Creamy Spinach Artichoke Chicken Bake
Tender chicken breasts are baked beneath a rich, creamy topping made with artichokes, spinach, and Parmesan, then finished with a layer of bubbly mozzarella. It’s a simple oven dinner that delivers big flavor with minimal effort.
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Servings: 6
Notes
Ingredients
- 15 ounce can artichoke hearts, drained and chopped
- ¾ cup grated Parmesan cheese
- ¾ cup mayonnaise
- 1 teaspoon garlic powder
- ½ cup chopped fresh spinach, packed
- 2 pounds boneless, skinless chicken breasts (3–4 breasts), lightly pounded to even thickness
- 1 cup freshly grated mozzarella cheese
Instructions
- Heat the oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.
- In a medium bowl, stir together the artichokes, spinach, Parmesan, mayonnaise, and garlic powder until well combined.
- Arrange the chicken breasts in a single layer in the prepared dish. Spoon the artichoke mixture evenly over the chicken, then scatter the mozzarella across the top.
- Cover the dish with foil and bake for 20–30 minutes, checking with a thermometer until the chicken reaches at least 155°F.
- Remove the foil, switch the oven to broil, and cook for 5–10 minutes more, just until the cheese turns golden and the chicken is fully cooked. Keep a close eye to prevent over-browning.
- Rest for 5 minutes before serving.
If the internal temperature is still below 160°F, return the dish to the oven (not the broiler) for a few additional minutes.
Notes
- Freshly grated mozzarella melts more smoothly than pre-shredded.
- The spinach can be omitted if preferred.