Spinach Artichoke Baked Chicken 🍗🌿

This delightful recipe combines the creamy, savory flavors of spinach and artichoke dip with juicy baked chicken. Perfect for a cozy family dinner or impressing guests at a gathering, this dish is both comforting and sophisticated. Serve it alongside a fresh salad or some garlic bread for a complete meal!

Ingredients

For the chicken

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil

For the spinach artichoke mixture

• 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic clove, minced
• 1/2 teaspoon red pepper flakes (optional, for a little heat)

Instructions

1. Prep the chicken: Preheat your oven to 375°F (190°C). Rub the chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper. Place them in a baking dish.

2. Make the spinach artichoke filling: In a medium bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan cheese, half of the mozzarella cheese, minced garlic, and red pepper flakes (if using). Mix until fully combined and creamy.

3. Stuff the chicken: Using a sharp knife, make a pocket inside each chicken breast. Stuff each pocket generously with the spinach artichoke mixture, then use toothpicks to secure them closed if needed.

4. Top and bake: Sprinkle the remaining mozzarella cheese over the stuffed chicken breasts. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the cheese is bubbly and golden.

5. Serve: Allow to rest for a few minutes before removing the toothpicks. Serve warm and enjoy!

🥗 Pair with a light salad drizzled with a citrus vinaigrette for a refreshing contrast to the rich chicken.

Variations

• Low-carb: Substitute the creamy filling with a mixture of ricotta cheese, grated zucchini, and Italian herbs for a lighter version.
• Vegan: Use tofu or chickpea patties in place of the chicken, and substitute the cream cheese, sour cream, and mayonnaise with vegan alternatives.
• Spicy: Add jalapeños or diced green chilies to the spinach artichoke mixture for an extra kick.
• Herb-infused: Mix in fresh herbs like basil or dill into the filling for added freshness and flavor.

This Spinach Artichoke Baked Chicken is a guaranteed crowd-pleaser, blending the comfort of home cooking with the elegance of a restaurant-style dish. Enjoy! 🍽️✨