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Spinach Artichoke Chicken on a baking sheet with a spatula.

3-Ingredient Spinach Artichoke Chicken

Course: Main Course
Cuisine: Universal
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 231kcal
Author: Lauren
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Ingredients

  • 1 lb. boneless chicken breast thin sliced (1/4-1/2” thick)
  • 1/2 cup spinach and artichoke dip see notes
  • 1/2 cup/2 oz. shredded mozzarella or parmesan
  • Salt & pepper to taste

Instructions

  • Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish and set aside.
  • Place chicken between two pieces of plastic wrap and pound to 1/4-1/2” thickness. Cut into manageable size portions.
  • Place chicken in the greased baking dish. Season with salt and pepper to taste, if desired. Spread spinach and artichoke dip on top of chicken, about tablespoons (30g) on each. Sprinkle cheese on top.
  • Bake for 18-20 minutes or until internal temperature reaches 165F with an instant read thermometer.
  • Let cool for at least 5 minutes and enjoy! Serve with potatoes, rice, pasta etc.

Notes

Spinach artichoke dip: A thick, cream cheese based dip works best for this! I used Good & gather spinach and artichoke dip.

Nutrition

Serving: 1/4 of recipe (137g) | Calories: 231kcal | Carbohydrates: 2.5g | Protein: 30.4g | Fat: 11g | Saturated Fat: 4.9g | Cholesterol: 100mg | Sodium: 315.9mg | Potassium: 377.4mg | Sugar: 1g