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Close up handheld photo of golden seared chicken breasts covered in a velvety white sauce with emerald spinach. (Spinach Artichoke Chicken Bake)

Spinach Artichoke Chicken Bake: The Ultimate Creamy Dinner

This Spinach Artichoke Chicken Bake features golden seared chicken in a velvety cream sauce with emerald spinach, artichokes, and a bubbly mozzarella crust. A high-protein, low-carb dinner favorite perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs chicken breasts 680g, boneless skinless
  • 1 tbsp olive oil 15ml
  • 1 tbsp butter 14g
  • 1.5 cups heavy cream 360ml
  • 3 cloves garlic minced
  • 3 cups fresh baby spinach 90g
  • 1 can artichoke hearts 14oz/400g, chopped
  • 2 cups mozzarella cheese 225g, shredded
  • 1 tsp red pepper flakes 2g
  • 2 tbsp fresh parsley 8g, chopped

Equipment

  • 1 Large Skillet For searing chicken and making sauce.
  • 1 White Ceramic Baking Dish 9x13 inch preferred.

Method
 

Prepare the Chicken
  1. Heat oil and butter in a skillet. Season chicken and sear until golden brown (about 4-5 minutes per side). Transfer to a ceramic baking dish.
  2. In the same skillet, sauté garlic, then stir in heavy cream. Simmer until thickened, scraping up the browned bits.
  3. Stir in the spinach and artichokes until the spinach is wilted emerald green.
  4. Pour sauce over chicken, top with mozzarella, and bake at 375°F (190°C) for 15-20 minutes until bubbly.
  5. Broil for 2-3 minutes for a toasted crust. Garnish with red pepper flakes and parsley.

Notes

Pat the chicken completely dry for the best golden sear.
Watch the broiler closely to avoid burning the mozzarella.