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Home » Recipes » Spinach Artichoke Chicken

Spinach Artichoke Chicken

Published on February 19, 2020, Updated April 19, 2020 by Kristin Maxwell | 20 Comments

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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.

a white plate with a cut up piece of artichoke chicken with mozzarella on top

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’ve put artichokes and chicken together before in this Artichoke Dip, and I love them 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.

  a collage of 4 images to show the steps for making spinach artichoke chicken.

How to Make Spinach Artichoke Chicken

Artichoke chicken is as simple as it gets in just three easy steps.

  1. 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.
  2. 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.
  3. 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.

a large baking dish with chicken and toasted mozzarella on top.

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

Kristin Maxwell
Juicy chicken breast topped with creamy spinach and artichoke
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 553 kcal

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 9x13-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 minutes, 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.

Notes

Use fresh Mozzarella - it melts much better than pre-shredded. 
Feel free to leave out the spinach if you're not a fan.

Nutrition

Calories: 553kcalCarbohydrates: 5gProtein: 42gFat: 39gSaturated Fat: 9gCholesterol: 134mgSodium: 933mgPotassium: 609mgFiber: 2gSugar: 2gVitamin A: 1241IUVitamin C: 17mgCalcium: 259mgIron: 1mg
Keyword artichoke chicken
Tried this recipe?Let us know how it was!
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About Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. Read more about Kristin HERE.

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  1. Jerry Schrader says

    December 22, 2020 at 1:11 pm

    Thank you for sharing this amazing recipe! We loved making it and especially eating it. We have always loved the artichoke and spinach dips, so this was a no brainer!

    Reply
    • Kristin says

      December 24, 2020 at 12:58 pm

      You are so welcome Jerry! Thanks for stopping by.

      Reply
  2. Samantha says

    November 8, 2020 at 12:26 pm

    Has anyone tried this with greek yogurt instead of mayo?

    Reply
  3. Jenna says

    October 21, 2020 at 6:44 am

    Looks delicious! Is there an alternative to Mayo?

    Reply
    • Kristin Maxwell says

      October 21, 2020 at 1:40 pm

      You could try plain Greek yogurt.

      Reply
    • Heidi says

      November 23, 2020 at 7:48 pm

      Did you try it?

      Reply
  4. Heather says

    October 6, 2020 at 4:52 pm

    Idk what i did wrong, but there was lots of liquid in the bottom of the pan after it was done. The artichokes made this dish sour tasting for me : ( I’m going to try again. Any suggestions?

    Reply
    • Kristin Maxwell says

      October 9, 2020 at 9:13 am

      Hi Heather, Spinach releases a lot of liquid and so does chicken. So it’s expected and not surprising there would be liquid at the bottom of the pan. If you used frozen spinach, there would be a lot more. For the artichokes, it sounds like you may have used a variety that was marinated in vinegar, that would cause the sour taste. Glad you’re willing to give it another try.

      Reply
  5. Deborah says

    August 27, 2020 at 5:10 pm

    Here’s a chuckle😃 I was just getting to the point of broiling the chicken with artichoke & spinach when suddenly the power went out! Damn! I was even going to send a pic of it toasted on top. But it will have to wait. There’s is tomorrow night’s supper! Tonight we did salad,Red Lobster leftover biscuits with brown rice & asparagus! Thank goodness everything else was finished but I really wanted to do the chicken again!! FYI This would have been the 3rd time I’ve made this delicious dish! Thank you!

    Reply
    • Kristin Maxwell says

      August 31, 2020 at 5:12 pm

      Oh no! I love hearing how much you love the recipe, but so sorry to hear you had a blackout, that’s no fun!

      Reply
  6. Bread Skii says

    August 26, 2020 at 3:58 pm

    I’ve made this twice for my wife and I. We both love it. I added fresh mozzarella over the top as recommended for better outcome. We had this with a side of Asparagus + Mashed Potatoes.. Thank you!

    Reply
    • Kristin says

      August 26, 2020 at 8:45 pm

      That’s awesome! Thank you for your feedback.

      Reply
  7. Nancy Barnes says

    August 12, 2020 at 4:54 pm

    My husband and I loved this recipe. Very good, easy to make and filling. ❤️

    Reply
    • Kristin says

      August 14, 2020 at 9:25 pm

      Thank you for the awesome feedback Nancy!

      Reply
  8. Deborah Tolbert says

    May 30, 2020 at 6:31 pm

    Ok this is the best chicken recipe I’ve ever tried!!!! I generally don’t like breast meat due to dryness but followed recipe with two exceptions…..added cream cheese as one commenter suggested and thought I had parm cheese and didn’t…so I used Havarti. My husband and I devoured it. Moist and creamy deliciousness!! Served over white rice with steamed broccoli.

    Reply
    • Kristin says

      May 31, 2020 at 11:15 pm

      That’s awesome Deborah! Thank you so much for your feedback.

      Reply
  9. Sam says

    April 18, 2020 at 8:23 am

    In your story you say to add room temp cream cheese but the recipe doesn’t mention cream cheese at all… which is it?! Thanks 🙂

    Reply
    • Kristin Maxwell says

      April 19, 2020 at 11:03 am

      Good catch – when I originally wrote the post I included cream cheese in the recipe, but after further testing decided to omit it. You could mix in 4 ounces if you want.

      Reply
      • Sam says

        April 19, 2020 at 12:56 pm

        I ended up mixing in a little cream cheese and it was delicious. Thanks for the recipe! 🙂

        Reply
        • Kristin says

          April 19, 2020 at 6:06 pm

          Nice! Thanks for stopping by Sam.

          Reply

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Hi, I’m KRISTIN!

I'm a busy wife and mom who loves to cook, bake and create. All of the recipes and tips you will find here are created with your busy family (and mine!) in mind.

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