Creamy Spinach Artichoke Chicken
A rich and creamy spinach artichoke chicken recipe that combines tender seared chicken with a cheesy, flavorful sauce. It’s easy, quick, and totally satisfying—perfect for weeknight dinners or special guests.
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.