How long do leftovers keep?

Store extra chicken bake in an airtight container in the refrigerator for up to 3-4 days.

What's the best way to reheat it?

For speed, use the microwave. For better topping texture, move the chicken to an oven-safe dish and bake it at 350°F (175°C) for 10-15 minutes, until warmed through. The oven keeps the topping from turning soggy.

Can I use frozen spinach?

Frozen chopped spinach works if you thaw it completely before it reaches the bowl, then squeeze it with cheesecloth or your hands until no excess liquid comes out. Water from spinach makes the sauce less creamy and can collect around the chicken while it bakes. If the topping already looks loose before baking, squeeze the spinach again before folding it in. Drain the artichoke hearts well too.

Chicken thighs instead of breasts?

I'd use boneless, skinless chicken thighs if that's what you have. They need a different baking time, so don't treat the 20-25 minute range as fixed. Keep the topping and the rest of the method the same.

How do I know the chicken is done?

Use a meat thermometer in the thickest part. It's done at 165°F (74°C), and the juices should run clear.

Spinach Artichoke Chicken Bake with Cream Cheese and Mozzarella

By Ethan ParkerOct 9, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

I make this spinach artichoke chicken bake on prep days, when I want dinner assembled before the evening gets busy, and after I sear the chicken I spread on the topping and bake it close to dinner. The cream cheese layer stays thick over the chicken, with chopped artichokes tucked through it.

I use full-fat block-style cream cheese, and I grate the Parmesan and mozzarella myself. Bagged shredded cheese can leave the topping gritty, while cheese from a block melts smoother across the pan, and I stir the softened base until smooth before folding in the vegetables. The spinach needs a serious squeeze after thawing, or water loosens the topping and pools around the chicken.

Start with dry chicken in a large oven-safe skillet and give it 3 to 4 minutes per side over medium-high heat, until it has a golden-brown crust but the centers aren't cooked through. After baking, I let the pan rest for 5 minutes before serving, when the topping is bubbly and the thickest part reads 165°F.

For a lower-carb plate, I put it with a green salad or steamed asparagus. Pasta and rice both catch the sauce if that's what you're after, and crusty bread works too. It's rich, so I don't load the plate with another heavy side. I like this as a meal-prep dinner because each breast already has its own share of topping.

Why you'll love this recipe

Four chicken breasts give you dinner and later portions, with the topping already spread over each piece.
Do the searing and assembly early, then put the pan in the oven close to dinner.
One oven-safe skillet goes from stovetop to oven, leaving the pan and bowl to wash.
It works for meal prep, with tomorrow's meal portioned in the fridge.
Freshly grated cheese leaves a smoother topping after baking.

Instructions

Preheat the oven to 375°F (190°C). Pat the chicken breasts dry, then season both sides with garlic powder, salt, and pepper.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown, then remove it from the skillet.

Stir the softened cream cheese, mayonnaise, sour cream, minced garlic, 1/2 cup mozzarella, Parmesan, and Pecorino Romano in a medium bowl until smooth.

Fold the chopped artichoke hearts and thoroughly drained spinach into the cheese mixture.

Return the seared chicken to the skillet, or place it in a 9x13 inch baking dish. Spoon the spinach artichoke mixture evenly over each chicken breast.

Sprinkle the remaining 1/2 cup mozzarella over the top.

Bake for 20-25 minutes, until the chicken reaches 165°F and the topping is bubbly and golden. Rest for 5 minutes before serving.

FAQ

Yes, you can assemble the whole dish without baking it. Cover it tightly and refrigerate for up to 24 hours, then add 5-10 minutes to the baking time when you're ready to bake. It can go straight from the fridge into the oven.

Spinach Artichoke Chicken Bake with Cream Cheese and Mozzarella

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Dinner Chicken American Low Carb Keto Meal Prep

Spinach Artichoke Chicken Bake with Cream Cheese and Mozzarella

Name: Spinach Artichoke Chicken Bake with Cream Cheese and Mozzarella
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 chicken breasts (boneless, skinless, about 6 oz each); 1 tbsp olive oil; 1 tsp garlic powder; 0.5 tsp salt (to taste); 0.25 tsp black pepper (to taste); 8 oz cream cheese (softened); 0.25 cup mayonnaise; 0.25 cup sour cream; 3 cloves garlic (minced); 1 cup mozzarella cheese (shredded, divided); 0.5 cup Parmesan cheese (grated); 0.25 cup Pecorino Romano cheese (grated); 1 can artichoke hearts (14 oz, drained and roughly chopped); 10 oz frozen chopped spinach (thawed and squeezed very dry)

By Ethan ParkerOct 9, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Four chicken breasts give you dinner and later portions, with the topping already spread over each piece.
Do the searing and assembly early, then put the pan in the oven close to dinner.
One oven-safe skillet goes from stovetop to oven, leaving the pan and bowl to wash.
It works for meal prep, with tomorrow's meal portioned in the fridge.
Freshly grated cheese leaves a smoother topping after baking.

Ingredients

Servings4

•4 chicken breasts (boneless, skinless, about 6 oz each)
•1 tbsp olive oil
•1 tsp garlic powder
•0.5 tsp salt (to taste)
•0.25 tsp black pepper (to taste)
•8 oz cream cheese (softened)
•0.25 cup mayonnaise
•0.25 cup sour cream
•3 cloves garlic (minced)
•1 cup mozzarella cheese (shredded, divided)
•0.5 cup Parmesan cheese (grated)
•0.25 cup Pecorino Romano cheese (grated)
•1 can artichoke hearts (14 oz, drained and roughly chopped)
•10 oz frozen chopped spinach (thawed and squeezed very dry)

Instructions

1
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry, then season both sides with garlic powder, salt, and pepper.
2
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown, then remove it from the skillet.
3
Stir the softened cream cheese, mayonnaise, sour cream, minced garlic, 1/2 cup mozzarella, Parmesan, and Pecorino Romano in a medium bowl until smooth.
4
Fold the chopped artichoke hearts and thoroughly drained spinach into the cheese mixture.
5
Return the seared chicken to the skillet, or place it in a 9x13 inch baking dish. Spoon the spinach artichoke mixture evenly over each chicken breast.
6
Sprinkle the remaining 1/2 cup mozzarella over the top.
7
Bake for 20-25 minutes, until the chicken reaches 165°F and the topping is bubbly and golden. Rest for 5 minutes before serving.