Pesto Spinach Artichoke Chicken Bake (Printable View)

Creamy spinach-artichoke topped chicken with pesto and melted cheese, baked to golden perfection.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Creamy Spinach-Artichoke Mixture

05 - 1 cup frozen chopped spinach, thawed and squeezed dry
06 - 1 cup canned artichoke hearts, drained and chopped
07 - ½ cup cream cheese, softened
08 - ¼ cup sour cream
09 - ⅓ cup grated Parmesan cheese
10 - 1 garlic clove, minced
11 - ¼ teaspoon crushed red pepper flakes

→ Topping

12 - ⅓ cup basil pesto
13 - 1 cup shredded mozzarella cheese

# How to Prepare:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Pat chicken breasts dry with paper towels. Drizzle both sides with olive oil and season evenly with salt and black pepper. Arrange chicken in the prepared baking dish in a single layer.
03 - In a medium bowl, combine spinach, artichoke hearts, cream cheese, sour cream, Parmesan cheese, minced garlic, and crushed red pepper flakes. Mix until thoroughly blended and smooth.
04 - Spread the spinach-artichoke mixture evenly over each chicken breast, covering the entire surface. Spoon basil pesto over the creamy layer and spread gently. Sprinkle shredded mozzarella cheese evenly over the top.
05 - Bake uncovered for 30 to 35 minutes, or until chicken is completely cooked through and reaches an internal temperature of 165°F. The cheese should be melted and golden brown.
06 - Remove from oven and let the chicken rest for 5 minutes before serving. Garnish with fresh basil leaves if desired. Serve warm with roasted vegetables or a green salad.

# Expert Suggestions:

01 -
  • The spinach artichoke mixture is basically that dip you cannot stop eating turned into an actual dinner
  • Everything comes together in one pan while the oven does all the heavy lifting for you
02 -
  • Squeezing every last drop of water from that thawed spinach is the difference between a creamy topping and a watery mess pooling in your baking dish
  • Let the chicken rest for at least five minutes after baking or all that lovely sauce you just made will run right out onto the plate
03 -
  • Use a meat thermometer to check doneness because cutting into the chicken releases all those juices you want to keep inside
  • Broil the dish for the last two minutes if you want extra browned and bubbly cheese on top

Go back