Spinach and Artichoke Baked Chicken

[heart_this] · Jan 21, 2019 · 16 Comments

Quick and easy chicken baked in a tasty spinach and artichoke dip!

Spinach and artichoke dip is one of my favourite snacks and I hardly need an excuse to keep trying to enjoy it for dinner and this spinach and artichoke baked chicken is the perfect to do so! This recipe is quite literally chicken breasts topped with spinach and artichoke dip that is baked in the oven until the chicken is cooked and all of the cheese in the dip has melted! Yum! Not only is it super easy to make, but it’s also low-carb, gluten-free and therefore healthy… oh who am I kidding, I’m not going to use that as a reason to make this, I’m going to make it because I want to!

Spinach and Artichoke Baked Chicken

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

Quick and easy chicken baked in a tasty spinach and artichoke dip!

ingredients

1 pound boneless and skinless chicken breasts or thighs
salt and pepper to taste
8oz cream cheese, warmed
1/4 cup mayonnaise (optional)
1 cup artichokes, coarsely chopped
1 cup spinach, coarsely chopped
1 clove garlic, grated (optional)
cayenne to taste (optional)
1/4 cup parmigiano reggiano (parmesan cheese), grated
1 cup mozzarella, shredded

directions

Place the chicken breasts into a baking dish and top with the mixture of the remaining ingredients and bake in a preheated 350F/180C oven until the chicken is cooked, about 25-35 minutes.

Nutrition Facts: Calories 469, Fat 30g (Saturated 16g, Trans 0), Cholesterol 172mg, Sodium 589mg, Carbs 9g (Fiber 3g, Sugars 2g), Protein 39g

Nutrition by:

Comments

Stephanie says

January 21, 2019 at 11:43 am

hmmm, this might actually get my husband to eat spinach…

looks delicious!

http://aneducationindomestication.com

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- Angela says
  
  January 23, 2019 at 2:16 am
  
  Love every recipe of yours that I have tried! This looks like another winner! Can I use canned artichokes or should it be fresh?
  
  Reply
  - kevin says
    
    January 23, 2019 at 9:59 am
    
    Canned or jarred artichokes work well!
    
    Reply
    - Angela says
      
      January 24, 2019 at 6:21 pm
      
      Thanks Kevin. I have a jar in my pantry that I was hoping to use. Will be making tonight, can’t wait!
      
      Reply
      - Angela says
        
        January 26, 2019 at 10:48 pm
        
        Just as I expected, another excellent recipe from you! Only thing I did different was to throw in some shiitake mushrooms that needed to be used. My compliments!
Couponing Laura says

January 24, 2019 at 5:21 pm

The kids may actually eat this and I love that you sneak in the spinach and artichoke. I may have to try that tactic on other cheesy dishes.

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Pam Hedlund says

March 1, 2019 at 7:43 pm

Can’t believe how easy and quick this was to make, and how very delish!!

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JS says

February 13, 2020 at 10:18 am

This was delicious! I sautéed the chicken first. Very tasty will make again. If you don’t have all the ingredients to make spinach dip part you can use premise spinach artichoke dip like I did and definitely used Swiss cheese. I will make again.

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Judy Holizna says

January 22, 2021 at 4:33 pm

Any suggestions for a side dish?

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- Anna says
  
  March 3, 2021 at 10:58 pm
  
  I was thinking of serving mine with pearled couscous or white rice. Maybe roasted carrots too!
  
  Reply
Veronica says

March 3, 2021 at 9:27 pm

What size baking dish should I use?

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- kevin says
  
  March 8, 2021 at 9:43 am
  
  Use a pan that allows the chicken to be in a single layer in the bottom of the pan, an 8×8 inch pan should be good for 1 pound of chicken breasts.
  
  Reply
Christine Ward says

April 8, 2024 at 4:15 pm

can you freeze the extra dip if there is to much

Reply
- kevin says
  
  April 15, 2024 at 7:36 am
  
  This can be frozen!
  
  Reply