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Spinach Artichoke Chicken has a tender, juicy baked chicken breast topped with creamy spinach artichoke dip. Creamy, savory, juicy and flavorful, all in one delicious bite.
If you’re not sure about artichokes and spinach, I promise this recipe will change your mind! I like to serve this spinach artichoke baked chicken with a simple Spinach Salad and Garlic Bread for a complete meal that’s full of flavor.
Spinach Artichoke Chicken Recipe
My very favorite appetizer, and the first I ever really perfected, is Spinach Artichoke Dip. It’s the first thing to disappear every time I make it for holiday gatherings. I’ve even spread it onto crescent dough and made spinach artichoke pinwheels with it.
Since baked chicken is our most popular recipe ever shared, I’m always thinking of new variations. I can’t believe it took me this long to put my two favorites together! I love artichokes in a Grilled Salmon Salad, but now that my favorite dip and my favorite chicken have been married together in this artichoke chicken there’s no going back.
This is a simple meal to whip up on a weeknight, but it’s also classy and elegant enough to serve to company. If you don’t like spinach, you can totally leave that out but I promise you really can’t taste it.
How to Make Spinach Artichoke Chicken
Artichoke chicken is as simple as it gets in just three easy steps.
- Pound the chicken breasts. You want your chicken breasts to be similar in size so they will cook evenly. Pound them lightly between two sheets of plastic wrap and with a meat mallet if necessary and be sure to season your chicken with salt and pepper before topping.
- Make the spinach artichoke topping. Drain and chop a can of artichokes and chop up some fresh spinach. Mix them with some parmesan cheese, mayo, and garlic powder. Trust me on the mayo – you can’t taste it and it makes this artichoke chicken so juicy. Arrange the chicken in a large baking dish.
- Top with cheese and bake. Top with mozzarella cheese and bake until the chicken is cooked through. Your meat thermometer will come in handy here because chicken needs to be cooked to at least 165 degrees F. You also don’t want to overcook it.
Serving Suggestions
If you don’t want the extra Mozzarella on top you can leave it off, but I do love the bubbly golden crust it gives. Add some fresh basil or parsley as a garnish for color and serve up this spinach artichoke chicken with your favorite sides. We love it with Garlic Green Beans, Olive Garden Salad, or Roasted Vegetables.
Eat More Chicken!
I told you how much we love baked chicken breasts. They are a nice and lean protein and can be made so many different ways. Even though Artichoke Chicken is our new favorite, we still love the old classic varieties like Baked Honey Mustard Chicken, Sesame Chicken sheet pan dinner, Baked Salsa Chicken.
Spinach Artichoke Chicken
Ingredients
- 15 ounce can artichoke hearts drained and chopped
- ¾ cup grated Parmesan cheese
- ¾ cup mayonnaise
- 1 teaspoon garlic powder
- ½ cup chopped fresh spinach packed
- 2 pounds boneless, skinless chicken breasts 3-4 breasts, lightly pounded to even thickness
- 1 cup freshly grated Mozzarella cheese
Instructions
- Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a medium mixing bowl, combine artichokes, spinach, Parmesan cheese, mayonnaise and garlic powder.
- Place the chicken side by side in the baking dish and spread the artichoke mixture on top. Sprinkle mozzarella cheese evenly over the top.
- Cover with foil and bake for 20-30 minutes (check the temp with a thermometer until it reaches at least 155℉), then uncover and flip on the broiler and cook an additional 5-10 minutes, or until cheese is browned and chicken is cooked through. Watch closely so it doesn't get too brown. Let sit for 5 minutes before serving. *NOTE – If it is still reading below 160℉, give it a few more minutes in the oven (not under the broiler).
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Followed recipe exactly. Excellent!! Thank you!
You are so welcome Jodi! Thanks for stopping by.
Hi, what do you think about using sour cream in this? Would half sour cream half mayo be a good idea?
I’d worry about the sour cream melting, but it would be worth a try.
I have not .ade this but it sounds amazing. Question I have what would you suggest to serve with this dish.
Your favorite green veggie, like broccoli or asparagus would be delicious. If you’re looking for a starch, a simple buttered noodle would be great too. The filling is rich, so I’d keep the sides simple. Even a green salad and some garlic bread would be perfect.
Hi! Would using a premade spinach artichoke dip like from Costco work for this recipe?
Yes you could use that and just add some fresh cheese on top.
Absolutely delicious x 2!!! Super easy to make🤗
Nice! Thanks for stopping by Karen!
This recipe sounds amazing! Do you use real mayo or will Miracle Whip work? Thank you!
I always use real Mayo. Not a fan of miracle whip and I don’t think it would work here.
A great recipe! It’s not often my husband calls a dish “bangin’!”
Thank you Melissa!
Made this tonight, and the topping was phenomenal. The chicken definitely took an hour to cook, not 20 mins (and it wasn’t super thick). The chicken could be marinated or seasoned prior for extra flavor, and I would do that next time. Overall, very tasty and everyone liked it. ❤️
Hi Emily! Thanks for your feedback. Glad you enjoyed the recipe. I will definitely add a note in the recipe card about seasoning the chicken – I intentionally left it out because the topping can be a little salty. I do want to note that the chicken is cooked for 20 minutes and then broiled for an additional 5-10 minutes. You can definitely add more time, but chicken breasts should not take more than 35 minutes to cook at that temperature.
I cooked it for 20 minutes into the chicken was raw how to put it back for another 25 to 30 minutes before it was done
The 20 minutes, then the 5-20 minute broil? Because the chicken will continue to cook as it broils. The thickness of the chicken definitely can affect the time it takes to cook.
Delicious! My daughter took some to lunch with her the next day. A co-worker tasted it and just raved about it. She’s paying for the ingredients for me to make her her own dish of it. Definitely going to make again.
Nice! Thanks for sharing the love Diane.
I made this for the first time and had to use frozen spinach since I didn’t have fresh. I am a huge fan of spinach artichoke dip so decided to try this. It was very good and easy to make. Would make it again!
Love the feedback Marlis! Thanks for stopping by.
How much frozen spinach did you use? Because I too only have frozen spinach.
I found that the cooking time wasnt enough to cook the chicken thoroughly. I had to add more bake time. Im looking forward to trying it.
Thank you Jen for your feedback.
I also had to add quite a bit of time to the cook time. It smells divine (it’s still in the oven)!
Each oven is different and temp could vary slightly. It also can depend on the thickness and size of your chicken breasts. Hope you enjoyed it!
Can I freeze it after cooking it?
Hi Susan – you can, technically, freeze the chicken with the topping. However the mayonnaise in the topping tends to break down in the freezer and the texture can be unpleasant.
Would this recipe work substituting chicken thighs rather than breast?
Yes you could use boneless, skinless chicken thighs. You’d probably need more to compensate for the smaller size. Also keep in mind that thighs release a lot more liquid than breasts.
Used roasted garlic rather than garlic powder. Paired with spaghetti squash. Delish!
That’s great Anna! Thanks for stopping by.
Family couldn’t eat it fast enough! They loved it!
Thanks for sharing your recipe!
You are so welcome Ginnyann! (Love the comment).
K.
This was awesome!!! Even better the next day. Thanks
You are so welcome Sara! Thanks for stopping by.
This is ABSOLUTELY DELICIOUS!!! I did add a little cream cheese and some crispy bacon on top. I would give this dish 10 stars if I could!!
Nice! Awesome feedback Joy! Thank you so much for stopping by. This is a make my Day comment! Thank you.
Could I throw this all in the crockpot and cook on low for 6 hours?
Hi Kristy, I suppose you could, but 6 hours would likely over cook the chicken. 3-3.5 hours on high, 4-5 hours on low. I’m also not sure how well the cheese would do. It would be worth testing though.
Still undercooked, 145° after 20min and 5min broil (turned too brown) had to cook covered for extra 10min and uncovered 5min to get my 1.3″ thick to get to 165°
Did you cover with foil when cooking the first time? Honestly it sounds like you chicken was probably on the thicker side. Like I mentioned, every oven is different and not being in the oven with you I cannot know what went wrong. The recipe makes a note of this saying 20 minutes “or when chicken is cooked throughout.” In my oevn it takes 20 minutes.
Chicken breast for me is way to thick I will try with chicken cutlets and cover it while it cooks.
This recipe is super easy to make and absolutely delicious! So glad I came across this recipe!
Fantastic feedback Chelsea! Thank you so much for stopping by.
The chicken is still raw after 20 minutes…
The recipe says cook for 20 minutes, then broil for 5-10 minutes. The chicken will be done after the broiling time. However, if your chicken is still totally raw after 20 minutes at 375 degrees I’d guess there’s something wrong with your oven or it wasn’t preheated.
Thank you for sharing this amazing recipe! We loved making it and especially eating it. We have always loved the artichoke and spinach dips, so this was a no brainer!
You are so welcome Jerry! Thanks for stopping by.
Has anyone tried this with greek yogurt instead of mayo?
Looks delicious! Is there an alternative to Mayo?
You could try plain Greek yogurt.
Excellent! I was going to ask if I could sub greek yogurt for the mayo, or maybe do a mixture.. This recipe sounds super delicious and simple, thank you for sharing!!
Can’t believe how many comments are about the chicken being raw lol I think you did a great job on this post and if people can’t figure out how to cook chicken all the way through there’s nothing you can do for them. Thanks Kristin!
Thanks Katie! Yes you could swap greek yogurt for the mayo or do a mix of the two.
Did you try it?
Idk what i did wrong, but there was lots of liquid in the bottom of the pan after it was done. The artichokes made this dish sour tasting for me : ( I’m going to try again. Any suggestions?
Hi Heather, Spinach releases a lot of liquid and so does chicken. So it’s expected and not surprising there would be liquid at the bottom of the pan. If you used frozen spinach, there would be a lot more. For the artichokes, it sounds like you may have used a variety that was marinated in vinegar, that would cause the sour taste. Glad you’re willing to give it another try.
Here’s a chuckle? I was just getting to the point of broiling the chicken with artichoke & spinach when suddenly the power went out! Damn! I was even going to send a pic of it toasted on top. But it will have to wait. There’s is tomorrow night’s supper! Tonight we did salad,Red Lobster leftover biscuits with brown rice & asparagus! Thank goodness everything else was finished but I really wanted to do the chicken again!! FYI This would have been the 3rd time I’ve made this delicious dish! Thank you!
Oh no! I love hearing how much you love the recipe, but so sorry to hear you had a blackout, that’s no fun!
I’ve made this twice for my wife and I. We both love it. I added fresh mozzarella over the top as recommended for better outcome. We had this with a side of Asparagus + Mashed Potatoes.. Thank you!
That’s awesome! Thank you for your feedback.
My husband and I loved this recipe. Very good, easy to make and filling. ❤️
Thank you for the awesome feedback Nancy!
Ok this is the best chicken recipe I’ve ever tried!!!! I generally don’t like breast meat due to dryness but followed recipe with two exceptions…..added cream cheese as one commenter suggested and thought I had parm cheese and didn’t…so I used Havarti. My husband and I devoured it. Moist and creamy deliciousness!! Served over white rice with steamed broccoli.
That’s awesome Deborah! Thank you so much for your feedback.
In your story you say to add room temp cream cheese but the recipe doesn’t mention cream cheese at all… which is it?! Thanks 🙂
Good catch – when I originally wrote the post I included cream cheese in the recipe, but after further testing decided to omit it. You could mix in 4 ounces if you want.
I ended up mixing in a little cream cheese and it was delicious. Thanks for the recipe! 🙂
Nice! Thanks for stopping by Sam.
Would it be ok to use marinated grilled artichoke halves? Or do the marinated halves make the dish too sour?
I haven’t used marinated artichokes, but I hear what you mean about them maybe being too sour. The grilling might tone it down a bit but I don’t know that it would go with the creamy topping.