A simple Chicken Spinach Artichoke Canapes recipe made with a creamy chicken artichoke mixture topped in french bread and baked to a creamy and crunchy canape!

If you like spinach and artichoke, try our Spinach and Artichoke Canapes!

Chicken spinach artichoke canapes on a cutting board topped with grated Parmesan cheese.

I love myself some canapes (open-faced sandwiches) recipes. They are my go-to for when I have unexpected guests, or crunched on time and guests are coming. I am particularly fond of them for lunch as well when it’s just me with the munchkins and the last thing I want to do it prep myself a 30-minute lunch and enjoy it for 5 minutes, hehe:).

how to make chicken spinach artichoke canapes-

  • Slice the french bread into 22-24 even slices.
  • Completely drain the chicken breast and artichoke hearts.
  • Break up the chicken. Chop the spinach, artichoke, and the tomatoes.
  • Combine all the ingredients ina large bowl. Add salt and pepper to taste.

How to make chicken spinach artichoke canapes.

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  • Spread the mixture onto the slices of bread. Toast in oven 10-12 minutes until the cheese has melted and bread is crispy.
  • Enjoy immediately.

Four chicken spinach artichoke canapes laid out topped with Parmesan cheese.

These canapes (or open-faced sandwiches) are so good for parties or potlucks. They go quickly and are so easy to make.

other favorite canapes to try:

Chicken Spinach Artichoke Canapes

5 from 1 vote
A mixture of chicken, cheese artichoke and spinach combined and generously topped over French bread and baked. These canapes are perfect for parties and potlucks.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 canapes


  • 1 cup artichoke hearts, chopped
  • 10 oz can chicken breast
  • 2 cups spinach, lightly packed
  • 1/2 cup cherry tomatoes
  • 4 oz cream cheese, room temp
  • 1/4 cup mayo
  • 2 Tbsp Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • dash salt and pepper
  • 1 French bread


  • Preheat oven to 365°F.
  • Slice french bread into 22-24 slices.
  • Drain artichoke hearts and chicken. Break up chicken and chop spinach, artichoke and cherry tomatoes.
  • Combine all of the ingredients in bowl and mix, add a dash or salt and pepper.
  • Spread mixture onto the slices of bread. Toast in oven 10-12 minutes until the cheese has melted and bread is crispy.
  • Enjoy immediately.


Calories: 119kcalCarbohydrates: 10gProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 17mgSodium: 199mgPotassium: 95mgFiber: 0gSugar: 0gVitamin A: 435IUVitamin C: 3.3mgCalcium: 45mgIron: 0.8mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)