There's nothing quite like pulling a bubbling, golden casserole out of the oven after a long day. This Spinach Artichoke Chicken Casserole Recipe combines tender chicken breasts with creamy spinach, tangy artichokes, and a blend of melted cheeses that'll make everyone ask for seconds. I've been making this Spinach Artichoke Chicken Casserole Recipe for years, and it never fails to satisfy even the pickiest eaters at my table.
What makes this Spinach Artichoke Chicken Casserole Recipe special is how simple it comes together. You don't need fancy cooking skills or hard-to-find ingredients. Just toss everything in a baking dish, pop it in the oven, and dinner's done. Whether you're feeding hungry kids or hosting friends, this dish delivers restaurant-quality flavor without the fuss.
What Makes This Casserole a Family Favorite
If you've ever loved spinach artichoke dip at a restaurant, imagine that same creamy, cheesy goodness transformed into a hearty dinner. This Spinach Artichoke Chicken Casserole Recipe takes those familiar flavors and adds protein-packed chicken to create a complete meal. It's become my go-to when I need something that feels indulgent but won't derail my health goals.
The beauty of this creamy chicken and spinach bake is its versatility. Serve it over cauliflower rice for a keto friendly chicken casserole option, or pair it with crusty bread for carb-lovers. The combination of mozzarella and parmesan creates that perfect cheese pull, while cream cheese adds richness without being heavy. Plus, it's naturally gluten free, making it perfect for mixed dietary needs at family gatherings.
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Ingredients
For the Chicken Base:
- Boneless, skinless chicken breasts
- Olive oil
- Garlic powder
- Salt and black pepper
For the Creamy Spinach Artichoke Mixture:
- Cream cheese
- Sour cream
- Mayonnaise
- Frozen spinach (or fresh spinach)
- Canned artichoke hearts (or jarred)
- Garlic
- Onion powder
- Red pepper flakes (optional)
For the Cheese Topping:
- Italian breadcrumbs (optional)
- Shredded mozzarella cheese
- Grated parmesan cheese
See recipe card for quantities.
Instructions
Prepare and Season Your Chicken
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray or butter.
- Cut the chicken breasts into uniform, bite-sized pieces (about 1-inch cubes work perfectly).
- Heat olive oil in a large skillet over medium-high heat until it shimmers.
- Season the chicken pieces with garlic powder, salt, and pepper on all sides.
- Add chicken to the hot skillet and cook for 3-4 minutes per side until lightly golden (it doesn't need to be fully cooked through).
- Transfer the seared chicken to your prepared baking dish and spread it evenly across the bottom.
Create the Creamy Base
- In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise using a hand mixer or whisk until smooth and no lumps remain.
- Add the minced garlic, onion powder, and red pepper flakes (if using) to the cream mixture and stir well.
- Make sure your frozen spinach is completely thawed and squeeze out every drop of excess water using a clean kitchen towel or paper towels (this prevents a watery casserole).
- Roughly chop the drained artichoke hearts into smaller pieces so they distribute evenly throughout.
- Fold the spinach and artichokes into the creamy mixture until everything is well combined.
- Taste and adjust seasonings; add more salt, pepper, or garlic if needed.
Assemble Your Casserole
- Pour the creamy spinach artichoke mixture over the chicken in your baking dish, spreading it evenly with a spatula.
- Use a spoon to make sure the sauce reaches all corners and covers the chicken completely.
- Sprinkle 1½ cups of mozzarella cheese and ¾ cup of parmesan cheese over the top, creating an even layer.
- If you're using breadcrumbs for added crunch, mix them with the remaining ½ cup mozzarella and ¼ cup parmesan, then scatter over the top.
- Cover the dish loosely with aluminum foil to prevent the cheese from burning during the first part of baking.
Bake to Golden Perfection
- Let the casserole rest for 5-10 minutes before serving; this helps it set up and makes serving easier.
- Place the covered casserole in your preheated 375°F oven and bake for 25 minutes.
- Remove the foil carefully (watch out for steam) and continue baking uncovered for an additional 15-20 minutes.
- You'll know the Spinach Artichoke Chicken Casserole Recipe is done when the cheese is bubbly and golden brown around the edges, and the chicken reaches an internal temperature of 165°F.
Expert Cooking Tips
Getting the Perfect Texture
- The biggest mistake people make with chicken casseroles is ending up with a watery mess. Always squeeze your spinach bone-dry; I can't stress this enough. Use a clean kitchen towel and twist it hard until no more liquid comes out. Another trick is to pat your artichoke hearts dry with paper towels before chopping them.
- For ultra-tender chicken, don't overcook it during the searing stage. Remember, it's going to bake for another 40 minutes, so you just want a light golden color on the outside. If you're short on time, you can skip the searing altogether and just season raw chicken pieces before adding the sauce.
Flavor Boosters
- Add ½ cup of white wine to the cream mixture for restaurant-style depth
- Toss in some sun-dried tomatoes for a Mediterranean twist
- Mix in a handful of fresh basil or Italian parsley right before serving
- A squeeze of fresh lemon juice brightens all the rich flavors
- For spice lovers, double the red pepper flakes or add a dash of cayenne
Make-Ahead Magic
- This casserole is perfect for meal prep. Assemble everything up to the point of baking, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. When you're ready to cook, let it sit at room temperature for 20 minutes, then add 10 extra minutes to the covered baking time. You can also prep the cream mixture and store it separately from the chicken for up to 2 days.
Temperature Matters
- Always let your cream cheese and sour cream come to room temperature before mixing. Cold dairy creates lumps and doesn't blend smoothly. If you forget, microwave the cream cheese for 15-20 seconds at a time until soft but not melted.
Recipe Variations & Substitutions
Dietary Modifications
Keto and Low Carb Options
- This easy low carb chicken casserole already fits perfectly into keto meal plans, but you can make it even better by swapping regular mayo for avocado oil mayo and skipping the breadcrumbs entirely. Serve over cauliflower rice or zucchini noodles for a complete low-carb meal. Each serving has about 6g net carbs without breadcrumbs.
Dairy-Free Version
- Replace cream cheese with cashew cream cheese, use coconut cream instead of sour cream, and top with nutritional yeast instead of cheese. It won't be quite as creamy, but it still delivers on flavor. You can also use dairy-free mozzarella shreds if you can find a good melting brand.
High-Protein Boost
- Add an extra pound of chicken or mix in some cooked white beans for additional protein and fiber. Greek yogurt can replace half the sour cream to pump up the protein count even more. This makes the Spinach Artichoke Chicken Casserole Recipe perfect for meal prepping if you're focused on fitness goals.
Creative Flavor Twists
Italian Style
- Add Italian sausage to the chicken, use all parmesan cheese, and toss in some chopped roasted red peppers. Fresh basil and oregano make it taste like something from a trattoria.
Bacon Lover's Version
- Cook 6 strips of bacon until crispy, crumble them, and mix half into the cream mixture and sprinkle the rest on top before the final bake. The smoky flavor pairs incredibly well with the artichokes.
Spicy Southwest
- Swap the Italian seasonings for cumin and chili powder, add diced green chiles, and top with pepper jack cheese instead of mozzarella. Serve with tortilla chips for scooping.
Protein Swaps
- Turkey breast or pork tenderloin work beautifully in place of chicken. Shrimp is another fantastic option; just reduce the baking time to 20-25 minutes total since seafood cooks faster. For vegetarians, leave out the meat entirely and double the artichokes, or add chickpeas and white beans for substance.
Equipment Recommendations
- 9x13-inch baking dish ; glass or ceramic works best for even heat distribution and lets you see when the edges are perfectly golden
- Large mixing bowl ; you'll need room to combine all that creamy goodness without making a mess
- Hand mixer or whisk ; a hand mixer makes the cream cheese smooth in seconds, but a sturdy whisk and some elbow grease works too
- Heavy-bottomed skillet ; cast iron is perfect for searing chicken evenly, but any large skillet will do
- Meat thermometer ; takes the guesswork out of knowing when your Spinach Artichoke Chicken Casserole Recipe is done
- Kitchen towels ; essential for squeezing spinach dry (paper towels work but aren't as effective)
- Sharp knife and cutting board ; for chopping chicken, artichokes, and garlic
- Aluminum foil ; prevents the cheese from browning too quickly
Don't stress if you don't have everything; this recipe is forgiving and works with whatever you have in your kitchen.
Storage & Meal Prep Tips
Refrigerator Storage
- Let your casserole cool completely before storing. Cover tightly with plastic wrap or transfer to an airtight container. It'll keep in the fridge for 4-5 days. The flavors actually get better the next day as everything melds together. Reheat individual portions in the microwave for 2-3 minutes, or warm the whole dish covered in a 350°F oven for 20 minutes.
Freezing Instructions
- This Spinach Artichoke Chicken Casserole Recipe freezes beautifully, making it perfect for meal prep. Assemble the casserole in a freezer-safe dish, but don't bake it. Wrap it tightly with plastic wrap, then cover with two layers of aluminum foil. Label with the date and freeze for up to 3 months. When you're ready to cook, thaw overnight in the fridge, then bake as directed (add 10-15 minutes to the covered baking time).
Portion Control for Meal Prep
- After baking and cooling, cut the casserole into 8 equal portions. Store each portion in individual meal prep containers. These reheat perfectly for quick lunches throughout the week. Pair with a simple side salad or roasted vegetables for a complete meal.
Best Reheating Methods
- Microwave: Place a portion on a microwave-safe plate, cover loosely with a damp paper towel, and heat on 70% power for 2-3 minutes. The damp paper towel keeps it from drying out.
- Oven: For best results, reheat in a 350°F oven for 15-20 minutes. The cheese gets bubbly again and tastes freshly made.
The Secret That Changes Everything
Here's something I learned from my aunt who runs a catering business: the key to an unforgettable Spinach Artichoke Chicken Casserole Recipe is letting your cream cheese mixture sit at room temperature for 30 minutes after mixing. This resting time allows the garlic and seasonings to bloom and infuse into the dairy, creating a much deeper flavor than if you bake it right away. Most people skip this step because they're in a hurry, but trust me, those 30 minutes make a world of difference.
Another game-changer is adding a tablespoon of Dijon mustard to your cream mixture. It sounds odd, but the tangy bite cuts through all that richness and makes every flavor pop. You won't taste mustard specifically; it just makes everything taste more vibrant and restaurant-quality. Professional chefs use this trick all the time, and now you're in on the secret too. This simple addition has turned my Spinach Artichoke Chicken Casserole Recipe into the dish everyone requests at potlucks.
FAQ
What kind of cheese is good in spinach artichoke dip?
The classic combination uses mozzarella for its melty, stretchy texture and parmesan for sharp, salty flavor. For this Spinach Artichoke Chicken Casserole Recipe, you can also add white cheddar or provolone for extra depth. Cream cheese is essential for that smooth, creamy base that holds everything together. Avoid pre-shredded cheese if possible since it contains anti-caking agents that prevent smooth melting.
Are artichokes and spinach good for you?
Absolutely! Spinach is packed with vitamins A, C, and K, plus iron and folate. Artichokes are loaded with fiber, antioxidants, and can support digestive health and liver function. Together in this Spinach Artichoke Chicken Casserole Recipe, they add nutrition to a comfort food dish. The cream and cheese add calories, but you're getting plenty of protein and vegetables in every serving.
What kind of crackers go best with spinach artichoke dip?
Water crackers, butter crackers, or pita chips work great. For a low-carb option, try cheese crisps or vegetable slices like bell peppers and cucumber. While this casserole is meant as a main dish, any leftovers make an amazing dip served with toasted baguette slices or your favorite crackers.
What chip goes well with spinach artichoke dip?
Tortilla chips are the most popular choice, especially thick restaurant-style chips that can handle the weight. Pita chips and bagel chips also work wonderfully. For this Spinach Artichoke Chicken Casserole Recipe served as a main course, you won't need chips, but if you have leftovers, any sturdy chip makes a great vehicle for scooping up this creamy goodness
Wrapping Up Your Next Family Dinner
This Spinach Artichoke Chicken Casserole Recipe has earned its place in my weekly rotation, and I hope it becomes one of your favorites too. It's proof that comfort food can be both delicious and relatively healthy, especially when you pack it with protein and vegetables. The creamy, cheesy layers combined with tender chicken create a dish that satisfies without leaving you feeling weighed down.
What I love most is how this casserole brings people together. Whether you're making it for busy weeknights or Sunday dinners, it's the kind of food that makes everyone linger at the table a little longer. Speaking of crowd-pleasers, if you're looking for more satisfying dinner ideas, check out my Tex-Mex Casserole Recipe for another flavor-packed option, or try my Chicken Cups Recipe for an appetizer that uses similar ingredients in a fun, portable way. Don't forget to rate this Spinach Artichoke Chicken Casserole Recipe and share your variations in the comments; I'd love to hear how you make it your own!
With love and good food
By Lisa Johnson🍴
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Spinach Artichoke Chicken Casserole Recipe
Equipment
- 1 9x13 inch baking dish Glass or ceramic for even heat and golden edges
- 1 Large mixing bowl For combining creamy ingredients
- 1 Hand mixer or whisk To smooth out cream cheese mixture
- 1 Heavy-bottomed skillet Ideal for searing chicken evenly
- 1 Meat thermometer Ensures chicken reaches 165°F
- 1 Kitchen towel For squeezing spinach completely dry
- 1 Sharp knife and cutting board For chopping chicken, artichokes, and garlic
- 1 Aluminum foil Prevents cheese from burning while baking
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts Cut into bite-sized pieces
- 2 tablespoons olive oil For browning chicken
- 1 teaspoon garlic powder Adds warmth and flavor
- salt and black pepper To taste
- 8 ounces cream cheese Softened for creamy texture
- 1 cup sour cream Substitute Greek yogurt if desired
- 1 cup mayonnaise Or half mayo, half Greek yogurt
- 10 ounces frozen spinach Thawed and squeezed dry
- 14 ounces canned artichoke hearts Drained and chopped
- 3 cloves garlic Minced fresh for best flavor
- 1 teaspoon onion powder Adds depth
- 0.5 teaspoon red pepper flakes Optional, for mild heat
- 2 cups shredded mozzarella cheese For melty, gooey top
- 1 cup grated parmesan cheese Adds nutty, salty flavor
- 0.5 cup Italian breadcrumbs Optional, for crunch
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Cut chicken into bite-sized pieces, season with garlic powder, salt, and pepper.
- Sear chicken in olive oil for 3–4 minutes per side until lightly golden; transfer to dish.
- In a large bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in garlic, onion powder, red pepper flakes, spinach, and artichokes.
- Spread creamy mixture evenly over the chicken in the baking dish.
- Top with mozzarella and parmesan; add breadcrumbs if desired.
- Cover with foil and bake 25 minutes; uncover and bake 15–20 minutes more.
- Let casserole rest for 5–10 minutes before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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