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- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, drained and coarsely chopped - 1 cup cream cheese, softened to room temperature - 1/2 cup grated Parmesan cheese - 1/2 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and pepper, to taste - 2 tablespoons olive oil - 1/2 cup shredded mozzarella cheese - Fresh parsley, chopped, for garnish In this tasty dish, you will need simple yet flavorful ingredients. Start with boneless, skinless chicken breasts for a tender and juicy base. Fresh spinach gives a bright color and a burst of nutrition, while canned artichoke hearts bring a unique taste and texture. You'll use cream cheese to create a rich and creamy sauce. Grated Parmesan cheese adds a salty flavor that enhances the overall dish. Seasoning with garlic powder and onion powder boosts the taste. Don't forget salt and pepper to make all the flavors pop. Use olive oil to help sear the chicken, adding a lovely crispness. To finish, shredded mozzarella cheese melts beautifully on top, creating a delicious layer. For the final touch, fresh parsley adds color and brightness, while lemon wedges give a zesty kick when served. 1. Preheat your oven to 375°F (190°C). This helps the chicken cook evenly. 2. Season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper. Use just enough seasoning to enhance the flavor. 3. Heat olive oil in a large, oven-safe skillet over medium heat. Add the seasoned chicken breasts to the skillet. 4. Sear the chicken for about 5-7 minutes on each side. You want a nice golden-brown crust. The chicken is done when it reaches an internal temperature of 165°F (74°C). Once cooked, set the chicken on a plate. 1. In the same skillet, toss in the chopped spinach and artichoke hearts. Sauté them for about 2-3 minutes. Stir occasionally until the spinach wilts. 2. Lower the heat and add the softened cream cheese and grated Parmesan cheese. Stir the mixture until the cheeses melt and combine into a creamy sauce. 1. Place the seared chicken breasts back into the skillet. Spoon the creamy spinach-artichoke mixture over each piece. Make sure every chicken breast is fully covered. 2. Sprinkle shredded mozzarella cheese evenly on top. This will create a delicious cheesy layer. 3. Transfer the skillet to the preheated oven. Bake for 15-20 minutes. The mozzarella should be bubbly and golden when done. 4. Let the dish sit for a few minutes after baking. Garnish with freshly chopped parsley before serving. This adds a nice touch of color and flavor. - Best practices for searing chicken: Searing chicken is key for flavor. Start with a hot skillet. Use enough olive oil to coat the bottom. Place the chicken in the pan without crowding. This helps get a nice brown crust. Cook for 5-7 minutes per side. Check the internal temperature. It should reach 165°F (74°C) for safe eating. - Tips for melting cheese smoothly: To melt cheese smoothly, start with cream cheese at room temperature. This helps it mix easily. Stir in grated Parmesan over low heat. This ensures it melts without clumping. When adding mozzarella, do it last and mix gently for a creamy texture. - Presentation ideas: Serve this dish right from the skillet for a cozy feel. If you prefer, plate each chicken breast with a scoop of the spinach-artichoke mix. Add a drizzle of olive oil on top. Lemon wedges make a lovely touch. - Delicious pairings or side dishes: This chicken pairs well with rice, pasta, or a fresh salad. Roasted vegetables also make a great side. They add color and nutrition to your meal. - Alternatives for cheese and seasonings: If you need a dairy-free option, try cashew cream instead of cream cheese. Nutritional yeast can replace Parmesan for a cheesy flavor. Use fresh herbs instead of garlic and onion powder for a bright taste. - Variations for dietary preferences: For a low-carb option, swap chicken for zucchini noodles or cauliflower. You can use grilled tofu for a vegetarian version. Feel free to add more veggies like bell peppers or mushrooms for extra nutrition and flavor. {{image_4}} You can switch up the protein in this dish for variety. Instead of chicken, try using pork chops. They cook well and absorb flavors nicely. You can also use turkey cutlets for a leaner option. They pair well with the creamy sauce. For a vegetarian twist, tofu or mushrooms work great. Tofu takes on the flavors of the sauce nicely. Use firm tofu, cut into cubes. Sauté it until golden before adding the spinach and artichokes. Mushrooms, like portobello or cremini, also shine in this dish. Slice them thick and sauté until soft. They’ll add a rich and earthy taste to the creamy mix. Feel free to toss in extra veggies for color and nutrition. Bell peppers, zucchini, or broccoli add crunch and flavor. Chop them small and sauté with the spinach. You can enhance the dish with spices and herbs too. A pinch of red pepper flakes can add a nice kick. Fresh basil or thyme can give it a garden-fresh taste. Just sprinkle them in while you cook the spinach and artichokes. Experiment with flavors to make this dish your own! To store leftovers, let the dish cool to room temperature. Place it in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. When you want to enjoy it again, reheat it in the oven or microwave. For best results, heat it until hot throughout. This usually takes about 10-15 minutes at 350°F (175°C) in the oven. You can freeze this dish for a longer shelf life. To freeze, let the dish cool first. Then, transfer it to a freezer-safe container. Make sure to seal it tightly to avoid freezer burn. This dish can last up to three months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. Reheat it in the oven for a nice texture. Be aware that freezing may change the creaminess. The cheese might not melt as smoothly as fresh. However, it will still taste great! How do I know when the chicken is cooked through? You can check if the chicken is done by using a meat thermometer. The inside should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part of the chicken. It should be white, not pink. Can I make this recipe in advance? Yes, you can make this dish ahead of time. Prepare the chicken and sauce, then store them in the fridge. When ready to eat, bake it as directed. This makes meal prep easy and keeps your weeknight dinners simple. What are the calories per serving? Each serving of One-Pan Spinach Artichoke Chicken has about 400 calories. This can vary based on the amount of cheese used and any added ingredients. Is this dish healthy? Yes, this dish can be healthy. It has lean protein from chicken and nutrients from spinach and artichokes. You can make it even healthier by using low-fat cheese or adding more veggies. What type of skillet is best? A large, oven-safe skillet is best for this dish. Cast iron or stainless steel skillets work well. They heat evenly and go from stovetop to oven easily. Essential kitchen tools for this recipe You will need: - A meat thermometer - A spatula for stirring - A sharp knife for cutting - A cutting board for prep - Measuring cups for ingredients These tools help you cook efficiently and safely. This recipe for One-Pan Spinach Artichoke Chicken is easy and tasty. You learned about essential ingredients, step-by-step cooking, and helpful tips. You can also explore variations and storage methods. This dish suits many dietary needs. Enjoy experimenting with flavors and ingredients to find your perfect version. Your cooking will impress family and friends. Keep this recipe handy for quick meals throughout the week.

One-Pan Spinach Artichoke Chicken

Indulge in a delicious one-pan spinach artichoke chicken that’s perfect for a quick and flavorful dinner! This easy recipe combines juicy chicken breasts with a creamy spinach and artichoke sauce, topped with melted mozzarella cheese for an irresistible finish. Ready in just 40 minutes, it’s perfect for busy nights. Click through to explore the full recipe and make this mouthwatering dish at home tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh spinach, finely chopped

1 cup canned artichoke hearts, drained and coarsely chopped

1 cup cream cheese, softened to room temperature

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper, to taste

2 tablespoons olive oil

1/2 cup shredded mozzarella cheese

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it's ready for the final baking stage of your dish.

    In a large, oven-safe skillet, warm the olive oil over medium heat. While the oil heats, season both sides of the chicken breasts with garlic powder, onion powder, a sprinkle of salt, and freshly cracked pepper.

      Carefully add the seasoned chicken breasts to the skillet. Sear them for approximately 5-7 minutes on each side, or until they achieve a beautiful golden-brown crust and are cooked through (the internal temperature should reach 165°F / 74°C). Once cooked, transfer the chicken to a plate and set it aside.

        In the same skillet, toss in the chopped fresh spinach and artichoke hearts. Sauté for about 2-3 minutes, stirring occasionally, until the spinach is wilted and the flavors start to meld.

          Reduce the heat to low and introduce the softened cream cheese and grated Parmesan cheese to the skillet. Stir continuously until the cheeses melt into a creamy and smooth mixture, creating a delightful sauce.

            Return the seared chicken breasts to the skillet, placing them atop the spinach-artichoke mixture. Using a spoon, ladle the creamy mixture generously over each chicken breast to ensure every bite is flavorful.

              Evenly distribute the shredded mozzarella cheese across the top of the chicken and creamy mixture, creating a cheesy layer that will melt beautifully in the oven.

                Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the mozzarella cheese is bubbly and exhibits a light golden color on top.

                  Once your dish emerges from the oven, allow it to sit for a few minutes. Garnish with freshly chopped parsley for a pop of color and added freshness before serving.

                    Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

                      - Presentation Tips: Serve the chicken directly from the skillet for a rustic look, or plate each chicken breast with a generous scoop of the spinach-artichoke mixture. Drizzle a little extra olive oil over the top and add lemon wedges for a fresh burst of flavor!