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If you love the spinach artichoke flavor combination, try my Jalapeno Artichoke Dip (it is super similar, but with a spicy kick). And if you have leftover spinach, you might like my Spinach Lemon Pasta or this Chicken Alfredo Soup.
Say goodbye to boring chicken! This spin on the classic spinach artichoke dip makes the most mouthwatering (and completely homemade) chicken dinner. It is made with simple ingredients, takes about 35 minutes to make, and is the perfect dinner option any night of the week.
The combination of tender chicken, creamy spinach and artichokes, with gooey cheese is absolutely irresistible. Best part, it’s can be made ahead of time and portioned for meal prepping OR baked later.
Pair this chicken dish with cornbread using my Cornbread Mix.
Spinach Artichoke Chicken Bake Ingredients
Here’s everything you will need to make this recipe, plus a few important notes.
You’ll also need a 9×13 casserole dish and an instant read meat thermometer for checking your chicken’s doneness.
How to Bake Spinach Artichoke Chicken
1. MIX UP THE SPINACH ARTICHOKE SAUCE. Combine the chopped spinach, chopped artichokes, mayonnaise, sour cream, Dijon mustard, Italian seasoning, garlic powder, onion powder, salt, and black pepper until everything is well coated.
2. SLATHER CHICKEN IN THE SAUCE. To your lightly greased 9×13 casserole dish, add the chicken breasts and top it with the spinach artichoke sauce.
3. TOP IT OFF WITH CHEESE AND BAKE. Sprinkle the cheese overtop the spinach artichoke sauced chicken. Bake uncovered for 20 to 25 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
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.
This recipe is also great for making ahead of time and meal-prepping. You can either construct and bake within 2 days or bake it ahead of time and portion out into lunches/dinner.
I do not recommend freezing this recipe because the cream sauce thaws out in a very unpleasant way.
3 Important Recipe Tips To Read
This chicken bake is super easy to make, but here are 3 things to make it even better!
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.
Frequently Asked Questions (FAQ’s)
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.
- Lemon Chicken Thighs
- Baked Chicken and Broccoli Pasta
- Whole Herb Roasted Chicken cooked in a bundt pan
- Greek Yogurt Chicken Bake
- French Onion Chicken Bake
- Garlic Basil Chicken
- Baked Cajun Chicken Thighs
- Rosemary and Thyme Chicken Thighs
- Chicken Bacon Ranch Sliders
- Oven Baked Chicken Wings
- Browse more chicken dinners and all of my easy meals here.
Spinach Artichoke Chicken Bake
INGREDIENTS
- 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
- ½ cup mayonnaise - or homemade Avocado Oil Mayonnaise
- ½ 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)
INSTRUCTIONS
- Remove chicken breast from the refrigerator 30 minutes to 1 hour before making this recipe.ELIZABETH'S 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.
- Combine the ingredients until everything is well coated and distributed, set aside.
- In the lightly greased casserole dish, place 6 pieces of chicken breast in the bottom.
- Spread the spinach artichoke sauce over top of the chicken breast.
- Top with Italian cheese blend, optional.
- Bake uncovered for 20 to 25 minutes or until the chicken is cooked. Allow it to rest 5 minutes before serving. ELIZABETH'S NOTE: The thickest part of the chicken breast should reach an internal temperature of 165 °F.
RECIPE NOTES
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.
