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–+ servings

Spinach Artichoke Chicken Bake

A creamy and cheesy chicken bake loaded with spinach and artichokes, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 4 pieces boneless, skinless chicken breasts
Spinach Artichoke Mixture
  • 1 cup frozen spinach, thawed and drained
  • 1 cup canned 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
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Topping
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1/4 cup shredded mozzarella cheese

Method
 

Prepare the Chicken
  1. Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
  2. In a skillet over medium heat, cook the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove from heat and set aside.
Make the Spinach Artichoke Mixture
  1. In a mixing bowl, combine the spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic, salt, and pepper. Mix until well combined.
Assemble the Bake
  1. In a baking dish, place the cooked chicken breasts and spread the spinach artichoke mixture evenly over the top.
  2. In a separate bowl, mix the panko breadcrumbs with olive oil and sprinkle over the spinach artichoke mixture. Top with additional mozzarella cheese.
Bake
  1. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
  2. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 12gFiber: 3gSugar: 2g

Notes

Serve with a side salad or garlic bread for a complete meal.

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