Spinach and Artichoke Chicken Bake

This creamy spinach and artichoke chicken is the ultimate comfort food, but still easy enough to whip up on a busy weeknight!
  • 2 lbs boneless skinless chicken breast (about 3-4 chicken breasts)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp 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 Freshly Grated Parmesan
  • 1/2 Can Artichoke Hearts drained and diced
  • 4 cups Fresh Spinach coarsely chopped (about 2 oz)
  1. 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.
  2. 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.
  3. 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).
  4. Serve hot and ENJOY!
This article and recipe adapted from site.

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