Go Back
Homemade Spinach Artichoke Chicken photo

Spinach Artichoke Chicken

A creamy spinach and artichoke topping baked over tender chicken breasts for an easy family-friendly dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded thin or cut in half 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

Equipment

  • 9x13 Baking Dish
  • Mixing Bowl
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Meat mallet or rolling pin

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Lightly season both sides of the chicken breasts with salt and pepper.
  3. If needed, pound the chicken to an even thin thickness or slice each breast in half lengthwise, then place the pieces in a 9x13 baking dish in a single layer.
  4. In a medium bowl, stir together the chopped spinach, chopped artichoke hearts, grated Parmesan, mayonnaise, sour cream, and minced garlic until evenly combined.
  5. Spread the spinach–artichoke mixture evenly over the top of each chicken piece, covering the surface completely.
  6. Place a slice of mozzarella cheese on top of each stuffed chicken breast.
  7. Bake in the preheated oven for 35–40 minutes, or until the chicken registers 165°F (74°C) and is no longer pink in the center.
  8. Let the chicken rest a few minutes before serving.

Notes

  • Pound chicken evenly for consistent cooking.
  • Use frozen spinach thawed and well-drained if fresh is unavailable.
  • Marinated artichokes add extra flavor and can be chopped finer if preferred.
  • Check internal temperature to ensure doneness.