Creamy Spinach Artichoke Chicken Bake That Everyone Loves

This Creamy Spinach Artichoke Chicken Bake combines beloved dip flavors into a wholesome meal, perfect for a comforting dinner.

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Prep Time 30

Cook Time 25

Cooling Time 5

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 tablespoons Olive Oil Any neutral oil can be substituted.
1 pound Chicken Tenders Chicken breasts, cut into 1-inch strips, can be used for ease.
1 teaspoon Kosher Salt Adjust to taste based on dietary restrictions.
1/2 teaspoon Ground Black Pepper Freshly ground provides better flavor.

For the Spinach Artichoke Mixture

10 ounces Frozen Chopped Spinach Must be defrosted and squeezed dry to remove excess moisture.
14 ounces Canned Artichoke Hearts Must be drained and roughly chopped.
2 cloves Garlic Can be minced fresh or replaced with garlic powder.
1 teaspoon Onion Powder Can use fresh onions if preferred.

For the Creaminess

8 ounces Cream Cheese Softened for easy mixing.
1 cup Greek Yogurt Avoid fat-free versions for best results.
1/2 cup Grated Parmesan Cheese Asiago can be a good alternative for stronger flavor.
1 cup Shredded Mozzarella Cheese Can use other melting cheeses like cheddar if desired.

Equipment

9x13 inch casserole dish

Method

Step-by-Step Instructions for Creamy Spinach Artichoke Chicken Bake

Preheat your oven to 375°F (190°C) and gather a 9x13-inch casserole dish. Grease the dish with a light coating of olive oil.
Layer the chicken tenders in the greased casserole dish. Sprinkle half the kosher salt and ground black pepper over the chicken.
In a separate bowl, combine thawed spinach, chopped artichoke hearts, minced garlic, onion powder, and the remaining salt and pepper. Add cream cheese, Greek yogurt, and Parmesan cheese.
Spread the spinach-artichoke mixture evenly over the seasoned chicken tenders. Sprinkle shredded mozzarella cheese generously over the top.
Place the assembled dish in the oven and bake for 20 to 25 minutes until chicken reaches 165°F (74°C) and cheese is golden brown.
Once baked, let the dish cool for 5 minutes before serving. Enjoy with rice, quinoa, or pasta.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 8gProtein: 35gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Squeeze excess moisture from the spinach to prevent a watery bake. Invest in a meat thermometer for safe cooking.

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