredients in this order: start with the seasoned chicken, then the creamy mixture, and finish with cheese on top. This helps all the flavors meld together. Spread the creamy mix evenly to cover the chicken completely. Presentation Enhancements For a lovely look, serve the chicken on individual plates. Add a sprinkle of freshly chopped basil or parsley on top. This adds color and freshness. A slice of lemon on the side can also brighten the dish. Ideal Side Dishes Pair this dish with a refreshing side salad. A simple green salad with a light vinaigrette works well. You could also serve it with roasted vegetables or garlic bread for a comforting meal. Pro Tips Use Fresh Ingredients: Fresh spinach and artichokes will enhance the flavor and texture of the dish compared to canned or frozen options. Spice It Up: Adjust the amount of crushed red pepper flakes according to your spice preference for an added kick! Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Let It Rest: Allow the dish to rest for 5 minutes after baking to help the juices redistribute in the chicken for a juicier bite. {{image_4}} You can change the veggies in this dish. Try using broccoli or kale instead of spinach or artichokes. Both add great taste and color. Switching up the cheese is easy too. Feta or cheddar can replace mozzarella. Each cheese brings its own unique flavor and texture. To make this dish lighter, you can cut back on creamy ingredients. Try using Greek yogurt instead of sour cream and mayonnaise. This swap adds protein and reduces fat. Using grilled chicken is another option. Grilled chicken has great flavor and can save time. It also adds a nice char to the dish. Herbs can boost the taste of this meal. Adding fresh basil or thyme gives a nice aroma and depth. Just a little can make a big difference. If you like heat, consider spice level adjustments. Add crushed red pepper flakes or cayenne pepper. This adds a spicy kick that many will enjoy. - Storing Leftovers: Place any leftover Spinach Artichoke Chicken Bake in an airtight container. This keeps it fresh and tasty. You can store it in your fridge for up to 3 days. - Best Practices for Packaging: Use glass or plastic containers that seal well. Make sure it is cool before sealing to avoid moisture build-up. - How to Freeze Safely: To freeze, let the dish cool completely. Then, wrap it tightly in plastic wrap or foil. You can also use freezer-safe containers. This helps preserve its flavor. - Thawing and Reheating Tips: To thaw, move it to the fridge overnight. Reheat it in the oven at 350°F (175°C) until it’s hot all the way through. This usually takes about 20-30 minutes. - Duration for Best Quality: For the best taste, eat within 3 days when refrigerated. If frozen, it can last up to 3 months without losing quality. - Signs of Spoilage: Check for off smells or changes in texture. If it looks dry or has a strange color, it’s best to toss it out. Spinach Artichoke Chicken Bake is a creamy and cheesy dish. It features chicken breasts topped with a mix of spinach, artichokes, and cheese. This meal is loved for its rich flavors and easy prep. You can vary it by adding different cheeses or veggies. Some people use kale or even different types of cheeses like feta. Yes, you can make this dish ahead of time! Prepare the creamy mixture and season the chicken. Store them separately in the fridge for up to a day. Just before baking, layer the mixture over the chicken. This saves you time and keeps the dish fresh. Absolutely! Spinach Artichoke Chicken Bake works great for meal prep. You can portion the baked chicken into containers. It reheats well in the microwave or oven. Just keep the leftovers in the fridge for about 3-4 days. This makes it easy to enjoy during busy weeks. You learned how to make a delicious Spinach Artichoke Chicken Bake. We covered key ingredients, easy steps, and helpful tips for perfect results. Remember, you can swap ingredients to fit your taste and even store leftovers for later enjoyment. This dish is not only easy to make, but it also offers room for creativity. Try it yourself and enjoy a delightful meal that impresses!

Spinach Artichoke Chicken Bake

A creamy and cheesy chicken bake featuring spinach and artichokes, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach, finely chopped
  • 1 cup artichoke hearts, drained and roughly chopped
  • 1 cup cream cheese, softened to room temperature
  • 1 2/ cup sour cream
  • 1 2/ cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1 2/ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 2/ teaspoon salt (adjust to taste)
  • 1 4/ teaspoon black pepper
  • 1 4/ teaspoon crushed red pepper flakes (optional for a kick)
  • 1 tablespoon olive oil, for greasing

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
  • In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
  • Add the finely chopped spinach and chopped artichoke hearts to the creamy mixture, then mix in the minced garlic, onion powder, salt, black pepper, and optional crushed red pepper flakes until evenly combined.
  • Season the chicken breasts on both sides with salt and pepper.
  • Place the seasoned chicken breasts in the greased baking dish and spoon the creamy spinach-artichoke mixture evenly over the top.
  • Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the mixture.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the chicken is fully cooked and the cheese is bubbly and golden brown.
  • Let the dish rest for 5 minutes before slicing into the chicken.

Notes

For a lovely presentation, serve each portion on individual plates, garnishing with freshly chopped basil or parsley.
Keyword artichoke, bake, cheesy, chicken, spinach