Spinach & Artichoke Chicken Bake

I’m a sucker for spinach and artichoke dip. Although spinach is one of the most nutrient rich foods on the planet, eating it in dip form involves herds of tortilla chips I can’t help but down in the process.

This recipe is a dinner I make when I’m dying for some spinach and artichoke in my life, but also trying to eat well. I replace the vehicle here (delicious tortilla chips) with a delightfully healthy baked chicken breast.

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Serves 6

2-3 lb chicken breasts, pounded or sliced thinly

8 oz frozen spinach, thawed

1 can artichoke hearts, rinsed and chopped

1 small onion, diced

1 tbsp. minced garlic

1 brick cream cheese

1/3 c. mozzarella cheese

1/4 c. grated parmesan cheese

salt & pepper to taste

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Preheat oven to 350. Line chicken breasts in a lightly greased casserole pan and bake for 15 min. While chicken cooks, combine spinach, artichokes, onion, bell pepper, garlic, parmesan cheese, and cream cheese over low heat until melted together. At this point, you can snag a rouge tortilla chip from the cupboard to sample your spinach/artichoke dip topping. You rebel. Feel free to add seasonings to suite your tastes.

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Top chicken breasts with a thin layer of the dip mixture and sprinkle lightly with mozzarella cheese. Bake an additional 15 minutes and enjoy!image

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5 thoughts on “Spinach & Artichoke Chicken Bake

    • Thank you so much! Your link up has generated the most interaction for me of the parties I’ve participated in, it means a lot that you take the time to really look into your contributors! If you’re interested, I’m actually starting a link up on Tuesday here at peeled that launches tomorrow- ‘Tell ’em Tuesdays’.. I’d love for you to share a post! I’ll definitely continue checking out your link party as well!

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  1. This looks sooo good and easy! I LOVE easy, delicious recipes! LOL, “You rebel.” Whoever says they don’t cheat a little is totally lying. ;-)

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