Description
There are evenings when the clock seems to outrun me when dinner needs to be comforting, effortless, and just a little indulgent. This creamy, cheesy baked chicken is one of those recipes I return to again and again, the kind that asks for very little yet gives back so much.
Ingredients
Units
Scale
- 1-2 pounds boneless, skinless chicken breasts
- 1 (10-16 oz) container spinach artichoke dip (or any cream cheese-based dip)
- 1 heaping cup shredded cheese (cheddar or mozzarella recommended)
Instructions
- Preheat your oven to 375°F (190°C)
- Lightly grease a 9×13 baking dish
- Pound the chicken breasts to even thickness
- Cut into smaller portions if needed
- Place chicken in a single layer in the baking dish
- Spread a generous layer of spinach artichoke dip over each piece
- Sprinkle shredded cheese evenly over everything
- Bake uncovered for about 30 minutes until chicken is fully cooked and cheese is bubbling and golden
- Let rest a few minutes and serve warm
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F or microwave. Add a splash of milk or extra dip before reheating to keep it creamy. Swap chicken breasts for thighs, try different cheeses, or use spicy dip for variation.
