I would like to thank whoever first came up with the idea of putting spinach and artichoke together. They’re two things that don’t necessarily go together in an obvious way, but when they’re tucked into a creamy and cheesy base you see that they should never be apart. While most of us have come to appreciate the combo through spinach-artichoke dip, you can take that same concept and bring the pair to soup, casserole, and so much more!
Here, we’ve paired a full chicken dinner with the creamy spread – on one sheet pan you get tender, flavorful potatoes, crisp green beans, and succulent chicken that’s topped with cheesy-creamy spinach artichoke goodness. (That means you get a delicious dinner in just about thirty minutes with only one dish to wash.)
1 lb baby red potatoes, quartered
2 heaping cups green beans, trimmed
3-4 boneless skinless chicken breasts, pounded to an even thickness
olive oil, as needed
1 cup mayonnaise
1/2 cup Parmesan cheese, grated
1 (4 oz) package feta cheese, crumbled
6 oz frozen chopped spinach, thawed and drained
2 cloves garlic, minced
1 (14.5 oz) can artichoke hearts, drained and chopped
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 425°F.
Add green beans and potatoes to opposite ends of a large rimmed baking sheet and drizzle liberally with olive oil. Season with salt and pepper and toss to combine, keeping each one at opposite ends of baking sheet.
Place chicken in center of baking sheet and drizzle with about a half tablespoon of olive oil. Season both sides with salt and pepper.
In a small bowl, stir together mayo, parmesan, feta, spinach, garlic, and artichoke hearts. Spread evenly over top of chicken breasts.
Bake until chicken is cooked through, 22-25 minutes. Broil on high for 1-2 minutes to brown further, if desired. Let rest 5 minutes before serving.