Spinach Artichoke Chicken Bake
Introduction
Spinach Artichoke Chicken Bake is a delicious and comforting dish that brings together tender chicken breasts and a creamy spinach-artichoke topping. This recipe is perfect for weeknight dinners or special occasions. It is easy to prepare and provides a satisfying meal for the whole family.
Why Make This Recipe
This recipe is a great choice for many reasons. First, it combines the health benefits of spinach and artichokes with the protein from chicken, making it a nutritionally balanced meal. Second, the creamy and cheesy topping adds flavor and richness, turning a simple chicken breast into a gourmet meal. Lastly, it is quick to prepare, meaning you can spend more time with family and less time in the kitchen.
How to Make Spinach Artichoke Chicken Bake
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup frozen chopped spinach, thawed and drained
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Directions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Season the chicken breasts with salt and pepper on both sides.
- In a skillet, heat the olive oil over medium-high heat. Sear the chicken for 2–3 minutes on each side until lightly golden.
- Transfer the chicken to the greased baking dish.
- In a bowl, mix together the chopped artichoke hearts, spinach, cream cheese, sour cream, Parmesan, mozzarella, garlic, and red pepper flakes until everything is well combined.
- Spread the spinach artichoke mixture evenly over each chicken breast.
- Bake uncovered for 25–30 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F) and the top is bubbly and golden.
- Let the dish rest for 5 minutes before serving. It pairs well with roasted vegetables, rice, or crusty bread.
How to Serve Spinach Artichoke Chicken Bake
Serve Spinach Artichoke Chicken Bake hot from the oven. You can place it on a bed of rice or alongside some roasted vegetables. A slice of crusty bread makes a perfect addition for soaking up the creamy sauce.
How to Store Spinach Artichoke Chicken Bake
To store leftovers, let the dish cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for longer storage. Just make sure to wrap it tightly in plastic wrap and then in foil before placing it in the freezer.
Tips to Make Spinach Artichoke Chicken Bake
- Make sure to squeeze out excess moisture from the spinach to prevent the dish from becoming watery.
- Feel free to add more cheese if you love a cheesier topping!
- If you like a bit more heat, increase the amount of red pepper flakes.
Variation
You can customize this dish by adding other ingredients such as sun-dried tomatoes, diced bell peppers, or even different types of cheese like cheddar or feta for extra flavor.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes! You can use fresh spinach. Just sauté it in a skillet until wilted and then drain the excess moisture before mixing with the other ingredients.
2. Can I make this dish ahead of time?
Absolutely! You can prepare everything ahead of time and refrigerate it. Just bake it when you’re ready to serve.
3. What should I serve with Spinach Artichoke Chicken Bake?
This dish pairs well with various sides, such as roasted vegetables, rice, mashed potatoes, or a fresh salad.
