Spinach Artichoke Chicken Breasts Recipe – 6 Smart Points

Spinach Artichoke Chicken Breasts

If you love Spinach and Artichoke dip, you’ll go bonkers over this meal version! Tender roasted chicken breasts are smothered with a creamy spinach artichoke topping, delivering a mouthful of cheesy chicken goodness. This recipe takes relatively little effort, but the end result tastes like you’ve spent all day preparing it. The chicken is so moist and delicious, and the velvety spinach artichoke topping is perfection. Doesn’t it look tasty? If you have a few extra Points to spend, I’d recommend serving the finished chicken breast inside a toasted baguette or sandwich roll….it’s sooooo yummy!


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Spinach Artichoke Chicken Breasts Recipe
Print Recipe
An easier alternative to Spinach and Artichoke stuffed chicken breasts, my effortless version takes less time and hassle, but delivers an even more delicious dish.
Servings Prep Time
8 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
40 minutes
Spinach Artichoke Chicken Breasts Recipe
Print Recipe
An easier alternative to Spinach and Artichoke stuffed chicken breasts, my effortless version takes less time and hassle, but delivers an even more delicious dish.
Servings Prep Time
8 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400.
  2. Place chicken inside a large baking dish, and season with salt and pepper. Cover with foil, and roast chicken in oven for about 20-25 minutes. Remove from oven and drain excess cooking liquid.
  3. Preheat oil in a large skillet over medium high heat. Add in baby spinach leaves, and garlic, and saute until leaves are wilted, about 2-3 minutes. Transfer to a medium sized bowl.
  4. To the spinach bowl, add in cream cheese, parmesan cheese, artichokes, onion powder and salt and pepper.
  5. Top each piece of chicken with the spinach artichoke mixture. Divide evenly between them. Sprinkle the mozzarella cheese on top. Return to oven and bake for about 10-12 minutes, until the top is hot, bubbling, and begins to turn golden.
Recipe Notes

Entire recipe makes 8 servings
Serving size is 1 filet of chicken with topping
Each serving = 6 Smart Points

PER SERVING: 265 calories; 11g fat; 6g saturated fat; 1g carbohydrates; 0g sugar; 0g fiber; 40g protein

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Comments

  1. Just out of curiosity, are the Chicken breasts 4oz each? The ingredients just say 2 lb’s chicken breast.
    Thank you

  2. This looks great! Thanks for sharing!

  3. I have the same problem as Carolyn above. I cannot print the recipes. When I download the Pdf all I get is the photo and some info about the recipe, not the recipe. Please help.

  4. Hi. What “sauce” are you referring to after we sauté the spinach and garlic?

  5. I’m confused about step 3. It says add spinach,garlic & sauce. What sauce are you referring to?
    Sorry if it’s a stupid question.
    Thanks!

  6. I did not see a sauce ingredient listed. What is the sauce and how much? I really would love to try this.

  7. What sauce?

  8. This is Dec. 1 and for the last two days I have tried the Print Friendly tab on your recipes. All I get is the picture, not the recipe. Before this, the Print Friendly button worked. I would like to be able to print out the recipes I can use. what’s going on?

    • I made the spinach artichoke chicken and it was a huge success. My husband could not stop telling me how delicious it was. I thought it was pretty great myself. This is a must try recipe!

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