Spinach and Artichoke Baked Chicken
1 (15-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen spinach, thawed and squeezed dry
3/4 cup Parmesan cheese
3/4 cup mayonnaise
1/2 teaspoon garlic powder
Salt and pepper
6 boneless. skinless chicken breasts
Preheat oven to 375 degree F.
Spray a baking dish with cooking spray.
Stir together all the ingredients except the chicken in a bowl.
Place the chicken in the baking dish. Cover evenly with the artichoke mixture.
Bake until the chicken is no longer pink and a thermometer reads
155 degrees F., about 35 minutes.
Rice and Orzo Pilaf
2 tablespoons butter
1/2 cup orzo
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup rice
2 cups chicken broth
Salt and pepper
2 scallions, chopped
Melt the butter in a wide, shallow saucepan over medium-high heat. Add the orzo and cook until golden brown, about 3-4 minutes. Add the onion and cook until translucent. Add the garlic and cook 1 minute. Stir in the rice and chicken broth. Bring the mixture to a boil, then reduce to medium-low, cover and cook for about 20 minutes, or until all the liquid is absorbed.
Served topped with scallions.
Spinach and Artichoke Chicken with Rice and Orzo Pilaf
If you like spinach and artichoke dip you will love this dish. You simply combine the vegetables with some mayonnaise and Parmesan cheese, spread it over the chicken brests and bake. It couldn't be easier and the result is simply delicious. We've added a recipe for Rice and Orzo Pilaf that is a nice side dish to the chicken.
POULTRY RECIPES > SPINACH AND ARTICHOKE BAKED CHICKEN
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This 2-piece bakeware set is perfect for one-person or two-person size servings.
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