Spinach and Artichoke Chicken
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
American
Spinach and Artichoke Chicken
Description
This Spinach and Artichoke Chicken recipe prepares chicken breasts seasoned with garlic powder, salt, and pepper, layered under a creamy mix of mayonnaise, sour cream, Dijon mustard, finely chopped onion, mozzarella, Parmesan cheeses, chopped spinach, and diced artichoke hearts. The dish is baked at 375°F until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and tender. The topping melts and browns, adding creamy texture and savory flavor with subtle tang from the mustard and richness from the cheeses.
The combination of spinach and artichoke mirrors familiar dip flavors atop wholesome chicken, making this a comforting entree. It can be served hot as a stand-alone main, paired with simple sides like rice or salad to balance the richness. The creamy topping contrasts with the firm chicken texture, enriching the meal experience.
Leftovers keep well refrigerated for up to three days and can also be frozen for up to three months, allowing for easy reheating and extended meal planning.
Ingredients
- 2 lbs boneless skinless chicken breast (about 3-4 chicken breasts)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 Cup mayonnaise
- 1/2 Cup sour cream
- 2 tsp Dijon mustard
- 1/4 onion finely chopped
- 8 oz mozzarella cheese grated
- 3 oz Parmesan Cheese freshly grated
- 1/2 artichoke hearts drained and diced, canned
- 4 cups spinach coarsely chopped (about 2 oz, fresh
Instructions
- Preheat the oven to 375˚F. Lay the chicken breasts flat in a large baking dish and season with garlic powder, 1/4 tsp salt and 1/4 tsp pepper.
- Mix the cheeses, then set aside 1/3 of it (about a cup.) In a large bowl, mix the mayo, sour cream, mustard, onion, remaining salt and pepper, and the remainder of the cheeses. Then fold in the chopped spinach and diced artichoke hearts.
- Spread mixture on top of chicken then top with cup of cheese that you set aside. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).
- Serve hot and ENJOY!
Notes
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months for future meals.
- Ensure chicken is cooked to an internal temperature of 165°F before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1/6 dish | |
| Calories | 413kcal | 21% |
| Carbohydrates | 4g | 1% |
| Protein | 44g | 88% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 121mg | 40% |
| Sodium | 644mg | 27% |
| Potassium | 0mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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