Spinach and Artichoke Chicken Casserole
Seared chicken cubes in a cream-cheese dip sauce with spinach and artichoke – 40 minutes
This is spinach-artichoke dip turned into dinner. Chicken breast cubes get a quick sear so the edges stay gold. Then cream cheese, Parmesan, and a splash of cream fold around chopped artichokes, wilted spinach, and a little leek. It bakes until the top blisters.
About 40 minutes start to bowl. No pasta. The sauce is the meal.
Why you’ll love this casserole
- 42g protein per serving – a real dinner, not a dip
- Only 6g net carbs – no pasta, no breadcrumbs
- About 40 minutes, one skillet plus one dish
- Seared chicken cubes stay juicy in the cream sauce
- Artichoke and spinach taste like the party dip
- Reheats well for lunches
Health notes
- High protein: Chicken breast plus Parmesan and cream cheese.
- Low carb: Spinach and artichoke for bulk, no flour thickener.
- Greens: A full bag of spinach wilts down into every scoop.
- No crumbs: The sauce sets from cream cheese, not a bread topping.
Key element – sear the cubes, squeeze the veg
Brown the chicken in batches so the edges gold instead of steam. Then squeeze spinach and artichokes dry. Water is the enemy of a thick dip sauce. Dry veg plus a short simmer is how you get a scoop that holds, not a soup.
Ingredients
Chicken
- 2 lb (900g) boneless chicken breast, cut in 1-inch cubes
- 1 Tbsp olive oil or butter
- 3/4 tsp salt + 1/2 tsp black pepper
- 1/2 tsp garlic powder
Cream sauce and veg
- 1 small leek (white and light green), sliced thin, rinsed well
- 3 garlic cloves, minced
- 8 oz (225g) cream cheese, cubed, room temp
- 1/2 cup heavy cream
- 1/3 cup chicken broth
- 1/2 cup grated Parmesan
- 1 cup shredded mozzarella
- 1 (14 oz) can artichoke hearts, drained, chopped, squeezed dry
- 5 oz (140g) fresh spinach, roughly chopped
- 1/2 tsp dried Italian seasoning
- Pinch of red pepper flakes (optional)
Swaps
- No leek: Use 1/2 small onion, diced.
- Rotisserie: Skip the sear. Fold 4 cups shredded chicken into the sauce.
- Frozen spinach: Thaw 10 oz and squeeze until almost dry.
- Lighter: Use half-and-half instead of cream. Sauce will be a little thinner.
Instructions
| 1 | Heat the oven. Heat oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish. Pat the chicken cubes dry and season with salt, pepper, and garlic powder. |
| 2 | Sear the chicken. In a large skillet over medium-high, heat the oil. Brown the cubes in two batches, 2 to 3 minutes per side, until the edges are gold. They do not need to cook through. Transfer to a plate. |
| 3 | Build the sauce. Lower heat to medium. Cook the leek 2 minutes until soft. Add garlic 30 seconds. Stir in cream cheese, cream, and broth until smooth. Mix in Parmesan, Italian seasoning, and flakes. |
| 4 | Fold the veg. Stir in spinach until just wilted, then the dry chopped artichokes and the seared chicken. The sauce should coat a spoon. If it looks thin, simmer 1 extra minute. |
| 5 | Bake and rest. Spread in the dish. Top with mozzarella. Bake 20 to 22 minutes until bubbling and browned in spots. Rest 5 minutes so the sauce thickens, then serve. |
Pro tips
- Dry the artichokes in a towel. Canned brine will thin the sauce.
- Do not crowd the skillet or the chicken steams and turns grey.
- Room-temp cream cheese melts clean. Cold cubes stay lumpy.
- Resting is what turns dip into casserole. Give it 5 minutes.
- A crack of black pepper on top matches the photo and cuts the cream.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 410 |
| Protein | 42g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 23g |
| Sodium | 720mg |
Estimates with chicken breast, full-fat cream cheese, and canned artichokes. Brands vary.
Variations
Bacon
Stir in 4 slices cooked, crumbled bacon with the chicken.
Jalapeno spinach
Add 1 diced jalapeno with the leek for a little heat.
Cauli bake
Fold in 2 cups steamed cauliflower florets if you want more bulk.
Skillet only
Skip the oven. Cover the skillet 5 minutes on low until the mozzarella melts.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat gently so the sauce stays creamy |
| Freezer | Up to 2 months | Cool fully; thaw overnight, then reheat at 350 F |
| Meal prep boxes | Up to 4 days | Sauce thickens when cold; loosen with a splash of cream |
FAQ
Test your knowledge
5 quick questions about this casserole
1. Protein per serving?
2. Net carbs per serving?
3. Oven temperature?
4. Why squeeze the spinach and artichokes?
5. How far do you cook the chicken in the skillet?
