Pesto Spinach Artichoke Chicken Bake (Printable)
Crispy chicken with creamy spinach-artichoke topping, pesto swirl, and golden mozzarella cheese.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 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 - 1/2 cup cream cheese, softened
08 - 1/4 cup sour cream
09 - 1/3 cup grated Parmesan cheese
10 - 1 garlic clove, minced
11 - 1/4 teaspoon crushed red pepper flakes
→ Topping
12 - 1/3 cup basil pesto
13 - 1 cup shredded mozzarella cheese
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
02 - Pat chicken breasts dry with paper towels. Drizzle both sides with olive oil and season evenly with salt and black pepper. Arrange chicken in a single layer in the prepared baking dish.
03 - In a medium bowl, combine thawed spinach, chopped artichoke hearts, softened cream cheese, sour cream, Parmesan cheese, minced garlic, and 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 on each chicken breast. Spread gently to create an even layer without pushing the creamy mixture off the chicken.
06 - Evenly sprinkle shredded mozzarella cheese over the pesto layer on all chicken breasts.
07 - Bake uncovered for 30 to 35 minutes until chicken is cooked through (internal temperature reaches 165°F) and the cheese is golden brown and bubbling.
08 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh basil leaves if desired before serving.
# Expert Advice:
01 -
- That moment when you cut through the melted cheese and the creamy spinach-artichoke mixture oozes out over perfectly juicy chicken is the kind of dinner magic that makes people ask for seconds before theyve even finished their first serving
- My sister-in-law who claims to hate artichokes actually cleaned her plate and then asked if there were leftovers for lunch the next day, which is basically the highest compliment this recipe could ever receive
02 -
- Using an instant-read thermometer is the only way to know for sure your chicken is done, cutting into it to check just lets all the moisture escape and leaves you with dry meat
- If your chicken breasts are on the thicker side, they might need an extra 5 minutes, but the temperature should absolutely reach 165°F no matter what
03 -
- If your chicken breasts are massive, slice them horizontally to make two thinner cutlets instead of trying to cook through thick pieces that will dry out before the center is done
- Lining your baking dish with parchment paper makes cleanup so much easier when all that cheese inevitably bubbles over and creates those crispy edges along the sides