Creamy Spinach Artichoke Chicken Bake

Juicy baked chicken breasts smothered in a rich, creamy spinach and artichoke topping, then finished with melted mozzarella cheese. This easy dinner is packed with flavor and perfect for busy weeknights.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 can (14 oz / 400 g) artichoke hearts, drained and chopped
• 10 oz (280 g) frozen chopped spinach, thawed and squeezed dry
• 8 oz (225 g) cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish with olive oil.
3. Season the chicken breasts with salt, pepper, paprika, and Italian seasoning.
4. Arrange the chicken in the baking dish.
5. In a bowl, mix together the cream cheese, sour cream, garlic, Parmesan, chopped spinach, and chopped artichokes until well combined.
6. Spread the creamy mixture evenly over each chicken breast.
7. Sprinkle the mozzarella cheese over the top.
8. Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Broil for 2–3 minutes until the cheese is golden and bubbly.
10. Let rest for 5 minutes before serving.

Optional Additions

• 1/2 teaspoon crushed red pepper flakes
• Sliced mushrooms
• Cooked bacon pieces
• Fresh parsley for garnish

Servings

Serves 4 people.