Cheesy Spinach Artichoke Chicken

This creamy, cheesy spinach artichoke chicken bake transforms everyone's favorite dip into a satisfying dinner that's both comforting and protein-packed. Perfect for busy weeknights when you want something that feels special without hours in the kitchen.

This dish became a staple in our household after I first made it for a dinner party where everyone asked for the recipe. Now it appears on our table at least twice a month especially during those busy weeks when we need something reliable but impressive.

Ingredients

• Boneless skinless chicken breasts sliced thin for quicker cooking and better flavor distribution
• Neufchâtel cheese provides the creamy base with fewer calories than regular cream cheese
• Greek yogurt adds tangy creaminess while boosting protein content
• Cottage cheese creates texture while adding extra protein most spinach artichoke dips lack
• Mozzarella cheese melts perfectly for that signature stretchy cheese pull
• Parmesan cheese brings a sharp nutty flavor that cuts through the richness
• Artichoke hearts packed in water offer tender texture and earthy flavor without excess oil
• Fresh spinach wilts down perfectly but frozen works well when properly drained
• Garlic powder provides consistent flavor throughout the entire dish
• Dried basil adds an herbal note that complements both cheese and vegetables
• Onion powder gives depth without the prep work of fresh onions

How To Make Cheesy Spinach Artichoke Chicken Bake

Prep the kitchen:

Preheat your oven to 400°F and prepare your baking dish with a light coating of cooking spray. Gather all ingredients before starting so everything flows smoothly.

Prepare the chicken:

Slice chicken breasts first lengthwise and then crosswise into thin quarter inch pieces. This precise cutting technique ensures quick even cooking while making the chicken integrate better with the creamy mixture.

Cook the chicken:

Heat olive oil in a skillet until it shimmers but doesn't smoke. Add chicken pieces without crowding the pan and cook until they lose their translucency about 6 to 8 minutes. The chicken should have minimal pink remaining as it will finish cooking in the oven. Be sure to drain any excess liquid to prevent a watery final dish.

Create the cheese mixture:

In a large bowl combine the softened Neufchâtel cheese Greek yogurt cottage cheese half the mozzarella quarter cup of parmesan and all the seasonings. Mix thoroughly until the ingredients form a smooth consistent base. This step builds the foundation of flavor for your dish so ensure everything is well incorporated.

Incorporate vegetables:

Chop artichoke hearts into bite sized pieces and prepare spinach if using fresh. Fold these vegetables gently into your cheese mixture being careful not to overmix which can break down the texture.

Combine and assemble:

Add the cooked chicken pieces to the cheese and vegetable mixture stirring until every piece is evenly coated. Transfer this mixture to your prepared baking dish spreading it into an even layer. Sprinkle remaining mozzarella and parmesan on top for that golden bubbly finish.

Bake to perfection:

Bake for 20 to 25 minutes until you see the cheese fully melted and the edges beginning to bubble. For an extra golden top finish with a brief broil watching carefully to prevent burning.

The secret ingredient that truly elevates this dish is the combination of three different cheeses. When I first developed this recipe I tried using just cream cheese but discovered that the blend of Neufchâtel cottage cheese and two types of melting cheeses creates a much more complex flavor profile. My husband who usually eyes anything with spinach suspiciously asks for seconds every time I make this.

Make Ahead Options

This chicken bake shines as a meal prep option. You can prepare the entire dish up to the baking step cover tightly and refrigerate for up to 24 hours. When ready to serve simply add an extra 5 to 10 minutes to the baking time since you're starting with a cold dish. The flavors actually develop nicely overnight making this a great option for entertaining when you want to minimize day of cooking.

Perfect Pairings

This protein rich dish pairs wonderfully with simple sides that complement without competing. A light garden salad dressed with lemon vinaigrette offers a refreshing contrast to the richness. For carb lovers serve over al dente pasta or alongside crusty garlic bread perfect for soaking up the creamy sauce. Roasted asparagus or broccoli also make excellent vegetable companions as their slightly bitter notes balance the creaminess.

Dietary Adaptations

This versatile recipe easily adapts to various dietary needs. For a lower calorie version use fat free Greek yogurt and reduce the mozzarella by half. Those following a low carb or keto lifestyle will appreciate that this dish is naturally low in carbohydrates. To make it gluten free simply ensure your artichoke hearts are processed in a gluten free facility. For a dairy sensitive option try dairy free cream cheese substitutes and nutritional yeast instead of parmesan though the texture will differ slightly from the original.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, you can substitute 8 ounces of frozen spinach for the fresh spinach. Just be sure to thaw it completely and squeeze out excess moisture before adding it to your cheese mixture to prevent the dish from becoming watery.

→ What can I substitute for Neufchâtel cheese?

Regular cream cheese makes an excellent substitute for Neufchâtel. You could also use mascarpone for a richer texture or a combination of ricotta and cream cheese to maintain the creamy consistency.

→ Can this dish be prepared ahead of time?

Yes! You can assemble the entire dish up to 24 hours before baking. Prepare everything through step 6, cover with plastic wrap, and refrigerate. When ready to cook, remove from the refrigerator 30 minutes before baking, and you may need to add 5-10 minutes to the baking time.

→ What sides pair well with this chicken bake?

This dish pairs wonderfully with simple sides like garlic bread, a fresh green salad, roasted vegetables, or pasta. For a lighter meal, serve with steamed asparagus or roasted Brussels sprouts.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or until heated through. For larger amounts, cover with foil and reheat in a 350°F oven for 15-20 minutes until hot.

→ Can I make this dish lower in fat?

Yes, you can use fat-free Greek yogurt and reduced-fat cheeses to lower the overall fat content. You might also consider using only chicken breasts and increasing the vegetable content for additional volume with fewer calories.