b Creamy Spinach Artichoke Chicken (Velvety & Flavor-Packed)

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Imagine your favorite creamy spinach artichoke dip, but instead of dipping sad tortilla chips into it, you pile it onto juicy seared chicken and bake until bubbly and golden. That’s this dip-turned-dinner magic, and it’s exactly as glorious as it sounds.

I first made this on a weeknight when I had leftover spinach dip in the fridge and a pack of chicken breasts staring at me. The result? My family declared it “better than restaurant chicken” and now requests it weekly. I serve it over buttery egg noodles with a giant glass of cold white wine, and honestly, it feels like a hug in dinner form.

Why This Works

  • Velvety, addictive sauce: Cream cheese, sour cream, and mayo create a luxurious base that clings to every bite of chicken, while Parmesan and mozzarella add sharp, melty magic.
  • Serious crowd-pleaser potential: Even picky eaters devour this. It’s creamy, cheesy, vegetable-packed (but secretly), and bakes up Instagram-gorgeous with golden, bubbly edges.
  • Make-ahead friendly: Assemble the whole dish a day in advance, cover it, refrigerate, and bake when you’re ready. Perfect for hosting or meal prep without the stress.

Getting The Chicken Ready:

Pat those chicken breasts dry and pound them to an even thickness (about 2cm). This ensures they cook evenly and don’t end up rubbery on the edges and raw in the middle. Season generously with salt, pepper, and garlic powder, then sear in hot olive oil for 2 to 3 minutes per side until golden and gorgeous (they don’t need to be cooked through yet).

Making The Creamy Spinach Artichoke Topping:

In a big bowl, beat together softened cream cheese, sour cream, and mayo until smooth and dreamy. Stir in most of your Parmesan and mozzarella (save some for the top, obviously), minced garlic, squeezed-dry spinach, chopped artichoke hearts, a pinch of nutmeg, and red pepper flakes if you like a little heat. Pro tip: Squeeze that thawed spinach HARD in a clean kitchen towel until it’s bone dry, or you’ll end up with a watery topping instead of creamy bliss.

The Grand Assembly:

Nestle your seared chicken into a greased baking dish, then pile that luscious spinach artichoke mixture generously on top of each breast. Sprinkle with the remaining cheese (don’t be shy), then slide the whole thing into a 190°C (375°F) oven for 25 to 30 minutes until the chicken hits 74°C internally and the topping is bubbly, golden, and utterly irresistible.

Rest And Serve:

Let it rest for 5 minutes so the juices redistribute and you don’t burn your tongue in your excitement. Garnish with fresh parsley if you’re feeling fancy, and get ready for the compliments to roll in. THIS IS LIVING.

Creamy Spinach Artichoke Chicken

By James

Dip-turned-dinner, Velvety Parmesan sauce, Crowd-pleaser
  • Yield: 4–6
  • Time: Prep: 15 minutes, Cook: 35 minutes (375°F/190°C), Resting: 5 minutes, Total: 55 minutes
Creamy Spinach Artichoke Chicken
Imagine your favorite creamy spinach artichoke dip, but instead of dipping sad tortilla chips into it, you pile it onto juicy seared chicken and bake until bubbly and golden. That's this dip-turned-dinner magic, and it's exactly as glorious as it sounds.

Ingredients

  • Chicken:
  • 680g (1½ lbs) boneless, skinless chicken breasts (3–4 breasts)
  • 1 tablespoon olive oil
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • Creamy Spinach Artichoke Topping:
  • 225g (8 oz) cream cheese, softened
  • 120ml (½ cup) sour cream
  • 120ml (½ cup) mayonnaise
  • 100g (1 cup) freshly grated Parmesan cheese, divided
  • 150g (1½ cups) shredded mozzarella cheese, divided
  • 3 cloves garlic, minced
  • 280g (10 oz) frozen spinach, thawed and squeezed dry
  • 400g (14 oz) canned artichoke hearts, drained and chopped
  • ½ teaspoon red pepper flakes (optional)
  • ¼ teaspoon nutmeg
  • Salt and black pepper to taste

Instructions

  1. Prepare Chicken:
  2. Preheat oven to 190°C (375°F) and lightly grease a 23×33cm (9×13-inch) baking dish.
  3. Pat chicken breasts dry and pound to even thickness (about 2cm/¾-inch thick).
  4. Season both sides with salt, pepper, and garlic powder.
  5. Heat olive oil in a large skillet over medium-high heat; sear chicken 2–3 minutes per side until golden (not cooked through).
  6. Transfer seared chicken to prepared baking dish.
  7. Make Topping and Bake:
  8. In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
  9. Stir in 75g (¾ cup) Parmesan, 100g (1 cup) mozzarella, and minced garlic.
  10. Fold in squeezed-dry spinach, chopped artichokes, red pepper flakes, nutmeg, salt, and pepper.
  11. Spread spinach artichoke mixture generously over each chicken breast.
  12. Top with remaining 25g (¼ cup) Parmesan and 50g (½ cup) mozzarella.
  13. Bake uncovered for 25–30 minutes until chicken reaches 74°C (165°F) internally and topping is bubbly and golden.
  14. Rest 5 minutes before serving; garnish with fresh parsley if desired.

Notes

  • Bacon Lover's Version: Stir 120g (4 oz) crispy crumbled bacon into the topping for smoky, salty richness that takes this over the top.
  • Mediterranean Twist: Swap the artichokes for chopped sun-dried tomatoes and fold in fresh basil for a summery, herbaceous vibe.
  • Extra Veggie Boost: Layer thinly sliced mushrooms or roasted red peppers under the creamy topping for bonus flavor and nutrition without any fuss.

FAQs

Can I use chicken thighs instead?

Yes! Bone-in thighs work beautifully and stay even juicier. Just increase the cooking time to 40 to 45 minutes and check that they reach 74°C (165°F) internally.

Can I make this ahead?

Absolutely. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When you’re ready to bake, add 5 to 10 minutes to the cooking time since it’s starting cold.

How do I prevent watery spinach?

Squeeze thawed frozen spinach thoroughly in a clean kitchen towel or cheesecloth until it’s completely dry. This step is non-negotiable for creamy, not soupy, results.

Can I use fresh spinach?

Yes! Sauté about 450g (1 lb) fresh spinach in a little olive oil until wilted, then let it cool and squeeze it bone dry before folding into the topping.

Notes & Variations

  • Bacon Lover’s Version: Stir 120g (4 oz) crispy crumbled bacon into the topping for smoky, salty richness that takes this over the top.
  • Mediterranean Twist: Swap the artichokes for chopped sun-dried tomatoes and fold in fresh basil for a summery, herbaceous vibe.
  • Extra Veggie Boost: Layer thinly sliced mushrooms or roasted red peppers under the creamy topping for bonus flavor and nutrition without any fuss.

Serve It With

  • Starchy Sides: Spoon this over creamy garlic mashed potatoes, buttered egg noodles, or cauliflower rice if you’re keeping it low-carb.
  • Wine Pairing: Pour a crisp Sauvignon Blanc, unoaked Chardonnay, or a light Pinot Noir to balance the richness.
  • Green Things: Roasted asparagus, garlic bread for mopping up sauce, or a simple arugula salad with lemon vinaigrette keep things fresh.

More Recipes To Try

  • Tuscan Chicken: Creamy sun-dried tomato and spinach sauce that’s just as indulgent and weeknight-friendly.
  • Chicken Florentine: Spinach and white wine cream sauce for a lighter, more elegant take on creamy chicken.
  • Stuffed Chicken Breasts: Roll spinach and artichoke filling inside pounded chicken for impressive presentation with similar flavors.

Did you make this Creamy Spinach Artichoke Chicken? Drop a comment below and let me know how it turned out, and if you loved it, snap a photo and tag me on social so I can cheer you on! Your feedback and photos make my day.

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