Kristin Maxwell
Last updated on
Spinach Artichoke Chicken
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’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.
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.
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Spinach Artichoke Chicken
Juicy baked chicken breasts topped with creamy spinach artichoke dip and melted mozzarella for an easy weeknight chicken dinner.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
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
Would this recipe work substituting chicken thighs rather than breast?
Yes you could use boneless, skinless chicken thighs. You’d probably need more to compensate for the smaller size. Also keep in mind that thighs release a lot more liquid than breasts.
Used roasted garlic rather than garlic powder. Paired with spaghetti squash. Delish!
That’s great Anna! Thanks for stopping by.
Family couldn’t eat it fast enough! They loved it!
Thanks for sharing your recipe!
You are so welcome Ginnyann! (Love the comment).
K.
This was awesome!!! Even better the next day. Thanks
You are so welcome Sara! Thanks for stopping by.
This is ABSOLUTELY DELICIOUS!!! I did add a little cream cheese and some crispy bacon on top. I would give this dish 10 stars if I could!!
Nice! Awesome feedback Joy! Thank you so much for stopping by. This is a make my Day comment! Thank you.
Could I throw this all in the crockpot and cook on low for 6 hours?
Hi Kristy, I suppose you could, but 6 hours would likely over cook the chicken. 3-3.5 hours on high, 4-5 hours on low. I’m also not sure how well the cheese would do. It would be worth testing though.
Still undercooked, 145° after 20min and 5min broil (turned too brown) had to cook covered for extra 10min and uncovered 5min to get my 1.3″ thick to get to 165°
Did you cover with foil when cooking the first time? Honestly it sounds like you chicken was probably on the thicker side. Like I mentioned, every oven is different and not being in the oven with you I cannot know what went wrong. The recipe makes a note of this saying 20 minutes “or when chicken is cooked throughout.” In my oevn it takes 20 minutes.
Chicken breast for me is way to thick I will try with chicken cutlets and cover it while it cooks.
This recipe is super easy to make and absolutely delicious! So glad I came across this recipe!
Fantastic feedback Chelsea! Thank you so much for stopping by.
The chicken is still raw after 20 minutes…
The recipe says cook for 20 minutes, then broil for 5-10 minutes. The chicken will be done after the broiling time. However, if your chicken is still totally raw after 20 minutes at 375 degrees I’d guess there’s something wrong with your oven or it wasn’t preheated.
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!
You are so welcome Jerry! Thanks for stopping by.
Has anyone tried this with greek yogurt instead of mayo?
Looks delicious! Is there an alternative to Mayo?
You could try plain Greek yogurt.
Excellent! I was going to ask if I could sub greek yogurt for the mayo, or maybe do a mixture.. This recipe sounds super delicious and simple, thank you for sharing!!
Can’t believe how many comments are about the chicken being raw lol I think you did a great job on this post and if people can’t figure out how to cook chicken all the way through there’s nothing you can do for them. Thanks Kristin!
Thanks Katie! Yes you could swap greek yogurt for the mayo or do a mix of the two.
Did you try it?
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?
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.
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!
Oh no! I love hearing how much you love the recipe, but so sorry to hear you had a blackout, that’s no fun!
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!
That’s awesome! Thank you for your feedback.
My husband and I loved this recipe. Very good, easy to make and filling. ❤️
Thank you for the awesome feedback Nancy!
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.
That’s awesome Deborah! Thank you so much for your feedback.
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 🙂
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.
I ended up mixing in a little cream cheese and it was delicious. Thanks for the recipe! 🙂
Nice! Thanks for stopping by Sam.
Would it be ok to use marinated grilled artichoke halves? Or do the marinated halves make the dish too sour?
I haven’t used marinated artichokes, but I hear what you mean about them maybe being too sour. The grilling might tone it down a bit but I don’t know that it would go with the creamy topping.