YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Baked Chicken
Savor the rich and comforting flavors of tender baked chicken smothered in a velvety, creamy spinach artichoke sauce. This dish merges the heartiness of succulent chicken with the freshness of spinach and the tanginess of artichoke hearts, finished with a hint of parmesan for a perfectly balanced meal that delights both the palate and meets your nutritional goals.
INGREDIENTS
6 oz Chicken Breast
2 oz Low-Fat Cream Cheese
1 cup Fresh Spinach
1/3 cup Canned Artichoke Hearts, drained
1 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F.
Lightly oil a baking dish with the olive oil.
Place the chicken breast in the dish and season lightly with salt and pepper to your taste.
In a small saucepan over medium heat, combine the low-fat cream cheese with the spinach and artichoke hearts. Stir continuously until the cheese softens and the spinach wilts, about 3-5 minutes. If desired, season with a pinch of garlic powder or additional pepper.
Pour the creamy spinach artichoke mixture over the chicken, ensuring it is evenly coated.
Sprinkle the grated parmesan cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly.
Remove from the oven and let stand for a few minutes before serving.