Baked Chicken with Broccoli &amp; Premade Spinach-Artichoke Dip

4 boneless, skinless chicken breasts

1½ cups cooked or steamed broccoli florets

16 oz premade spinach and artichoke dip (store-bought)

¼ cup shredded mozzarella cheese (optional, for extra meltiness)

2 tbsp milk or cream (optional – helps dip spread and stay creamy)

Salt and pepper, to taste

Olive oil or cooking spray

Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
Season the chicken: Pat chicken dry, then season both sides lightly with salt and pepper. Arrange in the baking dish.
Add the broccoli: Scatter broccoli florets around and on top of the chicken.
Prepare the dip mixture: In a bowl, mix the 16 oz dip with 2 tbsp milk or cream if it’s thick. Add mozzarella if you’d like it extra cheesy.
Top the chicken: Spoon the dip mixture evenly over each chicken breast, covering completely.
Bake uncovered for 25–30 minutes, or until the chicken reaches 165°F (74°C) internal temperature.
Optional: Broil for 2–3 minutes at the end to brown the top and make it bubbly.
Rest 5 minutes before serving.

Spoon extra sauce from the pan over rice or mashed potatoes.

Add a sprinkle of crushed red pepper or Parmesan before serving.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m