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- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, finely chopped - 1 cup marinated artichoke hearts, drained and roughly chopped - 1 cup cream cheese, softened at room temperature - ½ cup plain Greek yogurt - 1 cup shredded mozzarella cheese - ¼ cup freshly grated Parmesan cheese - 1 teaspoon garlic powder - ½ teaspoon onion powder - ½ teaspoon red pepper flakes (optional) - Salt and freshly ground black pepper to taste - 1 tablespoon extra virgin olive oil When I make this Spinach Artichoke Chicken Bake, I always start with the main ingredients. The chicken breasts are the base of this dish. They provide protein and a great texture. Next, I chop the spinach finely. Fresh spinach adds a nice color and flavor. The marinated artichoke hearts bring a tangy taste. They add depth to the dish. For the creamy base, I use cream cheese and Greek yogurt. The cream cheese gives a rich taste. The yogurt adds creaminess without too many calories. I love adding mozzarella cheese for that melty goodness. The Parmesan cheese brings a sharp bite. It balances the creaminess well. Seasonings are key for flavor. I add garlic powder for a savory touch. Onion powder adds sweetness. Red pepper flakes give a kick, but it’s optional. A pinch of salt and black pepper brings everything together. Lastly, I use extra virgin olive oil to cook the chicken. It adds healthy fats and flavor. This blend of ingredients creates a creamy and delicious dish. Each bite is a perfect mix of flavors. {{ingredient_image_2}} - Preheat the Oven: First, set your oven to 375°F (190°C). This helps the meal cook evenly. - Prepare the Creamy Mixture: In a bowl, mix 1 cup of softened cream cheese and ½ cup of plain Greek yogurt. Stir until smooth. Add 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and some salt and pepper. If you like spice, add ½ teaspoon of red pepper flakes. Mix well until everything is combined. - Mix in Vegetables and Cheese: Now, fold in 1 cup of finely chopped spinach, 1 cup of roughly chopped artichoke hearts, and 1 cup of shredded mozzarella cheese. Add half of the ¼ cup of grated Parmesan cheese. Make sure it is all mixed well. - Sear the Chicken: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Season 4 boneless, skinless chicken breasts with salt and pepper. Once the oil is hot, place the chicken in the skillet. Cook for about 3-4 minutes on each side. You want a nice golden-brown crust. - Layer the Chicken and Cheese Mixture: Take the chicken out of the skillet. Spread the creamy mixture over the chicken breasts. Cover them completely for the best taste. - Add Final Touches: Sprinkle the remaining Parmesan cheese on top of the creamy layer. This gives it a nice flavor and golden finish. - Bake to Perfection: Place the skillet in the oven. Bake for about 25-30 minutes. Check if the chicken is fully cooked. It should reach an internal temperature of 165°F (74°C). The cheese should be bubbly and slightly golden brown. - Cool and Serve: After baking, take the skillet out of the oven. Let it cool for a few minutes. This makes serving easier and helps the flavors blend. Enjoy your creamy Spinach Artichoke Chicken Bake! To get the best texture and flavor from your Spinach Artichoke Chicken Bake, follow these tips: - Sear the chicken: This creates a nice crust. It locks in moisture and flavor. - Don’t rush the cream mixture: Blend the cream cheese and yogurt until smooth. This makes the sauce creamy. - Use fresh veggies: Fresh spinach and artichokes give a bright taste. For add-ins, try: - Chopped sun-dried tomatoes: They add a sweet and tangy flavor. - Fresh herbs like basil or thyme: These enhance the dish with fresh notes. - Crushed red pepper flakes: For a spicy kick, add more to the mix. Pair your dish with sides for a full meal. Here are some ideas: - Roasted vegetables: Carrots, bell peppers, or zucchini work great. - A light salad: A simple green salad balances the creaminess. For presentation, serve the chicken bake directly in the skillet for a rustic look. You can also: - Plate each chicken breast. - Add a scoop of creamy mixture on top. - Sprinkle fresh parsley for color. To avoid undercooking chicken, remember: - Check the internal temperature: It should reach 165°F (74°C). - Use a meat thermometer: This ensures safety and perfect doneness. For a creamy sauce, do this: - Mix well: Ensure all ingredients blend smoothly. - Add more yogurt or cream: If it feels too thick, this will help. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spinach and artichokes for a more vibrant flavor and texture in your dish. Control the Spice: Adjust the amount of red pepper flakes based on your preference for heat; you can also substitute with a milder seasoning if desired. Ensure Even Cooking: Make sure the chicken breasts are of uniform thickness to ensure they cook evenly and don’t dry out. Rest Before Serving: Allow the dish to cool for a few minutes after baking; this helps the flavors meld and makes serving cleaner. {{image_4}} You can swap Greek yogurt for sour cream or cottage cheese. Both options keep the dish creamy. If you want a tangy taste, use sour cream. Cottage cheese adds protein and texture. For cheese, try different types like cheddar or gouda. Each cheese brings its unique flavor. Mixing cheeses can add depth and richness to the dish. Adding spices can change the flavor profile. For a bit of warmth, try cayenne pepper or smoked paprika. These spices can bring a whole new level of taste. You can also experiment with vegetables. Try bell peppers, zucchini, or mushrooms. They add color and nutrition. Mixing in these veggies keeps the dish fresh and exciting. If you're gluten-free, make sure to check all labels. Most ingredients are naturally gluten-free, but some sauces may not be. You can enjoy this dish without worry. For low-carb options, skip the Greek yogurt and use cream cheese only. This will keep carbs low while still being creamy. To make it dairy-free, use vegan cream cheese and a dairy-free yogurt. These substitutes keep the dish similar while meeting dietary needs. To keep your Spinach Artichoke Chicken Bake fresh, store it in the fridge. Place leftovers in an airtight container. This will help keep the flavors and moisture intact. You can store it for up to three days. For longer storage, freezing is a great option. To freeze, first allow the dish to cool completely. Then, cut it into portions and wrap each piece tightly in plastic wrap. Place the wrapped portions in a freezer bag. Remove as much air as possible before sealing. This way, you can enjoy it later without losing taste. When it’s time to eat leftovers, you have some options for reheating. One way is to use the oven. Preheat it to 350°F (175°C), then place the chicken in a baking dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until warm. You can also use the microwave for a quick option. Place a piece on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat for one to two minutes, checking every 30 seconds to avoid overheating. Your Spinach Artichoke Chicken Bake stays fresh for about three days in the fridge. In the freezer, it can last for up to three months. Always watch for signs of spoilage. If you see any mold or a strange smell, it’s best to toss it. This way, you ensure you enjoy the dish at its best. How long to bake Spinach Artichoke Chicken Bake? Bake the Spinach Artichoke Chicken Bake for about 25 to 30 minutes. You want the chicken to reach an internal temperature of 165°F. This ensures it is safe to eat. The cheese should be bubbly and slightly golden on top. Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just make sure to thaw it first and drain any excess water. Frozen spinach is convenient and still tasty. It may save you some prep time. Can I substitute chicken with another protein? Absolutely! You can use turkey or even firm tofu for a vegetarian option. Both will work well with the creamy mixture. Just adjust the cooking time based on the protein you choose. How do I make it spicier? To add spice, increase the amount of red pepper flakes. You can also mix in some chopped jalapeños or a dash of hot sauce. Adjust to your taste for the right kick. What can I replace cream cheese with for a lighter option? For a lighter option, use low-fat cream cheese or cottage cheese. Both will give you a nice creamy texture without the extra calories. Greek yogurt is also a great choice for a tangy twist. Is there a vegetarian version of this recipe? Yes! For a vegetarian version, simply omit the chicken and add more vegetables like mushrooms, bell peppers, or zucchini. This will keep the dish hearty and flavorful. This blog post covered a delicious Spinach Artichoke Chicken Bake. We explored the main ingredients, the creamy base, and the spices that bring flavor. I shared step-by-step instructions to make cooking easy. You also learned tips to avoid common mistakes and ways to vary the recipe. In summary, this dish is simple and versatile. You can adapt it to your taste and dietary needs. Enjoy this meal with sides, and feel free to be creative in the kitchen!

Creamy Spinach Artichoke Chicken Bake

A deliciously creamy and cheesy chicken bake with spinach and artichokes, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach, finely chopped
  • 1 cup marinated artichoke hearts, drained and roughly chopped
  • 1 cup cream cheese, softened at room temperature
  • 0.5 cup plain Greek yogurt
  • 1 cup shredded mozzarella cheese
  • 0.25 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon red pepper flakes (optional)
  • 1 tablespoon extra virgin olive oil
  • to taste salt and freshly ground black pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, blend the softened cream cheese and Greek yogurt together until smooth and creamy. Add the garlic powder, onion powder, red pepper flakes (if using), and a generous pinch of salt and pepper. Stir until all ingredients are thoroughly combined.
  • Fold in the chopped spinach, artichoke hearts, shredded mozzarella cheese, and half of the grated Parmesan cheese into the cream cheese mixture.
  • In a large, oven-safe skillet, heat the olive oil over medium-high heat. Season each chicken breast with salt and pepper on both sides. Once the oil is hot, add the chicken breasts and sear for about 3-4 minutes on each side.
  • Remove the seared chicken from the skillet and set it aside. Spread the creamy cheese and vegetable mixture over the chicken breasts.
  • Sprinkle the remaining grated Parmesan cheese evenly on top of the creamy mixture.
  • Place the skillet in the preheated oven and bake for about 25-30 minutes until the chicken is fully cooked and the cheese mixture is bubbly.
  • Once baked, remove the skillet from the oven and allow it to cool for a few minutes before serving.

Notes

For a rustic, inviting look, serve directly in the skillet. Pair with roasted vegetables or a salad.
Keyword artichoke, bake, chicken, creamy, spinach