Spinach + Artichoke Dip Chicken Bake

Ingredients

3 tablespoons extra-virgin olive oil, plus more if needed

1½ pounds [680 g] boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

4 garlic cloves, minced

One 10-ounce [283 g] package frozen leaf spinach, thawed, drained, and squeezed very dry

One 14-ounce [255 g] can or jar artichoke hearts, drained, halved

1 cup [240 g] sour cream

½ cup [70 g] finely grated Parmesan cheese

Directions

Preheat your oven to 425°F [220°C].

Place the olive oil in a large oven-safe nonstick skillet over medium-high heat. Add half of the chicken to the pan and season with half of the salt and pepper. Cook, stirring now and then, until browned all over, about 5 minutes. Transfer the chicken to a large bowl and repeat the process, adding another tablespoon or so of oil to the pan, if necessary, with the rest of the chicken.

Return the first batch of chicken to the skillet. Add the garlic, spinach, artichoke hearts, and sour cream and stir well to combine.

Sprinkle evenly with the cheese. Place the skillet in the oven and bake until the cheese is browned, about 20 minutes. Serve hot.

Notes

From: ‘Simply Julia’ by Julia Turshen