Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- ½ cup basil pesto
- ¾ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a medium baking dish lightly with olive oil.
- Rinse and pat dry the chicken breasts. Place them in the baking dish in a single layer.
- Drizzle the chicken with olive oil, then season both sides with salt and pepper. Add garlic powder or Italian seasoning if desired.
- In a bowl, combine the cream cheese, chopped spinach, chopped artichokes, mozzarella, Parmesan, and half of the pesto. Mix until creamy and well blended.
- Spread the spinach and artichoke mixture evenly over each chicken breast.
- Spoon the remaining pesto on top of the creamy layer to create a flavorful swirl.
- Bake for 30–35 minutes, or until the chicken is fully cooked (internal temperature 165°F / 74°C).
- For a golden, slightly crispy top, broil for 2–3 minutes at the end of baking.
- Remove from the oven and let the dish rest for 5 minutes before serving.
- Garnish with a sprinkle of Parmesan or fresh basil leaves if desired.
Notes
Serve with pasta, rice, roasted potatoes, or a fresh salad.
You can prepare the dish a day ahead and refrigerate it before baking.
For a lighter version, use low-fat cream cheese and reduced-fat mozzarella.
This dish reheats beautifully and is great for meal prep.
- Prep Time: 15
- Cook Time: 35