Cheesy Artichoke Baked Chicken with Spinach & Garlic-Herb Rice
Meal Prep

Cheesy Artichoke Baked Chicken

with Spinach & Garlic-Herb Rice

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! Here, chicken breasts are baked under a mixture of chopped artichoke hearts, melty fontina, mayo, and sour cream, which helps to keep the chicken moist. A simple side of rice is elevated by garlic-herb butter, parmesan, and fresh spinach stirred in just before serving.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Cheesy Artichoke Baked Chicken with Spinach & Garlic-Herb Rice
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 3 oz Baby Spinach
  • ½ cup Marinated Artichoke Hearts
  • 4 oz Fontina Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ½ oz Pickled Peppadew Peppers
  • 2 Tbsps Mayonnaise
  • ¼ cup Sour Cream
  • 1 cup Long Grain White Rice
  • 1 oz Garlic & Herb Spreadable Butter
  • ¼ cup Grated Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Roughly chop the peppers. Roughly chop the artichokes. Grate the fontina on the large side of a box grater. In a bowl, combine the chopped artichokes, grated fontina, mayonnaise, and sour cream; season with salt and pepper.

Bake the chicken
2 Bake the chicken

Line a sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. Transfer to the sheet pan; evenly top with the artichoke mixture. Bake 19 to 21 minutes, or until the cheese is lightly browned and the chicken is cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken. 

Cook the rice
3 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Finish the rice & serve your dish
4 Finish the rice & serve your dish

To the pot of cooked rice, add the spinach, softened butter, and parmesan. Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Serve the baked chicken with the finished rice. Garnish with the chopped peppers. Enjoy!

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and rice in the microwave 1 to 2 minutes, or until heated through. Serve as instructed. 

Tips from Home Chefs

Cheesy Artichoke Baked Chicken

Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Roughly chop the peppers. Roughly chop the artichokes. Grate the fontina on the large side of a box grater. In a bowl, combine the chopped artichokes, grated fontina, mayonnaise, and sour cream; season with salt and pepper.

2 Bake the chicken

Line a sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. Transfer to the sheet pan; evenly top with the artichoke mixture. Bake 19 to 21 minutes, or until the cheese is lightly browned and the chicken is cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken. 

Bake the chicken
Cook the rice
3 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Finish the rice & serve your dish

To the pot of cooked rice, add the spinach, softened butter, and parmesan. Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Serve the baked chicken with the finished rice. Garnish with the chopped peppers. Enjoy!

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and rice in the microwave 1 to 2 minutes, or until heated through. Serve as instructed. 

Finish the rice & serve your dish
Browse Steps
1 of 4