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Spinach Artichoke Chicken Casserole

Spinach artichoke chicken casserole with creamy garlic spinach-artichoke sauce, melty mozzarella, and tender chicken baked in one dish. Juicy chicken is layered under a rich cream cheese sauce, then baked until bubbling and cooked through to 165°F.
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Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 2 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Creamy Spinach Artichoke Sauce
  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.5 cup heavy cream
  • 3 garlic cloves, minced
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 3 cup fresh baby spinach, roughly chopped
  • 0.5 tsp crushed red pepper flakes (optional)
Garnish
  • 2 tbsp chopped fresh parsley
  • 1 extra grated Parmesan cheese

Equipment

  • 1 sheet pan
  • 1 large skillet
  • 1 9x13-inch baking dish

Method
 

Prepare the Oven
  1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
Cook the Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Season the chicken with garlic powder, onion powder, Italian seasoning, smoked paprika, kosher salt, and black pepper.
  2. Cook the chicken for 6–8 minutes until lightly browned. Stop when it is not fully cooked yet.
Make the Creamy Sauce
  1. In a large bowl, whisk cream cheese, sour cream, heavy cream, minced garlic, 3/4 cup mozzarella, and Parmesan until smooth. Stir in crushed red pepper flakes if using.
  2. Fold in chopped spinach and chopped artichokes until evenly combined. Keep mixing just until the greens are coated.
Assemble the Casserole
  1. Spread the chicken evenly in the prepared baking dish. Spoon the spinach artichoke mixture over the chicken and spread into an even layer.
  2. Sprinkle the remaining 1/4 cup mozzarella cheese over the top. Make sure the surface is covered for melting.
Bake
  1. Bake uncovered for 25–30 minutes at 375°F. Bake until the casserole is bubbling, the cheese is melted, and the chicken reaches an internal temperature of 165°F.
Serve
  1. Let the casserole rest for 5 minutes. Garnish with chopped parsley and extra grated Parmesan before serving.

Notes

For the creamiest texture, use softened cream cheese so the sauce whiskes smooth before you add spinach and artichokes. Refrigerate leftovers in a covered container up to 4 days; reheat at 350°F until hot and bubbling. Freezing is not ideal because the cream sauce can separate after thawing. For a dairy-light swap, use reduced-fat cream cheese and light sour cream (sauce will be a bit less rich but still creamy).