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Homemade Spinach Artichoke Chicken recipe photo

Spinach Artichoke Chicken

A creamy spinach and artichoke topping baked over chicken breasts for an easy, flavorful weeknight meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • 9x13 Baking Dish
  • Mixing Bowl

Ingredients
  

  • 4 boneless skinless chicken breasts pounded thin or halved lengthwise
  • 2 cups spinach leaves chopped
  • 6 ounces marinated artichoke hearts quartered and roughly chopped
  • 1/2 cup Parmesan cheese grated
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 cloves garlic minced
  • 4 slices mozzarella cheese
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Season the chicken breasts on both sides with salt and pepper, then arrange them in a 9x13 baking dish.
  • In a medium bowl, combine the chopped spinach, chopped artichoke hearts, grated Parmesan, mayonnaise, sour cream, and minced garlic until evenly mixed.
  • Spoon the spinach-artichoke mixture evenly over each chicken breast, fully covering the tops.
  • Place a slice of mozzarella on top of each stuffed chicken breast.
  • Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.

Notes

  • Pound chicken thin for quicker, even cooking.
  • Use fresh or thawed spinach; squeeze out excess liquid if very wet.
  • Marinated artichokes add extra flavor—drain if very oily.
  • Check doneness with an instant-read thermometer.