Spinach Artichoke Chicken
Try this delicious Spinach Artichoke Chicken recipe with creamy artichoke hearts, fresh spinach, and tender chicken breasts baked to perfection. Ready in just 45 minutes!
Equipment
- mixing bowl
- oven
- 9x13-inch baking dish
- measuring spoons
- measuring cups
- knife
- cutting board
- spatula
Ingredients
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Spinach Artichoke Topping
- 1 cup canned artichoke hearts, drained and chopped
- 2 cups fresh spinach, roughly chopped
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
Instructions
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
- Pat the chicken breasts dry with paper towels, then place them in the prepared baking dish. Drizzle with 1 tablespoon olive oil and season both sides evenly with garlic powder, onion powder, salt, and black pepper.
- In a medium mixing bowl, combine the chopped artichoke hearts, chopped spinach, softened cream cheese, sour cream, mayonnaise, Parmesan cheese, and 1/2 cup of the mozzarella cheese. Mix until well combined and creamy.
- Spread the spinach-artichoke mixture evenly over the top of each chicken breast, covering them completely. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
- Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is golden brown and bubbly.
- Let rest for 5 minutes before serving.
Notes
Let the chicken rest for 5 minutes after baking for juicier results.