Spinach Artichoke Dip Chicken Bake Recipe

This creamy cheesy Spinach Artichoke Dip Chicken Bake is made with tender chicken breasts, cream cheese, and artichoke hearts and ready in 45 minutes. Pulling the baking dish from the oven reveals a golden, bubbling crust of mozzarella blanketing the juicy meat underneath. I make this whenever I need a comforting dinner that requires minimal effort.

Why This Classic Works

I used to make spinach dip and baked chicken separately until I realized combining them saves time and creates better flavor. The creamy dip actually insulates the chicken as it bakes, keeping the meat incredibly juicy while the cheese browns on top.

My biggest mistake early on was using wet spinach, which made the sauce watery. Now I always squeeze out the excess moisture completely, resulting in a rich, thick topping every time.

Spinach Artichoke Dip Chicken Bake Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 oz block cream cheese, softened
• 14 oz can artichoke hearts, drained and chopped
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, minced

How To Make Spinach Artichoke Dip Chicken Bake

1. Prepare The Chicken: Preheat your oven to 375°F. Place the chicken breasts in a greased 9×13 baking dish, then rub with olive oil, salt, and pepper.
2. Mix The Dip: In a medium bowl, combine the softened cream cheese, chopped artichoke hearts, dry spinach, half the mozzarella, parmesan, and minced garlic.
3. Top The Chicken: Spread the cream cheese mixture evenly over each piece of chicken. Sprinkle the remaining mozzarella cheese over the top.
4. Bake The Dish: Bake uncovered for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the cheese is bubbly.
5. Rest And Serve: Let the chicken bake rest for 5 minutes before slicing to allow the creamy topping to set.

Recipe Tips

• Dry the spinach thoroughly: Squeezing all the water out of thawed frozen spinach prevents the cheesy topping from becoming a watery mess in the oven.
• Soften the cream cheese: Using room temperature cream cheese makes it much easier to blend with the artichokes and spread over the meat.
• Pound thick chicken breasts: If your chicken pieces are uneven, pound them to a uniform thickness so they cook at the same rate.

What To Serve With Spinach Artichoke Dip Chicken Bake

Serve this dish with a side of roasted asparagus or garlic butter green beans to cut through the richness. A simple side of pasta or fluffy white rice is also great for soaking up any extra creamy sauce left in the pan.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a 350°F oven until warmed through. I do not recommend freezing this dish because the cream cheese topping can separate and become grainy when thawed.

FAQs

• Can I use fresh spinach instead of frozen? Yes, you can use fresh spinach. Cook about 5 ounces of fresh spinach in a skillet until wilted, then squeeze out the excess liquid before mixing.
• How do I know when the chicken is done? The most reliable method is using a meat thermometer inserted into the thickest part of the breast. It should read 165°F.
• Can I prepare this ahead of time? You can assemble the dish completely, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Add a few extra minutes to the baking time.

Nutrition

• Calories: 420 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 135mg
• Sodium: 850mg
• Total Carbohydrate: 8g
• Protein: 42g

Try More Recipes:

• Crispy Panko Fried Chicken Sandwich Recipe
• Fried Chicken Sandwich No Buttermilk Recipe
• Chicken Caesar Salad Sandwich Recipe

Spinach Artichoke Dip Chicken Bake

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This creamy cheesy Spinach Artichoke Dip Chicken Bake uses tender chicken breasts, cream cheese, and artichoke hearts for an easy dinner ready in 45 minutes. A golden crust of mozzarella makes this simple weeknight meal feel like a special occasion.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 8 oz block cream cheese, softened

• 14 oz can artichoke hearts, drained and chopped

• 10 oz frozen spinach, thawed and squeezed dry

• 1 cup shredded mozzarella cheese

• 1/2 cup grated parmesan cheese

• 2 cloves garlic, minced

Directions

• 1. Prepare The Chicken: Preheat your oven to 375°F. Place the chicken breasts in a greased 9×13 baking dish, then rub with olive oil, salt, and pepper.
• 2. Mix The Dip: In a medium bowl, combine the softened cream cheese, chopped artichoke hearts, dry spinach, half the mozzarella, parmesan, and minced garlic.
• 3. Top The Chicken: Spread the cream cheese mixture evenly over each piece of chicken. Sprinkle the remaining mozzarella cheese over the top.
• 4. Bake The Dish: Bake uncovered for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the cheese is bubbly.
• 5. Rest And Serve: Let the chicken bake rest for 5 minutes before slicing to allow the creamy topping to set.