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
This recipe was delicious! I made it for myself using 2 chicken breasts which meant the toppings dominated. Although, I do have a small stomach and this is a RICH recipe, I could only finish half of a chicken breast and the only side I made to pair with this meal was stuffing (which I also did not finish). Next time I think I will cut the mayo, yogurt, and cheese ingredients in half.
Thank you for the recipe!
Do you chop up the artichoke?
Just made and served this for dinner and think it’s quite tasty! I did make subs based on what I had available. Used thin sliced chicken breast cutlets, sour cream instead of greek yogurt, mayo, added 1/3 cup cream cheese, 2 small jars marinated artichoke hearts, 1 square pkg frozen chopped spinach, shredded Italian cheese blend, onion instead of shallots. garlic and garlic powder, and lots of extra parmesan! After cooking the cutlets alone, I kept the natural juices in with the chicke when I added spinach mixture cause we like saucy dishes and needed a bit extra sauce for the ziti I was serving it over! I give 4.5 stars!! Thanks for such an easy 1 pan recipe!!
Made this tonight with sour cream instead of yogurt. Even my husband, who HATES mayo and sour cream, loved it! He said he’d like it if I made it again. Next time I’ll add more cheese since I’m a cheeseaholic ^_^
Thanks for the recipe! It was good. I just filled the bottom of my baking pan with one layer of frozen chicken tenders, but next time will add another layer. Not that I couldn’t eat the sauce plain…but it makes me feel better if I’m at least eating some lean protein with it!
This sounds wonderful! Definitely going to try it tomorrow night. Do you know if you could freeze leftovers? Thanks!
Prepping this recipe for dinner tonight .. exactly as it was in the recipe !!!!
I’m amazed how people want to change it and ask if they can do this instead of ????
Just make it the way it was stated!!!!
Sorry for venting, but it seems every blog has someone asking if they can change it!!
I love all the ingredients so I’m sure I’ll be making this over and over !!
Thank you Robyn !!!
MAMY people have allergies, dietary restrictions, are trying too eat healthier, ETC. Variations are a good thing, that’s what cooking is all about!!
Ever tried this in a slow cooker?
This is in the oven RIGHT NOW and smells so good. Can’t wait!
HI! I just wanted to let you know that I shared this with my readers after making it, and linked it back to you! Thanks for the awesome recipe!