This creamy Spinach Artichoke Chicken is a delicious addition to your collection of favorite chicken dinner recipes. Made with juicy chicken breast, fresh spinach, and artichoke hearts in a creamy, cheesy sauce loaded with parmesan cheese and mozzarella on top, it’s tangy, satisfying, and has only 10 minutes of prep!
If you love this creamy chicken dinner recipe, you’ll love my Marry Me Chicken, Creamy Chicken Marsala, Creamy Garlic Chicken, and Poppyseed Chicken.
Table of Contents
This recipe is JUST like everybody’s favorite creamy spinach artichoke dip in dinner form, and it’s genius. With only 10 minutes of prep, and just 30 minutes in the oven, it’s perfect for busy weeknights.
Serve it with a crisp salad, some garlic bread, or cooked pasta, rice, or potatoes to finish out the meal and dinner is ready!
If you want more delicious ideas of how to use spinach, try my Spinach and Ricotta Stuffed Shells, Strawberry Spinach Salad, Spinach, Bacon & Egg Salad, and this Creamy White Chicken Lasagna with Spinach!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken – I’ve used small boneless, skinless chicken breasts, but you can use boneless, skinless chicken thighs too.
- Spinach – Use freshly chopped spinach leaves for the best vibrant color, flavor, and added nutrients.
- Artichoke Hearts – Marinated artichoke hearts have so much amazing flavor! Drain them and give the artichokes a rough chop before using in the recipe.
- Cheese – Freshly grated parmesan cheese is used for mixing with the chicken, but you will also need some shredded mozzarella for the top of the dish.
- Mayonnaise – Use full-fat, real mayonnaise for the best creamy flavor and texture for the sauce.
- Sour Cream – Adds to the creaminess of the sauce and also adds a slightly tangy flavor.
- Garlic – Freshly mincing your own garlic is the best way to give you a great savory flavor, but you can use garlic powder or garlic puree in a pinch, but the amounts needed will vary.
- Salt & Pepper – I always use kosher salt and freshly ground black pepper to season.
How to Make This Recipe
- Make sauce mix. Combine spinach, artichokes, parmesan cheese, mayonnaise, sour cream, and garlic in a bowl and stir to combine.
- Assemble dish. Season chicken breasts with salt and pepper on both sides. Arrange in a 9×13-inch baking or casserole dish. Spread the spinach artichoke mixture on top of the chicken breasts.
- Add cheese. Top with grated mozzarella cheese.
- Bake and serve. Bake for 30-35 minutes in the preheated oven until a digital meat thermometer (affiliate link) inserted into the thickest part of the chicken breast registers the internal temperature at 165°F. serve with sides.
Recipe FAQ’s
Yes, frozen spinach will be fine here. Defrost it before adding it to the dish, and try to remove excess water from it by squeezing it in a paper towel.
Store leftovers in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days. Reheat individual portions in the microwave.
As we’re using mayonnaise in the sauce, I wouldn’t recommend freezing this recipe. With only 10 minutes of prep time, it’s easy enough to make it on the day.
Tips for Success
- Every oven will work a bit differently, so always use a digital meat thermometer (affiliate link) to check the doneness of the chicken. The internal temperature will reach 165°F when it’s done.
- Pound the chicken with a meat mallet on the thickest side until the chicken breast has an even thickness to ensure it cooks evenly. If you have really big chicken breasts, I recommend using only two of them and slicing them in half horizontally instead.
- Make the creamy sauce up to a day in advance, and store it in an airtight container in the fridge before assembling the dish and baking it.
How do I serve Spinach Artichoke Chicken?
This Spinach Artichoke Chicken recipe is perfect for dinner for the whole family or for a fancy dinner party. It’s versatile, just serve it with your favorite sides to make it a complete meal.
Try some veggies like my Duchess Potatoes and Bacon Wrapped Asparagus, and this Heirloom Tomato Salad with Burrata, or my Fluffy Mashed Potatoes, Green Beans, Bacon & Pine Nuts, and Oven Roasted Cauliflower.
You could also serve this chicken dish with Egg Noodles or Pasta, and don’t forget the bread! Try my Grilled Garlic Bread, Homemade Crescent Rolls, or these Cheesy Garlic Mozzarella Swirl Rolls!
Substitutions and Variations
- Add some spice. Add red pepper flakes or cayenne pepper to the spinach artichoke mixture to add a bit of spice, or throw in some diced jalapenos for a little heat.
- Use other cheeses. You can use any cheese here. The parmesan gives the chicken a delicious flavor, but you can use Monterey Jack, Pepper Jack, or Cheddar Cheese for the top to change the flavor.
- Add veggies. You can add nutrients and color to this dish by adding more veggies. Try sweetcorn, peas, green beans, chopped peppers, chopped red onions, or even diced carrots.
- Use other kinds of chicken. You can use a pre-cooked rotisserie chicken for this recipe, but you won’t need to cook it for as long in the oven—just until heated through. If you use raw chicken cutlets, you can slightly reduce the baking time to 20-30 minutes; just remember to check the internal temperature before eating them.
More Easy Chicken Recipes
- Easy Chicken Cordon Bleu Casserole
- Bruschetta Chicken
- The BEST White Chicken Enchiladas
- Marry Me Chicken
- Orange Glazed Chicken Wings
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Creamy Garlic Chicken
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Mom’s Chicken Cordon Bleu
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Outback Alice Springs Chicken
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Spinach Artichoke Chicken Recipe
Ingredients
- 4 small boneless skinless chicken breasts (about 2 pounds)
- 3 cups fresh spinach leaves chopped
- 12 ounces marinated artichoke hearts drained and roughly chopped
- ½ cup freshly grated parmesan cheese
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 cloves garlic minced
- 8 ounces mozzarella cheese grated
- kosher salt
- freshly ground black pepper
Instructions
- Preheat the oven to 375°F.
- Season chicken breasts with salt and pepper on both sides. Arrange in a 9×13-inch baking dish.4 small boneless skinless chicken breasts, kosher salt, freshly ground black pepper
- Combine spinach, artichokes, parmesan cheese, mayonnaise, sour cream, and garlic. Spread on top of chicken breasts. Top with grated mozzarella cheese.3 cups fresh spinach leaves, 12 ounces marinated artichoke hearts, ½ cup freshly grated parmesan cheese, ⅓ cup mayonnaise, ⅓ cup sour cream, 2 cloves garlic, 8 ounces mozzarella cheese
- Bake for 30-35 minutes in the preheated oven until a digital meat thermometer (affiliate link) inserted into the thickest part of the chicken breast registers the internal temperature at 165°F.
Notes
- Store: Store leftovers in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days. Reheat portions in the microwave.
Absolutely delicious!! My whole family loves this dish.
I made this for dinner last night. It was absolutely delicious and I think lunch leftovers will be just as good. I had a little bit of the topping left which I heated up in the microwave and husband and I had a few tortilla topped chips for an appetizer. Yum. Thank you.
Oh I love having leftovers. Yes, this makes good leftovers! And great idea with an impromptu dip. Yum!