Creamy Spinach and Artichoke Chicken Casserole
A creamy, cheesy chicken casserole featuring spinach and artichokes that comes together quickly for a comforting and nourishing weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 14 ounces canned artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- Optional: red pepper flakes
- Optional: fresh parsley or basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil or nonstick spray.
- Pat dry the chicken breasts. If thick, butterfly or slice to about 1/2 inch thickness. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Italian seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear chicken pieces for 2-3 minutes per side until golden but not fully cooked. Transfer to the prepared baking dish.
- In the same skillet, sauté minced garlic for 1 minute until fragrant. Add thawed spinach and chopped artichoke hearts, stirring for 2 minutes to warm through.
- In a medium bowl, combine softened cream cheese, sour cream or Greek yogurt, onion powder, Italian seasoning, and grated Parmesan cheese. Whisk until smooth.
- Fold the warm spinach and artichoke mixture into the creamy base. Taste and adjust salt and pepper. Add red pepper flakes if desired.
- Pour the creamy spinach-artichoke sauce evenly over the seared chicken in the baking dish. Top with shredded mozzarella cheese.
- Bake uncovered for 25-30 minutes until cheese is melted, bubbly, golden, and chicken reaches an internal temperature of 165°F (74°C).
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley or basil.
Notes
Squeeze spinach dry to prevent watery sauce. Searing chicken locks in juices and adds a golden crust. For a crispier top, broil for last 2-3 minutes watching carefully. Can substitute sour cream with Greek yogurt or dairy-free alternatives. Optional red pepper flakes add heat.
Nutrition
- Serving Size: 1 casserole serving
- Calories: 380
- Fat: 18
- Carbohydrates: 6
- Fiber: 3
- Protein: 38
Keywords: spinach artichoke chicken casserole, creamy chicken casserole, easy dinner, weeknight meal, cheesy chicken bake