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Spinach Artichoke Chicken Breasts

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“I adapted this from a recipe from the "add a pinch" website. Moist chicken breasts with an artichoke and spinach topping. Easy to put together quickly. If you don't have Gruyere cheese you could substitute any other cheese you like: cheddar, mozzarella, etc.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375º F.
  2. Grease a baking dish (I use olive oil).
  3. I like to tenderize my chicken breasts by going over them a few times with a meat mallet, but you don't have to do this if you don't want to.
  4. Place the chicken breasts in the greased baking dish, and season them with salt and pepper (both sides).
  5. Bake the chicken for 15 minutes.
  6. Make sure to drain the spinach really well - I squeeze mine with my hands to make sure I've gotten out as much liquid as possible.
  7. Mix together the drained artichoke hearts, drained spinach, chopped shallots, garlic, yogurt, mayonnaise, Parmesan, and Gruyere.
  8. After the chicken has cooked for 15 minutes, pour the spinach/ artichoke mixture on top of the chicken breasts, and cook, uncovered, for 25 more minutes.
  9. Let stand for 5 minutes before serving.

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