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To make Creamy Spinach Artichoke Chicken, you need these main ingredients: - 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1 cup artichoke hearts, drained and roughly chopped - 1 cup cream cheese, softened - ½ cup sour cream - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 3 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon Italian seasoning - Fresh parsley, chopped (for garnish) These ingredients come together to create a rich and creamy sauce. The blend of cheeses makes the dish extra delicious. If you want to boost the flavor, consider adding: - Red pepper flakes for heat - Lemon juice for brightness - Fresh herbs like basil or thyme - A dash of Worcestershire sauce for depth These ingredients can take your dish to the next level. They add new tastes and make each bite exciting. Using the right tools makes cooking easier. Here are some recommended items: - A large skillet for sautéing - A baking dish for the chicken - Mixing bowls for combining ingredients - A sharp knife for chopping Having these tools on hand will help you prepare the meal smoothly. They ensure you have a great cooking experience. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step is crucial for even cooking. Next, take your chicken breasts and season them with salt and pepper. Make sure you coat both sides well. This simple seasoning will enhance the chicken's flavor. Place the seasoned chicken in a baking dish, ready for the creamy topping. In a large skillet, heat one tablespoon of olive oil over medium heat. Add three minced garlic cloves and sauté them for about one minute. This brings out the garlic's nice aroma. Now, add one cup of chopped spinach and one cup of drained, roughly chopped artichoke hearts. Cook this mixture for about three to four minutes. You want the spinach to wilt and everything to heat through. In a medium bowl, mix together one cup of softened cream cheese, half a cup of sour cream, one cup of shredded mozzarella, and half a cup of grated Parmesan cheese. Stir this mixture well until it is smooth and creamy. Then, add the spinach and artichoke mixture to the bowl. Mix everything until fully combined. This mixture will be rich and tasty. Now, spread the creamy spinach artichoke mixture evenly over the chicken breasts in the baking dish. Cover the dish with aluminum foil. This helps to keep the moisture in. Bake in the oven for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The chicken should reach an internal temperature of 165°F (74°C). The top should also be bubbly and golden. Once done, let the dish rest for a few minutes. This helps the juices settle. Before serving, sprinkle with fresh chopped parsley for a pop of color and flavor. Enjoy your meal! To get juicy chicken, start with boneless, skinless breasts. Season them well with salt and pepper. Use a meat thermometer to check the internal temperature. You want it to reach 165°F (74°C). Bake the chicken covered for half the time. This helps keep moisture inside. Remove the foil later to brown the top. If you have leftovers, let them cool first. Place them in an airtight container. They will stay fresh for about three days in the fridge. For longer storage, freeze them in a freezer-safe bag. Squeeze out as much air as you can. This helps prevent freezer burn. Add extra flavor by using herbs and spices. Italian seasoning adds a nice touch. You can also try garlic powder or onion powder. Fresh herbs like basil or thyme work great too. Just sprinkle them on top before baking. This will give your dish a fresh taste. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and artichokes for a brighter flavor and better texture in your dish. Season Well: Don’t skimp on salt and pepper when seasoning the chicken; it enhances the overall flavor of the dish. Check Doneness: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C) for perfect doneness. Make Ahead: Prepare the spinach artichoke mixture a day in advance and store in the refrigerator to save time on cooking day. {{image_2}} You can easily adjust this recipe for dietary needs. If you're dairy-free, try using a non-dairy cream cheese. For a low-carb option, skip the sour cream and use cauliflower puree instead. If gluten is a concern, ensure all ingredients are gluten-free. You can also swap chicken for tofu or tempeh for a vegan option. This keeps the flavors while meeting your needs. Feel free to get creative with this dish! Adding crispy bacon gives a nice crunch and a smoky flavor. You can also mix in sautéed mushrooms for an earthy taste. If you love more greens, add kale or broccoli. These extras not only enhance flavor but also boost nutrition. Just remember to adjust cooking time if you add larger items. This creamy spinach artichoke chicken pairs well with many sides. Consider serving it with jasmine rice or quinoa for a healthy grain option. A fresh salad or steamed veggies make a great light side. For a cozy meal, mashed potatoes work nicely too. You can also try garlic bread for that extra comfort! To keep your Creamy Spinach Artichoke Chicken fresh, store it properly. Let the dish cool first. Transfer leftovers to an airtight container. Make sure to seal it well. Store in the fridge for up to three days. Label the container with the date. This way, you’ll know when to use it. You can freeze this dish for longer storage. First, let it cool completely. Then, place the chicken in a freezer-safe container. Make sure to wrap it tightly to prevent freezer burn. You can also use freezer bags. Remove as much air as possible. This way, it can last up to three months. When ready to eat, thaw it in the fridge overnight. Reheat your Creamy Spinach Artichoke Chicken gently. You can use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until hot. For the microwave, use a microwave-safe plate. Heat for 2-3 minutes, checking halfway through. Enjoy the creamy goodness just as you made it! Yes, you can use frozen spinach or artichokes in this recipe. Just remember to thaw and drain them first. This helps remove any excess water. Frozen veggies can save time and still taste great! If you need a substitute for cream cheese, try using Greek yogurt or cottage cheese. Both options add creaminess and a bit of tang. You can also use ricotta cheese for a richer flavor. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into a piece. The juices should run clear, not pink. This ensures your chicken is safe and fully cooked. In this post, I shared how to make a creamy spinach artichoke chicken. We covered the main ingredients and some tasty options. You learned the best tools to use and got step-by-step instructions for preparing, baking, and finishing the dish. I also gave tips on cooking chicken perfectly and storing leftovers. Try out different flavors and sides to make this dish your own. You can easily adapt the recipe for dietary needs. Enjoy your cooking and make this meal a hit at your table!

Creamy Spinach Artichoke Chicken

A delicious and creamy chicken dish featuring spinach and artichokes, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach, chopped
  • 1 cup artichoke hearts, drained and roughly chopped
  • 1 cup cream cheese, softened
  • 0.5 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 teaspoon Italian seasoning
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute or until fragrant.
  • Add the chopped spinach and artichoke hearts to the skillet. Cook for 3-4 minutes until the spinach wilts and everything is heated through.
  • In a medium bowl, combine cream cheese, sour cream, shredded mozzarella, grated Parmesan, Italian seasoning, salt, and pepper. Mix until well blended.
  • Add the spinach and artichoke mixture to the cream cheese mixture, stirring until fully incorporated.
  • Season the chicken breasts with salt and pepper on both sides. Place them in a baking dish.
  • Spread the creamy spinach artichoke mixture evenly over the chicken breasts.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C) and the top is bubbly and golden.
  • Let the dish rest for a few minutes before serving. Garnish with chopped fresh parsley.

Notes

Let the dish rest before serving for better flavor.
Keyword artichoke, baked, chicken, creamy, spinach