Spinach Artichoke Chicken Bake

Name: Spinach Artichoke Chicken Bake
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 chicken breasts; 8 oz cream cheese; 1 can artichoke; 4 cups spinach; 1/2 cup parmesan; 1 cup mozzarella; 3 cloves garlic; 1/4 cup sour cream; 1 tbsp olive oil

Juicy chicken baked under a blanket of creamy spinach artichoke dip and browned mozzarella, dinner and appetizer in one.

45 min · Beginner · 480 cal · 45g protein · $2.60/serving · American

High-Protein Low-Carb Comfort Food

45minutes

4servings

480calories

45gprotein

$2.60per serving

Save this recipe

Ingredients (serves 4)

4 chicken breasts
8 oz cream cheese
1 can artichoke
4 cups spinach
1/2 cup parmesan
1 cup mozzarella
3 cloves garlic
1/4 cup sour cream
1 tbsp olive oil

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Heat oven to 400°F. Season the chicken with salt and pepper, rub with the olive oil, and lay in a greased 9x13 dish.
2
Chop the spinach and drained artichokes. Stir them with the softened cream cheese, sour cream, minced garlic, parmesan, and a pinch of salt.
3
Spread the spinach artichoke mixture evenly over the chicken and top with the mozzarella.
4
Bake at 400°F until the chicken reaches 165°F and the top is golden and bubbling, 25 to 30 minutes.
5
Rest 5 minutes, then spoon the pan sauce over each portion.