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Ingredients
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- 4 8-oz Boneless skinless chicken breasts
- 2 tbsp Olive oil
- 2 tsp Sea salt
- 1/2 tsp Black pepper
- 8 oz Cream cheese (softened at room temperature)
- 1/4 cup Grated parmesan cheese
- 1/2 cup Mayonnaise
- 5 oz Frozen spinach (drained)
- 1 14-oz can Artichoke hearts (drained)
- 1/4 cup Sun-dried tomatoes (chopped)
- 4 cloves Garlic (minced)
- 3/4 cup Mozzarella cheese (shredded)
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- Pat the chicken breasts dry and place them in a large baking dish, brushing both sides with olive oil, then seasoning with salt and pepper.
- In a medium bowl, soften the cream cheese in the microwave or on the stovetop, then mix in parmesan cheese and mayonnaise until smooth.
- Chop the spinach and artichokes, squeezing out excess liquid, then combine with the cream cheese mixture, sun-dried tomatoes, and garlic.
- Spread the mixture over the chicken and sprinkle with shredded mozzarella cheese.
- Cover with foil and bake for 25-30 minutes or until the chicken's internal temperature reaches 145-150 degrees F.
- Uncover and bake for an additional 10-15 minutes until the internal temperature hits 162-163 degrees F.
- Let the chicken rest for 5-10 minutes until it reaches 165 degrees F.
Notes
For more flavor, you can add herbs like basil or oregano to the cream cheese mixture.
Ensure to squeeze out all excess moisture from the spinach and artichokes to prevent a watery dish.
Letting the chicken rest after baking allows juices to redistribute for more tender meat.
- Prep Time: N/A
- Cook Time: N/A
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 480
- Sugar: 3g
- Sodium: 909mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 136mg