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To make a delicious spinach artichoke chicken bake, gather these key items: - 4 boneless, skinless chicken breasts - 1 cup frozen spinach, thawed and drained - 1 can (14 oz) artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon garlic powder - Salt and pepper, to taste - 1 tablespoon olive oil - Fresh parsley, chopped for garnish (optional) You can enhance your dish with these optional ingredients: - 1/2 cup chopped bell peppers - 1 cup cooked and shredded chicken - 1/2 cup chopped sun-dried tomatoes - 1/2 teaspoon red pepper flakes for heat If you need to swap items, here are some great options: - Use fresh spinach instead of frozen; just wilt it in a pan. - Swap cream cheese with Greek yogurt for a lighter option. - Use cheddar cheese instead of mozzarella for a different flavor. - Replace artichoke hearts with mushrooms for a unique twist. These ingredients make the spinach artichoke chicken bake rich and tasty. You can mix and match based on what you have at home. Cooking should be fun and creative! {{ingredient_image_1}} Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. While the oil heats, season 4 boneless, skinless chicken breasts with salt, pepper, onion powder, and garlic powder. This adds great flavor. Once the oil is hot, add the chicken breasts. Sear them for about 5 minutes on each side. You want them golden brown, but not fully cooked yet. When done, remove them from the skillet and set them aside. In a large mixing bowl, combine 1 cup of softened cream cheese, 1/2 cup of sour cream, and 1 cup of shredded mozzarella cheese. Add 1/2 cup of grated Parmesan cheese for a nice kick. Then, mix in 3 cloves of minced garlic, 1 cup of thawed and drained frozen spinach, and 1 can of drained and chopped artichoke hearts. Mix everything well. Taste it and add a pinch of salt and pepper as needed. This mixture should be creamy and full of flavor. Now, take a baking dish and lay the partially cooked chicken breasts inside. Spoon the creamy spinach and artichoke mixture over each chicken breast. Make sure they are fully covered. Preheat your oven to 375°F (190°C). Bake the dish for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). You want the top to be golden and bubbly. Once baked, let it rest for 5 minutes. If you like, sprinkle fresh chopped parsley on top before serving. Enjoy this creamy and delicious meal! To get a nice sear on your chicken breasts, start with dry meat. Pat them with paper towels before cooking. This step helps create that golden crust. Heat your skillet over medium heat and add olive oil. Make sure the oil shimmers before adding the chicken. Season both sides with salt, pepper, onion powder, and garlic powder. Sear each side for about 5 minutes. Look for a nice brown color. Remember, they don't need to be fully cooked yet. You will finish cooking them in the oven. To get that creamy texture, use softened cream cheese. This makes it easy to mix. Combine it with sour cream, mozzarella, and Parmesan cheese. Mix these well with your spinach and artichokes. If your mixture feels too thick, add a splash of milk or cream. This will help it spread easily over the chicken. Taste and adjust the salt and pepper before spreading. This ensures every bite is flavorful and creamy. This dish pairs well with many sides. Try serving it with rice or quinoa for a hearty meal. A fresh green salad adds a nice crunch. You can also serve it with roasted vegetables for more color. If you want to keep it light, serve with steamed broccoli or green beans. For a fun touch, add crusty bread to soak up the creamy sauce. You can even top it with chopped fresh parsley for a pop of color and taste. Enjoy your meal! Pro Tips Tip Title: Use Fresh Spinach: If you have fresh spinach on hand, feel free to substitute it for frozen. Just be sure to sauté it until wilted before mixing it into the creamy sauce. Tip Title: Cheese Variations: Experiment with different types of cheese. Adding a bit of cream cheese with herbs or a sharp cheddar can elevate the flavor of the dish. Tip Title: Chicken Thickness: Ensure the chicken breasts are even in thickness for uniform cooking. If they are too thick, consider pounding them to an even thickness. Tip Title: Let It Rest: Allow the chicken to rest for a few minutes after baking. This will help retain the juices and enhance the overall flavor and moisture of the dish. {{image_2}} You can easily make this dish vegetarian. Just skip the chicken. Use extra artichokes and spinach instead. You can add mushrooms or bell peppers for more flavor. This makes a great meal for vegetarians. The creamy mixture still tastes amazing with just veggies. Feel free to mix in other veggies. Zucchini or sun-dried tomatoes work well. You can also add proteins like shrimp or tofu. If you like heat, add diced jalapeños. These variations keep the dish fun and fresh. For a low-carb twist, swap the chicken with cauliflower. Cauliflower rice or zucchini noodles can replace the chicken as well. You can use cream cheese and sour cream as is. This keeps the dish creamy and rich without the carbs. Enjoy a tasty meal that fits your diet! After enjoying your Spinach Artichoke Chicken Bake, store leftovers in an airtight container. Let the dish cool down to room temperature first. Place it in the fridge, where it will last for about three to four days. Always label your container with the date. This helps you keep track of how long it has been stored. To reheat your leftovers, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken bake in a baking dish and cover it with foil. Heat for about 15-20 minutes until warm. If you prefer the microwave, use a microwave-safe plate. Heat on medium power for 2-3 minutes. Check if it is heated through. If not, add more time in small intervals. You can freeze Spinach Artichoke Chicken Bake for longer storage. First, let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe bag or container. It can stay in the freezer for up to three months. To serve, thaw it in the fridge overnight. Reheat it in the oven or microwave as mentioned above. Enjoy the same great taste even after freezing! Yes, you can use fresh spinach. Use about 2 cups of fresh spinach. Cook it down in a skillet until wilted. Make sure to drain the excess water. This keeps your dish from being too watery. Check the internal temperature of the chicken. It should reach 165°F (75°C). You can also cut into the chicken. The meat should be white, not pink. Juices should run clear. These steps ensure your chicken is safe to eat. Serve this dish with rice, pasta, or a side salad. Garlic bread pairs well too. You can also make roasted vegetables for a healthy side. These options add variety and balance to your meal. This blog post covered all the key steps for making a tasty Spinach Artichoke Chicken Bake. We discussed the ingredients you need, how to prep and cook the dish, and tips for the best results. I also shared ways to customize the recipe and store your leftovers. Remember, cooking is fun! Don't be afraid to try new things. Enjoy your meal and share it with others. Happy cooking!

Creamy Spinach Artichoke Chicken Bake

A delicious and creamy chicken bake featuring spinach and artichokes, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup frozen spinach, thawed and drained
  • 1 can artichoke hearts, drained and chopped (14 oz)
  • 1 cup cream cheese, softened
  • 1 2 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1 2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • optional Fresh parsley, chopped for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, onion powder, and garlic powder before searing them in the skillet for about 5 minutes on each side until golden brown. They do not need to be fully cooked at this stage. Remove from skillet and set aside.
  • In a mixing bowl, combine cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, chopped spinach, and artichoke hearts. Mix until everything is well incorporated, and season with a pinch of salt and pepper to taste.
  • In a baking dish, lay the partially cooked chicken breasts down. Spread the creamy spinach and artichoke mixture generously over the top of each chicken breast, ensuring they are fully covered.
  • Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The top should be golden and bubbly.
  • Once removed from the oven, let rest for 5 minutes. Garnish with freshly chopped parsley if desired before serving.

Notes

Garnish with fresh parsley for added flavor.
Keyword artichoke, bake, chicken, creamy, spinach