Spinach Artichoke Chicken
Juicy baked chicken breasts topped with creamy spinach artichoke dip and melted mozzarella for an easy weeknight chicken dinner.
Servings: 6 servings
Ingredients
- 15 ounce can artichoke hearts drained and chopped
- ¾ cup grated Parmesan cheese
- ¾ cup mayonnaise
- 1 teaspoon garlic powder
- ½ cup chopped fresh spinach packed
- 2 pounds boneless, skinless chicken breasts 3-4 breasts, lightly pounded to even thickness
- 1 cup freshly grated Mozzarella cheese
Instructions
- Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish with nonstick cooking spray and set aside.
- In a medium mixing bowl, combine artichokes, spinach, Parmesan cheese, mayonnaise and garlic powder.
- Place the chicken side by side in the baking dish and spread the artichoke mixture on top. Sprinkle mozzarella cheese evenly over the top.
- Cover with foil and bake for 20-30 minutes (check the temp with a thermometer until it reaches at least 155℉), then uncover and flip on the broiler and cook an additional 5-10 minutes, or until cheese is browned and chicken is cooked through. Watch closely so it doesn't get too brown. Let sit for 5 minutes before serving. *NOTE - If it is still reading below 160℉, give it a few more minutes in the oven (not under the broiler).
Notes
Use fresh Mozzarella - it melts much better than pre-shredded.
Feel free to leave out the spinach if you're not a fan.
Nutrition
Calories: 553kcal | Carbohydrates: 5g | Protein: 42g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 134mg | Sodium: 933mg | Potassium: 609mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1241IU | Vitamin C: 17mg | Calcium: 259mg | Iron: 1mg
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