Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tbsp (15 ml) olive oil
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 8 oz (227 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/3 cup (75 g) mayonnaise
- 1/2 cup (50 g) finely grated Parmesan, plus 2 tbsp (10 g) for topping
- 1 1/2 cups (170 g) shredded mozzarella, divided
- 4 cloves garlic, minced (about 4 tsp)
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup (120 ml) low-sodium chicken broth
- 10 oz (283 g) frozen chopped spinach, thawed and squeezed very dry
- 1 can (14 oz / 400 g) artichoke hearts, drained and chopped
- 1 tbsp (15 ml) lemon juice (optional, brightens the sauce)
Do This
- 1) Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 2) Season chicken with 1 tsp salt and 1/2 tsp pepper; quickly sear in 1 tbsp olive oil for 3–4 minutes (not cooked through).
- 3) Stir together cream cheese, sour cream, mayo, Parmesan, 1 cup mozzarella, garlic, Italian seasoning, red pepper flakes, and chicken broth until smooth.
- 4) Mix in spinach, artichokes, and lemon juice; fold in the seared chicken.
- 5) Spread into dish; top with remaining 1/2 cup mozzarella and 2 tbsp Parmesan.
- 6) Cover with foil and bake 20 minutes; uncover and bake 15 minutes more, until bubbly and chicken hits 165°F (74°C). Rest 10 minutes, then serve.
Why You’ll Love This Recipe
- It tastes like warm spinach-artichoke dip, but it’s a hearty, scoopable dinner.
- One casserole dish, simple ingredients, and very little hands-on time.
- Great for meal prep: the flavors get even better the next day.
- Perfect over rice, pasta, or with crusty bread to catch every bit of sauce.
Grocery List
- Produce: garlic, lemon (optional)
- Meat: boneless, skinless chicken thighs or breasts
- Dairy: cream cheese, sour cream, Parmesan cheese, shredded mozzarella
- Pantry: olive oil, mayonnaise, Italian seasoning, kosher salt, black pepper, crushed red pepper flakes (optional), low-sodium chicken broth, canned artichoke hearts
- Frozen: frozen chopped spinach
Full Ingredients
Chicken
- 2 lb (907 g) boneless, skinless chicken thighs or chicken breasts, cut into 1-inch pieces
- 1 tbsp (15 ml) olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Spinach-Artichoke Cream Sauce
- 8 oz (227 g) cream cheese, softened to room temperature
- 1/2 cup (120 g) sour cream
- 1/3 cup (75 g) mayonnaise
- 1/2 cup (50 g) finely grated Parmesan cheese
- 1 1/2 cups (170 g) shredded mozzarella cheese, divided (1 cup in the sauce, 1/2 cup for topping)
- 4 cloves garlic, minced (about 4 tsp)
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup (120 ml) low-sodium chicken broth
- 10 oz (283 g) frozen chopped spinach, thawed and squeezed very dry
- 1 can (14 oz / 400 g) artichoke hearts, drained and chopped
- 1 tbsp (15 ml) lemon juice (optional, but recommended)
Cheesy Topping
- 1/2 cup (55 g) shredded mozzarella cheese (from the divided amount)
- 2 tbsp (10 g) finely grated Parmesan cheese
Step-by-Step Instructions
Step 1: Preheat the oven and prep the dish
Arrange a rack in the center of the oven and preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a bit of olive oil or nonstick spray.
Tip: If your cream cheese is cold, set it on the counter now so it softens while you prep everything else. It mixes much more smoothly.
Step 2: Thaw and squeeze the spinach very dry
Thaw the 10 oz (283 g) frozen chopped spinach, then squeeze out as much water as you can. You can do this by wringing it in a clean kitchen towel or pressing it firmly in a fine-mesh strainer.
This step matters: removing excess water keeps the casserole thick, creamy, and scoopable instead of watery.
Step 3: Sear the chicken for better flavor
Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Season the chicken pieces with 1 tsp kosher salt and 1/2 tsp black pepper.
Add chicken to the skillet in a single layer (work in two batches if needed). Sear for 3–4 minutes, stirring once or twice, just until the outside turns opaque and lightly golden. The chicken will finish cooking in the oven, so it does not need to be cooked through here.
Step 4: Mix the creamy spinach-artichoke sauce
In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, 1/2 cup (50 g) Parmesan, 1 cup (115 g) shredded mozzarella, minced garlic, Italian seasoning, and crushed red pepper flakes (if using).
Pour in 1/2 cup (120 ml) chicken broth and stir until smooth and well combined. It should look like a thick, creamy dip that loosens slightly with the broth.
Step 5: Add spinach, artichokes, and chicken
Stir the squeezed-dry spinach and the chopped, drained artichoke hearts into the sauce. Add 1 tbsp (15 ml) lemon juice if using (it cuts through the richness in a really pleasant way).
Fold in the seared chicken and any juices from the skillet. Mix until all pieces are evenly coated.
Step 6: Assemble and top with cheese
Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the top with the remaining 1/2 cup (55 g) mozzarella and 2 tbsp (10 g) Parmesan.
Step 7: Bake until bubbly and the chicken is done
Cover the dish tightly with foil and bake for 20 minutes at 375°F (190°C).
Carefully remove the foil and continue baking for 15 minutes, or until the casserole is bubbling around the edges and the chicken reaches an internal temperature of 165°F (74°C) in the thickest pieces.
If you want a more browned top, broil on High for 1–2 minutes at the end. Keep a close eye on it so the cheese doesn’t over-brown.
Step 8: Rest, then serve
Let the casserole rest for 10 minutes. This helps the sauce thicken up into that rich, dip-like consistency.
Serve hot, spooned over cooked rice or pasta, or alongside a simple salad and crusty bread.
Pro Tips
- Squeeze the spinach thoroughly: this is the difference between a thick, creamy casserole and a watery one.
- Use a thermometer: pull the casserole when the chicken hits 165°F (74°C) for juicy pieces.
- Soften the cream cheese: room-temperature cream cheese blends faster and avoids little lumps.
- Don’t skip the broth: 1/2 cup (120 ml) keeps it scoopable and sauce-forward, especially if serving over rice or pasta.
- Broil briefly for color: 1–2 minutes is plenty; cheese can go from golden to burnt quickly.
Variations
- Extra veggie version: add 1 cup (150 g) chopped mushrooms or 1 cup (150 g) chopped zucchini. Sauté first to cook off moisture, then fold into the sauce.
- Spicy version: increase crushed red pepper flakes to 1/2 tsp and add 1 tbsp (15 ml) hot sauce to the sauce.
- Lower-carb, higher-protein: use chicken thighs, and serve over cauliflower rice; optionally reduce broth to 1/3 cup (80 ml) for a thicker scoop.
Storage & Make-Ahead
Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Warm individual portions in the microwave in 60–90 second bursts, stirring once, until hot. Or reheat in a covered baking dish at 350°F (175°C) for 15–20 minutes.
Make-ahead: Assemble the casserole (without baking), cover tightly, and refrigerate up to 24 hours. Bake as directed, adding 5–10 minutes to the covered bake time if it’s going into the oven cold.
Freeze: For best texture, freeze after baking and cooling. Wrap well and freeze up to 2 months. Thaw overnight in the fridge and reheat at 350°F (175°C) until hot throughout.
Nutrition (per serving)
Approximate, per serving (1/6 of recipe): 520 calories, 45 g protein, 8 g carbohydrates, 35 g fat, 3 g fiber, 820 mg sodium.
