Creamy Spinach And Artichoke Chicken Bake – Comforting, Easy, And Crowd-Pleasing

This dish tastes like your favorite spinach and artichoke dip turned into a hearty dinner. Think juicy baked chicken tucked under a rich, garlicky cream sauce loaded with spinach, artichokes, and melty cheese. It’s cozy enough for a weeknight and nice enough for company.

The prep is simple, the ingredients are familiar, and the leftovers are fantastic. If you love creamy casseroles with real flavor, this one belongs in your rotation.

What Makes This Recipe So Good

• All the flavors of the classic dip, but dinner-worthy. Cream cheese, Parmesan, and mozzarella meet spinach and artichokes for a savory, tangy sauce that coats the chicken.
• Easy to prep, even on a busy night. Everything comes together in one baking dish with basic pantry staples.
• Balanced richness. Greek yogurt or sour cream adds tang, while lemon and garlic keep things bright, not heavy.
• Great for meal prep. Reheats beautifully and pairs with rice, pasta, or a crisp salad.
• Family-friendly. Creamy texture and mild flavors make it a hit with kids and adults alike.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (or 6–8 thighs)
• Spinach: 5–6 ounces fresh baby spinach (or 10 ounces frozen, thawed and squeezed dry)
• Artichokes: 1 can (14 ounces) quartered artichoke hearts, drained and patted dry
• Cream cheese: 8 ounces, softened
• Greek yogurt or sour cream: 1/2 cup
• Mayonnaise: 2 tablespoons (optional for extra richness)
• Mozzarella: 1 cup shredded
• Parmesan: 1/2 cup finely grated
• Garlic: 3–4 cloves, minced
• Lemon: Zest of 1 lemon and 1 tablespoon juice
• Olive oil: 1–2 tablespoons
• Seasonings: Kosher salt, black pepper, red pepper flakes (optional), onion powder (optional)
• Fresh herbs: Chopped parsley or chives for garnish (optional)

Instructions

1. Heat the oven. Preheat to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. Prep the chicken. Pat the chicken dry.

   Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and a light sprinkle of onion powder if using. Arrange in a single layer in the baking dish.

3. Wilt the spinach (if using fresh). In a skillet over medium heat, add 1 teaspoon olive oil. Add the spinach and a pinch of salt and cook, stirring, until wilted, 1–2 minutes.

   Transfer to a colander and press out excess moisture. Chop roughly. If using frozen spinach, thaw fully and squeeze out as much water as possible.

4. Make the creamy mixture. In a bowl, combine softened cream cheese, Greek yogurt (or sour cream), mayonnaise (if using), minced garlic, lemon zest, lemon juice, 1/2 teaspoon salt, a few grinds of pepper, and a pinch of red pepper flakes.

   Stir until smooth.

5. Fold in the veggies and cheese. Add chopped spinach, drained artichokes, 3/4 cup mozzarella, and all the Parmesan. Mix until evenly combined.
6. Assemble. Spread the creamy spinach-artichoke mixture evenly over the chicken. Sprinkle the remaining 1/4 cup mozzarella on top.
7. Bake. Place on the center rack and bake 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

   If you want a golden top, broil for 2–3 minutes at the end, watching closely.

8. Rest and garnish. Let sit for 5 minutes to settle. Sprinkle with chopped parsley or chives before serving.
9. Serve. Spoon the creamy topping and melted cheese over each piece of chicken. Great with rice, buttered noodles, roasted potatoes, or a simple green salad.

How to Store

• Refrigerator: Cool completely.

  Store in an airtight container for 3–4 days.

• Freezer: Freeze in a tightly sealed container for up to 2 months. For best texture, freeze before baking and add 5–10 extra minutes to bake time from frozen, loosely covered, then uncover to brown.
• Reheat: Warm in a 325°F (165°C) oven, covered, for 15–20 minutes, or microwave in 60–90 second bursts. Add a splash of milk if the sauce looks thick.

Health Benefits

• High-quality protein: Chicken provides essential amino acids to support muscle repair and satiety.
• Leafy greens: Spinach delivers iron, folate, and vitamin K, plus fiber for digestion.
• Artichokes for fiber: Artichokes contribute prebiotic fiber, which supports a healthy gut.
• Calcium and vitamin D (if using fortified dairy): Cheese and yogurt add minerals that support bone health.
• Balanced fats: Using Greek yogurt lightens the sauce while maintaining creaminess, keeping the dish satisfying without feeling heavy.

What Not to Do

• Don’t skip draining the spinach and artichokes. Excess water will thin the sauce and make the bake watery.
• Don’t overcook the chicken. Dry chicken ruins the dish.

  Use a thermometer and pull at 165°F.

• Don’t use cold cream cheese. It won’t mix smoothly. Soften it at room temperature for 30–45 minutes.
• Don’t forget to season. The creamy mixture needs salt, pepper, and lemon to avoid blandness.
• Don’t pack the baking dish too tightly. Crowding traps moisture and prevents browning.

Alternatives

• Chicken thighs: Use boneless, skinless thighs for juicier results. Add 5–10 minutes to the bake time if needed.
• Lighter version: Swap Neufchâtel for cream cheese, use nonfat Greek yogurt, and reduce mozzarella by half.

  Flavor with extra lemon and garlic to keep it lively.

• Gluten-free and low-carb: This recipe is naturally gluten-free and low-carb as written. Serve with cauliflower rice or zucchini noodles.
• Add-ons: Sun-dried tomatoes, chopped roasted red peppers, or a handful of basil can add color and sweetness.
• Different cheeses: Try fontina or provolone for melt, or pecorino for a sharper bite.
• No dairy: Use a dairy-free cream cheese and mozzarella-style shreds, plus vegan mayo. Choose a rich, unsweetened plant-based yogurt to keep the tang.
• Spice it up: Add more red pepper flakes, a pinch of cayenne, or a swirl of Calabrian chili paste to the creamy mix.

FAQ

Can I use rotisserie chicken instead of raw chicken?

Yes.

Shred 3–4 cups of cooked chicken, toss it with a spoonful of olive oil and a pinch of salt, and spread it in the dish. Top with the creamy spinach-artichoke mixture and bake for 15–20 minutes until hot and bubbly.

Is fresh spinach better than frozen?

Both work. Fresh has a slightly brighter flavor, but frozen is convenient and consistent.

The key is to remove as much moisture as possible either way.

How do I prevent the sauce from breaking or becoming grainy?

Use softened cream cheese and room-temperature yogurt, and mix them thoroughly before baking. Avoid boiling the sauce; gentle baking keeps everything smooth.

What side dishes go well with this?

Try buttered egg noodles, garlic rice, roasted asparagus, steamed green beans, or a lemony arugula salad. A warm baguette is great for scooping up the extra sauce.

Can I assemble this ahead of time?

Yes.

Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the baking time since it will start cold.

What if I only have marinated artichokes?

You can use them. Pat them dry to remove excess oil and reduce added salt elsewhere in the recipe.

Can I cook it in a skillet instead of the oven?

Yes, if your skillet is oven-safe.

Sear the chicken first for extra flavor, spread the creamy mixture on top, and finish in the oven at 400°F until the chicken is done.

Wrapping Up

Creamy Spinach and Artichoke Chicken Bake delivers comfort and ease without fuss. You get a velvety sauce, tender chicken, and plenty of cheesy pull with every bite. Keep this recipe on hand for busy nights, potlucks, or when you want something cozy that still feels fresh.

With a few pantry staples and a single pan, dinner is handled.