Spinach Artichoke Chicken Breast

Posted On July 6, 2020
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This recipe combines the comfort food of Spinach Artichoke Dip with baked chicken. Try this easy and tasty recipe for a nice, quick and easy comfort dish..

 

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4 from 2 votes

Spinach Artichoke Chicken Breast

Yum! Yum! Yum! This is taking one of those "Comfort Foods" (Spinach Artichoke Dip) and marrying it with a nicely seasoned chicken breast! By baking the chicken breasts with the spinach artichoke mixture on top, the juices of the chicken marry with the mixture and make one of the most tasty gravies/sauces to accompany your meal. We normally serve this over a bed of "No Yolk" Egg Noodles to keep it a little lighter, but this would be just as good over fettucine noodles (spinach or regular) or even thin spaghetti. I hope you try this recipe as it was very tasty and satisfying, yet not too difficult or time consuming to make either.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Arthichoke, Baked Chicken, Cheesy, Pasta, Spinach
Servings: 4 people
Calories: 413kcal
Cost: $10

Equipment

  • Roaster or Casserole dish with a cover
  • Mixing Bowl
  • Spatula or something to mix with
  • Knife to butterfly/cut chicken breast in half
  • Pam or generic cooking spray for roaster/casserole dish

Ingredients

  • 2 large chicken breast butterflied/cut in half lengthwise This saves time for cooking
  • 4 ounces Philadelphia Brand Cream Cheese (softened)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup mayonnaise
  • 2 teaspoons mustard (you can use any mustard here) Stone Ground or Dijon have a richer taste
  • 1/2 onion finely chopped
  • 8 ounces mozzarella cheese
  • 4 ounces either freshly grated or store bought grated parmesan
  • 1/2 can drained artichoke hearts. The less liquid the better
  • 1 (10 oz) packet of frozen spinach (or 4 cups of fresh spinach) If frozen, squeeze out all liquid if possible
  • 2 dashes worcestershire sauce (do not overdo it)

Instructions

Spinach/Artichoke Mixture

  • In a large bowl, mix the mayonnaise, room temperature Philadelphia Brand Cream Cheese, worcestershire sauce, finely chopped onion and about 1/2 of each of the cheeses.
  • Chop your drained artichoke hearts finely and add to the mixture
  • Add your frozen (or wilted spinach finely chopped) into the mixture. Combine until thoroughly mixed.

Dry rubbing/seasoning the chicken breasts

  • Preheat your oven to 375F.
  • Cut each chicken breast into half going lengthwise (the long way, not in half). This will result in 4 evenly thick pieces of chicken breasts.
  • In a small bowl, mix the garlic powder, salt, pepper together and combine.
  • Sprinkle a small amount on the front and back of each chicken breast. I normally pat the mixture gently into the meat to get the flavors infused.
  • Place each chicken breast flat onto the bottom of a greased casserole dish or roaster. Make sure your vessel is large enough for each chicken breast to lay flat on the bottom, otherwise they may not cook evenly.
  • Spread the spinach/artichoke mixture on top of the chicken breasts.
  • Put the remaining cheeses all over the top of the mixture and cover the dish/roaster
  • Bake on a center rack for about 40 minutes.
  • When you reach the 30 minute mark, pull the casserole dish/roaster out of the oven and uncover. Place the casserole dish/roaster back in the oven, uncovered for another 10 minutes to help the cheese to get to a very light brown. Do not let it go too far so your cheese does not burn.

Boiling your noodles

  • While your chicken is baking, put a pot of water on to boil for your noodles.
  • Pick a noodle of your choice (could be egg noodles, spaghetti, fettucine, etc.) and cook per the instructions on the box.
  • Once everything is ready, put a bed of noodles onto a plate or in a pasta bowl, place a chicken breast on top and make sure to scoop some extra sauce on top of the whole thing. ENJOY!

Nutrition

Serving: 1piece plus noodles | Calories: 413kcal | Carbohydrates: 16g | Protein: 44g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 121mg | Sodium: 644mg | Potassium: 214mg | Fiber: 2g | Sugar: 0g | Calcium: 72mg | Iron: 5mg