Spinach artichoke chicken bake casserole is made with fresh baby spinach, marinated artichoke hearts, mixed together with cream cheese, mayonnaise, and seasonings. Then placed on a boneless skinless chicken breast and topped with mozzarella cheese.
Baked to bubbly creamy doneness, then hit under the broiler to get a golden brown color to the chicken.
This spinach artichoke chicken casserole might just be your new favorite dinner recipe if you love spinach artichoke dip. It's easy to make in with fresh ingredients like baby spinach and boneless skinless chicken breast.
This chicken with artichoke and spinach casserole recipe is made in one baking dish making cleanup easy. You all know I'm all for easy cleanup.
This absolutely delicious dinner recipe is sure to be a hit on busy weeknights when you want a hot meal. Serve with pasta, mashed potatoes, or cauliflower rice. If you are looking for a casserole recipe that uses ground beef then our Ravioli Casserole recipe would be perfect.
Ingredients Needed For Spinach Artichoke Chicken
To make this simple baked casserole recipe we start with four boneless skinless chicken breasts. I have found that cutting the chicken in half lengthwise minimizes the cooking time. Plus this is a good way to stretch out a protein source to feed more. I also made sure to trim all the extra fat off them.
Most of the time recipes like this one I like to use softened cream cheese. Softened cream cheese is easier to work with so the mayo and parmesan cheese was easily mixed in with the cream cheese.
Fresh baby spinach is used but frozen spinach can be used. You will want to make sure the frozen spinach is thawed and any extra water is removed before adding to the recipe. Marinated artichoke hearts mixed with fresh spinach brings in so much flavor.
To make this spinach artichoke chicken bake even more cheesy it's topped with mozzarella cheese. Once this was baked I did place it under the broiler to give the mozzarella cheese and chicken a golden brown color.
How To Make Spinach Artichoke Dip
In a large mixing bowl add the softened cream cheese, I like to start working it up in the bowl before adding the other ingredients. Then add in the mayo, parmesan cheese, and seasonings mix until these ingredients are well combined.
For the fresh baby spinach, I do like to give it a rough chop. It may look like you are using too much spinach but spinach does shirk when cooked. As I chop the spinach I add it into the cream cheese mixture.
The marinated artichoke hearts are drained from the oil and then chopped. I do think the artichokes should be a bit finer than what the spinach may have been. These are then added to the cream cheese mixture.
Is spinach artichoke chicken healthy? Even though this casserole recipe is made with boneless skinless chicken breasts and fresh spinach. It is made with other ingredients that are higher in fat.
Mix all these ingredients together then place on top of the chicken breast that has been placed into a casserole dish. I used a 9x13 baking dish that has been lightly sprayed with cooking spray. Sprinkle the mozzarella cheese on top of the chicken and bake.
This is a low-carb and high-fat type of recipe. To make it healthier you could replace the cream cheese and mayo with Greek Yogurt. Our Healthy Tuscan Chicken Pasta is a healthier chicken recipe.
This chicken spinach artichoke casserole needs to be baked for 30-40 minutes in a preheated 350℉ oven.
To make sure the chicken breast is fully cooked you can use a meat thermometer to check the internal temperature. It should read 165 degrees.
Yes, frozen spinach can be used, it should be thawed and any extra water removed from it.
In replacement of mozzarella, you could use Italian cheese, pepper Jack, or Gouda.
To give the spinach artichoke chicken a golden brown color place it under the broiler for 1-2 minutes. We hope you enjoyed this easy casserole recipe.
My Creative Manner is answering the question "what's there to eat" with simple homecooked recipes ~ Jen
Other Great Recipes You May Enjoy:
- Spinach Artichoke Garlic Bread
- Tater Tot Casserole
- Instant Pot Tuna Noodle Casserole
- Crockpot Chicken And Gravy
Spinach Artichoke Chicken Casserole
Boneless skinless chicken breasts are coated with a mixture of fresh baby spinach, marinated artichoke hearts, cream cheese, sour cream, and parmesan cheese. This chicken casserole is absolutely delicious.
- 4 Pounds Chicken Breast boneless and skinless
- 8 Ounces Cream Cheese room temperature
- ¼ Cup Mayonaise
- ⅓ Cup Parmesan Cheese shredded fresh
- 1 Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
- 5 Ounces Spinach fresh
- Ounces Artichoke Hearts marinated
- ½ Cup Mozzarella Cheese shredded
Preheat oven to 350℉
Cut chicken breast lengthwise in half giving you 8 thinly sliced chicken breasts. Place into a 9x13 baking dish.
In a mixing bowl add in the cream cheese, mayo, parmesan cheese, garlic powder, and pepper together until combined.
Wash and roughly chop the spinach and drain the artichokes from the marinade. Roughly chop both the spinach and artichoke hearts add to the cream cheese mixture. Mix until well combined.
Spread cream cheese mixture over the chicken cubes. Sprinkle with mozzarella cheese. Bake in a preheated 350℉ oven for 35-40 minutes or until chicken is fully cooked.
Option step would to place the baked chicken under the broiler for 2-3 minutes to get a golden brown color to the cheese.
Serve with mashed potatoes, rice, or pasta.
The natural value may vary depending on the ingredients used.