Spinach Artichoke Dip Chicken recipe

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Ingredients

cooking spray
4 skinless, boneless chicken breasts
salt and ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package cream cheese, softened
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
½ cup grated Parmesan cheese
⅓ cup mayonnaise
1 teaspoon lemon juice
1 teaspoon garlic powder
⅛ teaspoon cayenne pepper
½ cup finely crushed garlic croutons

Nutrition Info

583.5 calories
carbohydrate: 14.2 g
cholesterol: 142.3 mg
fat: 43.5 g
fiber: 4 g
protein: 36.7 g
saturatedFat: 17.3 g
servingSize: -
sodium: 803.1 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray 9x13-inch baking dish with cooking spray.

  2. Place chicken in the baking dish and season with salt and pepper.

  3. Combine spinach, cream cheese, artichokes, Parmesan cheese, mayonnaise, lemon juice, garlic powder, and cayenne pepper in a bowl, mix well. Spread mixture evenly over chicken and sprinkle crushed croutons on top.

  4. Bake in the preheated oven until chicken is no longer pink in centre, 35 to 40 minutes.

Recipe Yield

4 servings

Recipe Note

This recipe was the result of tweaking a simple spinach dip chicken recipe I stumbled across. It makes a surprisingly moist cooked chicken with a lot of flavor. I served this with just a salad but it would probably go well with rice.

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