Spinach Artichoke Chicken Bake

Spinach Artichoke Chicken Bake: A Creamy and Flavorful Dinner Delight

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Indulge in the rich and creamy goodness of Spinach Artichoke Chicken Bake, a delectable dish that combines tender chicken breasts with spinach, artichoke hearts, and a cheesy, flavorful sauce. In this blog post, we’ll guide you through the ingredients, instructions, cook notes, variations, and even keto and low-carb versions of this mouthwatering recipe.


Prepare to tantalize your taste buds with the following ingredients:

  • 3 large boneless, skinless chicken breasts, halved to make 6 fillets
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and fresh ground black pepper, to taste
  • 10 ounces of fresh spinach, roughly chopped
  • 1 (14-ounce) can of artichoke hearts, drained and chopped
  • 8 ounces of cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)


Follow these simple steps to create Spinach Artichoke Chicken Bake:

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with non-stick spray.
  2. Prepare Chicken: Season the chicken breasts with garlic powder, salt, and black pepper on both sides.
  3. Sauté Spinach and Artichokes: In a skillet, heat olive oil over medium heat. Add chopped spinach and chopped artichoke hearts. Sauté until the spinach is wilted and the artichokes are heated through. Remove from heat and set aside.
  4. Prepare Creamy Mixture: In a mixing bowl, combine softened cream cheese, sour cream, mayonnaise, shredded Parmesan cheese, shredded mozzarella cheese, Italian seasoning, and crushed red pepper flakes (if using). Mix until well combined.
  5. Assemble Chicken Bake: Place the seasoned chicken breasts in the prepared baking dish. Top each chicken breast with a generous spoonful of the creamy spinach and artichoke mixture.
  6. Add Creamy Sauce: Pour the remaining creamy mixture over the chicken breasts, ensuring they are evenly coated.
  7. Bake: Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
  8. Serve: Once baked, remove the Spinach Artichoke Chicken Bake from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley or chopped chives if desired.

Cook Notes and Variations:

Here are some tips and variations to enhance your Spinach Artichoke Chicken Bake:

  • Chicken Cut Variation: If you prefer, you can use chicken thighs or chicken tenders instead of chicken breasts. Adjust the cooking time accordingly based on the thickness of the chicken pieces.
  • Cheese Options: Feel free to experiment with different types of cheese to suit your taste preferences. Gouda, fontina, or Swiss cheese can be delicious alternatives to mozzarella and Parmesan.
  • Vegetable Additions: Enhance the dish with additional vegetables such as sun-dried tomatoes, roasted red peppers, or sautéed mushrooms for extra flavor and nutrients.

Keto and Low-Carb Versions:

For those following a keto or low-carb diet, here’s how you can modify the recipe:

Keto Version:

  • Low-Carb Substitutions: Substitute the mayonnaise and sour cream with full-fat Greek yogurt to reduce the carb content of the dish while maintaining creaminess.
  • Almond Flour Crust: Create a keto-friendly crust using almond flour, grated Parmesan cheese, and melted butter to sprinkle over the chicken for added texture and flavor.

Low-Carb Version:

  • Reduce Carb Vegetables: Limit the amount of artichokes and use fresh spinach as the primary vegetable to keep the dish low in carbs.
  • Use Cauliflower Rice: Serve the Spinach Artichoke Chicken Bake over a bed of cauliflower rice instead of traditional pasta or rice for a low-carb alternative.

Frequently Asked Questions (FAQs):

Let’s address some common questions about making Spinach Artichoke Chicken Bake:

Q: Can I use frozen spinach instead of fresh? A: Yes, you can use frozen spinach in this recipe. Thaw and drain the spinach before sautéing it with the artichoke hearts.

Q: Can I make this dish ahead of time? A: Absolutely! You can assemble the Spinach Artichoke Chicken Bake ahead of time and refrigerate it until ready to bake. Just be sure to adjust the baking time accordingly if the dish is cold from the fridge.

Q: Is there a dairy-free version of this recipe? A: While the creamy cheese mixture is a key component of this dish, you can experiment with dairy-free alternatives such as cashew cream or coconut milk-based cheese for a dairy-free version.

Spinach Artichoke Chicken Bake is a comforting and satisfying meal that’s perfect for busy weeknights or casual gatherings with family and friends. With its creamy texture, flavorful chicken, and nutritious spinach and artichokes, it’s sure to please even the pickiest eaters. Plus, with keto and low-carb options available, it’s a versatile dish that can fit into various dietary lifestyles. So why wait? Try this delicious recipe today and enjoy a wholesome and flavorful dinner that everyone will love!

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