Remove chicken breast from the refrigerator 30 minutes to 1 hour before making this recipe.NOTE: This takes the chill off and ensures an evenly baked chicken breast.
Preheat oven to 400 °F. Lightly grease a 9x13 casserole dish with olive oil or non-stick cooking spray, set aside.
In a bowl, add chopped fresh baby spinach, chopped artichokes, mayonnaise, sour cream, dijon mustard, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Combine the ingredients until everything is well coated and distributed, set aside.
In the lightly greased casserole dish, place 6 pieces of chicken breast in the bottom.
Spread the spinach artichoke sauce over top of the chicken breast.
Top with Italian cheese blend, optional.
Bake uncovered for 20 to 25 minutes or until the chicken is cooked. Allow it to rest 5 minutes before serving. NOTE: The thickest part of the chicken breast should reach an internal temperature of 165 °F.
Notes
Storing Information:
Refrigerated, in an airtight container, for up to 4 days. Rewarm leftovers in the microwave for 30 seconds to 1 minute or eat cold.
Freezing is not recommended.
Make Ahead Information:
Construct and bake ahead of time. Once it has cooled, portion out and store in the refrigerator up to 4 days.
Construct, cover, and refrigerate up to 2 days ahead. Remove from refrigerator as oven preheats and bake as normal.