Description
Spinach artichoke chicken bake brings classic comfort to weeknight dinners with creamy, cheesy goodness. Mediterranean flavors meld perfectly with tender chicken and rich, tangy sauce for a memorable meal you’ll savor.
Ingredients
Scale
Protein & Main Components:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts
- 1 tablespoon olive oil
Dairy & Cheese:
- 8 ounces (226 grams) Neufchatel cheese, softened
- 2/3 cup plain Greek yogurt
- 1/2 cup small curd cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1/3 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 2 tablespoons shredded parmesan cheese
Vegetables & Seasonings:
- 14 ounces (397 grams) artichoke hearts packed in water, drained
- 2 cups fresh spinach
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F and lightly grease an 8×8 baking dish with cooking spray to ensure easy release and prevent sticking.
- Slice chicken breasts lengthwise, then cut into thin strips against the grain for even cooking. Sauté in olive oil over medium heat for 6-8 minutes until fully opaque, stirring occasionally. Remove from heat, drain excess liquid, and season with salt and pepper.
- In a large mixing bowl, blend Neufchatel cheese, Greek yogurt, cottage cheese, mozzarella, parmesan, garlic powder, dried basil, and onion powder until smooth and creamy.
- Finely chop drained artichoke hearts and spinach to distribute evenly throughout the mixture. Gently fold these vegetables into the cheese blend.
- Incorporate the cooked chicken into the cheese and vegetable mixture, ensuring all ingredients are well-coated and distributed.
- Transfer the combined mixture to the prepared baking dish, spreading it evenly. Sprinkle remaining mozzarella and parmesan cheese on top for a golden, crispy finish.
- Bake for 20-25 minutes until cheese is completely melted and bubbly. For an extra crispy top, broil for 4-5 minutes, watching carefully to prevent burning.
- Remove from oven and let rest for 2-3 minutes before serving hot, allowing the dish to set and flavors to meld together.
Notes
- Slice chicken uniformly to ensure even cooking and consistent texture throughout the dish.
- Use room temperature cream cheese for smoother blending and easier mixing with other ingredients.
- Consider draining spinach and artichoke thoroughly to prevent excess moisture in the final casserole.
- Low-fat dairy alternatives work perfectly without compromising rich, creamy flavor profile.
- For gluten-free version, verify all cheese and dairy products are certified gluten-free.
- Add red pepper flakes for subtle heat and extra flavor complexity if desired.
- Fresh herbs like parsley or chives make excellent garnish and brighten overall presentation.
- Leftovers stay delicious when stored in airtight container and reheated gently in oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg