Description
Creamy spinach artichoke dip meets baked chicken in this flavorful dish.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (8 ounce) package cream cheese, softened
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until lightly browned.
- In a bowl, combine cream cheese, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, spinach, and artichoke hearts. Season with salt and pepper.
- Spoon the spinach artichoke mixture over the seared chicken breasts in the skillet.
- 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 if preferred, just cook and drain it before adding to the mixture.
- Adjust the amount of garlic to your preference.
- This dish pairs well with rice, pasta, or roasted vegetables.
Nutrition
- Array