My neighbor brought this over for dinner, and I was shocked that such a flavor-packed dish needs only 4 ingredients.

This oven baked 4-ingredients spinach artichoke chicken is the kind of dish that makes you double-check the ingredient list. My neighbor walked this over one weeknight, the casserole dish still hot, and I was honestly shocked that something this rich and flavor-packed came from only four ingredients. It borrows its soul from classic American restaurant-style spinach artichoke dip—creamy, garlicky, and a little tangy—tucked inside simple chicken breasts and baked until golden. It’s weeknight-easy, company-worthy, and doesn’t require a single specialty item beyond a good jar of artichoke hearts and a tub of store-bought dip.

Serve these spinach artichoke chicken rolls with something that will soak up the extra creamy sauce: buttered rice, orzo, or a simple mashed potato all work beautifully. A crisp green salad with a lemony vinaigrette helps cut through the richness, and roasted vegetables like broccoli or green beans make a complete plate without much extra effort. If you’re pouring wine, a chilled Sauvignon Blanc or an unoaked Chardonnay pairs nicely with the tangy artichokes and creamy filling.

Servings: 4

4 medium boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 400°F (200°C). Lightly grease a medium-sized casserole or baking dish with a little olive oil and set aside.

Place the chicken breasts on a cutting board. Working one at a time, lay your hand flat on top of the breast and carefully slice horizontally to create a thinner, more even piece, stopping just before cutting all the way through so you can open it like a book. If very thick, gently pound between two sheets of plastic wrap to about 1/2-inch thickness for easier rolling.

In a medium bowl, stir together the spinach artichoke dip and the chopped marinated artichoke hearts until evenly combined. This is your entire filling—no extra seasoning needed because the dip and marinated artichokes are already well seasoned.

Lay the flattened chicken breasts open, smooth side down. Divide the spinach artichoke mixture evenly among them, spreading it over the surface of each piece, leaving about 1/2 inch border around the edges to minimize leakage as they bake.

Starting from one of the short ends, roll each chicken breast up snugly around the filling, tucking in any loose edges as you go. Place each roll seam-side down in the prepared baking dish so they stay closed without needing toothpicks.

Drizzle the tablespoon of olive oil over the tops of the chicken rolls and rub lightly to coat. This helps them brown and keeps the surface from drying out in the oven.

Bake, uncovered, for 25–30 minutes, or until the chicken is cooked through (an instant-read thermometer inserted in the center of a roll should read 165°F/74°C). The filling will be hot and bubbly, and some of it may ooze out into the dish—that’s exactly what you want for that creamy, saucy look.

For a deeper golden color on top, move the dish to the upper third of the oven and broil on high for 2–3 minutes, watching closely so the chicken doesn’t burn. Remove from the oven and let the rolls rest for 5 minutes to allow the juices and filling to settle before slicing or serving.

Serve the chicken rolls whole or sliced into thick rounds to show off the creamy spinach artichoke spiral inside, spooning any pooled sauce from the baking dish over the top.

Because the power of this recipe is in its simplicity, I like to keep the base version truly to four ingredients, but you can still play within that framework by swapping brands and styles. Use a different style of spinach artichoke dip—one with extra roasted garlic or jalapeños—for a new flavor profile without changing the ingredient count. If your chicken breasts are very large, you can cut each in half crosswise and make smaller rolls; just reduce the baking time slightly and check for doneness early. For a slightly lighter version, choose a Greek yogurt–based spinach artichoke dip and artichoke hearts packed in water instead of oil. If you want to stretch the dish for more people without adding ingredients, slice the cooked rolls into medallions and fan them out over a platter of plain pasta or rice, letting the creamy filling act as a built-in sauce. Leftovers reheat best covered in the oven at 325°F (165°C) until warmed through; avoid the microwave if possible, as it can overcook the chicken and cause the filling to separate.