Creamy Spinach Artichoke Chicken Casserole

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Creamy Spinach Artichoke Chicken Casserole

This comforting casserole transforms your favorite party dip into a rich, protein-packed main course. Juicy, pan-seared chicken breasts are baked in a velvety blend of cream cheese, mozzarella, tender spinach, and marinated artichoke hearts until bubbling and golden brown.

  • Prep time: 15 minutes

  • Cook time: 25 minutes

  • Servings: 6 servings

Ingredients

  • 1.5 lbs chicken breasts (cut into cutlets or bite-sized pieces)

  • 1 tbsp olive oil

  • 1 tsp garlic powder

  • 8 oz cream cheese, softened

  • ½ cup sour cream or plain Greek yogurt

  • 14 oz can artichoke hearts, drained and chopped

  • 10 oz frozen spinach, thawed and squeezed completely dry

  • 1 ½ cups shredded mozzarella cheese (divided)

  • ½ cup grated Parmesan cheese

  • Salt and black pepper to taste

Instructions

  1. Sear Chicken: Preheat your oven to 190°C. Heat olive oil in a skillet over medium-high heat. Season chicken with garlic powder, salt, and pepper. Sear for 3–4 minutes per side until golden (it will finish cooking in the oven). Transfer chicken to a 9×13-inch baking dish.

  2. Make Cream Mix: In a medium bowl, mix together the softened cream cheese, sour cream, chopped artichoke hearts, squeezed spinach, Parmesan, and 1 cup of mozzarella cheese. Season with a pinch of salt and pepper.

  3. Assemble: Spread the creamy spinach and artichoke mixture evenly over the chicken pieces in the baking dish. Top with the remaining ½ cup of mozzarella cheese.

  4. Bake: Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 74°C and the cheese topping is bubbly and golden brown.

Notes & Tips

  • Dry the Spinach: Squeeze the thawed spinach firmly in a clean kitchen towel or paper towels to remove as much water as possible. Excess moisture will make the casserole watery.

  • Make Ahead: You can assemble this dish the night before, cover it tightly, and keep it in the fridge. Just add 5 extra minutes to the baking time if cooking straight from the refrigerator.

Health Benefit & Nutrition

  • Benefit: Artichokes and spinach provide an abundance of dietary fiber, iron, and essential antioxidants, while the chicken offers a high-protein base that promotes muscle recovery and keeps you full longer.

Per Serving:

  • Calories: 380 kcal

  • Protein: 34g

  • Fat: 24g

  • Carbs: 7g

Q&A

Q: Can I use fresh spinach instead of frozen?

A: Yes. Sauté about 5–6 cups of fresh spinach in a pan with a little oil until wilted, let it cool, and squeeze out the liquid before adding it to the cream mix.

Q: Can I use chicken thighs?

A: Absolutely. Boneless, skinless chicken thighs work beautifully and stay very juicy, though you may need to increase the oven baking time by 5 minutes.

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