Spinach Artichoke Ranch Chicken Bake
A creamy, cheesy chicken bake that tastes just like spinach artichoke dip — but dinner-worthy.
If spinach artichoke dip and ranch chicken had a baby… this would be it. This Spinach Artichoke Ranch Chicken Bake is creamy, cheesy, loaded with flavor, and ready in just 30 minutes. If you love 30-minute meals using chicken breast, you have to try my jalapeño popper chicken bake, Chicken Parmesan and gravy bake, and Texas trash chicken too — they’re reader favorites for a reason. This is one of those dinners where everyone goes quiet at the table — and then immediately asks for seconds. We literally devoured the entire pan — Anthony, Maddie, and me — and I already know this is going into the regular dinner rotation. It’s easy enough for a busy weeknight, but feels indulgent and comforting at the same time.
Serve it with mashed potatoes, garlic toast, rice, or even pasta — and yes, putting the chicken on the garlic toast is highly encouraged.
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🤔 Common Questions
Yes! Boneless, skinless thighs work great — just make sure they’re arranged in an even layer.
Yes — just skip the garlic toast and serve with veggies or cauliflower mash.
Spinach Artichoke Ranch Chicken Bake
Ingredients
- 3 boneless skinless chicken breasts, butterflied
- 1 packet ranch seasoning mix divided
- 10 oz frozen spinach thawed and squeezed very dry
- 8 oz Philadelphia cream cheese softened
- 1 cup marinated artichoke hearts roughly chopped
- 1 teaspoon minced garlic
- ½ teaspoon cracked black pepper
- ¼ teaspoon salt
- 6 oz mozzarella cheese freshly shredded
Instructions
- Preheat oven to 400°F.
- Butterfly the chicken breasts so they cook evenly. Pat them very dry and let them sit at room temperature for about 10 minutes.
- Arrange chicken in a greased 9×13 baking dish.
- Sprinkle about ⅓ of the ranch seasoning packet evenly over the chicken.
In a bowl, mix together:
- Softened cream cheese
- Chopped artichoke hearts
- Squeezed-dry spinach
- Remaining ranch seasoning
- Minced garlic
- Black pepper and salt
Mix until smooth and creamy — it should look just like spinach artichoke dip.
- Spoon and spread the mixture evenly over each piece of chicken.
- Top with freshly shredded mozzarella cheese.
- Bake uncovered for 30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Let rest for 5 minutes, then serve.
