This spinach artichoke chicken casserole dish transforms your favorite dip into a wonderful supper idea! This one-pan, high-protein, low-carb dinner is ideal for a substantial and healthful evening meal.
Casseroles are excellent family dinners since they are simple to prepare and can easily feed a large group. Simply combine wonderful ingredients, place them in a baking dish, and bake for under an hour to produce a family-friendly supper with lots of leftovers!
This spinach artichoke chicken casserole is a protein- and fiber-rich dinner that can be eaten on its own for a low-carb supper or combined with a side of complex carbs like rice or pasta for a healthy and balanced meal. If you enjoy spinach artichoke dip, you’ll adore this recipe.
TABLE OF CONTENTS
WHY YOU’LL LOVE THIS RECIPE
- Easy – This casserole is easy to make because it is made in a single pan.
- Protein-rich – Each dish of this spinach artichoke chicken casserole has more than 35 grams of protein.
- Low in Carbohydrates – This low-carb meal is ideal for those with special dietary requirements.
- Excellent for Meal Prep – This casserole stays well in the fridge and freezes well, making it an excellent meal prep option.
SPINACH ARTICHOKE CHICKEN CASSEROLE INGREDIENTS
- Chicken – This recipe asks for skinless, boneless chicken breasts to guarantee tender and juicy chicken, but you may use chicken thighs if you prefer. For further information, see the recipe notes below.
- Artichokes can be used whole or quartered, jarred or canned.
- Spinach – You may use either fresh or frozen spinach.
- Sour Cream – You may use either full-fat or low-fat sour cream in this recipe. If necessary, you can substitute Greek yogurt.
- Cream cheese – You can use plain or whipped cream cheese, full-fat or low-fat.
- Parmesan Cheese – For the finest results, use freshly grated parmesan cheese.
- Mozzarella Cheese – To make the dish more cheesy.
- Onion & Garlic – To keep things simple, the recipe asks for onion powder and garlic powder, but you could use a full sautéed diced onion and four garlic cloves instead.
- Salt & Pepper – To season the casserole, season with salt and pepper.
HOW TO MAKE SPINACH ARTICHOKE CHICKEN CASSEROLE
- Season the chicken with salt and pepper. Season both sides of each chicken breast with salt and pepper.
- Prepare the spinach and artichoke combination. In a large mixing bowl, combine the sour cream, cream cheese, parmesan, onion powder, garlic powder, salt, spinach, and artichoke hearts.
- Combine everything in a casserole dish. Cover the chicken breasts with the spinach artichoke mixture in a casserole dish.
- Top with the mozzarella. Top the chicken and spinach artichoke combination with shredded mozzarella cheese.
- Preheat the oven to 350°F. Preheat the oven to 375°F and bake the baking dish until the chicken is cooked and moist.
- Serve and have fun!
You can find the detailed instructions in the recipe card below.
WHAT TO SERVE WITH THIS CHICKEN CASSEROLE
This spinach artichoke chicken dish is high in protein and omega-3 fatty acids. To make it a more balanced meal, serve it with a complex carbohydrate source, such as:
- Pasta
- Orzo
- Noodles
- Rice
- Potatoes
- Couscous
- Cauliflower rice
FAQs
CAN I USE CHICKEN THIGHS?
Yes, skinless and boneless chicken thighs can be used in this recipe. Simply fry them for 1-2 minutes each side before adding them to the casserole; this ensures they are tender and not rubbery when cooked. See the notes section of the recipe card for further information.
WHICH IS BETTER FOR SPINACH ARTICHOKE CHICKEN CASSEROLE: FRESH OR FROZEN SPINACH?
In this artichoke chicken dish, you may use fresh or frozen spinach. If you’re using fresh spinach, cut it and sauté it before adding it to the sour cream mixture. See the notes section of the recipe card for further information.
STORAGE AND REHEATING
Refrigerate: Once the casserole has cooled, place it in an airtight container and store it in the refrigerator for up to 5 days.
To Freeze: Allow the casserole to cool fully before wrapping it in aluminum foil and plastic wrap or a freezer-safe bag and storing it in the freezer for up to 3 months. To freeze leftovers, put them in an airtight container(s) and freeze them for up to 3 months.
To Reheat: Allow the casserole to defrost entirely before reheating it altogether, or reheat it immediately from the fridge, uncovered, in the oven at 350°F for 10-15 minutes, or until cooked through. Individual pieces may be reheated in an oven-safe dish at 350°F for 5-10 minutes or in a microwave-safe container for 1-2 minutes.
MORE DINNER RECIPES YOU MIGHT LIKE
- Ground Turkey Tater Tot Casserole
- Reuben Casserole
- Cheesy Hash Brown Casserole
- Homemade Green Bean Casserole
Spinach Artichoke Chicken Casserole
Ingredients
- 4 chicken breasts boneless, skinless
- 1 can 14-ounce artichoke hearts, drained, quartered
- 4 ounces frozen spinach about 1 cup, thawed
- 1/2 cup cream cheese 4 ounces, softened to room temperature
- 1 cup sour cream
- 1/2 cup parmesan cheese grated
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese grated
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Place the thawed, frozen spinach in a colander and squeeze out any excess water before transferring to a cutting board and coarsely chopping it into pieces.
- Whisk together the sour cream, cream cheese, parmesan cheese, onion powder, garlic powder, salt, and black pepper in a large mixing bowl. Stir in the drained, quartered artichoke hearts and spinach until thoroughly combined.
- Place the chicken breasts on a chopping board and season with salt and pepper on both sides before placing them in a large 913-inch casserole dish.
- Spread the spinach artichoke mixture equally in the baking dish to cover the chicken.
- Bake for 20 minutes, then remove from the oven, sprinkle with shredded mozzarella, and bake for another 10-15 minutes, or until the chicken is cooked through or has achieved an internal temperature of 165°F.
- Remove the chicken from the oven and serve immediately, either alone or with rice, potatoes, or pasta. Any leftover chicken casserole may be refrigerated for up to 5 days or frozen for up to 3 months.