Spinach & Artichoke Chicken

26 Feb

Love Spinach & Artichoke Dip? Then you’ll love this chicken!

For potlucks at work, I make a spinach & artichoke dip in a crock pot because it’s easy and I can make it ahead the night before.  I get to work around 7:45 AM, plug in the crock pot, and by 10:15 AM, there’s nothing left! EVERY TIME! I barely get a chance to taste my own creation, but last time I made it, I got there with about 10 minutes to spare…. I did manage to steal a scoop, and I can confirm it is quite tasty.

I always have a bit of a hard time thinking of things to do with a plain old chicken breast. My old standby in college was BBQ sauce and ranch. Lame. Yet, when I can’t think of anything else to have, I defrost a chicken breast and improvise. I feel like my “comfort” with chicken came from my mom, though- she made A LOT of chicken growing up… I remember my dad saying he’d grow feathers if we had chicken more than we did!

So why not combine the two? Plus, I had an extra can of artichoke hearts in my pantry, and what the heck else am I going to do with that? It’s ridiculously easy, and contains a bunch of veggies, so we can’t really go wrong here. This is a no-brainer meal.

And much to my disappointment, there is no good way to make this meal look picture-worthy. It looks the same  any way you mush it around!

3-4 chicken breasts, defrosted
1 (15 ounce) can artichoke hearts, drained and chopped
1 cup frozen chopped spinach
½ cup light sour cream
½ cup light mayo – (could also use plain nonfat yogurt to cut fat content)
2 garlic cloves, minced
1/4 cup parmesan cheese
½ cup mozzarella cheese, shredded (optional but good)

Defrost frozen spinach in a bowl. Drain excess liquid and blot with paper towel several times to soak up more liquid. Do the same thing with the artichokes- this recipe can make a lot of excess liquid in the pan!

Combine all topping ingredients in a bowl and mix; artichokes, spinach, sour cream, mayo/yogurt, garlic, parmesan cheese/mozzarella.

Place chicken breasts in a 9×9 pan, and spoon topping over chicken. Bake uncovered at 375 degrees for about 25-30 minutes, depending on the thickness of chicken, or when it reaches internal temperature of 165 degrees.

If you need to drain some liquid from the pan when it’s done, go ahead! Serve with rice pilaf or pasta.


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