Spinach Artichoke Chicken Casserole is a deliciously creamy cheesy casserole and one the whole family will love.

If you like spinach artichoke dip, you are going to love this Spinach Artichoke Chicken Casserole. It’s basically chicken breasts topped with a fabulous spinach and artichoke dip mixture and cheese sauce and baked till brown and bubbly.

The combination of spinach and artichokes with chicken in this casserole is so good that even the kids will love it, and you won’t have to run after them to eat their greens because you can easily hide them under all the cheese.

Creamy spinach artichoke chicken casserole straight out of the oven in a white baking dish

I tried this recipe a few times before sharing it with you. My issue with baked chicken breast is that baking can dry it out sometimes, and it can become rubbery, especially the leftovers. So my first attempt was to bake this recipe without any sauce, but we were hoping for better results. Sure the flavours were all there, but that chicken breast had dried out a bit around the edges and the next day it just wasn’t good enough.

So I decided to add a creamy cheese bechamel sauce to the recipe which keeps the chicken really juicy, and adds a wonderful creaminess to the dish. There are four simple steps to this recipe – While you get everything else ready, marinate the chicken in some minced garlic, chilli flakes and salt in the baking pan. While the chicken is marinating, we make a quick mixture of frozen spinach  and artichokes and spread it over the chicken. Next make the cheese sauce, pour it over the chicken and bake till the chicken is cooked.

Close up of spinach artichoke chicken casserole on a serving spoon

Because of all that creamy cheese sauce, this spinach and artichoke chicken casserole can be served with mashed potatoes, or brown rice and if you want to keep this low carb, go ahead and serve this with broccoli or cauliflower rice.

Can you use chicken thighs instead of breasts?

Absolutely, chicken thighs work really well in this recipe too. The cooking time will increase though because chicken breasts cook faster than chicken thighs. Spinach artichoke chicken thighs would be a very tasty option!

Frozen vs Fresh Spinach

Frozen and fresh spinach, both work perfectly well in this recipe. If you have frozen spinach available, its important to thaw it completely and squeeze out any extra water before adding it to the recipe. If you have access to fresh spinach, go with it, because it only takes a minute or so for spinach to wilt.

Closeup of a sliced piece of spinach artichoke chicken on a plate with salad

Casserole Dishes are on the Menu!

This creamy spinach artichoke chicken casserole is incredibly simple to make, and will satisfy all your cravings for your favourite spinach artichoke dip recipe!

Closeup of a sliced piece of spinach artichoke chicken on a plate with salad
5 from 52 votes↑ Click stars to rate now!
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Spinach Artichoke Chicken Casserole

Tastes just like your favourite dip, spinach artichoke chicken casserole is an easy dinner recipe that comes together quickly!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
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  • 4 chicken breasts
  • 1 teaspoon chilli flakes
  • 2 garlic cloves minced
  • 1 teaspoon salt divided
  • 2 tablespoons butter
  • 1 ½ tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup cream cheese
  • 10 ounces frozen spinach defrosted
  • 6 ounces artichoke hearts or quarters, roughly chopped
  • ¾ cup mozzarella cheese grated


  • Add chicken breasts, chilli flakes, minced garlic, and ½ teaspoon salt to a baking dish. Rub the spices on both sides of the chicken breasts and arrange them side by side in the baking pan. Set aside to marinate. Preheat oven to 400°F.
  • Melt butter in a pan and add flour. On a medium flame, saute the flour for a minute and slowly add milk while whisking continuously to ensure no lumps form. Keep whisking till the sauce comes to a simmer and starts to thicken. Whisk in the cream cheese and set aside.
  • Squeeze the defrosted spinach to remove any extra water. Add spinach, artichoke hearts, and the remaining ½ teaspoon salt to a bowl and mix well.
  • Spread the spinach artichoke mixture on top of each chicken breast, pour the sauce all over and bake for 35 minutes. At the 25 minute mark, sprinkle mozzarella over the chicken and place it back in the oven for the next 10 minutes. Serve hot.
5 from 52 votes

Nutrition Information

Calories: 553 | Carbohydrates: 12g | Protein: 61g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 200mg | Sodium: 1390mg | Potassium: 1233mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9710IU | Vitamin C: 16mg | Calcium: 414mg | Iron: 2.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

REPIN this Excellent Casserole Recipe!

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. I have never made this ahead of time Julie, but think it would work well. You’ll want to ensure your casserole reaches 160°F. Let us know if you try making it ahead!

    1. You could substitute other chicken but it will likely change the cook time. I hope this helps.

    1. I use boneless skinless chicken breasts Penelope. You could substitute other chicken but it will likely change the cook time. I hope this helps.

  1. Loved this recipe! I couldn’t find any artichoke hearts at a grocery shop so just used brussel sprouts instead, which still tasted delicious. The cream sauce tasted amazing – it seemed very little when I poured over the chicken but it turned out to be the right amount. Thanks for this easy, delicious recipe!5 stars

  2. I’m not clear…Is it jarred artichokes or fresh artichokes? Hubby thought fresh artichokes. Do I need to cook them first before adding to the dish? Thanks for the recipe. It looks yummy!

    1. I have only made this dish with chicken breasts. I’d worry that the tenders may overcook a little. Let us know if you try it Lex!

  3. Better than anything I have ever eaten. Everyone loves it. This dish is too rich and too good to be healthy, but it is!!!! It really doesn’t NEED a side dish. Delicious5 stars

  4. Great recipe! Didn’t read it fully and added the cheese before putting it in to cook, but just covered it and it was perfect, chicken very moist. Served it with pasta shells and the whole family raved about it. Thought about cutting the chicken up into pieces but that may have dried it out… something to think about for next time!5 stars

  5. Can this be made with shredded chicken? If I first cooked the chicken, shredded it, then did the layers and baked it, how would that differ?

    1. Hi Kerri, you can totally prepare this casserole this way. Since the chicken will be pre-cooked I would only cook it in a 375°F oven for about 20-25 minutes until bubbly and heated through.

    1. I have never made this ahead of time Jaclyn but think it would work. You’ll want to ensure your casserole reaches 160°F. Let us know if you try making it ahead!

  6. I am planning this recipe for Sunday but I have an ingredient question. It calls for a 1/2 cup of cream cheese…. is this 4 oz, 1/2 cup cubed or 1/2 cup whipped? Please clarify. Can’t wait to make and enjoy this recipe.

    1. Pat, the recipe calls for 1/2 cup of cream cheese which would be measured from a block of cream cheese (not whipped). This would be a full 1/2 cup measured in a measuring cup (or cut from the square), not cubed. Hope that helps! Enjoy!

  7. Hi! This sounds and looks absolutely delicious. If you use fresh spinach, would you still use 10 ounces? Thank you!