Creamy Baked Spinach & Artichoke Chicken

• 1.5-2lbs boneless, skinless chicken breasts or thighs, cubed into 1-inch pieces
• 8 oz cream cheese, softened to room temperature
• 10 oz frozen chopped spinach, thawed and squeezed completely dry
• 12 oz jar marinated, quartered artichoke hearts, drained and coarsely chopped
• 1/2 cup grated Parmesan cheese
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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1. Prep the Oven & Spinach

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Place your thawed spinach in a clean kitchen towel and wring out as much excess liquid as possible. Don't skip this step—drying the spinach prevents a watery sauce!

2. Season the Chicken

Place the diced chicken in the prepared baking dish. Toss with olive oil, 1/4 tsp salt, and pepper. Spread into an even single layer along the bottom.

3. Mix the Topping

In a medium bowl, stir together the softened cream cheese, drained artichokes, dry spinach.

4. Assemble & Bake

Spread the spinach-artichoke mixture evenly over the cubed chicken. Sprinkle grated parmesan over the top. Bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the top is golden and bubbly.

5. Rest & Serve

Let the dish rest for 5 minutes before serving to allow the creamy sauce to set.

Chef's Tip

• Flavor Hack: Save a tablespoon of the oil from the marinated artichoke jar and drizzle it over the raw chicken before topping with the cream cheese mixture for extra depth of flavor!

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