Spinach Artichoke Chicken

Name: Spinach Artichoke Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tsp Olive Oil; 4 oz Cream Cheese; 2 tbsp Milk; 2 cloves Garlic; 1 Artichoke; 3½ oz Baby Spinach; 1½ oz Parmesan; ¾ tsp Salt; ½ tsp Black Pepper; 1½ lb Chicken Breast; 1 Baguette

By Eatpace

Chicken breasts bake under a creamy spinach and artichoke topping with Parmesan. Serve with bread to catch the pan juices; the topping mixes together while the oven heats.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 555; kcal per serving
Protein: 51g; per serving

Plan this dinner Jump to recipe

Chicken breasts baked with creamy spinach and artichoke topping, served with sliced baguette.

40 min

Method

6 steps Oven 425°F 15 min prep · 25 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Grease a baking dish large enough to hold the chicken in one layer with Olive Oil.
Step 2. Stir Cream Cheese and Milk in a bowl until smooth. Fold in Garlic, Artichoke, Baby Spinach, Parmesan, half the Salt, and half the Black Pepper.

Cook

Step 3. Place Chicken Breast in the dish and season both sides with the rest of the Salt and Black Pepper. Spread the spinach mixture evenly over the chicken.
Step 4. Bake until the topping is bubbling and the chicken is cooked through with no pink inside, about 20 to 25 minutes.

Finish & serve

Step 5. Rest the chicken in the dish for 5 minutes so the juices settle.
Step 6. Serve the chicken and topping with Baguette, spooning any pan juices over the chicken.

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Tips

Good to know

Check the thickest part of each chicken breast with an instant-read thermometer; it should reach 165°F.

Swap it

Use gluten-free bread instead of the baguette if needed.

Leftovers

Refrigerate leftovers within 2 hours and reheat within 3 to 4 days until the chicken reaches 165°F.

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