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Spinach Artichoke Chicken

Spinach Artichoke Chicken

Spinach Artichoke Chicken

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Oven
2
Skillet
3
Cutting board
4
Knife
5
Meat mallet (or heavy pan)
6
Baking dish
7
Measuring cups
8
Measuring spoons
9
Meat thermometer
10
Medium bowl

Ingredients

Protein

  • 1
    1.5 pounds boneless, skinless chicken breasts

Vegetables

  • 1
    10 oz ounces frozen spinach
  • 2
    14 oz ounces artichoke hearts
  • 3
    2 cloves cloves garlic

Dairy

  • 1
    4 oz ounces cream cheese
  • 2
    0.5 cup cup grated Parmesan cheese
  • 3
    0.25 cup cup shredded mozzarella cheese

Seasonings and Oils

  • 1
    2 tbsp tablespoons olive oil
  • 2
    0.5 tsp teaspoon salt
  • 3
    0.25 tsp teaspoon black pepper
  • 4
    0.25 tsp teaspoon garlic powder
  • 5
    0.25 tsp teaspoon onion powder

Directions

1

Preheat Oven

Preheat your oven to 375°F (190°C). Make sure the rack is in the center of the oven for even cooking.

2

Prepare Vegetables

If using frozen spinach, thaw it completely and squeeze out as much excess water as possible. This step is crucial to prevent a watery filling. For canned artichoke hearts, drain them well and chop them into smaller pieces. Mince the garlic cloves.

3

Sauté Vegetables

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic as it can turn bitter quickly. Add the thawed spinach and chopped artichokes. Cook for 3-5 minutes, stirring occasionally, until heated through and any excess moisture has evaporated. Remove from heat and set aside.

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4

Combine Filling Ingredients

In a medium bowl, mix the softened cream cheese, half of the grated Parmesan cheese, salt, black pepper, garlic powder, and onion powder. Once combined, gently fold in the spinach and artichoke mixture, making sure everything is well combined. The mixture should be thick and creamy.

5

Prepare Chicken

Place the chicken breasts on a clean cutting board and gently flatten them to an even thickness using a meat mallet or the bottom of a heavy pan. This will help them cook evenly. Be sure not to over flatten or tear the meat. Season both sides of the chicken breasts with remaining salt and pepper.

6

Sear Chicken

Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat. Carefully place the seasoned chicken breasts in the skillet and sear them for 2-3 minutes on each side, until they turn a golden brown color. Searing the chicken helps lock in the juices and develop a nice crust. The chicken doesn’t need to be fully cooked at this point.

7

Assemble Chicken

Carefully transfer the seared chicken to a baking dish. Spoon the spinach artichoke mixture over each chicken breast, making sure to evenly cover the top. Sprinkle the remaining Parmesan cheese and shredded mozzarella cheese over the top of the chicken breasts.

8

Bake Chicken

Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check. Let the chicken rest for 5 minutes before serving.

9

Serve

Serve the spinach artichoke chicken hot. It can be served on its own, or with a side of roasted vegetables or a light salad. Garnish with fresh parsley or a sprinkle of red pepper flakes for added color and flavor.

Recipe Tips

  • For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs before searing.
  • If you don't have cream cheese, you can use ricotta cheese as a substitute, but make sure to drain it well to avoid excess moisture.
  • Add a pinch of red pepper flakes to the spinach mixture for a little heat.
  • Use fresh spinach instead of frozen, just be sure to wilt it down first and squeeze out any water.
  • To avoid watery filling, make sure to squeeze out all excess water from the spinach and artichoke hearts. You can do this by placing it in a clean kitchen towel or cheesecloth and wringing out the moisture.
  • Feel free to add other vegetables to the mixture such as chopped bell peppers, mushrooms, or onions.
  • When searing the chicken, make sure to not overcrowd the pan. Cook in batches if needed to ensure even browning.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

15g

Protein

40g

Fat

25g

Fiber

4g

Sugar

5g

Sat. Fat

12g

Sodium

800mg

Trans Fat

0.5g

Cholesterol

150mg

Potassium

550mg

Vitamin A

1000%

Vitamin C

15%

Calcium

200%

Iron

2.5%

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