Go Back
To make Creamy Spinach Artichoke Chicken, gather these items: - 4 boneless, skinless chicken breasts - 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 - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) You can mix in some extras to boost flavor. Here are a few ideas: - Add diced sun-dried tomatoes for a tangy kick. - Toss in some chopped bell peppers for color and crunch. - Use different cheese types like gouda or cheddar for unique taste. Not all ingredients may be on hand. Here are some swaps: - Use fresh spinach if you prefer. Just cook it down first. - Greek yogurt can replace sour cream for a lighter option. - If you lack artichoke hearts, try roasted red peppers instead. - Chicken thighs work well if you want a juicier meat choice. These tips and options help make the recipe fit your needs. Enjoy creating your flavorful meal! {{ingredient_image_1}} First, gather your ingredients. You will need: - 4 boneless, skinless chicken breasts - 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 - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil. This helps prevent sticking. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with salt and pepper. Add them to the hot skillet. Sear the chicken for about 5-7 minutes on each side until golden brown. This step locks in flavor and moisture. Once done, remove the chicken and set it aside. In the same skillet, add minced garlic. Sauté it until fragrant, about 1-2 minutes. This adds a great aroma to your dish. Now, in a medium bowl, mix together the softened cream cheese, sour cream, chopped artichoke hearts, thawed spinach, mozzarella, Parmesan, onion powder, and Italian seasoning. Stir until everything is well combined. This creamy mixture is the star of your dish. Place the seared chicken in the greased baking dish. Spoon the creamy spinach and artichoke mixture generously over each chicken breast. Make sure every piece has a good amount of that rich topping. Bake the dish in the preheated oven for 25-30 minutes. The chicken should be cooked through and no longer pink in the center, with an internal temperature reaching 165°F (75°C). For an added touch, broil the dish on high for the last 5 minutes. This gives you a bubbly, golden top. Keep a close eye on it to avoid burning. Once done, remove the dish from the oven. Let it sit for a few minutes. Before serving, garnish with chopped parsley. This adds color and freshness to your meal. Enjoy your creamy spinach artichoke chicken! To cook chicken just right, use boneless, skinless breasts. They cook faster and stay juicy. Start by seasoning them with salt and pepper. Sear the chicken in olive oil for about 5-7 minutes on each side. This gives a nice golden crust. After searing, check the inside. It should reach 165°F (75°C). Using a meat thermometer helps ensure this. Let the chicken rest for a few minutes before serving. This keeps it tender and juicy. To get a creamy texture, mix cream cheese and sour cream. Softened cream cheese blends well with other ingredients. Use thawed and drained spinach for moisture without excess water. Add chopped artichoke hearts for a unique taste. The mozzarella and Parmesan cheeses melt beautifully, adding richness. Stir the mixture until smooth for a uniform texture. Spoon the mixture generously over the chicken to ensure every bite is creamy. For more flavor, use fresh garlic instead of pre-minced. Fresh herbs like basil or thyme can add a bright taste. If you like a kick, add red pepper flakes to the cheese mixture. Italian seasoning brings warmth and depth. You can also squeeze fresh lemon juice over the dish before serving. This adds a nice zing that balances the creaminess. Try these tips to elevate your creamy spinach artichoke chicken. Pro Tips Perfectly Seasoned Chicken: Always season your chicken breasts generously with salt and pepper before cooking to enhance flavor and ensure a delicious base for the creamy topping. Thaw Spinach Properly: Make sure to thaw and drain your frozen spinach thoroughly to avoid excess moisture, which can make the dish watery. Cheese Variations: Feel free to experiment with different cheeses like feta or gouda for a unique twist on the flavor profile of the creamy topping. Resting Time: Let the dish sit for a few minutes after baking before serving; this helps the flavors meld and makes it easier to serve. {{image_2}} If you're watching carbs, you have options! Instead of chicken, use cauliflower. Roast it until tender. Swap the cream cheese for a low-carb cream cheese alternative. Use fresh spinach instead of frozen. This keeps the dish fresh and bright. You can also skip the pasta and serve the dish with a side salad. It will still taste great! To make this dish vegetarian, skip the chicken. Use hearty vegetables like mushrooms or eggplant instead. Sauté them until they are tender and flavorful. You can still use the creamy spinach and artichoke mix. Add some chopped sun-dried tomatoes for extra flavor. This way, you keep all the creaminess without the meat! For a dairy-free version, replace the cream cheese and sour cream with cashew cream. Soak cashews in water for a few hours, then blend until smooth. Use dairy-free cheese in place of mozzarella and Parmesan. Nutritional yeast can add a cheesy flavor without dairy. This way, you enjoy the same dish with no dairy at all! To keep your Creamy Spinach Artichoke Chicken fresh, place it in an airtight container. Make sure it cools down before sealing. This will help maintain its flavor and texture. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with foil. This keeps it moist as it reheats. Bake for about 20 minutes or until it warms through. You can also use the microwave. Heat it in short bursts to avoid drying it out. If you want to freeze the dish, do it before baking. Assemble the chicken and creamy mixture in a freezer-safe container. Seal it well to prevent freezer burn. It can last up to three months in the freezer. When you’re ready to cook it, thaw it overnight in the fridge. Then, bake it as directed. This keeps the flavors fresh and delightful. Yes, you can use fresh spinach. Fresh spinach offers a bright taste and texture. You should wash and chop it first. Sauté the fresh spinach in the skillet until wilted. This usually takes about 2-3 minutes. Then, mix it into the creamy sauce as you would with frozen spinach. You have many options for sides. Here are some ideas: - Garlic bread - Steamed broccoli - Roasted potatoes - Rice pilaf - Mixed green salad Each side adds a different touch. Garlic bread is great for soaking up sauce. Steamed broccoli gives color and nutrients. Roasted potatoes add a crispy bite. Choose what makes you happy! You can store Creamy Spinach Artichoke Chicken for up to 3 days. Keep it in an airtight container. Make sure it cools down before storing. This helps maintain its taste and texture. When you're ready to eat, reheat it gently in the oven or microwave. Enjoy it again! To wrap up, we explored the key ingredients, cooking steps, and helpful tips for Creamy Spinach Artichoke Chicken. You learned about ingredient options, cooking methods, and how to achieve creamy goodness. We also covered variations for different diets and storage tips to keep your dish fresh. Remember, you can always mix and match to suit your taste. Dive in and enjoy making this dish your own!

Creamy Spinach Artichoke Chicken

A delicious and creamy chicken dish featuring spinach and artichokes.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup frozen spinach, thawed and drained
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 2/3 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1 2/3 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a baking dish with a bit of olive oil.
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Sear the chicken for about 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
  • In the same skillet, add minced garlic and sauté until fragrant (about 1-2 minutes).
  • In a medium bowl, mix together the cream cheese, sour cream, chopped artichoke hearts, thawed spinach, mozzarella, Parmesan, onion powder, and Italian seasoning. Stir until well combined.
  • Place the seared chicken in the greased baking dish. Spoon the creamy spinach and artichoke mixture generously over each chicken breast.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center (internal temperature should reach 165°F/75°C).
  • Optional: In the last 5 minutes of baking, broil the dish on high for a few minutes to achieve a bubbly, golden top. Watch carefully to avoid burning.
  • Once done, remove from the oven and let it sit for a few minutes. Garnish with chopped parsley before serving.

Notes

Optional broiling for a golden top.
Keyword artichoke, baked, chicken, creamy, spinach