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To create a delicious Creamy Spinach Artichoke Chicken, gather the following ingredients: - Chicken and Dairy Components - 4 boneless, skinless chicken breasts - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - Vegetables and Seasonings - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon Italian seasoning - Additional Toppings - Fresh parsley for garnish (optional) Each ingredient plays a key role. The chicken serves as the base, while the cream cheese, sour cream, and mozzarella create a rich, creamy texture. Spinach and artichokes add flavor and nutrition. Garlic enhances the aroma, while Italian seasoning brings depth. Finally, parsley adds a pop of color and freshness. This dish combines simple ingredients for a big taste. Each one contributes to the dish’s creamy, savory delight! {{ingredient_image_1}} - Preheating the Oven Set your oven to 375°F (190°C). This way, it heats up while you prep. - Sautéing the Garlic and Vegetables Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add 2 minced garlic cloves. Cook for about 1 minute until it smells great. Then, stir in 1 cup of chopped spinach and 1 cup of chopped artichoke hearts. Cook until the spinach wilts, which takes about 2-3 minutes. Remove from heat and set aside. - Mixing the Cheese and Spinach Artichoke Mixture In a large bowl, combine 1 cup of softened cream cheese, 1/2 cup of sour cream, 1 cup of shredded mozzarella, and 1/4 cup of grated Parmesan. Add in 1 teaspoon of Italian seasoning, along with salt and pepper. Mix well until smooth. Then, fold in the sautéed spinach and artichoke mixture. - Preparing the Chicken Breasts Take 4 boneless, skinless chicken breasts and place them in a baking dish. Use a meat mallet to pound each breast to about 1 inch thick. Season both sides with salt and pepper. - Spreading the Creamy Mixture Evenly spread the creamy spinach artichoke mixture over each chicken breast. Make sure to cover them well for great flavor. - Baking Instructions Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. The chicken should be cooked through, and the top should look bubbly and golden. Let the dish rest for 5 minutes before serving. You can garnish with fresh parsley if you like. - Ensuring Perfectly Cooked Chicken To cook chicken well, start with even thickness. Use a meat mallet if needed. Season it with salt and pepper. Bake at 375°F for 25 minutes covered. Remove the foil, then bake for 10-15 more minutes. Use a meat thermometer; the inside should reach 165°F. This gives you juicy chicken every time. - Achieving the Right Creamy Consistency Mix your cream cheese with sour cream until smooth. Add mozzarella and Parmesan slowly. This helps avoid clumps. Stir in the spinach and artichokes gently. If you want it creamier, add a splash of milk or cream. The mix should be thick but easy to spread. - Garnishing Ideas Fresh parsley adds color and a fresh taste. Sprinkle it on top right before serving. You can also add a few slices of lemon for a pop of color. For a fancy touch, sprinkle extra Parmesan on top. - Serving Suggestions Pair this meal with rice or quinoa for a filling plate. Steamed vegetables like broccoli or green beans complement the dish well. You can serve it with crusty bread to soak up the creamy sauce too. Pro Tips Even Thickness: Pound the chicken breasts to an even thickness to ensure they cook evenly and remain juicy. Fresh Ingredients: Using fresh spinach and high-quality cheeses will enhance the flavor and creaminess of the dish. Rest Before Serving: Allow the dish to rest for a few minutes after baking to let the juices redistribute, ensuring a moist chicken. Customize Your Cheese: Feel free to mix in other cheeses like cheddar or gouda for a unique twist on the classic flavor profile. {{image_2}} Dairy-Free Options If you want a dairy-free dish, swap out the cream cheese and sour cream. Use cashew cream or coconut yogurt instead. These options add creaminess without dairy. Always check for allergies when using new ingredients. Protein Alternatives You can replace chicken breasts with other proteins. Try using turkey or tofu for a different taste. Both options work well with the creamy spinach artichoke mix. Just adjust cooking times as needed. Adding Spices and Herbs To give the dish a kick, add spices. Red pepper flakes or smoked paprika can enhance flavor. Fresh herbs like basil or thyme can add a bright touch. Don't be afraid to experiment with your favorites. Different Cheese Combos Mixing cheeses can create new flavors. Try adding goat cheese for tang or cheddar for sharpness. A blend of cheeses gives the dish depth and richness. Use what you have at home for new taste adventures. To keep your Creamy Spinach Artichoke Chicken fresh, store leftovers right. - Refrigeration Guidelines: Place the chicken in an airtight container. It will stay good for up to three days in the fridge. Make sure it cools down before sealing the container. This helps keep it tasty. - Freezing Instructions: If you want to save it longer, freeze the chicken. Use freezer-safe bags or containers. It can last for up to three months in the freezer. When ready to eat, let it thaw in the fridge overnight before reheating. Reheating your Creamy Spinach Artichoke Chicken can be simple and quick. - Best Methods for Reheating: The oven is the best way to reheat this dish. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 20 minutes until warm. - Maintaining Creaminess: To keep the creamy texture, add a splash of cream or milk before reheating. This helps the sauce stay smooth and delicious. Stir gently while heating to mix the flavors well. Can I use frozen spinach? Yes, you can use frozen spinach. Just make sure to thaw and drain it well. This helps avoid excess water in your dish. Frozen spinach is a great time saver and still tasty. Is this dish suitable for meal prep? Absolutely! Creamy Spinach Artichoke Chicken stores well in the fridge. You can make it ahead of time and reheat it when needed. Just keep it in airtight containers for best results. What sides go well with Creamy Spinach Artichoke Chicken? This dish pairs well with rice, pasta, or a fresh salad. You can also serve it with roasted veggies. These sides help balance the rich flavors of the chicken. Can I cook this in an Instant Pot? Yes, you can cook this dish in an Instant Pot. Sauté the garlic and veggies first, then add the chicken and creamy mixture. Set it to cook for about 10 minutes on high pressure. How do I know when the chicken is fully cooked? Check the chicken's internal temperature. It should reach 165°F (75°C). You can also cut into it and look for clear juices. If the juices run clear, your chicken is done. This blog post covered how to make Creamy Spinach Artichoke Chicken from scratch. We explored the ingredients, preparation, and cooking steps. I shared tips for perfecting the dish and how to store leftovers. You can choose ingredient substitutions for different diets and enjoy flavor variations. Lastly, I answered common questions to further assist you. Cooking can be simple and rewarding. With these steps, you’ll impress anyone at the dinner table. Grab your ingredients and get cooking!

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 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
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • 1 teaspoon Italian seasoning
  • optional Fresh parsley for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
  • Stir in the chopped spinach and artichokes, cooking until the spinach wilts, approximately 2-3 minutes. Remove from heat and set aside.
  • In a mixing bowl, combine the softened cream cheese, sour cream, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until smooth.
  • Add the sautéed spinach and artichoke mixture to the cheese blend, and stir until fully incorporated.
  • In a baking dish, place the chicken breasts and use a meat mallet to gently pound them to an even thickness (about 1 inch). Season both sides with salt and pepper.
  • Spread the creamy spinach artichoke mixture evenly over each chicken breast.
  • Cover the baking dish with foil and bake for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the top is bubbly and golden.
  • Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Garnish with fresh parsley for added flavor and presentation.
Keyword artichoke, baked, chicken, creamy, spinach