Cheesy Baked Spinach Artichoke Chicken

• 4 boneless, skinless chicken breasts
• 1 cup marinara sauce
• 1 cup frozen spinach, thawed and squeezed dry
• 1/2 cup artichoke hearts, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (for topping)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Place chicken breasts in a greased baking dish and top with marinara sauce.
3. 3 In a bowl, combine spinach, artichoke hearts, mozzarella, 1/2 cup Parmesan, sour cream, mayonnaise, garlic, Italian seasoning, salt, and pepper.
4. 4 Spoon the spinach-artichoke mixture over the chicken.
5. 5 Sprinkle with the remaining 1/4 cup Parmesan cheese.
6. 6 Bake for 30 minutes or until chicken is cooked through and topping is bubbly.
7. 7 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Oven
• Mixing bowl
• Garlic press or mincer

Variations

• Add diced sun-dried tomatoes for extra flavor.
• Substitute chicken thighs for a richer taste.

Substitutions

• If you're dairy-free, use a vegan cheese substitute and dairy-free mayo and sour cream.
• For a lighter option, use Greek yogurt in place of mayonnaise.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For extra flavor, marinate the chicken in the marinara sauce for 30 minutes before baking.
• If you prefer crispy edges, broil for 1-2 minutes at the end, watching closely to avoid burning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pairs well with roasted vegetables.

FAQ