Spinach Artichoke Chicken Recipe

Spinach Artichoke Chicken makes for a simple, delicious meal that everyone will love.

 

I made something I think you are going to simply love. This. Spinach Artichoke Chicken.

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Oh my goodness gracious is it amazing! Think your favorite spinach artichoke dip all over the top of baked chicken.

Yeah, it really is out of this world.

There’s something so comforting about this spinach artichoke chicken that it has really become one of our favorite ways to eat chicken now. While the ingredients list doesn’t specify, I like to use lower fat ingredients for the topping such as part-skim mozzarella cheese, fat-free Greek yogurt, and a light mayonnaise. Of course, use what you prefer!

And luckily, it is one of the easiest things to make that you can think of!

You just throw your chicken into a baking dish, then mix up your spinach artichoke topping and pour it on top. Bake it and then watch it disappear.

How simple is that?

The chicken turns out so flavorful and tender. My mouth is watering just thinking about it.

It’s great to get kids to eat their vegetables, too.

Here’s the recipe for my Spinach Artichoke Chicken. It’s a keeper!

Yield: 8

Spinach Artichoke Chicken Recipe

Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Spinach Artichoke Chicken makes for a simple, delicious meal that everyone will love.
4.61 from 41 votes
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Ingredients

  • olive oil spray
  • 8 chicken breasts
  • 13.75 oz artichoke hearts packed in water drained
  • 10 oz frozen spinach thawed and squeezed
  • 2 shallots chopped
  • 1 clove garlic minced
  • 1/2 cup Greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 cup Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
  2. Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
  3. Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
  4. Let stand about 5 minutes before serving.

All images and text © Robyn Stone for Add a Pinch

I can’t wait to hear how you like it!

Robyn xoxo

153 comments on “Spinach Artichoke Chicken Recipe”

  1. Though it adds an extra step, you really need to sautee the onions and garlic first to soften the flavors. Otherwise, almost tastes like chunks of raw onion and garlic in it. otherwise, great recipe.

    • When you made the chicken artichoke- spinach casserole did you cut the raw chicken in pieces first or cook the breasts whole? 8 chicken breasts seems like a lot. Is that what you used?

    • I added potatoes (steamed in the microwave til done) added 1 cup of mayo and greek yogart. Also added some lemon juice.. omg so delicious. If you like sour anyway. So glad i found this recipe. Years ago sams club sold (freezer isle) something similar to this but with potatoes and we fell in love. But you know how it usually goes, they stop selling things that you really like. Anyway followed this direction with baking times and the recipe. Just added a couple of ingredients. Thank you for sharing this. Its delicous!

  2. I made this last night and it was a hit with the whole family. I was out of parm, so I increased the mozzarella. Next time I’ll make sure I have the parm, because I think it will make it even better! I do think sauteing the shallots and garlic would add a nice depth to the dish, but I didn’t have time and it was very good. I’ll definitely make this again.

  3. So could you use fresh spinach and wilt it while sauteing the onion and garlic? I’m not a fan of the taste of frozen spinach.

  4. I used a whole rotisserie chicken, mixed everything together and baked till heated through. I agree that sautéing the garlic and shallots next time would make the dish even better. But everyone gobbled it up regardless! It will definitely be a regular at our house!

  5. Can i find out nutrition information?

  6. Great dish! I also sautéed the shallots and the garlic. This is a regular in our dinner rotation. Thank you!

  7. This is an easy delicious recipe. I used what was on hand, and it was awesome. I evened the thickness out of one large chicken breast. Added salt and pepper and baked for 15 minutes in a parchment lined pan. Mixed together half a small jar of artichoke hearts, a large handful of raw spinach chopped fine, some mayo, parm, cream cheese, and Mrs Dash herb and garlic seasoning. Turned the chicken over, topped with the mix, then topped with more parm. Cooked for 20 minutes. Rested for 5 minutes. Yummy!! The chicken is moist and really really tasty.

    • I’m so glad you enjoyed this spinach artichoke chicken, Kathy! Isn’t it just tender and tasty! One of our favorites!

  8. When you say olive oil spray, do you mean like “Pam olive oil flavoring spray”??

  9. I was wondering if this could be made ahead of time and frozen to be thawed and reheated? Or partially cooked and then frozen to be finished cooking after thawed? Although this doesn’t seem too time consuming, I’m trying to assemble some hassle free freezer meals ahead of time with baby #2 coming in about a month and didn’t know if it would come out as good this way as the original sounds!

  10. 8 chicken breasts? How many pounds does that equal in your recipe please? 

  11. Really yummy, delicious and easy to make.

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