Creamy Spinach and Artichoke Chicken
Indulge in the creamy goodness of this Spinach and Artichoke Chicken tonight for a comforting meal that satisfies your cravings!
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
Stir in 3 cups of spinach and cook until wilted, about 3-4 minutes.
Add 1 can of drained artichoke hearts, 8 ounces of cream cheese, and 1 cup of parmesan cheese to the skillet.
Mix everything well until the cream cheese is melted and combined, about 2-3 minutes.
Season the mixture with 1 teaspoon of salt and 1 teaspoon of pepper.
In a baking dish, place 2 pieces of chicken breast and pour the creamy spinach and artichoke mixture on top.
Bake in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Remove from the oven and let sit for 5 minutes before serving.
2
- Add sun-dried tomatoes for a burst of flavor.
- Top with breadcrumbs before baking for added crunch.
- Substitute chicken with shrimp for a seafood twist.
- Make sure to fully drain the artichoke hearts to avoid excess moisture.
- Feel free to add a splash of lemon juice for brightness.
- Pair with a side salad to balance the richness.
- fats: 45g
- protein: 40g
- calories: 600
- carbohydrates: 10g
High in protein and calcium from the chicken and cheeses, this dish can be supportive for muscle health and strong bones. The spinach adds essential vitamins and minerals.
