Description
Creamy spinach and artichoke dip baked over chicken breasts.
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 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, minced garlic, Italian seasoning, salt, and pepper. Mix well.
- Season chicken breasts with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until lightly browned.
- Spread the spinach and artichoke mixture evenly 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 lightly browned.
- Let stand for a few minutes before serving.
Notes
- You can use fresh spinach instead of frozen. Cook and drain it before adding to the mixture.
- Adjust the amount of garlic and seasonings to your preference.
- Serve with your favorite side dishes like rice, pasta, or a salad.
Nutrition
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