Baked Chicken with Artichoke Dip and Mozzarella Recipe

If you’re looking for a weeknight dinner that feels special but comes together quickly, this Baked Chicken with Artichoke Dip and Mozzarella Recipe is just the thing. It’s one of my favorite go-to meals when I want something cheesy, creamy, and packed with flavor without a ton of fuss. The combination of tender chicken, tangy artichoke dip, and melty mozzarella makes it comfort food at its finest.

What I love most about this recipe is how versatile it is—whether you’re serving it for a family dinner or a casual get-together, it never disappoints. Plus, it’s perfect for busy nights because once you’ve browned the chicken, the oven does most of the work. If you haven’t tried this Baked Chicken with Artichoke Dip and Mozzarella Recipe yet, you’re in for such a delicious treat that’s easy to make and sure to impress!

Ingredients You’ll Need

This recipe calls for simple, pantry-friendly ingredients that come together in a beautiful harmony. Each one plays a role in balancing creamy, savory, and cheesy flavors—the kind that makes you go back for seconds.

• Chicken breasts: I like to slice them thinly so they cook evenly and stay juicy without drying out.
• Italian seasoning: This spice blend adds depth and warms up the flavor profile.
• Garlic powder: A subtle punch of garlic without the hassle of fresh cloves.
• Onion powder: Adds sweetness and a savory background note.
• Salt and pepper: Essential seasoning for enhancing all the flavors.
• Artichoke dip: This is the star ingredient—creamy, tangy, and full of texture. Store-bought works great, but homemade if you have extra time!
• Mozzarella cheese: Use fresh or shredded; it melts beautifully and gives that golden top we all love.
• Bacon crumbles (optional): Adds a smoky crunch, but feel free to skip if you want to keep it lighter or make it vegetarian-friendly.

Variations

One of the fun things about the Baked Chicken with Artichoke Dip and Mozzarella Recipe is how easy it is to customize. I often tweak it to fit whatever I have on hand or to suit different taste preferences.

• Swap cheeses: I’ve tried swapping mozzarella with provolone or Monterey Jack for a richer flavor. Each one gives a slightly different but delicious result.
• Make it spicy: Adding a pinch of red pepper flakes to the seasoning mix kicks things up a notch.
• Use chicken thighs: If you prefer dark meat, boneless skinless thighs work just as well and stay juicy.
• Go vegetarian: Replace chicken with thick slices of portobello mushrooms or zucchinis for a meaty, satisfying alternative.
• Add herbs: I sometimes sprinkle fresh basil or parsley over the finished dish for a pop of freshness.

How to Make Baked Chicken with Artichoke Dip and Mozzarella Recipe

Step 1: Prep and Season Your Chicken

Start by slicing your chicken breasts in half lengthwise; this makes four thin cutlets that cook evenly and quickly. Combine the Italian seasoning, garlic powder, onion powder, salt, and black pepper in a small bowl, then rub this seasoning blend all over the chicken pieces. Don’t be shy here—rubbing it in well means every bite bursts with flavor.

Step 2: Brown the Chicken on the Stovetop

Heat a tablespoon of olive oil or butter in an oven-proof skillet over medium heat. Once sizzling, add your seasoned chicken and cook for about 2-3 minutes per side. You’re aiming for a golden-brown sear—not fully cooked through—because the oven will finish the job. This step locks in moisture and adds beautiful flavor.

Step 3: Top with Artichoke Dip, Bacon, and Mozzarella

Remove the skillet from the heat, then spread a generous layer of that creamy artichoke dip over each chicken piece. Sprinkle bacon crumbles over the top if you’re using them, and finish by covering each piece with an even layer of mozzarella cheese. You’ll love the cheesy crust this creates.

Step 4: Bake to Perfection

Pop the skillet into your preheated oven at 375°F (190°C) and bake for 15-20 minutes. Keep an eye on the cheese—it should be melted, bubbly, and starting to turn golden brown. Use a meat thermometer to check that the chicken reaches 165°F (74°C) internally to ensure it’s perfectly cooked and safe to eat.

How to Serve Baked Chicken with Artichoke Dip and Mozzarella Recipe

Garnishes

I love finishing this dish with a sprinkle of freshly chopped parsley—its bright, grassy notes cut through the richness just right. A little cracked black pepper on top adds a lovely contrast too. Sometimes I add thin lemon zest curls for a hint of freshness and color.

Side Dishes

For sides, I usually keep things simple and fresh. A crisp green salad with lemon vinaigrette balances the creamy chicken beautifully. Roasted asparagus or steamed green beans work great too. On indulgent days, garlic mashed potatoes or buttery rice pilaf are absolute crowd-pleasers alongside this dish.

Creative Ways to Present

When I’m serving this recipe to guests, I sometimes plate the chicken over a bed of herbed quinoa or wild rice to add a nice textural contrast. Another fun idea is to bake individual portions in mini cast iron skillets for a rustic, cozy presentation that immediately feels special.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Chicken with Artichoke Dip and Mozzarella keeps really well in an airtight container in the fridge for up to 3 days. I like to store each piece separately if possible to avoid the cheese sticking together, which makes reheating so much easier.

Freezing

I’ve frozen this recipe before and found it freezes beautifully without losing flavor. Just wrap individual portions tightly in foil and pop them in a freezer-safe bag. When you’re ready to eat, defrost overnight in the fridge for best results.

Reheating

To reheat, I suggest using a 350°F oven to gently warm the chicken, which helps keep the cheese melty and prevents the chicken from drying out. It usually takes about 15 minutes, depending on the portion size. Avoid microwaving if you can—it tends to make the chicken a bit rubbery and the cheese unevenly melted.

FAQs

Final Thoughts

Honestly, this Baked Chicken with Artichoke Dip and Mozzarella Recipe has become a staple in my kitchen because it’s simple yet feels indulgent—without being complicated. I hope you’ll give it a try and find it as comforting and foolproof as I do. It’s one of those recipes that makes weeknight dinners something to look forward to, and I just know you’ll enjoy how easy it is to pull together and how satisfying every bite is. Bon appétit!

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