Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 teaspoon salt, divided
- 2 tablespoons butter
- 1 ½ tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup cream cheese
- 10 ounces frozen chopped spinach, thawed
- 6 ounces artichoke hearts or quarters, roughly chopped
- ¾ cup shredded mozzarella cheese
Instructions
- Add chicken breasts, chili flakes, minced garlic, and ½ teaspoon salt to a baking dish. Rub the spices on both sides of the chicken breasts and arrange them side by side in the baking pan. Set aside to marinate. Preheat oven to 400°F.
- Melt butter in a pan and add flour. On a medium flame, sauté the flour for a minute and slowly add milk while whisking continuously to ensure no lumps form. Keep whisking till the sauce comes to a simmer and starts to thicken. Whisk in the cream cheese and set aside.
- Squeeze the defrosted spinach to remove any extra water. Add spinach, artichoke hearts, and the remaining ½ teaspoon salt to a bowl and mix well.
- Spread the spinach artichoke mixture on top of each chicken breast, pour the sauce all over, and bake for 35 minutes. At the 25-minute mark, sprinkle mozzarella over the chicken and place it back in the oven for 10 minutes or until the chicken reaches an internal temperature of 165°F. Serve hot.
Notes
- Ensure spinach is well-drained to avoid excess moisture.
- Check chicken temperature with a meat thermometer for doneness.
- Adjust red pepper flakes for desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg