Spinach Artichoke Chicken Bake
Creamy spinach artichoke topping over tender baked chicken breasts. Low carb, high protein healthy dinner ready in 45 minutes.
Equipment
- 9x13 baking dish
- Skillet
- Oven
Ingredients
- 4 boneless skinless chicken breasts pounded to 1/2-inch thickness
- 14 oz canned artichoke hearts drained and chopped
- 10 oz fresh spinach roughly chopped
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 lemon juice
- fresh parsley for garnish
Instructions
- Preheat oven to 375°F. Heat olive oil in skillet over medium. Season chicken with salt, pepper, onion powder. Sear 3-4 minutes per side. Transfer to baking dish.
- In skillet, cook garlic 30 seconds. Add spinach and artichokes; wilt 2 minutes. Stir in cream cheese, sour cream, parmesan, lemon juice until smooth.
- Spread mixture over chicken. Top with mozzarella. Bake 25-30 minutes until 165°F internal temp and bubbly.
- Rest 5 minutes. Garnish with parsley. Serve hot.
Notes
- Pound chicken evenly for best results.
- Broil 2 minutes for crispy top.
- Serves 4; doubles easily for meal prep.