Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
For the Creamy Spinach Artichoke Sauce:
- 1 (8-ounce) block cream cheese, softened
- ½ cup sour cream or Greek yogurt
- ½ cup mayonnaise
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
Instructions
Step 1: Preheat & Prep the Chicken
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large oven-safe skillet and sear the chicken for 2 minutes per side.
Step 2: Make the Spinach Artichoke Sauce
- In a bowl, mix cream cheese, sour cream, mayonnaise, minced garlic, onion powder, and Italian seasoning.
- Stir in chopped artichokes, spinach, and Parmesan cheese.
- Fold in ½ cup of shredded mozzarella.
Step 3: Assemble & Bake
- Spread the spinach artichoke mixture over the chicken.
- Sprinkle the remaining ½ cup mozzarella on top.
- Bake for 25–30 minutes, or until the chicken is cooked through (internal temp 165°F/74°C).
- Broil for 2–3 minutes at the end for a golden, bubbly top.
Step 4: Serve & Enjoy
- Let the dish rest for 5 minutes before serving.
- Serve over pasta, rice, or with a side of roasted veggies.
Notes
Serving Suggestions
🍝 With Pasta – Serve over fettuccine, spaghetti, or zucchini noodles.
🍚 Over Rice – White rice, cauliflower rice, or risotto works beautifully.
🥖 With Bread – Enjoy with crusty bread to scoop up the creamy sauce.
🥗 With a Side Salad – A light arugula or Caesar salad balances the richness.