Spinach Artichoke Chicken
Description:
Spinach Artichoke Chicken combines the creamy richness of your favorite dip with the hearty satisfaction of a baked chicken dish. Juicy chicken breasts are smothered in a cheesy blend of cream cheese, spinach, artichokes, and garlic, then baked to golden perfection. This dish is perfect for family dinners, date nights, or meal prep.
Ingredients:
For 4 servings:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tbsp olive oil
4 oz cream cheese (softened)
1/4 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes (optional)
1 cup frozen chopped spinach (thawed and drained)
1 cup canned artichoke hearts (drained and chopped)
Fresh parsley or chives for garnish (optional)
Instructions:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Preheat oven to 375°F (190°C).
Season chicken breasts with salt and pepper on both sides.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken breasts for 2-3 minutes per side until lightly browned. Remove from heat.
In a mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic powder, onion powder, and red pepper flakes.
Stir in spinach and artichoke hearts until well blended.
Spread the spinach-artichoke mixture evenly over each chicken breast in the skillet.
Bake uncovered in the oven for 25–30 minutes, or until chicken is cooked through (internal temp of 165°F/74°C).
Broil for 2-3 minutes at the end if you want a golden top.
Garnish with chopped parsley or chives and serve hot.
Serving Suggestions:
Serve over mashed potatoes, rice, or pasta
Pair with a crisp green salad or roasted vegetables
Try with garlic bread to soak up the creamy sauce
Nutritional Info (Per Serving):
Nutrient Amount
Calories 420 kcal
Protein 40 g
Carbohydrates 6 g
Fat 26 g
Saturated Fat 10 g
Fiber 2 g
Sugar 2 g
Sodium 680 mg
Cholesterol 115 mg
Values may vary depending on exact ingredients used.
FAQs:
Q: Can I use fresh spinach instead of frozen?
A: Yes, use about 2 cups of fresh spinach. Sauté it first to remove excess moisture.
Q: Is this dish keto-friendly?
A: Yes! It’s low in carbs and high in fat and protein.
Q: Can I make this ahead of time?
A: You can prep and refrigerate the assembled dish up to 24 hours before baking.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Adjust the baking time if needed, as thighs can take slightly longer.
Q: What if I don’t have an oven-safe skillet?
A: Sear the chicken in a regular skillet, then transfer everything to a
baking dish.
Would you like a printable version or a meal prep version of this recipe?