Spread creamy spinach artichoke dip over raw bone-in chicken thighs, paired with 4 ingredients, into a ceramic baking dish for an effortless feast that's always a yes in my house

This oven baked 6-ingredient spinach artichoke chicken is one of those toss-it-in-the-dish, walk-away, and let-the-oven-do-the-work dinners that always gets a yes from my family. Raw bone-in chicken thighs go straight into a ceramic baking dish, then get smothered with a creamy spinach artichoke dip and just four more simple ingredients. It feels a little like party dip met weeknight chicken, and they decided to team up for the easiest main dish. Perfect for busy evenings when you still want something cozy and homemade without a pile of dishes.

I like to serve this spinach artichoke chicken over buttered egg noodles, rice, or mashed potatoes so all that creamy sauce has something to soak into. A simple green salad or steamed green beans on the side keeps things fresh. Warm dinner rolls or a sliced baguette are great for scooping up the extra dip in the pan. For a lighter option, spoon the chicken and sauce over cauliflower rice or a bed of baby spinach so it wilts just a bit under the hot chicken.

Servings: 4

2 pounds bone-in, skin-on chicken thighs (about 4–6 thighs)

Preheat your oven to 400°F (200°C). Grab a medium ceramic baking dish that will hold the chicken thighs in a single layer.

Pat the bone-in, skin-on chicken thighs dry with paper towels. This helps the seasoning stick and keeps the chicken from steaming.

Drizzle the olive oil into the ceramic baking dish and swirl or rub it around the bottom. Arrange the chicken thighs in a single layer, skin side up.

Sprinkle the kosher salt and black pepper evenly over the chicken thighs. You want a light, even coating on all sides.

Open the tub of prepared creamy spinach artichoke dip. Using a spoon or spatula, spread the dip generously over the tops and sides of the raw chicken thighs, coating each piece well. It’s fine if some of the dip falls down into the dish; that becomes sauce as it bakes.

Sprinkle the shredded mozzarella cheese evenly over the spinach artichoke–covered chicken thighs.

Place the ceramic baking dish on the middle rack of the preheated oven. Bake for 35–45 minutes, or until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned. The internal temperature of the thickest part of the chicken (not touching bone) should reach 165°F (74°C).

If you’d like a deeper golden top, switch the oven to broil for 2–3 minutes at the end, watching closely so the cheese doesn’t burn.

Remove the dish from the oven and let the chicken rest for about 5–10 minutes. This helps the juices settle and the creamy sauce thicken slightly.

Serve the chicken thighs hot, spooning some of the spinach artichoke sauce from the bottom of the ceramic dish over each piece.

For picky eaters, you can scrape a bit of the spinach artichoke dip off one or two pieces of chicken before serving and top those with just melted cheese from the pan. If your family prefers boneless, skinless thighs, you can swap them in; just start checking for doneness around 25–30 minutes since they cook faster. To lighten things up, use a lighter or Greek yogurt–based spinach artichoke dip and reduced-fat mozzarella cheese. For extra flavor, add 1/2 teaspoon garlic powder or Italian seasoning over the chicken with the salt and pepper before adding the dip. If you like a little kick, sprinkle red pepper flakes over the top before baking. For a more complete one-pan meal, scatter a few par-cooked baby potatoes or thick carrot slices around the chicken in the ceramic dish, keeping them mostly in a single layer so they roast instead of steam. Food safety tips: Always start with fully thawed chicken; baking from frozen can cause uneven cooking. Keep the prepared spinach artichoke dip refrigerated until you’re ready to spread it over the raw chicken, and never return leftover dip to its original container once it has touched raw poultry. Use a clean spoon or spatula to spread the dip and wash your hands and any surfaces that contact raw chicken. Use a meat thermometer to confirm the chicken reaches at least 165°F (74°C) in the thickest part, avoiding the bone. Refrigerate leftovers within 2 hours in a shallow container and reheat until steaming hot before eating.