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Creamy Spinach Artichoke Chicken Bake: Easy 30-Minute Dinner

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This creamy spinach artichoke chicken bake is a quick and indulgent 30-minute dinner made with simple ingredients like cream cheese, artichoke hearts, spinach, and chicken. It’s a crowd-pleasing comfort food that feels fancy but comes together effortlessly.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total), sliced in half horizontally
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 ounces cream cheese, softened
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 3 cloves garlic, minced
  • 1 can (14 ounces) artichoke hearts, drained and roughly chopped
  • 2 cups fresh spinach, roughly chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon dried oregano
  • 1/4 cup shredded mozzarella cheese (for topping)
  • 2 tablespoons grated parmesan cheese (for topping)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven’s broiler to high. Position the rack about 6 inches from the heat source.
  2. Place chicken breasts on a cutting board. Slice each breast horizontally to create two thinner cutlets. Season both sides with salt, pepper, and garlic powder.
  3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add chicken cutlets in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and set aside.
  4. Reduce heat to medium. Add minced garlic to the same skillet and cook for about 30 seconds until fragrant. Add softened cream cheese and stir constantly until melted.
  5. Slowly pour in chicken broth while whisking continuously. Add heavy cream and keep stirring until smooth and slightly thickened, about 2-3 minutes.
  6. Stir in 1/2 cup grated parmesan and 1/2 cup mozzarella until melted and velvety.
  7. Add chopped artichoke hearts and fresh spinach. Stir gently until spinach wilts, about 1 minute.
  8. Nestle the seared chicken cutlets back into the skillet, spooning some sauce over each piece.
  9. Sprinkle remaining 1/4 cup mozzarella and 2 tablespoons parmesan evenly over the chicken and sauce.
  10. Transfer skillet to the oven and broil for 2-3 minutes until cheese is bubbly and golden brown. Watch closely.
  11. Remove from oven and let rest for about 5 minutes. Garnish with fresh parsley if desired. Serve hot.

Notes

Use room temperature cream cheese to avoid lumps. Do not overcrowd the pan when searing chicken. Watch the broiler closely to prevent burning. Let the dish rest for 5 minutes before serving to allow the sauce to thicken. For a thinner sauce, add more chicken broth; for a thicker sauce, simmer longer before adding cheese.

Nutrition

Keywords: creamy spinach artichoke chicken bake, 30-minute dinner, easy chicken recipe, spinach artichoke chicken, weeknight dinner, comfort food

Find it online: https://chloeplate.com/creamy-spinach-artichoke-chicken-bake-easy-30-minute-dinner/