When I make this, I serve it with rice or a grain and it makes for a perfectly well-rounded meal with protein, veggies and a grain. It is super filling and delicious on its own. Remove the foil, and bake for another 5 minutes to crisp the cheese a bit. Since everything is cooked already, we are really just looking for things to get nice and combined and bubbly. Top with the remaining mozzarella, and cover with foil. Spray a 9 x 13 casserole dish with cooking spray and pour your cheesy mixture right in. Stir to combine and watch everything get creamy and delicious.Ĭooking, storage and reheating the Cheesy Spinach and Artichoke Chicken Bake In the same pan, add your ricotta, mozzarella (reserving 1/2 cup for the topping) and your pecorino romano. Now that that’s all done, it’s time for the fun stuff! The cheese…. After the spinach is wilted, add your cooked chicken. I use two large bags here, because we all know spinach cooks down so much. These just take minutes to wilt, so we add them last. This will create a thick sauce that will make the dish delicious! The last step once the tomatoes are cooked down is to add the fresh spinach leaves. These are going to cook for a good 10 minutes until they start to burst and break down. Once those flavors have combined a bit, it’s time to add the cherry tomatoes. Make sure that you buy the ones packed in water, as you don’t want to add any extra oil to this dish. First, you’re going to sauté some diced onion in olive oil spray, because every great recipe uses diced onion, right? Next, you’ll add some garlic and some rinsed, chopped artichoke hearts. Now that the chicken is prepared and ready, it’s time to make the filling for this Cheesy Spinach and Artichoke Chicken Bake. Set aside while you prepare the other ingredients. Once your chicken is cooked, dice it into small pieces (or you can shred it). Roast for 20-25 minutes or until the internal temperature of the chicken reaches 165F.
Spray a sheet pan with olive oil spray and place the chicken breasts on top. Season the chicken breasts with salt and pepper on all sides. Simmer for about 20 minutes or until the internal temperature of the chicken reaches 165F (you can use a thermometer like this one). Add two dried bay leaves, a sprinkle of kosher salt, a sprinkle of whole peppercorns, and 2 smashed garlic cloves. To poach: Put 1.5 lbs of raw chicken breast in a large pot. Otherwise, you can make your own really quick poached OR roasted chicken breast. If you want to use cooked rotisserie chicken breast here, go for it! You’ll save yourself about 20 minutes of cooking time. cooked chicken breast (I’ll give instructions on how I cook mine for this recipe, or you can use a rotisserie chicken breast and skip a step!).Triple the cheese and incredibly decadent, you won’t believe this dish is actually lightened-up! Serve Cheesy Spinach and Artichoke Chicken Bake with your grain of choice (or any carb-less option) for the perfect well-rounded meal.įirst, let’s get our ingredient list ready!
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