Spinach Artichoke Chicken Bake with Cream Cheese and Mozzarella

I make this spinach and artichoke chicken dish on prep days when I plan to serve it for dinner. I cook the chicken and then add the topping to cook some more just before serving. Cream cheese is a topping for the casserole chicken, and artichoke hearts are chopped and added to the casserole.

I use block cream cheese with full-fat milk content and shred my own Parmesan and mozzarella. Bagged shredded cheese can be a gritty topping. Block-shredded cheese melts more evenly in the pan. I recommend whipping the cream cheese mixture before adding other ingredients. Squeeze spinach after thawing before adding it to the pan so it doesn't release liquid and make a pool under the chicken.

Start with uncooked chicken in an ovenproof skillet and cook on medium-high heat for 3 to 4 minutes per side or until browned and still undercooked in the center. I let the pan rest for 5 minutes before serving, when the topping is bubbly and the internal temperature of the chicken's thickest section is 165°F.

For a lower-carbohydrate meal, I suggest serving a side dish of green salad or steamed asparagus. Pasta and rice are good side dishes for sauce absorption, as is a loaf of bread. I do not serve additional high-calorie side dishes because they are high in calories. Chicken breasts are a good choice for meal planning, they include a serving of sauce.