Pesto Spinach Artichoke Chicken Bake (Printable)

Tender chicken topped with spinach-artichoke cream, pesto, and bubbly mozzarella cheese.

# What You'll Need:

→ 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 Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Pat chicken breasts dry. Drizzle both sides with olive oil and season with salt and pepper. Arrange in the baking dish in a single layer.
03 - In a medium bowl, combine spinach, artichoke hearts, cream cheese, sour cream, Parmesan, garlic, and crushed red pepper flakes. Mix until well blended.
04 - Spread the spinach-artichoke mixture evenly over each chicken breast.
05 - Spoon basil pesto over the creamy topping, spreading gently.
06 - Sprinkle shredded mozzarella evenly over the top.
07 - Bake uncovered for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is golden and bubbling.
08 - Allow to rest for 5 minutes before serving. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • Everything bakes in one dish so cleanup is practically nonexistent
  • The creamy spinach artichoke topping tastes like something from a fancy restaurant
  • It reheats beautifully for lunch the next day if there are any leftovers
02 -
  • Squeezing every drop of water from the thawed spinach is the difference between a creamy bake and a watery mess
  • Using room temperature cream cheese prevents lumps in your spinach artichoke mixture
  • The chicken is done when it reaches 165°F but let it rest or it will lose all those juices when you cut into it
03 -
  • Use a meat thermometer to avoid overcooking the chicken while waiting for the cheese to brown
  • Broil for the last 2 minutes if you want extra crispy cheese edges but watch it closely

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