Loved making this! Tasty and super easy!

The Spinach Artichoke Chicken Bake offers a comforting blend of flavors that evoke the creamy richness of classic spinach artichoke dip paired with the satisfying protein punch of chicken. This dish, which can trace its inspiration to the American affinity for spinach artichoke dip that surged in popularity in the late 20th century, marries these two components in a delightful main course. The result is a one-pan dish that's as perfect for a family dinner as it is impressive for an informal dinner party. It's also a wonderful option for meal prepping, as it reheats beautifully.

While the origins of the spinach artichoke dip can be debated, with various restaurants laying claim to its creation, it is undeniably a product of the inventive American palate. It encompasses a love for creamy textures and robust, savory flavors that are as comforting as a Midwestern kitchen itself. Embarking on making this Spinach Artichoke Chicken Bake could be motivated by a myriad of reasons, from the urge to delight in a familiar flavor in a new form, to the need for something hearty on the table without a daunting level of effort.

Given its rich profile, Spinach Artichoke Chicken Bake is best accompanied by sides that offer a lighter counterpoint. A crisp green salad dressed in a zesty vinaigrette would be a perfect palate cleanser. For a heartier option, consider serving it with roasted root vegetables or a side of wild rice that will complement the creamy texture of the bake. And for those who love their bread, a crusty loaf would be delightful for soaking up every last bit of the flavorful sauce.

Servings: 6

- 3 large boneless, skinless chicken breasts, halved to make 6 fillets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and fresh ground black pepper, to taste
- 10 ounces of fresh spinach, roughly chopped
- 1 (14-ounce) can of artichoke hearts, drained and chopped
- 8 ounces of cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with some of the olive oil.

2. Season the chicken fillets with garlic powder, salt, and pepper, and place them in a single layer in the prepared baking dish.

3. In a large bowl, mix together the chopped spinach, artichokes, cream cheese, sour cream, mayonnaise, half of the Parmesan cheese, half of the mozzarella cheese, Italian seasoning, and red pepper flakes until well combined.

4. Spread the spinach artichoke mixture evenly over the chicken fillets in the baking dish.

5. Sprinkle the remaining Parmesan and mozzarella cheeses on top of the spinach artichoke mixture.

6. Bake uncovered in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the topping is golden brown and bubbly.

7. Let the bake rest for a few minutes before serving to allow the flavors to meld.

- When selecting spinach, fresh is preferable for texture and flavor, but in a pinch, well-drained frozen spinach can also be used.
- To add an extra layer of flavor, consider incorporating a 1/2 cup of crumbled feta cheese into the spinach artichoke mixture.
- For those who prefer a little more heat, increase the amount of crushed red pepper flakes, or even add a diced jalapeño to the filling.
- Feel free to use low-fat versions of the cream cheese, sour cream, and mayonnaise for a lighter version of this dish.

And one important tip: don't skip the resting period after baking. It allows the dish to settle, ensuring the flavors are perfectly intermingled when it's time to dive in. Enjoy your culinary creation!