Description

This Spinach Artichoke Chicken Bake combines the creamy, cheesy flavors of your favorite dip with tender, juicy chicken breasts for a dish that’s perfect for weeknight dinners or entertaining guests. With a rich, savory topping of spinach, artichokes, and cream cheese, this low-carb and keto-friendly meal is as comforting as it is satisfying. Plus, it’s super easy to prepare!

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts (about 6–8 oz each)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper

For the Spinach Artichoke Topping:

1 (8 oz) package cream cheese, softened
1 cup sour cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach, chopped
1 (14 oz) can artichoke hearts, drained and roughly chopped
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste

Optional Garnish:

Fresh parsley, chopped
Additional Parmesan cheese

Instructions

Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Pat the chicken breasts dry with paper towels. Rub them with olive oil, then season with garlic powder, onion powder, paprika, salt, and black pepper. Arrange them in the prepared baking dish.
Make the Spinach Artichoke Mixture:
- In a large mixing bowl, combine the softened cream cheese, sour cream, mozzarella, Parmesan, chopped spinach, artichoke hearts, minced garlic, red pepper flakes (if using), salt, and pepper. Mix well until smooth and evenly combined.
Assemble and Bake:
- Spread the spinach artichoke mixture evenly over the chicken breasts, ensuring they are completely covered.
- Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Optional Garnish and Serve:
- Sprinkle with additional Parmesan cheese and chopped parsley before serving, if desired. Enjoy hot with a side of roasted vegetables or a crisp salad.

Notes

Make Ahead: You can prepare the spinach artichoke topping up to 2 days in advance. Store it in an airtight container in the fridge until ready to use.
Substitutions: Greek yogurt can be used instead of sour cream for a lighter option.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Prep Time: 15 min
Cook Time: 35 min

Nutrition

Serving Size: 1 chicken breast with topping
Calories: 450
Sugar: 2 g
Sodium: 900 mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0
Carbohydrates: 7g
Fiber: 2g
Protein: 38g
Cholesterol: 120 mg