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Delicious Spinach-Artichoke Chicken: A Perfect Family Meal!

Spinach-Artichoke Chicken
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Juicy chicken breasts smothered in a luxuriously creamy spinach-artichoke sauce, baked until golden and bubbly. A restaurant-worthy dish that’s surprisingly easy to make!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 tbsp butter
  • 3 garlic cloves, minced
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 5 oz fresh spinach, roughly chopped
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 tsp red pepper flakes (optional)

Instructions

  1. Prep chicken: Preheat oven to 375°F (190°C). Rub chicken with olive oil, garlic powder, onion powder, salt, and pepper.
  2. Sear chicken: In an oven-safe skillet, sear chicken over medium-high heat for 3-4 minutes per side until golden. Remove and set aside.
  3. Make sauce: In same skillet, melt butter. Sauté garlic until fragrant (30 sec). Add spinach and artichokes; cook until spinach wilts.
  4. Combine: Reduce heat to low. Stir in cream cheese, sour cream, mayo, Parmesan, and red pepper flakes until smooth.
  5. Bake: Return chicken to skillet, nestling into sauce. Top with mozzarella. Bake 20-25 mins until chicken reaches 165°F (74°C).
  6. Broil (optional): Broil 2-3 mins for extra browning. Rest 5 mins before serving.

Notes

  • Shortcut: Use frozen chopped spinach (thawed and squeezed dry).
  • Lighter option: Substitute Greek yogurt for sour cream/mayo.
  • Slow cooker: Skip searing; cook on LOW 4-5 hours (add cheese last 30 mins).
  • Serve over pasta, rice, or with crusty bread to soak up sauce.

Nutrition

Find it online: https://us.recipesfood.org/spinach-artichoke-chicken-recipe/

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