Spinach Artichoke Baked Chicken
This is essentially a delicious hot spinach artichoke dip with chicken baked right into it. It’s your favorite app turned into dinner—-and it’s easy! Just dice boneless skinless chicken breast, arrange it in a baking dish, and top it with a rich and creamy mixture of softened cream cheese, garlic, Parmesan cheese, a dollop of mayonnaise, spinach, and artichoke hearts. Bake at 350 for 35 minutes and voila! Dinner is served.
- 2 lb boneless skinless chicken breast cut into 1 inch pieces
- 10 ounce package frozen spinach thawed
- 8 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 14.5 ounce can artichoke hearts in water drained
Preheat the oven to 350˚F.
Squeeze as much moisture out of the thawed spinach and artichokes as you can. Use a kitchen towel or stack a few paper towels on top of one another, wrap them tightly around the spinach, and wring it out, discarding any excess liquid. Do the same thing for the artichoke hearts. Once drained, roughly chop the artichokes.
In a medium bowl, mix the cream cheese, mayo, parmesan, garlic powder, and black pepper until combined. Stir in the spinach and artichokes.
Arrange the cut up chicken breast in the bottom of a baking dish and spread the cream cheese mixture over the chicken.
Bake for 35-40 minutes or until chicken is cooked through. Let cool for 5-10 minutes before serving over potatoes, rice, or pasta (or cauliflower rice or mashed cauliflower to keep it low carb!).
Calories: 662kcal | Carbohydrates: 45g | Protein: 58g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 147mg | Sodium: 2933mg | Potassium: 2262mg | Fiber: 23g | Sugar: 9g | Vitamin A: 56104IU | Vitamin C: 28mg | Calcium: 717mg | Iron: 10mg