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A hand holding a serving of creamy, cheesy spinach-stuffed chicken breast above a baking dish filled with more servings. Melted cheese is golden brown and stringy, with visible spinach and sauce.
Melissa Jo

Spinach Artichoke Ranch Chicken Bake

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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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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 people
Course: Main Course
Cuisine: American

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

Method
 

  1. Preheat oven to 400°F.
  2. Butterfly the chicken breasts so they cook evenly. Pat them very dry and let them sit at room temperature for about 10 minutes.
  3. Arrange chicken in a greased 9×13 baking dish.
  4. Sprinkle about ⅓ of the ranch seasoning packet evenly over the chicken.
In a bowl, mix together:
  1. Softened cream cheese
  2. Chopped artichoke hearts
  3. Squeezed-dry spinach
  4. Remaining ranch seasoning
  5. Minced garlic
  6. Black pepper and salt
Mix until smooth and creamy — it should look just like spinach artichoke dip.
  1. Spoon and spread the mixture evenly over each piece of chicken.
  2. Top with freshly shredded mozzarella cheese.
  3. Bake uncovered for 30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
  4. Let rest for 5 minutes, then serve.

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