spinach artichoke chicken
This Spinach Artichoke Chicken is a creamy and savory dish that combines tender chicken breasts with a rich spinach-artichoke dip, baked to perfection. It's a comforting meal that’s easy to prepare and ideal for family dinners or gatherings.
Equipment
- 1 oven
- 1 baking dish (9x13 inch)
- 1 mixing bowl
- 1 whisk or spoon
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts Approximately 1.5 pounds.
- 1 cup cooked spinach Drained and chopped.
- 1 cup canned artichoke hearts Drained and chopped.
- 1 cup cream cheese Softened.
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic Minced.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste none salt
- to taste none pepper
- for drizzling none olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the cooked spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Place the chicken breasts in a baking dish and drizzle with olive oil. Season them with salt and pepper.
- Spread the spinach-artichoke mixture evenly over the chicken breasts.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes until the chicken is cooked through and the top is slightly golden and bubbly.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
Serve with a side salad or rice for a complete meal.
You can substitute the chicken breasts with thighs if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.