Spinach-Artichoke Baked Chicken

updated Dec 4, 2020
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Spinach-Artichoke Baked Chicken

Boneless chicken breasts are topped with a creamy, cheesy spread inspired by spinach-artichoke for the ultimate family-friendly comfort food.

Serves4

Prep5 minutes to 10 minutes

Cook23 minutes to 29 minutes

Jump to Recipe
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Spinach artichoke baked chicken on serving spoon.
Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

When it comes to cooking chicken, it’s easy to get into a rut. But recently I’ve been taking inspiration from some of the most crowd-pleasing dishes I know — a strategy that always leads to fun new meals. Here, we’re talking about spinach-artichoke dip. Just the mention of it gets people excited! Much to my satisfaction, the rich and creamy dip has the same all-star power when spread over a pan of chicken breasts and baked until brown and bubbly.

Making it is simple: Combine chopped artichoke hearts, softened cream cheese, sour cream, baby spinach, cheese, Dijon mustard, and garlic powder. Spread over pounded chicken breasts and bake, then add more cheese and finish it under the broiler to create an irresistible gooey cheese topper. Who’s ready to dig in?

Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

Spinach-Artichoke Baked Chicken

Boneless chicken breasts are topped with a creamy, cheesy spread inspired by spinach-artichoke for the ultimate family-friendly comfort food.

Prep time 5 minutes to 10 minutes

Cook time 23 minutes to 29 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 (14-ounce) can or jar

    artichoke hearts packed in water

  • 4 ounces

    cream cheese

  • 8 ounces

    sour cream

  • 2 cups

    baby spinach (about 2 ounces)

  • 1 1/2 cups

    shredded Italian-blend cheese (4 ounces), divided

  • 1 teaspoon

    Dijon mustard

  • 1/2 teaspoon

    garlic powder

  • 2 pounds

    boneless skinless chicken breasts (about 4)

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.

  2. Drain and coarsely chop 1 can or jar artichoke hearts. Cube 4 ounces cream cheese and place in a large microwave-safe bowl. Microwave on HIGH until very soft, about 30 seconds. Add the chopped artichoke hearts, 8 ounces sour cream, 2 cups baby spinach, 1/2 cup of the shredded Italian cheese, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder, and stir to combine.

  3. Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.

  4. Place the chicken breasts in a baking dish large enough to fit them in a single layer and season all over with 1 teaspoon kosher salt and 1/4 freshly ground black pepper. Spread the spinach-artichoke mixture over the chicken in an even layer.

  5. Bake until the chicken is cooked through and registers 165°F on an instant-read thermometer, 20 to 25 minutes.

  6. Remove the baking dish from the oven. Heat the oven to broil. Sprinkle the chicken with the remaining 1 cup shredded Italian cheese. Broil until the cheese is melted and lightly browned, 3 to 4 minutes.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.