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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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
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Lightly grease a 9x13-inch baking dish with olive oil.
Step 3
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.
Step 4
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.
Step 5
Spread half the fresh spinach leaves evenly over the bottom of the prepared baking dish (if using). Layer the seared chicken breasts on top.
Step 6
Evenly distribute the chopped artichoke hearts over the chicken breasts. Spread the creamy mixture over the artichokes and chicken, ensuring everything is covered.
Step 7
If using spinach, layer the remaining spinach leaves on top of the mixture.
Step 8
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the entire dish.
Step 9
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.
Step 10
Remove from oven and let the dish rest for 5 minutes before serving. Enjoy!
Nutrition Facts
| Serving size | (2073.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5509.7 |
| Total Fat 397.7g | 0% |
| Saturated Fat 131.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1356.5mg | 0% |
| Sodium 9608.4mg | 0% |
| Total Carbohydrate 124.4g | 0% |
| Dietary Fiber 26.4g | 0% |
| Total Sugars 12.0g | |
| Protein 362.3g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 3761.0mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 3593.3mg | 0% |
Source of Calories