Description

Spinach Artichoke Chicken Bake is a creamy, cheesy, and flavorful dish inspired by classic spinach artichoke dip. This easy-to-make, low-carb dinner features tender chicken breasts topped with a rich mixture of cream cheese, mozzarella, and Parmesan blended with spinach and artichokes. Perfect for weeknight meals, keto meal prep, or a cozy family dinner, this comforting baked chicken dish delivers restaurant-quality flavor with minimal effort.

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
1 cup frozen spinach, thawed and drained
1 can (14 oz) artichoke hearts, drained and chopped
1/2 cup cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes (optional)

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Instructions

Preheat Oven:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Season and Sear Chicken:
Rub chicken with olive oil and season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Sear in a skillet for 2-3 minutes per side until golden. Set aside.
Make Spinach Artichoke Mixture:
In a bowl, mix thawed spinach, chopped artichokes, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, and red pepper flakes if using.
Assemble Bake:
Place chicken in the baking dish. Spoon the spinach artichoke mixture over each breast to cover completely.
Bake:
Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the top is bubbly and golden.
Serve:
Let rest for a few minutes before serving. Enjoy warm

Notes

Use fresh spinach instead of frozen by cooking and draining it first.Pre-cooked chicken like rotisserie can be substituted—skip the searing step.Add breadcrumbs and extra cheese for a crispy topping before baking.This dish can be made ahead, refrigerated, and baked the next day.