Spinach Artichoke Chicken Recipe
Creamy spinach and artichoke topping baked over juicy chicken breasts makes a comforting, crowd-pleasing meal.
Servings: 8 servings
Ingredients
- olive oil spray
- 8 chicken breasts
- 1 13.75-oz can artichoke hearts packed in water, drained
- 10 oz spinach thawed and squeezed dry
- 2 shallots chopped
- 1 clove garlic minced
- 1/2 cup Greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup Parmesan cheese
- 1/2 cup grated mozzarella cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and spray a baking dish with olive oil spray.
- Place the chicken breasts in the prepared baking dish in a single layer and season both sides with salt and pepper.
- Bake the chicken uncovered for 15 minutes.
- While the chicken bakes, chop or roughly chop the drained artichoke hearts and combine them in a mixing bowl with the squeezed spinach, chopped shallots, minced garlic, Greek yogurt, mayonnaise, Parmesan, and mozzarella; stir until evenly mixed.
- Remove the chicken from the oven and spoon the spinach–artichoke mixture evenly over each breast.
- Return to the oven and bake 20–25 minutes more, until the topping is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
- Let the dish rest about 5 minutes before serving.
Equipment
- Baking Dish
- Mixing Bowl
- Knife
- Cutting Board
- Spatula or spoon
- Measuring Cups
Notes
- Drain and squeeze frozen spinach well to avoid a watery topping.
- Chop artichoke hearts for a more even topping.
- Use a meat thermometer to ensure chicken is fully cooked.
- Adjust salt and pepper to taste.