Description
This Baked Chicken with Artichoke Dip recipe combines tender, seared chicken breasts with a creamy, flavorful artichoke dip, topped with melted mozzarella cheese and optional crispy bacon crumbles. Baked to perfection in the oven, this dish offers a deliciously hearty and satisfying meal that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Seasonings
- 2 large chicken breasts (sliced in half lengthwise to create 4 pieces)
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Toppings
- 1 cup artichoke dip
- 1 cup mozzarella cheese, shredded
- 1/2 cup bacon crumbles (optional)
Additional
- Olive oil or butter (for searing)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the chicken later.
- Prepare the seasoning mix: In a small bowl, combine garlic powder, onion powder, Italian seasoning, salt, and black pepper. Rub this mixture evenly over all the chicken breast pieces ensuring they are well coated.
- Sear the chicken: Heat olive oil or butter in an oven-proof large skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for 2-3 minutes per side just until browned. The chicken does not need to be fully cooked at this stage.
- Add the toppings: Remove the skillet from heat and spread a generous layer of artichoke dip over each chicken breast piece. Sprinkle bacon crumbles on top if using, then layer the mozzarella cheese evenly over the dip.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and golden brown.
Notes
- Use an oven-proof skillet to go from stovetop to oven without transferring the chicken.
- Make sure not to overcook the chicken during searing, as it will finish cooking in the oven.
- Bacon crumbles are optional but add a nice smoky and crunchy texture.
- Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C) for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
