Spinach Artichoke Chicken Bake: A Creamy, Dreamy Delight!
Are you looking for a delicious, easy-to-make dinner that’s both comforting and packed with flavor? Look no further than this Spinach Artichoke Chicken Bake! This recipe combines tender, juicy chicken breasts with the classic, irresistible flavors of spinach artichoke dip, all baked to golden, bubbly perfection. It’s a guaranteed crowd-pleaser and perfect for a weeknight meal or a casual weekend gathering. This dish is easy to customize based on your taste and preference. Add a pinch of red pepper flakes for some spice, or use different types of cheese to create a unique flavor profile. Let’s dive into the details on how to create this incredibly tasty dish.
Why You’ll Love This Recipe
* **Easy to Make:** This recipe requires minimal prep work and is ready in under an hour.
* **Flavorful:** The combination of creamy cheese, savory spinach and artichokes, and tender chicken is simply divine.
* **Comforting:** This bake is warm, cheesy, and satisfying, perfect for a cozy night in.
* **Versatile:** Easily adaptable to your dietary needs and preferences.
* **Great for Leftovers:** Tastes just as good (if not better!) the next day.
Ingredients You’ll Need
* **Chicken Breasts:** 4 boneless, skinless chicken breasts
* **Spinach:** 10 ounces frozen spinach, thawed and squeezed dry
* **Artichoke Hearts:** 14 ounces canned artichoke hearts, drained and quartered
* **Cream Cheese:** 8 ounces cream cheese, softened
* **Mayonnaise:** 1/2 cup mayonnaise
* **Sour Cream:** 1/4 cup sour cream (or Greek yogurt)
* **Garlic:** 2 cloves garlic, minced
* **Parmesan Cheese:** 1/2 cup grated Parmesan cheese, divided
* **Mozzarella Cheese:** 1 cup shredded mozzarella cheese, divided
* **Red Pepper Flakes:** 1/4 teaspoon (optional, for a touch of heat)
* **Salt and Pepper:** To taste
* **Olive Oil:** 1 tablespoon
Equipment You’ll Need
* 9×13 inch baking dish
* Large bowl
* Small bowl
* Measuring cups and spoons
* Knife and cutting board
Step-by-Step Instructions
Step 1: Prepare the Chicken
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish with cooking spray or olive oil.
3. If your chicken breasts are thick, you can either slice them horizontally in half to create thinner cutlets, or pound them to an even thickness (about 1/2 inch) using a meat mallet. This will ensure they cook evenly and quickly. Season the chicken breasts generously with salt and pepper.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned. They don’t need to be cooked all the way through at this point, as they will finish cooking in the oven. Remove the chicken from the skillet and place them in the prepared baking dish.
Step 2: Make the Spinach Artichoke Mixture
1. In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy. It’s important that the cream cheese is properly softened to avoid lumps in your mixture. You can leave it out at room temperature for about 30 minutes, or microwave it in 15-second intervals until softened, but be careful not to melt it.
2. Add the thawed and squeezed dry spinach, drained and quartered artichoke hearts, minced garlic, and 1/4 cup of the Parmesan cheese to the bowl. Mix well until everything is evenly combined. Make sure the spinach is squeezed dry, as excess moisture will make the bake watery.
3. Season the spinach artichoke mixture with salt, pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed. Don’t be afraid to add more garlic or Parmesan cheese to suit your preference. A little bit of lemon juice can also add a nice bright flavor to the mixture.
Step 3: Assemble and Bake
1. Spread the spinach artichoke mixture evenly over the chicken breasts in the baking dish, ensuring each chicken breast is fully covered.
2. Sprinkle the remaining 1/4 cup of Parmesan cheese and the shredded mozzarella cheese evenly over the top of the spinach artichoke mixture.
3. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is melted and bubbly, with a lightly golden brown color. If the cheese starts to brown too quickly, you can tent the baking dish with aluminum foil.
4. Remove the Spinach Artichoke Chicken Bake from the oven and let it rest for a few minutes before serving. This will allow the cheese to set slightly and make it easier to slice and serve.
Tips for the Perfect Spinach Artichoke Chicken Bake
* **Don’t Skip Squeezing the Spinach:** This is crucial to prevent a watery bake. Use your hands or a clean kitchen towel to squeeze out as much moisture as possible from the thawed spinach.
* **Soften the Cream Cheese:** Softened cream cheese is essential for a smooth and creamy mixture. If you forget to soften it ahead of time, you can microwave it in short intervals, but be careful not to melt it.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). The residual heat will continue to cook the chicken slightly after you remove it from the oven.
* **Add a Breadcrumb Topping:** For extra texture, sprinkle a mixture of breadcrumbs, melted butter, and Parmesan cheese over the top of the bake before baking.
* **Customize the Cheese:** Feel free to experiment with different types of cheese, such as Gruyere, Provolone, or Fontina, to create a unique flavor profile.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the spinach artichoke mixture for a little bit of heat.
* **Make it a One-Pan Meal:** Add chopped vegetables like broccoli, bell peppers, or mushrooms to the baking dish along with the chicken for a complete and easy one-pan meal.
Serving Suggestions
This Spinach Artichoke Chicken Bake is delicious served on its own, but it also pairs well with a variety of side dishes. Here are a few suggestions:
* **Pasta:** Serve over cooked pasta, such as linguine or fettuccine, for a heartier meal.
* **Rice:** Fluffy white rice or brown rice is a great accompaniment to this dish.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts are healthy and flavorful options.
* **Salad:** A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the bake.
* **Garlic Bread:** Warm, crusty garlic bread is perfect for soaking up the creamy sauce.
Variations
* **Turkey or Pork:** Substitute chicken breasts with turkey cutlets or pork tenderloin.
* **Vegetarian:** Omit the chicken and add more vegetables, such as mushrooms, zucchini, or bell peppers. You can also add a can of drained and rinsed cannellini beans for extra protein.
* **Dairy-Free:** Use dairy-free cream cheese, mayonnaise, and sour cream substitutes. Nutritional yeast can be used in place of Parmesan cheese for a cheesy flavor.
* **Gluten-Free:** This recipe is naturally gluten-free, but be sure to check the labels of all your ingredients to ensure they are gluten-free certified.
* **Low-Carb/Keto:** This recipe is already relatively low in carbohydrates. To make it even more keto-friendly, use full-fat cream cheese, mayonnaise, and sour cream. Serve with cauliflower rice or zucchini noodles instead of pasta or rice.
Storage and Reheating Instructions
* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat in the oven at 350°F (175°C) until heated through, or microwave in short intervals until warmed. Be careful not to overheat, as this can dry out the chicken.
* **Freezing:** While this dish can be frozen, the texture of the cream sauce may change slightly upon thawing. To freeze, let the bake cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Detailed Recipe Card
**Spinach Artichoke Chicken Bake**
**Yields:** 4-6 servings
**Prep time:** 20 minutes
**Cook time:** 25 minutes
**Ingredients:**
* 4 boneless, skinless chicken breasts
* 10 ounces frozen spinach, thawed and squeezed dry
* 14 ounces canned artichoke hearts, drained and quartered
* 8 ounces cream cheese, softened
* 1/2 cup mayonnaise
* 1/4 cup sour cream (or Greek yogurt)
* 2 cloves garlic, minced
* 1/2 cup grated Parmesan cheese, divided
* 1 cup shredded mozzarella cheese, divided
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* 1 tablespoon olive oil
**Instructions:**
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Pound chicken breasts to an even thickness. Season with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side, until lightly browned. Place in the baking dish.
4. In a large bowl, combine cream cheese, mayonnaise, and sour cream until smooth.
5. Add spinach, artichoke hearts, garlic, and 1/4 cup Parmesan cheese to the bowl. Mix well and season with salt, pepper, and red pepper flakes (if using).
6. Spread the spinach artichoke mixture evenly over the chicken breasts.
7. Sprinkle the remaining 1/4 cup Parmesan cheese and mozzarella cheese over the top.
8. Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
9. Let rest for a few minutes before serving.
**Notes:**
* Ensure spinach is thoroughly squeezed dry to prevent a watery bake.
* Softened cream cheese is crucial for a smooth mixture.
* Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
Nutritional Information (Approximate, per serving)
* Calories: 450-550
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 10-15g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
Conclusion
This Spinach Artichoke Chicken Bake is a guaranteed winner! It’s easy to make, incredibly flavorful, and perfect for any occasion. Give it a try and let me know what you think in the comments below. Don’t forget to share this recipe with your friends and family! Enjoy!