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

Cheesy Artichoke Baked Chicken

with Spinach & Garlic-Herb Rice

40 MIN
4 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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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
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

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
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