Spinach Artichoke Chicken Bake – Creamy, Comforting, and Weeknight Easy

If you love spinach artichoke dip, this Spinach Artichoke Chicken Bake is your new weeknight favorite. It takes that creamy, garlicky flavor and turns it into a hearty, satisfying dinner with juicy chicken. Everything bakes in one pan, and the oven does most of the work.

It’s rich but balanced, with a bit of tang from artichokes and a fresh lift from spinach. Serve it with pasta, rice, or crusty bread, and you’ve got a crowd-pleaser that feels special without being fussy.

Spinach Artichoke Chicken Bake - Creamy, Comforting, and Weeknight Easy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken breasts (about 2 pounds) or 6 thighs
• Spinach: 4 cups fresh baby spinach (about 5 ounces) or 1 cup thawed frozen spinach, well-drained
• Artichokes: 1 can (14 ounces) quartered artichoke hearts, drained and chopped
• Cream cheese: 8 ounces, softened
• Greek yogurt or sour cream: 1/2 cup
• Mayonnaise: 1/4 cup (adds richness; can replace with more yogurt)
• Cheese: 1 cup shredded mozzarella + 1/2 cup grated Parmesan
• Garlic: 3–4 cloves, minced
• Lemon: 1 lemon (zest and 1 tablespoon juice)
• Olive oil: 1 tablespoon
• Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh herbs (optional): Chopped parsley or basil, for serving

Instructions

 

• Prep the oven and pan. Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
• Season the chicken. Pat the chicken dry and place it in the baking dish. Drizzle with olive oil, then sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the onion powder. Spread evenly so each piece is seasoned.
• Wilt the spinach (if using fresh). In a skillet over medium heat, sauté the spinach with a splash of olive oil and a pinch of salt for 1–2 minutes until just wilted. Transfer to a cutting board and roughly chop. If using frozen spinach, thaw and squeeze out as much water as possible.
• Make the creamy topping. In a bowl, mix the softened cream cheese, yogurt (or sour cream), mayonnaise, minced garlic, lemon zest, lemon juice, remaining salt and pepper, and red pepper flakes. Stir until smooth.
• Fold in veggies and cheese. Add the chopped artichokes, spinach, 1/2 cup mozzarella, and 1/4 cup Parmesan. Stir to combine. The mixture should be thick but spreadable.
• Assemble. Spread the spinach artichoke mixture over the chicken in an even layer. Top with the remaining mozzarella and Parmesan.
• Bake. Place in the oven and bake for 22–28 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C) and the top is bubbling.
• Broil for color (optional). Set the oven to broil for 1–2 minutes to brown the top lightly. Watch closely to avoid burning.
• Rest and serve. Let it rest for 5 minutes. Sprinkle with fresh parsley or basil. Serve with rice, buttered pasta, roasted potatoes, or a simple green salad.

What Makes This Special

This dish combines the comfort of a classic party dip with the substance of a proper dinner. The creamy topping locks in moisture, so the chicken stays tender.

At the same time, the artichokes add brightness, and the spinach melts into the sauce. It’s a great make-ahead option for busy nights and reheats well for lunches. Plus, it’s naturally gluten-free and easy to adapt to different diets.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (about 2 pounds) or 6 thighs
• Spinach: 4 cups fresh baby spinach (about 5 ounces) or 1 cup thawed frozen spinach, well-drained
• Artichokes: 1 can (14 ounces) quartered artichoke hearts, drained and chopped
• Cream cheese: 8 ounces, softened
• Greek yogurt or sour cream: 1/2 cup
• Mayonnaise: 1/4 cup (adds richness; can replace with more yogurt)
• Cheese: 1 cup shredded mozzarella + 1/2 cup grated Parmesan
• Garlic: 3–4 cloves, minced
• Lemon: 1 lemon (zest and 1 tablespoon juice)
• Olive oil: 1 tablespoon
• Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh herbs (optional): Chopped parsley or basil, for serving

Step-by-Step Instructions

1. Prep the oven and pan. Heat the oven to 400°F (200°C).

   Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.

2. Season the chicken. Pat the chicken dry and place it in the baking dish. Drizzle with olive oil, then sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the onion powder. Spread evenly so each piece is seasoned.
3. Wilt the spinach (if using fresh). In a skillet over medium heat, sauté the spinach with a splash of olive oil and a pinch of salt for 1–2 minutes until just wilted.

   Transfer to a cutting board and roughly chop. If using frozen spinach, thaw and squeeze out as much water as possible.

4. Make the creamy topping. In a bowl, mix the softened cream cheese, yogurt (or sour cream), mayonnaise, minced garlic, lemon zest, lemon juice, remaining salt and pepper, and red pepper flakes. Stir until smooth.
5. Fold in veggies and cheese. Add the chopped artichokes, spinach, 1/2 cup mozzarella, and 1/4 cup Parmesan.

   Stir to combine. The mixture should be thick but spreadable.

6. Assemble. Spread the spinach artichoke mixture over the chicken in an even layer. Top with the remaining mozzarella and Parmesan.
7. Bake. Place in the oven and bake for 22–28 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C) and the top is bubbling.
8. Broil for color (optional). Set the oven to broil for 1–2 minutes to brown the top lightly.

   Watch closely to avoid burning.

9. Rest and serve. Let it rest for 5 minutes. Sprinkle with fresh parsley or basil. Serve with rice, buttered pasta, roasted potatoes, or a simple green salad.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm in a 325°F (165°C) oven, covered, for 12–15 minutes, or microwave in short bursts until hot.

  Add a splash of milk if the sauce thickens too much.

• Freeze: Freeze before baking for best texture. Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight, then bake as directed, adding 5–10 minutes as needed.

Why This is Good for You

Chicken provides lean protein that keeps you full and supports muscle repair.

Spinach offers iron, vitamin K, and folate, while artichokes bring fiber and antioxidants. The dairy adds calcium and a bit of probiotics if you use Greek yogurt. You can keep the dish lighter by using more yogurt and less mayo and cheese, without losing that creamy comfort.

Pitfalls to Watch Out For

• Watery sauce: Squeeze frozen spinach very well, and drain artichokes thoroughly.

  Excess moisture can thin the sauce.

• Overcooked chicken: Use an instant-read thermometer. Pull at 165°F. Thin cutlets cook faster than thick breasts.
• Cold cream cheese: If it’s not softened, the mixture will be lumpy.

  Let it sit at room temp or microwave in short bursts.

• Too salty: Parmesan is salty, so season lightly at first. Taste the topping before spreading.
• Burning under the broiler: Broil only briefly, watching the top constantly.

Alternatives

• Protein swaps: Use boneless chicken thighs, turkey cutlets, or firm white fish (like cod). Adjust cook time accordingly.
• Lighter version: Use low-fat cream cheese and replace mayo with more Greek yogurt.

  Reduce mozzarella by half.

• Low-carb: Serve with cauliflower rice or zucchini noodles.
• Vegetarian: Swap chicken for thick-sliced portobello caps or roasted cauliflower steaks. Bake until tender.
• Flavor boosts: Add sun-dried tomatoes, a touch of Dijon mustard, or a pinch of smoked paprika to the topping.
• Cheese variations: Try fontina, provolone, or pepper jack for a different twist. Pecorino can replace Parmesan.
• Make it a casserole: Slice the chicken into bite-size pieces, toss with cooked pasta and the sauce, then bake as a one-pan pasta bake.

FAQ

Can I use frozen chicken?

Yes, but thaw it completely in the fridge first and pat it dry.

Baking from frozen leads to uneven cooking and a watery sauce.

How do I prevent the chicken from drying out?

Don’t overbake. Use an instant-read thermometer and pull at 165°F. The creamy layer helps, but time and temperature matter most.

Is fresh spinach better than frozen?

Both work.

Fresh gives a lighter texture; frozen is convenient. If using frozen, squeeze out as much water as possible.

Can I make this ahead?

Assemble up to 24 hours in advance and refrigerate. Bake straight from the fridge, adding 5–10 minutes.

For best results, wait to add the top cheese until just before baking.

What should I serve with it?

It’s great with buttered noodles, rice, quinoa, roasted potatoes, or garlic bread. Add a crisp green salad or steamed green beans for balance.

Can I cook it in a skillet?

Yes. Sear seasoned chicken in an oven-safe skillet, top with the mixture, and bake.

This adds extra flavor from browning.

How spicy is it?

It’s mild by default. For a kick, keep the red pepper flakes or add a pinch of cayenne.

Can I use marinated artichokes?

Yes, but drain them well. They add extra tang and herbs.

You may need to reduce added salt slightly.

Final Thoughts

Spinach Artichoke Chicken Bake hits that sweet spot between cozy and effortless. It’s familiar, adaptable, and tastes great the next day. With a few pantry staples and a single baking dish, you get a dependable dinner that feels like comfort food without the fuss.

Make it once, and it’ll quickly earn a place in your regular rotation.