The Ultimate Creamy Spinach & Artichoke Chicken Bake
This creamy, cheesy one-pan chicken bake features tender chicken breasts smothered in a rich sauce with spinach and artichokes. It is an easy and delicious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Baking, Dinner
- Method: Gluten-Free
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 3 cups fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Season chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Remove from skillet.
- Reduce heat to medium. Add garlic and cook for 30 seconds.
- Add cream cheese and stir until melted. Whisk in sour cream and chicken broth until smooth.
- Fold in artichoke hearts and spinach. Cook for 2-3 minutes until spinach wilts. Stir in half the mozzarella and all the Parmesan.
- Return chicken to skillet, spooning sauce over the top. Sprinkle with remaining mozzarella.
- Bake for 20-25 minutes until chicken is cooked through and cheese is bubbly.
- Let rest for 5 minutes before serving.
Notes
For a lighter version, use Greek yogurt instead of sour cream. To make it a complete meal, add cooked pasta or rice to the sauce before baking.