Description
This Lazy Spinach Artichoke Baked Chicken recipe is a delicious and easy way to enjoy a creamy, flavorful dinner. Tender chicken breasts are topped with a rich mixture of artichokes, spinach, and cheeses, then baked to perfection. Perfect for a quick weeknight meal or a cozy family dinner.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Spinach Artichoke Topping:
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and squeezed dry
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise or Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese, divided
For Finishing:
- Olive oil spray or drizzle
Instructions
- Preheat the Oven: Preheat the oven to 375°F and lightly grease a baking dish.
- Season Chicken: Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Prepare Topping: In a bowl, mix together the cream cheese, mayonnaise or Greek yogurt, Parmesan cheese, half of the mozzarella, chopped artichokes, and spinach until well combined.
- Assemble: Spread the spinach artichoke mixture evenly over each chicken breast. Sprinkle the remaining mozzarella on top. Lightly spray or drizzle with olive oil.
- Bake: Bake for 25–30 minutes or until the chicken is cooked through and the topping is golden and bubbly.
- Rest and Serve: Let rest for 5 minutes before serving.
Notes
- Use thin chicken breasts or pound thicker ones for more even cooking.
- This dish pairs well with rice, pasta, or roasted veggies.
- Leftovers reheat beautifully and make a great next-day lunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
