Creamy Chicken Artichoke Bake
Indulge in the ultimate comfort food with this Creamy Chicken Artichoke Bake, a rich and flavorful casserole that’s perfect for weeknight dinners or special gatherings. Tender, golden-seared chicken breasts are blanketed in a luscious cream cheese, mayonnaise, and Parmesan sauce, paired with the tangy goodness of chopped artichoke hearts and optional fresh spinach for a pop of color and nutrients. Topped with gooey mozzarella, this baked masterpiece is oven-to-table in just under an hour and offers the perfect balance of creamy, cheesy decadence with savory garlic and a hint of crispy golden edges. Serve it with a side of roasted vegetables or garlic bread for an irresistible meal that the whole family will love. Whether you're searching for a hearty main dish, a low-carb option, or a crowd-pleasing chicken recipe, this creamy artichoke chicken bake is a must-try!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 can (14 oz) Canned artichoke hearts (drained and chopped)
- 8 oz Cream cheese (softened)
- 1 cup Mayonnaise
- 3 cloves Garlic (minced)
- 1 cup Parmesan cheese (grated)
- 1 cup Mozzarella cheese (shredded)
- 2 cups Fresh spinach leaves (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with olive oil.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then sear each breast for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
In a medium bowl, mix together the cream cheese, mayonnaise, minced garlic, grated Parmesan, and 1/2 cup of shredded mozzarella. Stir until well combined and creamy.
Spread half the fresh spinach leaves evenly over the bottom of the prepared baking dish (if using). Layer the seared chicken breasts on top.
Evenly distribute the chopped artichoke hearts over the chicken breasts. Spread the creamy mixture over the artichokes and chicken, ensuring everything is covered.
If using spinach, layer the remaining spinach leaves on top of the mixture.
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the entire dish.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the top is golden and bubbling.
Remove from oven and let the dish rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.9 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 932 mg | 72% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 834 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
