Pesto Spinach Artichoke Chicken Bake (Print Version)

Tender chicken layered with creamy spinach-artichoke mixture, vibrant pesto, and bubbly mozzarella cheese.

# Recipe Ingredients:

→ 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 (optional)

→ Topping

12 - ⅓ cup basil pesto (store-bought or homemade)
13 - 1 cup shredded mozzarella cheese

# Directions:

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

# Expert Advice:

01 -
  • Everything bakes in one dish so cleanup is practically nonexistent
  • The creamy spinach artichoke mixture transforms ordinary chicken into something that feels restaurant special
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Squeezing the spinach thoroughly is nonnegotiable or you will end up with water pooling in your baking dish
  • If your chicken breasts are very thick, pound them to an even thickness before seasoning
  • The cheese will brown faster than you expect so check at 25 minutes and tent with foil if needed
03 -
  • Use freshly shredded mozzarella instead of pre shredded for the best melt and flavor
  • Let the cream cheese soften completely to avoid lumps in your spinach mixture

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