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spinach and artichoke chicken

A creamy and flavorful dish featuring tender chicken breasts topped with a rich spinach and artichoke mixture, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces boneless, skinless chicken breasts about 6 ounces each
Spinach and Artichoke Mixture
  • 1 cup fresh spinach chopped
  • 1 cup canned artichoke hearts drained and chopped
  • 1 cup cream cheese softened
  • 1 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes optional

Method
 

Prepare the Chicken
  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken breasts with salt and pepper on both sides.
  3. In a skillet over medium heat, sear the chicken breasts for 4-5 minutes on each side until golden brown.
  4. Transfer the seared chicken to a baking dish.
Make the Spinach and Artichoke Mixture
  1. In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, salt, pepper, and red pepper flakes.
  2. Mix until well combined and creamy.
Combine and Bake
  1. Spread the spinach and artichoke mixture evenly over the seared chicken breasts in the baking dish.
  2. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly.
  3. Remove from the oven and let it rest for a few minutes before serving.

Notes

Serve with a side of rice or a fresh salad for a complete meal.