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Creamy Spinach & Artichoke Chicken Bake – Cozy, Flavor-Packed Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 2 pounds total)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella cheese, divided
  • 1/3 cup grated Parmesan cheese
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 6–8 ounces frozen chopped spinach, thawed and squeezed dry (or 4 cups fresh, sautéed and wilted)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Fresh parsley or chives for garnish (optional)

Method
 

  1. Prep the oven and pan. Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. Season the chicken. Pat the chicken breasts dry. Rub with olive oil, then sprinkle evenly with salt, pepper, garlic powder, and onion powder. Arrange in a single layer in the baking dish.
  3. Make the creamy topping. In a medium bowl, combine cream cheese, Greek yogurt (or sour cream), and mayonnaise. Stir until smooth. Fold in 1/2 cup mozzarella, Parmesan, minced garlic, chopped artichokes, and spinach. Add lemon juice and red pepper flakes if using. Taste and adjust salt and pepper as needed.
  4. Spread and top. Spoon the spinach-artichoke mixture evenly over each chicken breast, fully covering the tops. Sprinkle the remaining 1/2 cup mozzarella over the surface.
  5. Bake until juicy and bubbly. Bake for 22–28 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C) and the topping is hot and lightly browned.
  6. Broil for color (optional). For extra golden, place under the broiler for 1–2 minutes. Watch closely to avoid burning.
  7. Rest and garnish. Let the chicken rest for 5 minutes. Garnish with chopped parsley or chives. Serve warm.