Home » RECIPES » Spinach Artichoke Chicken Bake

Spinach Artichoke Chicken Bake

Time: 35 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

This Spinach Artichoke Chicken Bake is an easy dinner perfect for any day of the week. It is chicken breast smothered in a creamy spinach artichoke sauce, topped with Italian cheeses and baked to bubbly perfection.

Serve with a side of brown rice, roasted green beans, or even smashed potatoes. For more chicken bakes, try my Greek Yogurt Chicken Bake.

A plate with the chicken and rice with a casserole dish of Spinach Artichoke Chicken Bake in the background.

Spinach Artichoke Chicken Bake

Say goodbye to boring chicken! This spin on classic spinach and artichoke dip makes the most mouthwatering chicken meal that is the perfect dinner any time.

The combination of tender chicken, creamy spinach and artichokes, with gooey cheese is absolutely irresistible. Best part, it’s baked in a casserole dish! You will also love how it…

  • Is made using simple ingredients. I bet most are in your kitchen right now as you read.
  • Takes only 35 minutes to make from start to finish.
  • Versatile. Dinner should be easy, so feel free to swap the fresh spinach for frozen, change up the cheeses, add your favorite seasonings, or use chicken thighs.
  • Can be made ahead of time and portioned for meal prepping OR baked later.

If you love spinach and artichoke dip, try my Jalapeno Artichoke Dip (it is super similar, but with a spicy kick). And if you have leftover spinach make this Chicken Alfredo Soup or Lemon Pesto Pasta Salad.

A plate with cut chicken on a bed of brown rice. The chicken is moist and topped with a creamy and cheesy spinach artichoke topping. Large casserole dish of more chicken in the background.

Spinach Artichoke Chicken Bake Ingredients

  • Chicken: This recipe uses boneless, skinless chicken breast. I use 3 large breasts and cut them in half to make 6 smaller portions.
  • Spinach: Fresh baby spinach is the way to go. I roughly chop mine to make eating easy.
  • Artichokes: I recommend using canned in water artichoke hearts because they are the easiest.
  • Mayonnaise: This is the base of our sauce. Use your favorite kind, I like avocado oil mayonnaise.
  • Sour Cream: Again, this goes in the sauce. Always use full-fat because reduced fat sour cream tends to have a funky taste that doesn’t compliment the artichokes. It makes the dish too sour tasting.
  • Mustard: I use dijon for a full flavor.
  • Seasonings: We will use a blend of Italian seasoning, garlic powder, onion powder, salt, and black pepper. This gives the chicken and sauce flavor.
  • Italian Cheese: This is optional, but makes for a great topping to the chicken. I use an Italian cheese blend which is a combination of mozzarella, asiago, and parmesan cheese.

Equipment Needed

  • 9×13 Casserole Dish: I use my glass Pyrex because it comes with a top and makes storing so much easier.
  • Meat Thermometer: I like to use an instant read thermometer to make sure the chicken is cooked to 165 degrees Fahrenheit.
Ingredients. Chicken breast, fresh spinach, artichokes, mayonnaise, sour cream, dijon mustard, garlic powder, onion powder, salt, black pepper, italian seasoning, and italian blend cheeses.

How to Bake Spinach Artichoke Chicken

Here’s a quick summary on how easy this spinach artichoke chicken bake is. The recipe card below will have complete details and instructions.

1. TO A BOWL ADD chopped spinach, chopped artichokes, mayonnaise, sour cream, dijon mustard, Italian seasoning, garlic powder, onion powder, salt, and black pepper.

2. COMBINE the creamy spinach artichoke sauce until everything is well coated.

3. LIGHTLY GREASE A 9X13 CASSEROLE DISH and add the chicken breasts.

4. SLATHER THE SPINACH ARTICHOKE SAUCE over top of the chicken breasts.

5. TOP WITH ITALIAN CHEESES, this is optional but highly recommended. This chicken bake needs a little cheese.

6. BAKE UNCOVERED for 20 to 25 minutes until the chicken is cooked and the topping is piping hot and bubbly.

Make Ahead and Storing Information

Any leftover spinach and artichoke chicken should be stored in an airtight container and in the refrigerator for up to 4 days. Re-warm it in the microwave for 30 seconds to 1 minute or eat cold.

I do not recommend freezing this recipe because the cream sauce thaws out in a very unpleasant way.

This spinach artichoke chicken bake is also great for making ahead of time and meal-prepping. You can either construct and bake later in the week or bake it ahead of time and portion out.

3 Recipe Tips You Need To Read

1. REMOVE CHICKEN BREAST FROM THE REFRIGERATOR BEFORE BAKING. I recommend doing this an hour before you plan on baking it to take the chill off. It also promotes a more even bake on the chicken.

2. COOK THE CHICKEN THOROUGHLY. Raw or undercooked chicken can cause foodborne illness from salmonella and other bacteria. I recommend using an instant read meat thermometer to ensure your chicken is cooked. At the thickest part of the breast, the internal temperature should be 165 degrees Fahrenheit.

3. SAVE THE LIQUID. After your spinach and artichoke chicken is done baking, it will have liquid on the bottom of the casserole dish. Don’t worry, this is excess moisture from the chicken and artichokes. I like to spoon the flavorful juices over my chicken after I have cut it.

Spinach Artichoke Chicken on top of a bed of brown rice, served on a plate with a fork ready to eat.

Frequently Asked Questions (FAQ’s)

Can I substitute fresh spinach in this recipe?

Yes, you can substitute the fresh for frozen spinach. Just make sure you thaw it out and squeeze away any excess moisture. Follow all other directions as normal.

Can I use chicken thighs instead of chicken breast in this recipe?

Yes, this recipe tastes great with skinless chicken thighs. Because it is a bone-in cut of meat you may have to bake it longer than a chicken breast. Always cook chicken (at the thickest part of the thigh) to an internal temperature of 165 degrees Fahrenheit.

More Chicken Dinner Recipes You Might Enjoy

Chicken is perfect for dinner because it’s packed with protein, customizable, and fairly easy to cook with. Here are a few of my favorite chicken dishes I think you will like.

Thanks for dropping in! Be sure to SUBSCRIBE to my weekly newsletter for fun NEW CONTENT and CONVERSATION delivered to your inbox. If you love this recipe save it now so you can find it later. Thank you for your support!

Enjoy Entirely, Elizabeth
A plate of Spinach Artichoke Chicken Bake and rice, ready to cut and eat.

Spinach Artichoke Chicken Bake

Elizabeth Swoish
This creamy Spinach Artichoke Chicken is easy to make, baked in a casserole dish, and the perfect any time dinner.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 6
Calories 313 kcal


  • 9×13 casserole dish - glass, with top
  • meat thermometer - digital


  • 6 boneless, skinless chicken breasts - I used 3 large ones and cut them in two.
  • 4 cups baby spinach - fresh, chopped
  • 1 cup artichokes - packed in water, drained and chopped
  • cup mayonnaise
  • cup sour cream
  • ½ tablespoon dijon mustard
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup italian cheese blend - mozzarella, parmesan, asiago (optional)


  • Remove chicken breast from the refrigerator 30 minutes to 1 hour before making this recipe.
    NOTE: This takes the chill off and ensures an evenly baked chicken breast.
  • Preheat oven to 400 °F. Lightly grease a 9×13 casserole dish with olive oil or non-stick cooking spray, set aside.
  • In a bowl, add chopped fresh baby spinach, chopped artichokes, mayonnaise, sour cream, dijon mustard, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
    Step 1. Add chopped artichokes, chopped fresh spinach, mayonnaise, sour cream, dijon mustard, and seasonings to a bowl.
  • Combine the ingredients until everything is well coated and distributed, set aside.
    Step 2. Combine the creamy spinach artichoke topping.
  • In the lightly greased casserole dish, place 6 pieces of chicken breast in the bottom.
    Step 3. Add boneless, skinless chicken breast to a lightly greased casserole dish.
  • Spread the spinach artichoke sauce over top of the chicken breast.
    Step 4. Top the chicken breast with the creamy spinach and artichoke mixture.
  • Top with Italian cheese blend, optional.
    Step 5. Top the chicken spinach artichoke mixture with Italian cheeses.
  • Bake uncovered for 20 to 25 minutes or until the chicken is cooked. Allow it to rest 5 minutes before serving.
    NOTE: The thickest part of the chicken breast should reach an internal temperature of 165 °F.
    Step 6. Bake the Spinach and Artichoke Chicken until the chicken is thoroughly cooked and the casserole is bubbly and lightly browned.


Storing Information:

  • Refrigerated, in an airtight container, for up to 4 days. Rewarm leftovers in the microwave for 30 seconds to 1 minute or eat cold.
  • Freezing is not recommended. 

Make Ahead Information:

  • Construct and bake ahead of time. Once it has cooled, portion out and store in the refrigerator up to 4 days.
  • Construct, cover, and refrigerate up to 2 days ahead. Remove from refrigerator as oven preheats and bake as normal.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
Shop the products I cannot live without... and don't miss out on exclusive discount codes.
By Elizabeth Swoish on February 13th, 2024
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

Leave a Comment

Tell me how you like it!