spinach artichoke chicken
This Spinach Artichoke Chicken is a delicious and creamy dish that combines tender chicken breast with a flavorful spinach and artichoke spread. Perfect for a family dinner, it’s packed with flavor and nutrients!
Equipment
- 1 oven-safe skillet or sauté pan
- 1 mixing bowl
- 1 wooden spoon or spatula
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs.
- 1 cup fresh spinach Chopped.
- 1 can (14 oz) artichoke hearts Drained and chopped.
- 1 cup cream cheese Softened.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic Minced.
- 1/2 teaspoon crushed red pepper flakes Optional.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cream cheese, mozzarella cheese, Parmesan cheese, chopped spinach, chopped artichokes, minced garlic, crushed red pepper flakes, salt, and black pepper. Mix until everything is well combined and creamy.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides, then sear them in the skillet for about 4-5 minutes on each side, until golden brown.
- Remove the skillet from heat and spread the spinach-artichoke mixture evenly over the top of the chicken breasts.
- Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C).
- Once cooked, remove from oven and let it rest for a few minutes before serving.
- Serve with a side of rice, pasta, or a fresh salad for a complete meal.
Notes
You can add some chopped sun-dried tomatoes or fresh herbs to the cheese mixture for extra flavor.
Serve this dish with a side of rice, pasta, or a fresh salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.