If you’re a fan of classic spinach artichoke dip, you’re going to love this Spinach Artichoke Chicken Bake! This easy, creamy dish combines tender chicken breasts with a rich spinach-artichoke topping, all baked under a layer of melty mozzarella. Perfect for weeknights or casual entertaining, it’s a meal that feels indulgent but is simple to prepare. Pair it with a side of rice, quinoa, or a green salad for a complete meal.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a bit of olive oil to prevent sticking.
Season the chicken breasts with salt, pepper, and dried oregano. Place them in the greased baking dish in an even layer.
In a mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), minced garlic, chopped spinach, chopped artichoke hearts, 1/2 cup of mozzarella cheese, and Parmesan cheese. Stir until everything is well mixed and creamy.
Spoon the spinach artichoke mixture evenly over each chicken breast, spreading it to cover the top of the chicken.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the spinach artichoke mixture to create a cheesy top layer.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the cheese is melted, bubbly, and golden brown.
Let the dish rest for a few minutes before serving to allow the flavors to settle. Serve warm with a side of rice, quinoa, or a fresh salad for a balanced meal.