Creamy Spinach Artichoke Chicken

$- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - ½ cup sour cream - 1 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - ¼ teaspoon red pepper flakes (optional) - Fresh parsley, chopped for garnish Gather these simple ingredients before you start. They make the dish creamy and tasty. I love using fresh spinach for its bright color and flavor. Canned artichokes save time and add a nice touch. Softened cream cheese and sour cream create a rich base. The mozzarella cheese melts beautifully, giving a cheesy layer. Don't forget the minced garlic; it adds great aroma. Onion powder enhances the flavor without being too strong. You can adjust the salt and pepper to your taste. If you like a bit of heat, add red pepper flakes. They are optional but can make the dish more exciting. Finally, sprinkle fresh parsley on top for a pop of color and freshness. This dish is not only easy to make but also looks great on the table. {{ingredient_image_1}} 1. Preheat the oven: Set your oven to 375°F (190°C). This helps cook the chicken just right. 2. Prepare the spinach-artichoke mixture: In a bowl, mix 1 cup cream cheese, ½ cup sour cream, 1 cup chopped spinach, 1 cup chopped artichoke hearts, 2 minced garlic cloves, 1 teaspoon onion powder, salt, pepper, and ¼ teaspoon red pepper flakes. Stir until everything is well combined. 1. Sear the chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Season 4 boneless, skinless chicken breasts with salt and pepper. Once the oil is hot, add the chicken. Sear each side for about 5 minutes until golden brown. 2. Bake and finish the dish: Remove the chicken from the skillet and set it aside. Pour the spinach-artichoke mixture into the same skillet, spreading it evenly. Place the seared chicken on top and sprinkle 1 cup of shredded mozzarella cheese over each breast. Cover with a lid or foil. Bake for 20-25 minutes, until the chicken reaches 165°F (75°C). If you want bubbly cheese, broil for 2-3 minutes at the end. Let it rest for a few minutes, then garnish with fresh parsley. - How to serve: Serve the creamy spinach artichoke chicken straight from the skillet. This dish looks great and tastes even better. - Pairing ideas: Enjoy this chicken with a side of rice or pasta. It pairs well with a light salad or steamed veggies for a complete meal. To sear chicken well, heat your skillet first. Use medium-high heat and add olive oil. The oil should shimmer before you add the chicken. Sear each side for about five minutes. This gives a nice golden crust. For creaminess, you can adjust the cream cheese and sour cream ratio. If you want it richer, add more cream cheese. If you like it lighter, use more sour cream. Also, mixing in a bit of milk or broth can help. If your chicken turns out dry, check the cooking time. Make sure you don’t overcook it. Use a meat thermometer; it should read 165°F (75°C) when done. You can also keep the lid on while baking to trap moisture. To adjust flavors, taste the spinach-artichoke mix before adding it to the chicken. If it's too bland, add more salt or pepper. A dash of lemon juice adds brightness, too. You can even mix in some fresh herbs for extra flavor. Pro Tips Use Fresh Ingredients: Fresh spinach and quality artichoke hearts can elevate the flavor of the dish significantly, giving it a vibrant and fresh taste. Don’t Overcook the Chicken: To ensure juicy chicken, avoid cooking it beyond the recommended internal temperature of 165°F (75°C). Customize the Cheese: Feel free to mix different cheeses like Parmesan or Gouda with mozzarella for a unique flavor profile. Add a Crunch: For added texture, consider topping the dish with breadcrumbs or crushed crackers before broiling for a crispy finish. {{image_2}} You can switch up the cheese for a new taste. Try using feta or gouda. These cheeses add unique flavors that mix well with the chicken. If you prefer a lighter dish, use low-fat cream cheese. Greek yogurt is also a great swap for sour cream. It gives a nice tang while cutting down on calories. Want a gluten-free meal? Use gluten-free chicken broth instead of regular broth in your recipes. Check the labels on your cream cheese and sour cream to ensure they are gluten-free. For a vegan option, swap the chicken with tofu or chickpeas. Use vegan cream cheese and plant-based sour cream. This keeps the creamy texture and taste without using animal products. To boost the flavor, add fresh herbs like basil, thyme, or dill. These herbs bring bright notes to the dish. You can also sprinkle in some extra spices. Try smoked paprika or cayenne for a kick. If you want more veggies, toss in some bell peppers or mushrooms. These add color and nutrition to the dish. Experiment with what you like! To keep your creamy spinach artichoke chicken fresh, follow these tips: - Refrigerated Storage: Place leftovers in an airtight container. They can last up to 3 days in the fridge. - Freezing Tips: You can freeze the dish for up to 2 months. Store it in freezer-safe containers. Make sure to label them with the date. When you want to enjoy your leftovers, reheating is key. Here’s how: - Maintaining Texture: Reheat in the oven at 350°F (175°C). This keeps the chicken moist and the cheese creamy. - Safe Reheating Methods: You can microwave in short bursts, about 1-2 minutes. Stir halfway through to heat evenly. Check that the chicken reaches 165°F (75°C) before eating. Can I use frozen spinach? Yes, you can use frozen spinach! Just make sure to thaw it and squeeze out the extra water. This step helps keep the dish from becoming too watery. Frozen spinach works well and saves prep time. How long does this dish take to cook? The total time for this dish is about 40 minutes. It takes around 15 minutes to prep and 25 minutes to bake. You can enjoy this quick and tasty meal on a busy night. Is it possible to make this in advance? Yes, you can prepare this dish ahead of time. Make the spinach-artichoke mixture and sear the chicken. Then, store them separately in the fridge. Just bake it when you are ready to eat. What sides pair well with creamy spinach artichoke chicken? This dish goes great with rice or pasta. You can also serve it with a fresh salad or roasted vegetables. These sides add color and balance to your meal. This blog covered a tasty creamy spinach artichoke chicken recipe. We went over the ingredients, steps to cook, and smart tips to make it great. You also learned about variations and how to store leftovers. The dish is versatile and simple, so you can adapt it to your taste. Now, try making this tasty meal for your family or friends. With a bit of creativity, you'll impress everyone at the table! Enjoy cooking!$

Creamy Spinach Artichoke Chicken

A cheesy, decadent chicken dish with spinach and artichokes, perfect for a comforting meal.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
1 cup cream cheese, softened
0.5 cup sour cream
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 teaspoon onion powder
to taste salt and pepper
2 tablespoons olive oil
0.25 teaspoon red pepper flakes (optional)
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 375°F (190°C).
In a bowl, mix together cream cheese, sour cream, chopped spinach, artichoke hearts, minced garlic, onion powder, salt, pepper, and red pepper flakes until well combined.
In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper.
Once the skillet is hot, add the chicken breasts and sear for about 5 minutes on each side, until they are golden brown.
Remove the chicken from the skillet and set aside. Pour the spinach-artichoke mixture into the same skillet, spreading it evenly.
Place the seared chicken breasts on top of the creamy mixture, then sprinkle shredded mozzarella cheese over each chicken breast.
Cover the skillet with a lid or foil and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
If desired, remove the lid and broil for an additional 2-3 minutes to get the cheese bubbly and golden.
Once done, let the dish rest for a few minutes, then garnish with fresh parsley before serving.

Notes

Serve with a side of rice or pasta for a complete meal.

Keyword artichoke, baked, cheesy, chicken, spinach