Spinach Artichoke Chicken
Spinach Artichoke Chicken is a creamy, flavorful dish that combines the classic dip with juicy chicken breasts. It’s a quick and easy one-pan meal perfect for weeknights or entertaining.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- In a large oven-safe skillet, heat olive oil over medium heat and sear chicken breasts for 2-3 minutes per side until lightly browned. Remove and set aside.
- In the same skillet, add cream cheese, sour cream, garlic, Parmesan, mozzarella, onion powder, and red pepper flakes. Stir until melted and combined.
- Stir in spinach and artichokes until evenly mixed.
- Place chicken breasts back into the skillet and spoon the mixture over them.
- Transfer skillet to the oven and bake for 20-25 minutes, or until chicken is cooked through (165°F internal temperature).
- Serve hot with rice, pasta, or crusty bread.
Notes
- Use rotisserie chicken and bake only to melt the topping for a quicker version.
- Can be made ahead and baked when ready to serve.
- Add extra cheese on top before baking for a more indulgent dish.
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 420
- Sugar: 2g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
Find it online: https://ukfinda.com/spinach-artichoke-chicken/