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Spinach Artichoke Chicken Bake

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This creamy dish features tender chicken topped with a rich blend of spinach, artichokes, and cheese.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt (to taste)
  • 1/4 tsp black pepper (to taste)
  • 8 oz cream cheese (softened)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 cloves garlic (minced)
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1 can (14 oz) artichoke hearts (drained and roughly chopped)
  • 10 oz frozen chopped spinach (thawed and squeezed very dry)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken breasts dry with paper towels, then season both sides with garlic powder, salt, and pepper.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown.
  4. Remove the chicken from the skillet and set it aside.
  5. In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, minced garlic, 1/2 cup of mozzarella cheese, grated Parmesan, and Pecorino Romano cheese.
  6. Stir the mixture until smooth and creamy.
  7. Gently fold in the chopped artichoke hearts and the thoroughly drained, squeezed spinach.
  8. Place the seared chicken back into the skillet and spoon the spinach artichoke mixture evenly over each chicken breast.
  9. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  10. Bake for 20-25 minutes, or until the chicken is cooked through and the topping is bubbly and golden.
  11. Let the dish rest for 5 minutes before serving.

Notes

Make sure to squeeze out as much moisture from the spinach as possible to prevent a watery bake. Feel free to adjust the seasoning to your liking.

Nutrition

Find it online: https://pinrecipezbylinaa.com/spinach-artichoke-chicken-bake-ultimate-creamy-recipe/

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