Ingredients
- ½ (10 ounce) package frozen spinach
- 1 (4 ounce) package cream cheese, softened
- ½ (14 ounce) can quartered artichoke hearts, drained and chopped
- ¼ cup shredded Parmesan cheese
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 4 (8 ounce) boneless, skinless chicken breasts
- salt and pepper to taste
- 1 tablespoon olive oil
- ½ cup shredded mozzarella cheese
Directions
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Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
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Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
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Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
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Preheat the oven to 375 degrees F (190 degrees C).
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Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
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Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.
Cook’s Note
I usually use chicken breasts that are about 8 to 10 ounces.
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