Spinach Artichoke Chicken Bake
A delightful dish that combines tender chicken with creamy spinach and artichoke goodness, perfect for family meals and gatherings.
Ingredients
Main Ingredients
- 2 cups fresh spinach Use fresh for best flavor
- 1 can artichoke hearts, drained and chopped (14 oz)
- 1 pound boneless, skinless chicken breasts Ensure uniform thickness for even cooking
- 1 cup cream cheese, softened Substitute with low-fat for a healthier version
- 1/2 cup sour cream Substitute with low-fat for a healthier version
- 1/2 cup mayonnaise Substitute with low-fat for a healthier version
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese Divided into two portions
- 2 cloves garlic, minced
- to taste Salt and pepper Adjust seasoning as needed
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chopped artichokes and spinach to the skillet. Cook until the spinach wilts and combines with the artichokes.
Mixing
- In a large bowl, mix cream cheese, sour cream, mayonnaise, Parmesan cheese, and half of the mozzarella. Stir in the cooked spinach and artichoke mixture, ensuring everything is well combined.
- Season the chicken breasts with salt and pepper. Place them in a baking dish.
- Spread the spinach-artichoke mixture over the chicken breasts, making sure each piece is thoroughly covered.
- Top with the remaining mozzarella cheese.
Baking
- Bake for 25-30 minutes until the chicken is cooked through and the cheese is bubbly and golden.
- Serve hot and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. This dish can also be frozen for up to three months.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 10gProtein: 35gFat: 28gSaturated Fat: 15gSodium: 600mgFiber: 2gSugar: 2g