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Spinach Artichoke Chicken Casserole

Name: Spinach Artichoke Chicken Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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

Published on October 5, 2023 by Stephanie Kay

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Turn your favorite dip into a delicious dinner idea with this spinach artichoke chicken casserole recipe! This high-protein, low-carb, one-pan meal is perfect for a hearty and healthy weeknight meal.

Spinach artichoke chicken casserole in a white casserole dish with a gold serving spoon on a white background.

Casseroles make great family dinners because they are so easy to make and can easily serve a crowd. By simply combining delicious ingredients, adding them to a baking dish, and popping it in the oven you can create a family-friendly meal in under an hour that makes plenty of leftovers!

This spinach artichoke chicken casserole is a protein and fiber-packed meal that can be enjoyed on its own for a low-carb-meal, or paired with a side of complex carbohydrates, such as rice or pasta, for a healthy and balanced meal. If you like spinach artichoke dip, you’re going to love this recipe.

A serving of spinach artichoke chicken casserole with brown rice on a grey plate with a fork and glass of water.

Why You’ll Love This Recipe

Easy – Made in one pan, this casserole is very simple to prepare.
High in Protein – This spinach artichoke chicken casserole contains over 35 grams of protein per serving.
Low in Carbs – This low-carb recipe is a great option for specific dietary needs.
Great for Meal Prep – This casserole keeps well in the fridge and freezes making a great meal prep idea.

Ingredients for Spinach Artichoke Chicken Casserole

Chicken – This recipe calls for skinless, boneless chicken breasts to ensure the chicken is tender and juicy, however, you can use chicken thighs if you prefer. See the recipe notes below for details.
Artichokes – You can use whole or quartered, jarred, or canned artichokes.
Spinach – You can use fresh or frozen spinach.
Sour Cream – You can use full-fat or low-fat sour cream. Alternatively, you can use Greek yogurt if needed.
Cream Cheese – You can use regular or whipped, full-fat, or low-fat cream cheese.
Parmesan Cheese – Be sure to use freshly grated parmesan cheese for the best results.
Mozzarella Cheese – To ensure the casserole is nice and cheesy.
Onion & Garlic – The recipe calls for onion powder and garlic powder to keep it simple, but you could use a whole sauteed diced onion and four garlic cloves if you prefer.
Salt & Pepper – To season the casserole.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed, this recipe is gluten-free.

To Make it Low-Fat: Use low-fat sour cream and low-fat mozzarella cheese.

Chicken breasts with salt and pepper in a white casserole dish.

Chicken breasts covered in spinach artichoke dip mixture in a white casserole dish.

How to Make Spinach Artichoke Chicken Casserole

Season the chicken. Season each chicken breast with salt and pepper on both sides.
Make the spinach artichoke mixture. Add the sour cream, cream cheese, parmesan, onion powder, garlic powder, salt, spinach, and artichoke hearts to a large bowl and mix until well combined.
Add everything to a casserole dish. Add the chicken breasts to a casserole dish and cover with the spinach artichoke mixture.
Cover with mozzarella. Sprinkle shredded mozzarella cheese over the top of the chicken and spinach artichoke mixture.
Bake in the oven. Transfer the baking dish to the oven at 375°F and bake until the chicken is tender and juicy.
Serve and enjoy!

You can find the detailed instructions in the recipe card below.

Spinach artichoke marinated chicken breasts covered in mozzarella cheese in a white casserole dish.

Baked spinach artichoke chicken casserole in a white casserole dish.

Red’s Nutrition Tip

This recipe is full of healthy fats from sour cream, cream cheese, and mozzarella cheese, however, if you’d prefer a lower-fat or lower-calorie option, simply use low-fat sour cream, low-fat cream cheese, and skim mozzarella cheese instead.

What To Serve with this Chicken Casserole

This spinach artichoke chicken casserole is full of protein and healthy fats. To make it a more balanced meal, you can serve it with a source of complex carbohydrates, such as:

Pasta
Orzo
Noodles
Rice
Potatoes
Couscous
Cauliflower rice

Spinach chicken artichoke casserole in a baking dish with parsley and a serving spoon.

Can I use chicken thighs?

Yes, you can use skinless and boneless chicken thighs in this recipe. To add them to the casserole, simply sear them for 1-2 minutes per side before adding them to the dish, this helps to ensure they are tender and not rubbery when baked. See detailed instructions in the notes section of the recipe card below.

Close up of spinach artichoke chicken casserole.

Is it better to use fresh or frozen spinach?

You can use fresh or frozen spinach in this artichoke chicken casserole. To use fresh spinach, chop and sauté the spinach before adding it to the sour cream mixture. See detailed instructions in the notes section of the recipe card below.

Spinach artichoke chicken with brown rice on a plate.

Storage + Reheating

To Refrigerate: Once cooled, transfer the casserole to an airtight container and store it in the fridge for up to 5 days.

To Freeze: To freeze the casserole whole, allow the casserole to cool completely, then cover it with aluminum foil and plastic wrap or a freezer-safe bag and store it in the freezer for up to 3 months. To freeze leftovers, place the portions in an airtight container(s) and store them in the freezer for up to 3 months.

To Reheat: To reheat the casserole whole, allow it to thaw completely or reheat directly from the fridge, uncovered, by baking in the oven at 350°F for 10-15 minutes or until heated through. Individual pieces can be reheated in an oven-proof dish in the oven at 350°F for 5-10 minutes or in a microwave-safe container in the microwave for 1-2 minutes.

More Chicken Casserole Recipes:

Spinach Artichoke Chicken Casserole

Author: Stephanie Kay

This creamy and cheesy spinach artichoke chicken casserole is a high-protein, fiber-rich, and delicious family-friendly dinner idea that makes great leftovers.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baked
Cuisine: American

Units Scale

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

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Instructions

Preheat the oven to 375°F.
Place the thawed, frozen spinach in a strainer and press it well to remove all excess water, then transfer it to a cutting board and roughly chop it into pieces.
In a large bowl, add the sour cream, cream cheese, parmesan cheese, onion powder, garlic powder, salt, and black pepper, and whisk to combine. Add the drained, quartered artichoke hearts and spinach and stir until well incorporated.
Place the chicken breasts on a cutting board, season with additional salt and pepper on both sides and then transfer them to a large 9×13-inch casserole dish.
Pour the spinach artichoke mixture into the baking dish and spread it out evenly to cover the chicken.
Transfer the casserole dish to the oven and bake for 20 minutes, then remove from the oven, top with shredded mozzarella, and return to the oven for 10-15 minutes until the chicken is cooked through or has reached an internal temperature of 165°F.
Once baked, remove the chicken from the oven and serve immediately on its own or with rice, potatoes, or pasta. Any leftover chicken casserole can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Chicken Thighs: Swap the chicken breasts for 8 skinless, boneless chicken thighs. For the best results, season the chicken thighs with salt and pepper and then sear them for 1-2 minutes per side in a skillet on medium-high before adding them to the casserole dish.

To Use Fresh Spinach: Swap the frozen spinach for 4 cups of fresh spinach. Roughly chop the fresh spinach and sauté it in a pan, removing any excess water, before adding it to the sour cream and cheese mixture.

Nutrition

Serving Size: 1 serving
Calories: 387 calories
Sugar: 2 grams
Fat: 22 grams
Carbohydrates: 10 grams
Fiber: 3 grams
Protein: 38 grams

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