If you’re searching for a delicious, easy-to-make chicken dinner that’s low in carbs yet packed with flavor, Spinach Artichoke Chicken is your go-to recipe. This creamy, cheesy dish combines tender chicken breasts with a rich spinach and artichoke topping, baked to golden perfection. It’s a fantastic way to enjoy a comforting meal without spending hours in the kitchen.
Why You’ll Love This Spinach Artichoke Chicken Recipe
You’ll appreciate how this recipe brings together two beloved flavors—spinach and artichoke—in a new and satisfying way. It’s a simple dish that doesn’t require complicated steps or hard-to-find ingredients, making it perfect for busy weeknights. Plus, it’s low-carb, which fits well into many healthy eating plans. The combination of creamy cheeses and garlic adds richness, while the chicken stays juicy and tender. It’s a recipe that feels indulgent but is actually quite straightforward and wholesome.
Ingredients You’ll Need for Spinach Artichoke Chicken
To make this flavorful dish, gather these ingredients:
- 4 boneless, skinless chicken breasts, pounded thin or cut lengthwise
- 2 cups fresh spinach leaves, chopped
- 6 ounces marinated artichoke hearts, quartered and roughly chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 cloves garlic, minced
- 4 slices mozzarella cheese
- Salt and pepper to taste
These ingredients combine fresh greens, creamy dairy, and tender chicken to create a well-balanced, tasty meal.
How to Make Spinach Artichoke Chicken
Begin by preheating your oven to 350°F (175°C). While the oven warms, season your chicken breasts generously with salt and pepper, and arrange them in a baking dish sized about 9×13 inches.
Next, prepare the spinach artichoke mixture. In a medium bowl, stir together the chopped spinach, artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and minced garlic until everything is well blended. This mixture will provide a creamy and savory topping for the chicken.
Spread this mixture evenly over each chicken breast, making sure to cover the surface thoroughly. Then, place a slice of mozzarella cheese on top of each portion to add a gooey, melty layer.
Place the dish in the oven and bake for 35 to 40 minutes, or until the chicken is cooked through and no longer pink inside. The cheese should be bubbly and slightly golden on top.
How to Serve Spinach Artichoke Chicken
This dish pairs wonderfully with simple sides to keep the meal balanced and fresh. Consider serving it alongside steamed vegetables, such as broccoli or green beans, for a nutrient boost. A light salad with a lemon vinaigrette complements the creamy chicken nicely and adds a refreshing contrast.
If you prefer a bit more substance, cauliflower rice or a small portion of quinoa can be excellent low-carb options that soak up the delicious juices from the chicken. Make sure to serve the chicken hot so you enjoy the creamy texture at its best.
Expert Tips for Perfect Spinach Artichoke Chicken
For the juiciest chicken, pounding the breasts thin ensures even cooking and tender meat. If you don’t have a meat mallet, slicing them lengthwise works well too.
Don’t skip seasoning the chicken with salt and pepper before adding the topping—this step enhances the overall flavor and prevents the dish from tasting bland.
If you want a bit more garlic punch, try roasting the garlic beforehand or adding a pinch of garlic powder to the seasoning. Also, using freshly grated Parmesan gives a better melt and richer flavor compared to pre-grated varieties.
Keep an eye on the baking time—overcooking can dry out the chicken. Check with a meat thermometer or cut into a piece near the end of baking to ensure it’s tender and fully cooked.
How to Store Spinach Artichoke Chicken
After enjoying your meal, you can store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently in the oven or microwave to preserve the creamy topping without drying it out.
If you want to freeze portions, wrap them tightly in foil or plastic wrap, then place in a freezer-safe bag. They’ll keep well for up to two months. To reheat, thaw overnight in the fridge and warm in the oven until heated through.
Variations to Try with Spinach Artichoke Chicken
Feel free to switch up the greens by substituting kale or Swiss chard for the spinach for a different flavor and texture.
You can add some chopped sun-dried tomatoes or roasted red peppers to the spinach artichoke mixture to introduce a slight sweetness and vibrant color.
For an extra cheesy twist, sprinkle some shredded cheddar or provolone on top instead of mozzarella.
If you want more protein variety, try this recipe with turkey breasts or even firm tofu slices for a vegetarian alternative.
Frequently Asked Questions About Spinach Artichoke Chicken
What makes Spinach Artichoke Chicken low-carb?
This dish uses chicken and vegetables as the base and avoids breading or high-carb fillers, keeping carbohydrates very low.
Can I prepare this dish ahead of time?
Yes, you can assemble the chicken with the spinach artichoke topping in advance and refrigerate it until ready to bake. Just add the mozzarella cheese right before baking.
Is it possible to make this recipe dairy-free?
You can substitute dairy ingredients with dairy-free mayonnaise, sour cream alternatives, and vegan cheese to make it suitable for dairy-free diets.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part to ensure the meat is no longer pink.
Can I use frozen spinach instead of fresh?
While fresh spinach is preferred for texture, you can use thawed and drained frozen spinach. Just make sure to squeeze out excess moisture before mixing.
Spinach Artichoke Chicken
Ingredients
- 4 pieces boneless, skinless chicken breasts (pounded thin or cut lengthwise)
- 2 cups fresh spinach leaves (chopped)
- 6 ounces marinated artichoke hearts (quartered and roughly chopped)
- ½ cup grated Parmesan cheese
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 cloves garlic (minced)
- 4 slices mozzarella cheese
- to taste salt and pepper
Instructions
- Preheat the oven to 350°F (175°C). Season the chicken breasts with salt and pepper, and arrange them in a 9×13 inch baking dish.
- In a medium bowl, combine chopped spinach, artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and minced garlic. Mix until well blended.
- Spread the spinach artichoke mixture evenly over each chicken breast, then place a slice of mozzarella cheese on top of each.
- Bake for 35 to 40 minutes, or until the chicken is cooked through and no longer pink inside, and the cheese is bubbly and slightly golden.
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