Description
Spinach Artichoke Chicken Bake combines the creamy, cheesy flavors of spinach artichoke dip with juicy baked chicken breasts. It’s rich, comforting, low-carb, and easy to prepare—perfect for a family dinner or entertaining guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 2 cloves garlic, minced
- 1 cup canned or jarred artichoke hearts, drained and chopped
- 1 cup frozen spinach (thawed and drained) or 2 cups fresh spinach (sautéed)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/4 tsp red pepper flakes, fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Place chicken breasts in the dish and season both sides with salt and pepper.
- In a large bowl, mix cream cheese, sour cream (or Greek yogurt), mayonnaise, garlic, artichokes, spinach, half the mozzarella, and half the Parmesan until well combined.
- Spread mixture evenly over the chicken breasts.
- Sprinkle remaining mozzarella and Parmesan over the top.
- Bake uncovered for 25–30 minutes, or until chicken reaches 165°F (74°C).
- For extra browning, broil 2–3 minutes at the end.
- Let rest 5 minutes before serving. Garnish with parsley if desired.
Notes
Use thighs instead of breasts for juicier chicken.Make it keto with full-fat dairy and low-carb sides.For a lighter version, use light cream cheese and Greek yogurt.Add extra veggies like mushrooms or sun-dried tomatoes to the topping.Assemble ahead and refrigerate up to 24 hours before baking.
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 370
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 110mg