Cheesy spinach artichoke chicken

Updated at: Tue, 12 Mar 2024 17:29:59 GMT

Step 1

Cut broccoli into bite-sized pieces. Trim zucchini ends, halve lengthwise, and cut into ½" half-moons. Drain artichokes. Squeeze out liquid and coarsely chop. Pat chicken dry and season both sides with ¼ tsp. salt and / tsp. pepper.

Step 2

Place broccoli and zucchini on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and ¼ tsp. pepper. Spread into a single layer. Roast in hot oven until tender and lightly browned, 15-18 minutes. While vegetables roast, continue recipe.

Step 3

Place a medium oven-safe non-stick pan over medium heat and add 1 tsp. olive oil. Add spinach to hot pan and stir occasionally until spinach is wilted, 1-2 minutes. Remove from burner. Transfer spinach to a mixing bowl. Stir in artichokes, shredded cheese, softened cream cheese, and ¼ tsp. pepper until combined. Set aside. Wipe pan clean and reserve.

Step 4

Return pan used to wilt spinach to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed until browned on one side, 3-4 minutes. Flip chicken and cook undisturbed, 2 minutes. Remove from burner. Chicken will finish cooking in a later step. Carefully spread topping evenly over chicken.

Step 5

Transfer pan to hot oven and roast until topping is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes. Carefully remove from oven. Pan handle will be hot! Use an oven mitt. Plate dish as pictured on front of card. Bon appétit!

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