Ingredients
Method
- Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels, then season both sides with garlic powder, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
- In a medium bowl, combine softened cream cheese, mayonnaise, sour cream, minced garlic, 1/2 cup mozzarella cheese, Parmesan cheese, and Pecorino Romano cheese. Stir until smooth.
- Fold in chopped artichoke hearts and thoroughly drained, squeezed spinach until well incorporated.
- Place seared chicken back into the skillet (or a 9x13 inch baking dish). Spoon spinach artichoke mixture evenly over each chicken breast.
- Sprinkle remaining 1/2 cup mozzarella cheese over the top.
- Bake for 20-25 minutes, or until chicken is cooked through (165°F internal temperature) and topping is bubbly and golden. Let rest for 5 minutes before serving.
Nutrition
Notes
Squeeze the Spinach: For the creamiest sauce, it is absolutely essential to squeeze as much liquid as possible from the thawed spinach. A watery sauce is a common pitfall!
Don't Overbake: Keep an eye on the internal temperature of the chicken to avoid drying it out. Pull it from the oven as soon as it reaches 165°F.