Description
A delicious and creamy ranch chicken bake with artichokes and spinach.
Ingredients
Scale
- 3 boneless (skinless) chicken breasts, butterflied
- 1 packet ranch seasoning mix (divided)
- 10 oz frozen spinach (thawed and squeezed very dry)
- 8 oz Philadelphia cream cheese (softened)
- 1 cup marinated artichoke hearts (roughly chopped)
- 1 teaspoon minced garlic
- ½ teaspoon cracked black pepper
- ¼ teaspoon salt
- 6 oz mozzarella cheese (freshly shredded)
Instructions
- Preheat oven to 400°F.
- Butterfly the chicken breasts so they cook evenly. Pat them very dry and let them sit at room temperature for about 10 minutes.
- Arrange chicken in a greased 9×13 baking dish.
- Sprinkle about ⅓ of the ranch seasoning packet evenly over the chicken.
- In a bowl, combine softened cream cheese, chopped artichoke hearts, squeezed-dry spinach, remaining ranch seasoning, minced garlic, black pepper and salt.
- Spoon and spread the mixture evenly over each piece of chicken.
- Top with freshly shredded mozzarella cheese.
- Bake uncovered for 30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Let rest for 5 minutes, then serve.
Notes
- For best flavor, let the cream cheese soften at room temperature before mixing.
- This dish pairs well with a fresh salad or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg