Pesto Spinach Artichoke Chicken (Print View)

Tender baked chicken with a creamy spinach-artichoke topping, finished with basil pesto and golden melted mozzarella cheese.

# Ingredient List:

→ 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

→ Topping

12 - ⅓ cup basil pesto
13 - 1 cup shredded mozzarella cheese

# How to Make:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of 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 the prepared baking dish in a single layer.
03 - In a medium bowl, combine spinach, artichoke hearts, cream cheese, sour cream, Parmesan cheese, minced garlic, and red pepper flakes. Mix thoroughly until all ingredients are well incorporated and smooth.
04 - Spread the spinach-artichoke mixture evenly over the top of each chicken breast, using the back of a spoon to create an even layer.
05 - Spoon basil pesto over the creamy topping on each chicken breast, spreading gently to create a thin, even layer.
06 - Sprinkle shredded mozzarella cheese evenly over the pesto layer on all chicken breasts.
07 - Bake uncovered for 30 to 35 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F, and the cheese is melted and golden brown.
08 - Remove from oven and let the chicken rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • The spinach artichoke combo tastes just like the dip you love but transforms into a proper meal
  • Everything happens in one pan so cleanup is basically nonexistent
02 -
  • Squeezing frozen spinach until your hands hurt is not optional, water ruins the texture
  • Thin chicken breasts cook faster so check early to avoid drying them out
03 -
  • Let cream cheese sit out for an hour so it blends into the spinach without lumps
  • Use a meat thermometer instead of cutting into the chicken to check doneness

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