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Creamy Spinach Artichoke Chicken Bake

A close-up serving of the spinach artichoke chicken bake, topped with bubbly, browned cheese.
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A simple, cheesy baked dish featuring chicken breasts combined with a creamy spinach and artichoke mixture.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded Parmesan cheese, divided
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a medium baking dish.
  2. Cook the chicken breasts until they are mostly done. You can bake, pan-fry, or boil them. Shred or dice the cooked chicken.
  3. In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, 1/2 cup of the Parmesan cheese, dried spinach, chopped artichoke hearts, garlic powder, and onion powder. Mix until smooth.
  4. Stir the shredded chicken into the spinach artichoke mixture until everything is evenly coated. Season with salt and pepper.
  5. Spread the chicken mixture evenly into the prepared baking dish.
  6. Top the mixture with the mozzarella cheese and the remaining 1/2 cup of Parmesan cheese.
  7. Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  8. Let it rest for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • Serve this bake with crusty bread, tortilla chips, or over cooked rice or pasta.

Nutrition

Find it online: https://eatableempress.com/spinach-artichoke-chicken-bake/