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Guaranteed 5-Star Baked Spinach Artichoke Chicken

Baked Spinach Artichoke Chicken
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Make this creamy, high-protein Baked Spinach Artichoke Chicken. We fixed the flawed recipes out there to give you a juicy chicken breast topped with the decadent flavors of your favorite dip. Prepare a dinner that tastes indulgent but fits your goals.

Ingredients

Scale
  • 4 Boneless, skinless chicken breasts
  • 1 tablespoon Olive oil
  • Salt and pepper to taste
  • 8 ounces Cream cheese, softened
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 1 cup Shredded Parmesan cheese, divided
  • 1/2 cup Shredded mozzarella cheese
  • 1 (10 ounce) package Frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can Artichoke hearts, drained and chopped
  • 2 cloves Garlic, minced
  • 1/4 teaspoon Nutmeg

Instructions

  1. Preheat your oven to 400 degrees F. Lightly grease a baking dish.
  2. Pat the chicken breasts dry. Rub them with olive oil and season generously with salt and pepper. Place the chicken in the prepared baking dish.
  3. In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, 1/2 cup of the Parmesan cheese, mozzarella, dried spinach, chopped artichoke hearts, garlic, and nutmeg. Mix well until fully incorporated.
  4. Spoon the spinach artichoke mixture evenly over the top of each chicken breast, spreading it to cover the surface.
  5. Sprinkle the remaining 1/2 cup of Parmesan cheese over the topping.
  6. Bake for 25 to 30 minutes, or until the chicken is cooked through and the topping is golden brown and bubbly.
  7. Let the chicken rest for 5 minutes before serving.

Notes

  • Squeeze every drop of water from the thawed spinach; excess moisture will thin your topping.
  • Use good quality artichoke hearts for the best flavor.
  • You can shred your own cheese for better melting results.

Nutrition

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