Description
A quick and comforting casserole featuring chicken, cheese, spinach, and artichokes, perfect for busy weeknight dinners.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 teaspoon salt, divided
- 2 tablespoons butter
- 1 ½ tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup cream cheese
- 10 ounces frozen chopped spinach, thawed
- 6 ounces artichoke hearts or quarters, roughly chopped
- ¾ cup shredded mozzarella cheese
Instructions
- Add chicken breasts, chili flakes, minced garlic, and ½ teaspoon salt to a baking dish.
- Rub the spices on both sides of the chicken breasts and arrange them side by side in the baking pan.
- Set aside to marinate.
- Preheat oven to 400°F.
- Melt butter in a pan and add flour.
- Sauté the flour for a minute on medium flame.
- Slowly add milk while whisking continuously to ensure no lumps form.
- Keep whisking till the sauce comes to a simmer and starts to thicken.
- Whisk in the cream cheese and set aside.
- Squeeze the defrosted spinach to remove any extra water.
- Add spinach, artichoke hearts, and the remaining ½ teaspoon salt to a bowl and mix well.
- Spread the spinach artichoke mixture on top of each chicken breast.
- Pour the sauce all over.
- Bake for 35 minutes.
- At the 25-minute mark, sprinkle mozzarella over the chicken and place it back in the oven.
- Bake for an additional 10 minutes or until the chicken reaches an internal temperature of 165°F.
- Serve hot.
Notes
Marinate the chicken briefly to enhance flavor and ensure to drain excess water from spinach.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 85mg