Creamy Spinach and Artichoke Chicken Bake
A deliciously creamy and savory chicken bake featuring spinach and artichokes, perfect for a comforting dinner.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (4) chicken breasts
- (1 cup) fresh spinach
- (1 cup) canned artichoke hearts, drained and chopped
- (1 cup) cream cheese, softened
- (1/2 cups) sour cream
- (1/2 cups) grated Parmesan cheese
- (1 cup) shredded mozzarella cheese
- (2 cloves) garlic, minced
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) red pepper flakes (optional)
- (1 tablespoon) olive oil
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
- 3
Add 1 cup of fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- 4
In a mixing bowl, combine 1 cup of softened cream cheese, 1/2 cup of sour cream, 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes. Mix until smooth.
- 5
Fold in the wilted spinach and 1 cup of chopped artichoke hearts into the cream cheese mixture until well combined.
- 6
Place 4 chicken breasts in a baking dish and season with a little salt and pepper. Spread the creamy spinach and artichoke mixture evenly over the chicken breasts.
- 7
Top with 1 cup of shredded mozzarella cheese, spreading it evenly over the mixture.
- 8
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 9
Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- 10
Let it rest for 5 minutes before serving.
Recipe actions