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

Spinach Artichoke Chicken Bake

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

EQUIPMENT

  • 9x13 casserole dish - glass, with top
  • meat thermometer - digital

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 9x13 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.
    ELIZABETH'S 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.

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.

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