Spinach and Artichoke Chicken Casserole
The party dip, turned into dinner – creamy chicken, wilted spinach, and tender artichokes under a golden cheese top
If you love spinach-artichoke dip, this is that bowl with a real protein punch. Chunks of chicken bake in a garlic cream-cheese sauce with spinach and artichoke hearts, then finish under mozzarella until the top browns. It is cozy, scoopable, and weeknight-easy.
About 45 minutes, one baking dish, leftover-friendly. Serve it as-is or with a simple green salad.
Why you’ll love this casserole
- 42g protein per serving – a real dinner, not a dip
- Only 6g net carbs – keto and low-carb friendly
- One dish, about 45 minutes start to table
- Spinach-artichoke flavor without the bread bowl
- Reheats well for meal prep lunches
- Easy to swap rotisserie chicken on busy nights
Health notes
- High protein: Chicken plus cheese keeps you full for hours.
- Low carb: No pasta, no flour – cream cheese thickens the sauce.
- Spinach: Iron, folate, and volume with almost no starch.
- Artichokes: Fiber and a briny bite that balances the cream.
Key element – squeeze the spinach dry
Watery spinach is the number-one reason this bake turns soupy. Thaw frozen spinach (or wilt fresh), then squeeze it in a clean towel until almost no liquid comes out. Same rule for jarred artichokes: drain well, then pat dry.
Ingredients
Chicken and veg
- 2 lb (900g) boneless chicken breasts or thighs, cut into bite-size chunks
- 10 oz (280g) frozen chopped spinach, thawed and squeezed dry (or 8 cups fresh, wilted)
- 1 can (14 oz) artichoke hearts, drained, patted dry, and quartered
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 Tbsp olive oil or butter
- 3/4 tsp salt + 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
Creamy sauce and topping
- 8 oz (225g) cream cheese, softened
- 1/2 cup sour cream or thick Greek yogurt
- 1/3 cup mayonnaise (or extra sour cream)
- 1/2 cup grated Parmesan
- 1 1/2 cups shredded mozzarella, divided
- 1/4 cup chicken broth if the mix looks tight
- Chopped chives or parsley to finish
Swaps
- Rotisserie: Use 4 cups shredded cooked chicken and skip the stovetop sear.
- Lighter: Greek yogurt for sour cream; reduce mayo.
- Extra veg: Fold in steamed broccoli florets or chopped kale.
- Spicy: Add red pepper flakes or diced jalapeno with the onion.
Instructions
| 1 | Heat the oven and season the chicken. Heat oven to 375 F (190 C). Grease a 9×13-inch (or similar 3-quart) baking dish. Toss chicken with salt, pepper, and Italian seasoning. |
| 2 | Sear and soften. In a skillet, heat oil over medium-high. Brown chicken 2 to 3 minutes per side (it will finish in the oven). Transfer out. In the same pan, cook onion 3 minutes, then garlic 30 seconds. |
| 3 | Make the sauce. Lower heat. Stir in cream cheese, sour cream, mayo, and Parmesan until smooth. Fold in the dry spinach, artichokes, onion, and 1/2 cup mozzarella. Splash in broth only if it is too thick to spread. |
| 4 | Assemble. Spread a thin layer of sauce in the dish. Nestle in the chicken. Spoon remaining sauce over the top. Sprinkle the rest of the mozzarella. |
| 5 | Bake. Bake 22 to 28 minutes until the chicken is 165 F (74 C) and the top is bubbling and golden. Rest 5 minutes. Finish with chives and serve hot. |
Pro tips
- Squeeze spinach until it feels almost dry. Extra water ruins the sauce.
- Softened cream cheese melts smoother – cube it first if you forgot to soften it.
- Pat artichokes dry so they do not leak brine into the bake.
- Do not overbake breasts. Check at 22 minutes.
- A 5-minute rest lets the sauce thicken on the plate.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 420 |
| Protein | 42g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 24g |
| Sodium | 720mg |
Estimates. Chicken cut and cheese brand will shift the numbers.
Variations
Dip-style skillet
Use shredded rotisserie chicken, skip the sear, and bake in a 10-inch skillet for a scoopable party version.
Bacon spinach
Crisp 4 slices of bacon first and fold the crumbles into the sauce. Use a spoon of the fat to cook the onion.
Jalapeno artichoke
Add 2 Tbsp minced pickled jalapeno with the artichokes for a little heat.
Cauli-rice bowls
Spoon leftovers over cauliflower rice to keep it low carb the next day.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat gently |
| Freezer | Up to 2 months | Thaw overnight, reheat at 350 F |
| Meal prep boxes | Up to 4 days | Pairs well with extra greens |
FAQ
Test your knowledge
5 quick questions about this casserole
1. Protein per serving?
2. Net carbs per serving?
3. Safe internal temperature for the chicken?
4. What keeps the bake from turning watery?
5. Oven temperature?
