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A close-up of a cheesy spinach and ricotta stuffed chicken breast being lifted from a baking dish, with melted golden cheese on top and creamy spinach filling visible.

EASY Spinach Artichoke Chicken Bake

Melissa Jo
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Ingredients
  

  • 3 chicken breasts butterflied cut in half lengthwise
  • 8 oz. of cream cheese softened
  • 1 cup of baby spinach chopped
  • 4-5 cloves of chopped garlic
  • 4 - 5 oz. of canned chopped artichoke hearts I use Vigo brand
  • 2 oz. of marinated chopped artichoke hearts squeezed dry I use Cento brand
  • 4 oz. of shredded mozzarella cheese
  • 1 tsp of each: garlic powder salt, and pepper (more if needed)

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Butterfly the chicken breasts by cutting them in half lengthwise. Make sure the chicken is room temperature and patted dry of any moisture before preparing this dish.
  • Place the chicken in a greased baking dish and season with salt, pepper, and garlic powder.
  • In a mixing bowl combine the cream cheese, chopped spinach, cracked black pepper, artichoke hearts, chopped garlic, marinated artichoke hearts, & a pinch of salt.
  • Spread the cream cheese mixture over the chicken breasts as evenly as you can.
  • Top with mozzarella cheese.
  • Bake at 400 degrees F. for 30 minutes in a preheated oven.
  • ENJOY!

Notes

  • No need to pound the chicken for this dish; just simply butterfly the chicken breasts and lay them in a baking dish. Easy!

  • Always make sure the chicken (or any protein for that matter) is room temperature and patted dry of any moisture before cooking or baking.

Tried this recipe?Let us know how it was!