Pesto Spinach Artichoke Chicken Bake (Print)

Tender chicken breasts topped with a creamy spinach-artichoke mixture, pesto, and melted mozzarella cheese. A satisfying gluten-free main dish.

# 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 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 generously with salt and 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, minced garlic, and crushed red pepper flakes. Mix until thoroughly blended and creamy.
04 - Spread the spinach-artichoke mixture evenly over each chicken breast, covering the entire surface.
05 - Spoon basil pesto over the creamy topping on each chicken breast, spreading gently in an even layer.
06 - Sprinkle shredded mozzarella cheese evenly over the top of 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, golden, and bubbling.
08 - Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Suggestions:

01 -
  • The spinach-artichoke mixture tastes just like the dip you cant stop eating at parties, except now its dinner
  • Everything bakes in one dish so cleanup is practically nonexistent
  • The pesto layer adds this bright herbal punch that cuts through all the creamy richness
02 -
  • Watery spinach will ruin your sauce so squeeze it twice as hard as you think you need to
  • The chicken will continue cooking slightly while resting so pull it when it hits 160°F
  • If your cheese is browning too quickly, tent the dish loosely with foil for the last 10 minutes
03 -
  • Pound your chicken breasts to an even thickness so they all finish cooking at the same time
  • Line your baking dish with parchment paper for absolutely effortless cleanup

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