My husband made this rich dinner when he was in charge of cooking and hit it out of the park. It uses just 3 ingredients and turns out bubbling and delicious.

This oven baked 3-ingredient spinach artichoke dip chicken is exactly the kind of rich, comforting dinner my husband pulls off when he’s in charge of cooking—and somehow knocks it out of the park with almost no effort. It borrows its flavor from the classic American party staple, spinach artichoke dip, which really took off in the U.S. in the late 20th century thanks to casual restaurants and potlucks. Here, we skip the from-scratch dip and lean on a prepared version, using it as a ready-made, creamy topping for simple chicken breasts. The result is a bubbling, cheesy casserole-style dish that feels special enough for company but is easy enough for a weeknight.

Serve this rich spinach artichoke dip chicken with something that can soak up the extra sauce, like warm crusty bread, garlic toast, or a simple buttered pasta. A crisp green salad with a tangy vinaigrette helps balance the creaminess, and steamed or roasted vegetables—such as broccoli, green beans, or asparagus—round out the plate nicely. If you enjoy wine, a light, zesty white like Sauvignon Blanc or Pinot Grigio pairs well with the creamy, cheesy topping without overwhelming the dish.

Servings: 4

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

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish so the chicken doesn’t stick.

Pat the chicken breasts dry with paper towels and trim any excess fat. Arrange them in a single layer in the prepared glass baking dish, leaving a little space between each piece so the heat can circulate.

Season the chicken very lightly with salt and pepper only if your spinach artichoke dip is not already well seasoned. Most store-bought dips are fairly salty, so you can often skip extra salt entirely.

Spoon the prepared spinach artichoke dip evenly over the chicken breasts, spreading it to fully cover the tops. You want a generous layer of dip on each piece so it bakes up creamy and bubbling.

Sprinkle the shredded mozzarella cheese evenly over the spinach artichoke layer, covering the surface of the chicken and dip. The cheese will melt, brown in spots, and create that stretchy, bubbly top you’re after.

Cover the baking dish loosely with foil, tenting it slightly so it doesn’t stick to the cheese. Bake for 20 minutes, then remove the foil and continue baking for another 10–15 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest part of a breast should read 165°F/74°C) and the dip is hot and bubbling around the edges.

For extra browning and a little roasted look on top, switch the oven to broil for 2–3 minutes at the end of cooking, watching closely so the cheese bubbles and develops golden spots without burning.

Let the dish rest for 5 minutes before serving. This helps the sauce settle slightly and makes it easier to scoop out each chicken breast with some of the creamy spinach artichoke mixture from the glass casserole dish.

Because this recipe is built on just three ingredients, each one matters. Choose a spinach artichoke dip you already enjoy on its own; refrigerated versions in the deli case usually have better texture and flavor than shelf-stable options. If your chicken breasts are very thick, you can gently pound them to an even thickness so they cook more evenly and stay juicy. For a little extra flavor without adding new ingredients, you can sear the chicken briefly in a hot skillet before baking to develop some browning, then transfer it to the glass baking dish and proceed with the dip and cheese. If you prefer darker meat, substitute boneless, skinless chicken thighs and adjust the cooking time slightly, checking for doneness with a thermometer. To make cleanup easier, line the baking dish with a light coating of oil spray so the cheesy topping releases more easily. Leftovers reheat well in a low oven (covered) or in the microwave; add a spoonful of water or milk to keep the sauce from drying out as it reheats.