Spinach Artichoke Chicken Recipe
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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.
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 place 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!
Spinach Artichoke Chicken Recipe
Ingredients
- olive oil spray
- 8 chicken breasts
- 1 (13.75-oz) can artichoke hearts packed in water, drained
- 10 oz 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 grated mozzarella cheese
Instructions
- Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
- Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
- Meanwhile, in a medium bowl, combine remaining ingredients. Pour on top of chicken. Bake 20-25 minutes.
- Let stand about 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to hear how you like it!
Robyn xoxo
Absolutely hands down the best new meal that I have tried in a long time…the husband fully agreed. I served it with Uncle Ben’s wild rice. The crunchy nutty flavor of the rice was a perfect compliment to the chicken. Plus it was a cook and serve bag of rice…dinner was so easy and delicious. Many thanks – loved it!!!
I tried this recipe tonight for dinner and it is delicious! I wanted to serve it with a side of wild rice, so added some extra mayo, yogurt and about 2/3 can of cream of chicken soup. The chicken was tender and the sauce was awesome! Thank-you for the great recipe! I pinned it so I can share with my friends!
What is a side dish you like to serve with this? I am putting this on my menu and can’t wait to try it.
My favorite is a crusty garlic bread to scoop up any of the extra spinach artichoke “sauce” that I could! I’ve also served a fresh green salad, skillet potatoes, sliced tomatoes! Sooo good!
This is in the oven for dinner. Can’t wait! I also pounded my chicken breasts to make for quicker cooking. I sautéed onion, garlic, mushrooms, jarred artichokes and fresh spinach while the chicken was cooking. Then added the cheese, mayo and Greek yogurt. Mixed it all up and added a pinch of nutmeg right before spreading it over the chicken. I was also able to cut the additional cooking time in half.
Made this for dinner last night and ate the leftovers today for lunch. FANTASTIC! The chicken is so juicy and tender and the spinach/artichoke mixture is amazing. Definitely a keeper!
Do you think this recipe would take well to freezing after cooking??
thought my grandbabies were going to eat this so i diced the chicken, mixed it all together lol, dumped in feta, mozerella & parm cheese….hubster loved it thanks and sorry for the changes but it was wonderful..i don’t think I went too far off the main recipe just had a bit of feta that i needed to use….great recipe
It was delish! My husband said I could make it again. Next time I am leaving out the artichokes so all my kids will eat it. Thank you for sharing.
This was absolutely wonderful and so easy to make. I’m sharing this one with everyone
I guess I am the only one who wants to know…do you use Chicken Breasts with bones & skin on…or do you use Boneless Chicken Breast. Since you cook the chicken first, I assume they are Breast with bones and skin.. Some are so big, I thought might have to cook more the 20-25 minutes 2nd cooking time.