Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping to create the ultimate keto comfort food.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
554 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
Step 3
Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
Step 4
Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
Step 5
Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
Step 6
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.
Ingredients
1 tablespoon olive oil
salt and pepper to taste
1 (4 ounce) package cream cheese, softened
4 (8 ounce) boneless, skinless chicken breasts
0.5 teaspoon salt
0.5 teaspoon garlic powder
0.5 cup shredded mozzarella cheese
0.25 cup shredded Parmesan cheese
0.25 cup mayonnaise
0.5 (10 ounce) package frozen spinach
0.5 (14 ounce) can quartered artichoke hearts, drained and chopped
