An appetizer no more! We've made it before with pasta, but now we're smothering the gooey, creamy spinach-artichoke dip you love from many an appetizer platter on a succulent chicken breast. Roasted for that golden-brown mozzarella top and served with broccoli and radish on the side, this is a calorie- and carb- conscious meal that packs the flavor in every bite.
Cut broccoli florets into large bite-sized pieces, if necessary.
Trim and slice radish into ¼" rounds.
Drain and rinse artichokes. Squeeze out liquid and coarsely chop.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Make the Spinach-Artichoke Mixture
Place a medium oven-safe pan over medium heat. Add 1 tsp. olive oil and spinach to hot pan.
Stir occasionally until wilted, 1-2 minutes.
Transfer spinach to a mixing bowl. Add artichokes, mozzarella, cream cheese, ¼ tsp. salt, and ¼ tsp. pepper to bowl with spinach and stir until incorporated. Set aside.
Wipe pan clean and reserve.
Roast the Vegetables
Toss broccoli florets, radish, garlic, 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet.
Spread into a single layer and roast until broccoli is tender and lightly browned, 12-15 minutes.
While vegetables roast, sear chicken.
Sear the Chicken
Return pan used to wilt spinach to medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan.
Cook undisturbed until browned, 3-4 minutes.
Flip, cook undisturbed 2 minutes, and remove pan from burner. Chicken will finish cooking in a later step.
Carefully, spoon spinach-artichoke mixture onto top of chicken breasts.
Roast the Chicken
Place pan in oven and roast until spinach-artichoke mixture is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.
Be careful when removing pan from oven; handle will be hot!
Plate dish as pictured on front of card. Bon appétit!