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Spinach Artichoke Chicken has a tender, juicy baked chicken breast topped with creamy spinach artichoke dip. Creamy, savory, juicy and flavorful, all in one delicious bite.
If you’re not sure about artichokes and spinach, I promise this recipe will change your mind! I like to serve this spinach artichoke baked chicken with a simple Spinach Salad and Garlic Bread for a complete meal that’s full of flavor.
Spinach Artichoke Chicken Recipe
My very favorite appetizer, and the first I ever really perfected, is Spinach Artichoke Dip. It’s the first thing to disappear every time I make it for holiday gatherings. I’ve even spread it onto crescent dough and made spinach artichoke pinwheels with it.
Since baked chicken is our most popular recipe ever shared, I’m always thinking of new variations. I can’t believe it took me this long to put my two favorites together! I love artichokes in a Grilled Salmon Salad, but now that my favorite dip and my favorite chicken have been married together in this artichoke chicken there’s no going back.
This is a simple meal to whip up on a weeknight, but it’s also classy and elegant enough to serve to company. If you don’t like spinach, you can totally leave that out but I promise you really can’t taste it.
How to Make Spinach Artichoke Chicken
Artichoke chicken is as simple as it gets in just three easy steps.
- Pound the chicken breasts. You want your chicken breasts to be similar in size so they will cook evenly. Pound them lightly between two sheets of plastic wrap and with a meat mallet if necessary and be sure to season your chicken with salt and pepper before topping.
- Make the spinach artichoke topping. Drain and chop a can of artichokes and chop up some fresh spinach. Mix them with some parmesan cheese, mayo, and garlic powder. Trust me on the mayo – you can’t taste it and it makes this artichoke chicken so juicy. Arrange the chicken in a large baking dish.
- Top with cheese and bake. Top with mozzarella cheese and bake until the chicken is cooked through. Your meat thermometer will come in handy here because chicken needs to be cooked to at least 165 degrees F. You also don’t want to overcook it.
Serving Suggestions
If you don’t want the extra Mozzarella on top you can leave it off, but I do love the bubbly golden crust it gives. Add some fresh basil or parsley as a garnish for color and serve up this spinach artichoke chicken with your favorite sides. We love it with Garlic Green Beans, Olive Garden Salad, or Roasted Vegetables.
Eat More Chicken!
I told you how much we love baked chicken breasts. They are a nice and lean protein and can be made so many different ways. Even though Artichoke Chicken is our new favorite, we still love the old classic varieties like Baked Honey Mustard Chicken, Sesame Chicken sheet pan dinner, Baked Salsa Chicken.
Spinach Artichoke Chicken
Ingredients
- 15 ounce can artichoke hearts drained and chopped
- ¾ cup grated Parmesan cheese
- ¾ cup mayonnaise
- 1 teaspoon garlic powder
- ½ cup chopped fresh spinach packed
- 2 pounds boneless, skinless chicken breasts 3-4 breasts, lightly pounded to even thickness
- 1 cup freshly grated Mozzarella cheese
Instructions
- Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a medium mixing bowl, combine artichokes, spinach, Parmesan cheese, mayonnaise and garlic powder.
- Place the chicken side by side in the baking dish and spread the artichoke mixture on top. Sprinkle mozzarella cheese evenly over the top.
- Cover with foil and bake for 20-30 minutes (check the temp with a thermometer until it reaches at least 155℉), then uncover and flip on the broiler and cook an additional 5-10 minutes, or until cheese is browned and chicken is cooked through. Watch closely so it doesn't get too brown. Let sit for 5 minutes before serving. *NOTE – If it is still reading below 160℉, give it a few more minutes in the oven (not under the broiler).
Notes
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
A great recipe! It’s not often my husband calls a dish “bangin’!”
Thank you Melissa!
Made this tonight, and the topping was phenomenal. The chicken definitely took an hour to cook, not 20 mins (and it wasn’t super thick). The chicken could be marinated or seasoned prior for extra flavor, and I would do that next time. Overall, very tasty and everyone liked it. ❤️
Hi Emily! Thanks for your feedback. Glad you enjoyed the recipe. I will definitely add a note in the recipe card about seasoning the chicken – I intentionally left it out because the topping can be a little salty. I do want to note that the chicken is cooked for 20 minutes and then broiled for an additional 5-10 minutes. You can definitely add more time, but chicken breasts should not take more than 35 minutes to cook at that temperature.
I cooked it for 20 minutes into the chicken was raw how to put it back for another 25 to 30 minutes before it was done
The 20 minutes, then the 5-20 minute broil? Because the chicken will continue to cook as it broils. The thickness of the chicken definitely can affect the time it takes to cook.
Delicious! My daughter took some to lunch with her the next day. A co-worker tasted it and just raved about it. She’s paying for the ingredients for me to make her her own dish of it. Definitely going to make again.
Nice! Thanks for sharing the love Diane.
I made this for the first time and had to use frozen spinach since I didn’t have fresh. I am a huge fan of spinach artichoke dip so decided to try this. It was very good and easy to make. Would make it again!
Love the feedback Marlis! Thanks for stopping by.
How much frozen spinach did you use? Because I too only have frozen spinach.