Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed, and drained)
- 1 can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, ensure it's well-drained and heated through.
- In a large mixing bowl, combine the softened cream cheese, sour cream, chopped artichokes, oregano, salt, and pepper. Add the spinach mixture and mix well.
- Place the chicken breasts in a greased baking dish. Spread the creamy spinach-artichoke mixture over the top of each chicken breast.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Let it rest for a few minutes before serving. Enjoy!
- Prep Time: 15
- Cook Time: 30