Spinach Artichoke Dip Chicken
A delicious blend of tender chicken breasts topped with a creamy spinach and artichoke dip, perfect for any meal.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Uniform size for even cooking
- 2 cups fresh spinach Alternatively, use 1 cup frozen spinach, thawed
- 14 oz artichoke hearts, canned, drained and chopped
- 8 oz cream cheese, softened Allow to come to room temperature for easy mixing
- 1 cup sour cream Can substitute with Greek yogurt for a healthier option
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese For topping
- 2 tablespoons olive oil
- 3 cloves garlic, minced For flavor
- Salt, to taste
- Pepper, to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Add the minced garlic and sauté for about 1 minute or until fragrant.
- Cook for about 3 to 4 minutes, stirring until the spinach wilts.
- Stir until combined and smooth.
- Season with salt and pepper to taste.
- Arrange chicken breasts in a baking dish, spacing them evenly.
- Pour the creamy spinach artichoke mixture over the chicken breasts.
- Sprinkle the shredded mozzarella cheese on top.
- Bake for 25 to 30 minutes or until the chicken is cooked through and the cheese is golden.
- Let the dish rest for a few minutes before serving.
Notes
Serve family style or on a bed of rice or quinoa. Garnish with fresh herbs and enjoy leftovers stored in an airtight container for up to 3 days.