Spinach Artichoke Chicken
It started on one of those nights. You know the kind—when it’s already 6 PM, you’re exhausted, and you’re moments away from ordering takeout… again. But that night, I remembered I had chicken in the fridge and a half-used tub of cream cheese from the weekend. That’s when it hit me—spinach artichoke chicken. What if I turned my favorite party dip into dinner?
That was the first time I made it. What followed was 45 minutes of bliss: tender chicken nestled in a bubbling, creamy blanket of spinach and artichoke, baked to golden perfection. It wasn’t just dinner—it was the moment I found my go-to comfort food.
This isn’t just another easy spinach artichoke chicken recipe. This is the one you’ll make on a weeknight and again when friends come over. It’s simple, indulgent, and packed with flavor, made for real life and real people who just want a dinner that feels like a hug.
Why You’ll LOVE This Recipe
Rich & Satisfying: The creamy, cheesy base wraps around the chicken like velvet.
One-Pan Wonder: Less mess, more flavor—fewer dishes, too.
Always a Crowd Hit: Whether it’s for kids, guests, or picky eaters—this dish delivers.
Versatile: Keto? Low-carb? Want it spicy? This recipe has your back.
Even Better Tomorrow: Trust me, the leftovers are practically gourmet.
Ingredients Deep Dive
What You’ll Need:
4 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
1 tsp salt
½ tsp black pepper
4 oz cream cheese, softened
⅓ cup sour cream (or Greek yogurt)
⅓ cup mayonnaise
1 cup shredded mozzarella
½ cup grated Parmesan
1 (14 oz) can artichoke hearts, chopped, drained
2 cups fresh spinach (or 1 cup frozen, well-drained)
½ tsp crushed red pepper flakes (optional, for heat)
Ingredient Notes & Substitutions
Spinach: I’ve used both fresh and frozen. Fresh gives the best texture, but frozen works if you’re short on time. Just squeeze out every drop of water.
Artichokes: Go for canned, packed in water. Avoid the oily, marinated kind unless you want a more robust, tangy twist.
Cream Cheese: Full-fat will give you that signature lushness. I’ve tested with low-fat—it works but doesn’t coat the chicken as decadently.
Chicken: Both breasts and thighs have had a spot in my oven. Breasts stay lean; thighs stay juicy.
Cheese: Freshly shredded cheese makes a huge difference in melt and taste. Bagged shreds just don’t cut it here.
Essential Equipment
Here’s what you’ll need from your kitchen arsenal:
A 9×13 baking dish
Large skillet
Cutting board & sharp knife
Wooden spoon or spatula
Measuring cups & spoons
Nothing fancy, just reliable tools for something truly special.
Step-by-Step Instructions
I’ve made this recipe more times than I can count. Here’s the exact method I swear by:
1. Preheat and Prep
Set your oven to 375°F. Pat your chicken dry and season both sides with salt and pepper.
2. Sear the Chicken
Heat olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Don’t worry about cooking it through—it finishes in the oven.
3. Build the Flavor Base
Reduce heat to medium. Add onion to the pan and sauté until soft, about 3 minutes. Add garlic and cook for another 30 seconds.
4. Create the Creamy Mixture
Lower heat. Stir in cream cheese, sour cream, and mayonnaise. Mix until smooth. Fold in the spinach, artichoke hearts, mozzarella, Parmesan, and red pepper flakes. Stir until well combined and creamy.
5. Combine & Bake
Transfer the seared chicken into your baking dish. Spoon the creamy mixture generously over each piece. Bake for 20–25 minutes until bubbling and the chicken reaches 165°F internally.
6. Rest & Serve
Let it rest for 5–10 minutes. This allows the sauce to thicken and the juices to settle.
Pro Tips for Perfection
These tricks have made this creamy spinach artichoke chicken a masterpiece every single time:
Don’t skip the sear: That golden crust adds flavor and locks in moisture.
Dry everything: Wet spinach or artichokes can make the sauce soupy.
Let it sit before serving: The sauce thickens beautifully after resting.
Use a thermometer: It’s the only way to guarantee juicy, properly cooked chicken.
Variations & Customizations
Over the years, I’ve tested all sorts of spins on this recipe:
Keto or Low-Carb: Use full-fat dairy and serve with zucchini noodles or cauliflower rice.
Spicy Version: Stir in chopped jalapeños or drizzle in your favorite hot sauce.
Add Veggies: Mushrooms, red bell peppers, or broccoli work great.
Different Cheeses: Gruyere adds a nuttier edge; Monterey Jack makes it milder and gooey.
Serving Suggestions
We’ve enjoyed this with:
Creamy mashed potatoes or a side of rice
Roasted vegetables
A crisp green salad with vinaigrette
Toasted crusty bread for scooping the sauce
And for more delicious main dishes, I highly recommend our Peruvian Chicken with Green Sauce or these hearty Roasted Chicken Thighs and Potatoes.
Storage & Reheating Instructions
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw in the fridge overnight.
Reheat: Microwave with a splash of cream or reheat in the oven at 350°F for 10–15 minutes until warmed through.
Frequently Asked Questions
Can I use frozen chicken?
Yes, but thaw it completely first to ensure even cooking and better flavor.
Can I make this ahead of time?
Absolutely. Assemble everything (don’t bake yet), cover, and refrigerate for up to 24 hours. Bake fresh when ready.
Is spinach artichoke chicken gluten-free?
Yes, this version is naturally gluten-free. Just confirm your mayo and cheeses are, too.
Why is my sauce watery?
Most likely, it’s excess moisture from spinach or artichokes. Always squeeze them dry before using.
Can I use Greek yogurt instead of sour cream?
Yes. It makes the sauce tangier and slightly lighter. I’ve done it many times and still loved the result.
What kind of artichokes should I use?
Use canned, water-packed artichokes for a clean flavor. Marinated ones are stronger and oilier.
Let’s Make This Again
From that first bite, this spinach artichoke chicken had my heart. It’s rich, rewarding, and it makes you feel like you really nailed dinner. Whether you’re cooking for family, friends, or just yourself on a night you need something extra cozy, this is the dish to reach for.
Made it? Let me know! I’d love to hear your tweaks, your feedback, and your kitchen victories in the comments. And if you loved this, check out some of my other go-tos like the Chicken Chow Mein with the Best Sauce or our crave-worthy Cheesy Garlic Chicken Wraps.
Creamy Spinach Artichoke Chicken
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 small yellow onion finely diced
- 1 tsp salt
- ½ tsp black pepper
- 4 oz cream cheese softened
- ⅓ cup sour cream or Greek yogurt
- ⅓ cup mayonnaise
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 14 oz can artichoke hearts, drained and chopped
- 2 cups fresh spinach or 1 cup frozen, thawed and squeezed dry
- ½ tsp crushed red pepper flakes optional
Instructions
- Preheat oven to 375°F.
- Pat chicken dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken 3–4 minutes per side. Transfer to a plate.
- In the same skillet, sauté onion until soft. Add garlic and cook another 30 seconds.
- Reduce heat and stir in cream cheese, sour cream, and mayo until smooth.
- Add spinach, artichoke hearts, mozzarella, Parmesan, and red pepper flakes. Stir until fully combined.
- Place seared chicken into a 9x13 baking dish. Spoon sauce over the top.
- Bake for 20–25 minutes, or until chicken is cooked through and sauce is bubbly.
- Let rest 5 minutes before serving.
Notes
- Use freshly grated cheese for best melt and texture.
- For low-carb, serve with cauliflower rice or roasted veggies.
- To make ahead, assemble without baking and refrigerate up to 24 hours.
- Always squeeze excess water from spinach and artichokes to prevent watery sauce.
Until next time—keep cooking, keep creating, and enjoy every bite.
