Creamy Spinach Artichoke Chicken Bake

A creamy and indulgent chicken bake featuring tender chicken breasts enveloped in a velvety spinach and artichoke mixture, perfect for family dinners and gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 375

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces Chicken Breasts Beautifully tender, they provide the perfect canvas for our creamy creation.
2 tablespoons Olive Oil Adds depth and richness to the dish.
8 ounces Neufchâtel Cheese A slightly tangy, creamy cheese that melts into a luscious base.
1/2 cup Greek Yogurt Adds a hint of tartness while keeping things light and healthy.
1/2 cup Cottage Cheese Offers texture and protein, making this dish hearty yet wholesome.
2 cups Mozzarella Cheese Melts beautifully atop the chicken.
1/4 cup Parmesan Cheese An extra layer of savory depth.
2 cups Spinach Fresh or frozen, it adds vibrant color and nutrients.
1 cup Artichoke Hearts Tender and unique, offering a delightful burst of flavor.
to taste Salt and Pepper Brings all the ingredients to life.

Method

Preparation

Sear the chicken breasts in a splash of olive oil until golden and opaque.
Blend Neufchâtel cheese, Greek yogurt, and cottage cheese in a bowl until smooth and creamy.
Gently fold in half of the mozzarella and Parmesan cheeses. Season with salt and pepper.
Incorporate the artichoke hearts and spinach into the cheese mixture.
Spread the cheese mixture over the seared chicken.
Top with remaining mozzarella and Parmesan.

Baking

Bake in the oven at 400°F (200°C) until golden and bubbly.
Allow to rest for 5-10 minutes before serving.

Notes

You can freeze portions for later use. To reheat, use the oven at 350°F (175°C) until heated through.