Spinach Artichoke Chicken Bake
A delightful combination of creamy spinach, artichokes, and juicy chicken breasts, perfect for family gatherings or busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 6 oz each) Tender and juicy
- 1 tbsp olive oil Fragrant and rich
- 1 tsp garlic powder Aromatic and flavorful
- 1/2 tsp salt (to taste) Enhancing all flavors
- 1/4 tsp black pepper (to taste) Adding warmth and spice
- 8 oz cream cheese (softened) Velvety and creamy
- 1/4 cup mayonnaise Adding richness
- 1/4 cup sour cream Offering a tangy twist
- 3 cloves garlic (minced) Fresh and zesty
- 1 cup shredded mozzarella cheese (divided) Gooey and melty
- 1/2 cup grated Parmesan cheese Nutty and salty
- 1/4 cup grated Pecorino Romano cheese Robust and savory
- 1 can (14 oz) artichoke hearts (drained and roughly chopped) Subtly earthy and tender
- 10 oz frozen chopped spinach (thawed and squeezed very dry) Vibrant and leafy
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels and season both sides with garlic powder, salt, and black pepper.
Cooking
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
- In a medium bowl, combine softened cream cheese, mayonnaise, sour cream, and minced garlic. Stir in 1/2 cup of shredded mozzarella cheese, Parmesan, and Pecorino Romano cheese until smooth.
- Fold in the chopped artichoke hearts and drained spinach until evenly mixed.
- Return the chicken to the skillet or transfer to a 9x13 inch baking dish. Spoon the spinach artichoke mixture over each chicken breast and sprinkle with remaining mozzarella cheese.
Baking
- Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the topping is bubbly and golden.
- Allow to rest for 5 minutes before serving.
Notes
For best results, ensure cream cheese is well-softened and spinach is thoroughly drained to avoid a watery dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.