Description
A quick and creamy spinach artichoke chicken bake perfect for a cozy weeknight meal.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 10 oz frozen spinach, thawed and squeezed dry
- 14 oz canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/4 cup shredded mozzarella cheese (optional topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the chicken, spinach, artichoke hearts, cream cheese, sour cream, Parmesan cheese, and minced garlic.
- Season with salt and pepper to your liking.
- Mix everything until well combined.
- Pour the mixture into a greased baking dish.
- Top with mozzarella cheese if desired.
- Bake for 20-25 minutes, or until the chicken is cooked through and the top is golden brown.
- Let it rest for a few minutes before serving.
Notes
- For a spicier dish, add a pinch of red pepper flakes.
- Serve with crusty bread or pasta.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg