YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Chicken Bake
A deliciously creamy chicken bake laden with tender chicken breast, vibrant spinach, and tangy artichoke hearts. This dish is finished with a rich, smooth cream cheese sauce accented by garlic and a sprinkle of parmesan, creating a comforting meal that's both satisfying and nutritionally balanced.
INGREDIENTS
4 oz Chicken Breast
2 oz Low-Fat Cream Cheese
1/2 cup Artichoke Hearts (canned, drained)
1 cup Fresh Spinach
1 tsp Olive Oil
1 tbsp Parmesan Cheese
1 Garlic Clove
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Heat the olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the chicken breast and sear both sides until lightly browned, about 2-3 minutes per side. Remove chicken and place in a lightly greased baking dish.
In the same skillet, add the low-fat cream cheese, stirring until it begins to melt. Mix in the artichoke hearts and fresh spinach, cooking until the spinach wilts, about 2 minutes.
Season the sauce with salt and pepper. Pour the mixture over the chicken in the baking dish.
Sprinkle grated parmesan cheese evenly on top.
Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the sauce is bubbly.
Remove from oven and let rest for a few minutes before serving.