Name: Creamy Lemon Spinach Artichoke Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 tbsp olive oil or butter; 2 cups fresh spinach (or 1 cup frozen, thawed and drained); 1 can (14 oz) artichoke hearts, drained and chopped; 4 oz cream cheese, softened; 1/4 cup sour cream or Greek yogurt; 1/4 cup mayonnaise; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp lemon zest; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Salt and black pepper, to taste; 1/4 tsp crushed red pepper flakes (optional); Fresh parsley or lemon slices for garnish (optional)

Jump to Recipe·Leave a Review

This Creamy Lemon Spinach Artichoke Chicken Bake is one of my favorite comfort meals with a fresh, tangy twist. Juicy chicken breasts are baked in a rich, creamy sauce packed with spinach, artichokes, and a bright burst of lemon. It’s a cozy, flavorful dish that feels indulgent but still has a lightness from the citrus and greens. Whether I’m cooking for a weeknight dinner or serving guests, this one always impresses.

Why You’ll Love This Recipe

I love how this dish brings together the classic flavors of spinach artichoke dip with the heartiness of a baked chicken entrée. The creamy sauce is luscious without being too heavy, and the lemon adds just enough brightness to keep things balanced. It’s easy to prep, bakes in one dish, and goes perfectly with pasta, rice, or crusty bread. Plus, it’s a great way to sneak in some greens while keeping everything delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Fresh spinach (or frozen, thawed and drained)
Canned or jarred artichoke hearts (drained and chopped)
Cream cheese, softened
Sour cream or Greek yogurt
Mayonnaise
Garlic, minced
Lemon juice and zest
Shredded mozzarella cheese
Grated Parmesan cheese
Salt and black pepper
Olive oil or butter
Crushed red pepper flakes (optional, for heat)

Directions

I preheat the oven and lightly grease a baking dish.
I season the chicken breasts with salt and pepper, then sear them in a skillet with olive oil just until lightly browned on both sides — they don’t need to be fully cooked.
In a mixing bowl, I combine cream cheese, sour cream, mayo, garlic, lemon juice and zest, Parmesan, and mozzarella. I stir in the chopped spinach and artichokes.
I spread a layer of the creamy mixture in the bottom of the baking dish, lay the chicken breasts on top, then cover them with the remaining mixture.
I sprinkle a little extra cheese on top and bake until the chicken is cooked through and the sauce is bubbly and golden.
I let it rest for a few minutes before serving, garnished with fresh lemon slices or parsley.

Servings and timing

This recipe makes about 4 servings and takes roughly 40 to 45 minutes from start to finish, including prep and baking time. It’s an ideal weeknight dinner that also feels special enough for entertaining.

Variations

I use chicken thighs instead of breasts for extra juiciness.
For a lower-fat version, I swap in Greek yogurt for the mayo and sour cream.
I mix in sun-dried tomatoes or mushrooms for extra depth of flavor.
A dash of white wine in the sauce adds elegance.
I sometimes serve it over spaghetti squash or cauliflower rice for a low-carb option.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and warm it in the oven at 350°F until heated through, or microwave smaller portions with a splash of water to keep the sauce creamy. The sauce may thicken slightly, but a quick stir brings it back to life. I don’t recommend freezing due to the dairy content, which can separate.

FAQs

Can I use frozen spinach?

Yes, I often use frozen chopped spinach — I just make sure to thaw and squeeze out all the moisture before mixing it in, so the sauce doesn’t get watery.

What kind of artichokes should I use?

I use canned or jarred artichoke hearts in water or brine, drained and roughly chopped. I avoid marinated ones if I don’t want extra herbs or vinegar flavors.

Is the lemon flavor strong?

It’s bright but not overpowering. The lemon juice and zest balance the richness of the creamy sauce. I adjust it based on how tangy I want it.

Can I make this dish ahead of time?

Yes, I assemble the dish up to a day in advance, cover it, and refrigerate it until ready to bake. I just add a few extra minutes to the baking time if starting from cold.

What should I serve with it?

I usually pair it with pasta, rice, mashed potatoes, or crusty bread. A simple green salad or roasted vegetables also make great sides.

Conclusion

Creamy Lemon Spinach Artichoke Chicken Bake is a dish I keep in rotation all year long. It’s creamy, cheesy, tangy, and packed with flavor — everything I want in a comforting dinner. With minimal prep and big payoff, it’s a recipe I know I can count on to satisfy my cravings and impress whoever’s at the table.

Creamy Lemon Spinach Artichoke Chicken Bake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Lemon Spinach Artichoke Chicken Bake combines juicy baked chicken breasts with a rich, tangy sauce made from cream cheese, spinach, artichokes, and lemon. It’s a comforting, one-dish meal that feels indulgent yet fresh — perfect for weeknight dinners or entertaining.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Bake
Cuisine: American

Ingredients

4 boneless, skinless chicken breasts
1 tbsp olive oil or butter
2 cups fresh spinach (or 1 cup frozen, thawed and drained)
1 can (14 oz) artichoke hearts, drained and chopped
4 oz cream cheese, softened
1/4 cup sour cream or Greek yogurt
1/4 cup mayonnaise
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp lemon zest
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
1/4 tsp crushed red pepper flakes (optional)
Fresh parsley or lemon slices for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Season chicken breasts with salt and pepper. Sear in a skillet with olive oil over medium-high heat until lightly browned on both sides. Remove and set aside.
In a mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, lemon juice, lemon zest, Parmesan, and mozzarella. Stir in spinach and chopped artichokes. Season with salt, pepper, and crushed red pepper flakes if using.
Spread a layer of the creamy mixture in the bottom of the baking dish. Arrange seared chicken breasts on top. Spoon remaining mixture over the chicken.
Sprinkle with extra cheese if desired. Bake uncovered for 25–30 minutes or until chicken is cooked through and sauce is bubbly and golden.
Let rest for 5 minutes before serving. Garnish with fresh parsley or lemon slices.

Notes

Use chicken thighs for a juicier variation.
Swap in Greek yogurt for a lighter option.
Add sun-dried tomatoes or mushrooms for extra flavor.
Stir in a splash of white wine to the sauce for depth.
Serve with rice, pasta, crusty bread, or over spaghetti squash for a low-carb meal.