Weeknight 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 - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese The main ingredients hold the key to this dish's tasty goodness. The chicken breasts serve as a hearty base. Spinach and artichokes add color and a zing to every bite. Cream cheese lends a rich, creamy texture, while Parmesan and mozzarella provide that melt-in-your-mouth experience. - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil Seasoning is vital for flavor. Garlic and onion powder bring warmth and depth. Salt and pepper enhance all the tastes. Olive oil not only adds flavor but also helps sear the chicken. - Fresh parsley Garnish is a fun touch. Fresh parsley adds a pop of color and a hint of freshness. It makes your dish look beautiful and inviting. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step gets everything ready for baking. Next, let's prepare our chicken and spinach-artichoke mix. In a bowl, combine 1 cup of softened cream cheese, 1 cup of chopped fresh spinach, and 1 cup of drained, chopped artichoke hearts. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 cup of grated Parmesan cheese. Mix until smooth and creamy. Don't forget to season with salt and pepper to your taste. Now it's time to cook the chicken. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. While the oil heats, season 4 boneless, skinless chicken breasts with salt and pepper. Once the oil is hot, carefully place the chicken in the skillet. Sear each side for 3-4 minutes, until they turn golden brown. When done, remove the chicken from the skillet and set it aside on a plate. Now comes the fun part! Spread the spinach-artichoke mixture evenly over the seared chicken. Make sure each piece is well covered. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top. Place the skillet in your preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). You want the cheese to be bubbly and slightly golden. Once baked, let the dish cool for a few minutes before serving. Enjoy your delicious meal! To ensure your chicken is cooked through, use a meat thermometer. The chicken should reach 165°F (74°C). This keeps it safe to eat and moist. For a juicy texture, you can brine the chicken before cooking. Just soak it in saltwater for a few hours. This adds flavor and keeps it tender during cooking. For a creamy consistency, mix cream cheese with the other cheeses well. If it seems too thick, add a splash of milk or cream. This helps it spread easily over the chicken. To balance flavors, use salt and pepper wisely. Garlic and onion powder add depth to the dish. Taste as you go to find the perfect blend. To save time on busy weeknights, prep ahead. Chop your spinach and artichokes in advance. You can also mix the cheese blend before cooking. Store it in the fridge for quick use later. If you have leftover cooked chicken, it works well in this recipe. Just adjust your cooking time to heat it through. Pro Tips Use Fresh Ingredients: Fresh spinach and artichokes will enhance the flavor of the dish significantly compared to canned options. Don't Overcook the Chicken: Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to keep it juicy and tender. Customize Your Cheeses: Feel free to mix in different cheeses like feta or gouda for a unique flavor twist. Let it Rest: Allow the dish to cool for a few minutes after baking to let the flavors meld and make serving easier. {{image_2}} You can change up the protein in this dish. Try using turkey instead of chicken. You can also use tofu for a vegetarian option. Each choice adds a different taste. For vegetables, you can swap spinach for kale or add bell peppers for a sweeter flavor. These swaps keep the dish exciting and fresh. If you like slow cooking, you can adapt this recipe. Place the seared chicken and spinach-artichoke mix in a slow cooker. Cook on low for 4-6 hours. This method makes the chicken super tender. If you prefer a quick option, you can use a skillet-only method. Cook the chicken fully in the skillet, then add the mixture on top. Finish cooking on the stovetop. This method saves time and energy. To make this dish even tastier, add spices or herbs. Try a pinch of red pepper flakes for heat or fresh basil for a herbal twist. You can also mix in a splash of lemon juice to brighten the flavors. For a richer taste, drizzle a sauce like balsamic glaze over the top. These enhancements make the dish more complex and enjoyable. To keep your leftovers fresh, let the chicken cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. If you want to save it longer, freeze it. Wrap each piece in plastic wrap, then put it in a freezer bag. This keeps the chicken safe for up to three months. When you reheat the chicken, avoid drying it out. The best method is to use the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15 minutes or until it warms through. You can also use the microwave, but check every 30 seconds. Ensure it reaches an internal temperature of 165°F (74°C). In the fridge, your Weeknight Spinach Artichoke Chicken stays fresh for about three days. Look for any signs of spoilage. These signs include a bad smell or a change in color. If you notice these, it’s best to throw it away. Always trust your senses for food safety! Yes, you can use frozen chicken breasts. Just be sure to thaw them first. Thawing helps them cook evenly. You can leave them in the fridge overnight or use the microwave. After thawing, follow the same steps in the recipe. The safest way to check chicken doneness is by using a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (74°C). If you don't have one, cut into the chicken. The meat should be white, and the juices should run clear. Yes, you can make this dish dairy-free. Use dairy-free cream cheese and vegan cheese instead. Check labels to ensure they meet your needs. The spinach and artichokes will still give it great flavor. To add some heat, sprinkle in red pepper flakes or cayenne pepper. You can also add diced jalapeños to the spinach-artichoke mix. For a different flavor, try adding hot sauce to the cream cheese blend. Pair this dish with simple sides. Here are some ideas: - Steamed broccoli - Quinoa or rice - Garlic bread - A fresh green salad These sides balance the rich flavors of the chicken and add freshness to the meal. This blog post shared how to make a delicious spinach artichoke chicken dish. I covered key ingredients, cooking steps, and tips to make it perfect. You can customize it with different ingredients and cooking methods. Proper storage keeps your leftovers fresh for longer. Remember to check the chicken for doneness and adjust flavors to your taste. Enjoy exploring this meal that’s easy to make and great for busy nights!$

Weeknight Spinach Artichoke Chicken

A creamy and delicious chicken dish featuring spinach and artichokes, perfect for a quick weeknight meal.

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Prep Time 10

Cook Time 30

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 grated Parmesan cheese
0.5 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
to taste Salt and pepper
2 tablespoons olive oil
optional Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the softened cream cheese, chopped spinach, artichoke hearts, garlic powder, onion powder, Parmesan cheese, and half of the mozzarella cheese. Mix until well combined. Season with salt and pepper to taste.
Heat olive oil in a large oven-safe skillet over medium heat. Season the chicken breasts with salt and pepper. Sear them in the skillet for 3-4 minutes on each side until golden brown.
Once the chicken is seared, remove it from the skillet and set aside on a plate.
Spread the spinach-artichoke mixture evenly over the chicken breasts, ensuring they're well covered.
Sprinkle the remaining mozzarella cheese on top of the mixture.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is bubbly and slightly golden.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Garnish with fresh parsley for added flavor.

Keyword artichoke, chicken, easy, spinach, weeknight meal