Description
Creamy spinach artichoke dip meets juicy chicken breasts for a flavorful and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cream cheese, softened
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine spinach, artichoke hearts, Parmesan cheese, mozzarella cheese, cream cheese, sour cream, garlic, salt, and pepper. Mix well.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Season chicken breasts with salt and pepper.
- Sear chicken in the hot skillet for 2-3 minutes per side, until lightly browned.
- Remove skillet from heat.
- Spread the spinach artichoke mixture evenly over the seared chicken breasts.
- Bake for 20-25 minutes, or until chicken is cooked through and the topping is bubbly and golden brown.
- Let rest for a few minutes before serving.
Notes
- You can use fresh spinach instead of frozen. Cook and drain it thoroughly before adding to the mixture.
- Adjust the amount of cheese to your preference.
- Serve with your favorite side dishes like rice, pasta, or roasted vegetables.
Nutrition
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