Spinach Artichoke Baked Chicken

The chicken bakes up tender while the spinach and cream cheese mixture merges an abundant cream sauce that would be scrumptious over rice (or cauliflower rice to keep it low carbohydrate), pasta, or potatoes (or mashed cauliflower).

This is essentially a tasty hot spinach artichoke dip with chicken baked right into it. Its your favorite app developed into supper— and its easy! Simply dice boneless skinless chicken breast, arrange it in a baking dish, and top it with a rich and velvety mix of softened cream cheese, garlic, Parmesan cheese, a dollop of mayo, spinach, and artichoke hearts. Bake at 350 for 35 minutes and voila! Supper is served.

Tips for Spinach Artichoke Baked Chicken

To do this, utilize a cooking area towel or stack a couple of paper towels on top of one another, wrap them firmly around the spinach, and wring it out, disposing of any excess liquid. Do the very same thing for the artichoke hearts.

When baked, the sauce surrounding the chicken will be a little thin. The chicken and other active ingredients will naturally launch a bit of liquid as they prepare, however the best way to prevent the sauce from being too watery is to remove as much liquid as possible from the high-moisture material active ingredients: the thawed spinach and the canned artichokes.

Make Ahead Baked Chicken

Due to the fact that you can make it ahead of time, this is one of those baked chicken dishes thats ideal for a hectic weeknight! To prep it ahead of time and bake it later on, simply follow the recipe guidelines for putting together the dish and rather than baking right away, cover and cool for up to a day before cooking.

Spinach Artichoke Baked Chicken

This is essentially a tasty hot spinach artichoke dip with chicken baked right into it. Its your preferred app developed into supper— and its simple! Just dice boneless skinless chicken breast, arrange it in a baking meal, and top it with a abundant and creamy mixture of softened cream cheese, garlic, Parmesan cheese, a dollop of mayonnaise, artichoke, and spinach hearts. Bake at 350 for 35 minutes and voila! Dinner is served.

Preparation Time10 minsCook Time35 minsTotal Time45 mins

Course: Dinner, Main CourseKeyword: baked chicken dish, chicken recipes, hot spinach artichoke dip, keto chicken recipe, low carbohydrate chicken dish
Servings: 6
Calories: 662kcal

2 pound boneless skinless chicken breast cut into 1 inch pieces10 ounce plan frozen spinach thawed8 oz cream cheese softened1/4 cup mayonnaise1/3 cup grated Parmesan cheese1 tsp garlic powder1/4 tsp newly ground black pepper14.5 ounce can artichoke hearts in water drained
Pre-heat the oven to 350 ˚F.Squeeze as much wetness out of the thawed spinach and artichokes as you can. Utilize a kitchen area towel or stack a couple of paper towels on top of one another, wrap them securely around the spinach, and wring it out, discarding any excess liquid. Do the very same thing for the artichoke hearts. Once drained pipes, roughly slice the artichokes.In a medium bowl, blend the cream cheese, mayo, parmesan, garlic powder, and black pepper up until integrated. Stir in the spinach and artichokes. Set up the cut up chicken breast in the bottom of a baking dish and spread the cream cheese mix over the chicken.Bake for 35-40 minutes or till chicken is cooked through. Let cool for 5-10 minutes prior to serving over potatoes, rice, or pasta (or cauliflower rice or mashed cauliflower to keep it low carb!).

Saturated Fat: 10g

Just dice boneless skinless chicken breast, arrange it in a baking dish, and leading it with a creamy and abundant mixture of softened cream cheese, garlic, Parmesan cheese, a dollop of artichoke, mayonnaise, and spinach hearts. When baked, the sauce surrounding the chicken will be a little thin. The chicken and other components will naturally release a bit of liquid as they cook, however the best method to prevent the sauce from being too watery is to remove as much liquid as possible from the high-moisture content active ingredients: the thawed spinach and the canned artichokes.

Just dice boneless skinless chicken breast, arrange it in a baking dish, and top it with a rich and velvety mix of softened cream cheese, garlic, Parmesan cheese, a dollop of mayo, spinach, and artichoke hearts. Organize the cut up chicken breast in the bottom of a baking meal and spread the cream cheese mixture over the chicken.Bake for 35-40 minutes or up until chicken is prepared through.

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