A Taste of Autumn: Easy Chicken Bake with Spinach and Artichokes

A quick, comforting recipe that brings the essence of fall to your dinner table.

Looking for a quick and delicious weeknight dinner that captures the essence of fall? This creamy chicken bake is not only packed with savory flavors but also brings a touch of autumn warmth to your table. With its blend of artichokes, spinach, and comforting cheese, this dish combines the richness of fall with the ease of a one-dish meal. Perfect for those crisp evenings when you want something hearty and satisfying, here’s how to make it:

Ingredients 

3-4 thawed chicken breasts

1/2 cup sour cream

6 ounces chicken broth

1 can quartered artichoke hearts

2 generous handfuls fresh baby spinach

1 teaspoon parsley

1 teaspoon oregano

1 teaspoon Kinder's onion-butter seasoning 

2 oz grated mozzarella cheese

2 tablespoons parmesan cheese

Olive oil spray

Salt and pepper to taste

Tools

Square baking dish

Measuring cups and spoons

Bowl

Spoon

Aluminum foil

If your spinach isn't already washed, please take a minute to get that done. Baby spinach can harbor some hitchhikers in our experience. Let it drain out any excess water while you divert your attention to other things.

Preheat the oven to 450.

Sprinkle a little bit of salt on your chicken breasts, but leave them where they are for now. 

Spray the bottom of your baking dish with the olive oil spray and set it aside. (The olive oil will make it that much easier to clean up later.) 

Thin 1/4 cup of sour cream with two to three ounces of chicken broth. At first, it will look like it will never mix, but just keep stirring. You'll get there. Once it's combined, transfer it into the oiled baking dish.

Pop the can of artichoke hearts and drain the water. Then give it a shake and drain it again. You might be surprised how much water hides out in the can even after you've flipped it completely upside-down. Layer the artichoke pieces into the sour cream.

Grab your spinach and place it in an even layer over the artichoke hearts. 

Thin the remaining 1/4 cup of sour cream the same way you did before, and drizzle just a little of it over the spinach. 

Place the chicken breasts in a single layer on top to weigh down the spinach, then drizzle the remaining sour cream mixture over the top of everything. 

Sprinkle everything with salt and black pepper (if desired), oregano, parsley, and onion butter seasoning.

Cover the pan tightly with aluminum foil. This step keeps the moisture in, ensuring that the chicken remains juicy while it bakes. Bake for 20-40 minutes at 450. Thinner pieces of chicken will, of course, be done quicker. We had a pretty hefty chunk and ended up baking for close to 45 minutes to make sure it was done.

When time is up, remove the pan from the oven and take off the foil. Test for doneness (chicken's safe internal temperature is 165). Move the oven rack closer to the broiler and reset the oven to broil.

Top the chicken with a layer of grated mozzarella, sprinkle the dried parmesan on top of that, and return to oven for 10 more minutes to broil.

This creamy chicken bake is the perfect way to embrace the flavors of fall. With its hearty ingredients and comforting, cheesy topping, it’s a meal that will warm you up on those cooler evenings. Serve it with a side of roasted vegetables or a fresh green salad for a complete, seasonal dinner. Enjoy the cozy, fall-inspired flavors in every bite!

As you enjoy this comforting fall dish, it’s a great time to think about preparing your home for the season ahead. Just as hearty meals warm you from the inside out, well-maintained appliances keep your household running smoothly and efficiently as the temperatures drop. Fall is the ideal season to check off those important maintenance tasks, like cleaning out vents, checking seals on your fridge, and making sure your oven is ready for holiday cooking. These small efforts now can prevent bigger issues later, giving you peace of mind as you settle into the cozy comfort of autumn evenings.

If you do run into any issues or need professional assistance, our team at Appliance Rescue Service is here to help. Whether it’s a quick repair or a thorough appliance check-up, our technicians are equipped to handle it all, ensuring your home stays functional and cozy throughout the season. There’s no need to let appliance troubles disrupt your fall festivities. Call on us for reliable, expert service, so you can focus on savoring your fall meals and the warmth of home without worry. Let us handle the hard work so you can enjoy the season to its fullest.

Website

Call: (214) 599-0055

Additional Reading

From Summer to Fall: Thai Curry Sweet Potatoes You’ll Love

Prepare Your Home for Fall: Essential Maintenance Tips

Impress Your Guests with This Easy-to-Make Apple Pecan French Toast Bake

From Summer to Fall: Thai Curry Sweet Potatoes You’ll Love

A flavorful twist on a fall classic that will keep you coming back for more.

Even as the summer sun lingers, our taste buds are leaping ahead to the cozy comforts of fall.It’s still August, but we’re craving fall foods already. We want warm, cozy dishes and sweater weather already! With that in mind, we came up with this recipe for sweet, savory and subtly spicy sweet potatoes.  These have a lot of wiggle room to make them your own, that is sure to become a family favorite. 

Ingredients:

1 1/2 pounds sweet potatoes

2 tablespoons butter

3 tablespoons Thai red curry paste

1 cup coconut milk

+/- 1 tablespoon light brown sugar

Sea salt to taste

Tools:

Peeler

Knife 

Cutting board

Stock pot

Colander

Potato masher

Measuring cups and spoons

Square baking dish

Spoon

As always, please wash the produce! You don't need dirt in your dinner. We're going to peel these anyway, but dirt on the outer surface can still transfer during the peeling process.

Grab the vegetable peeler and peel the sweet potatoes. Move them to the cutting board and rough chop them. Make sure you're using a very sharp knife and keeping your hands clear, as fresh sweet potatoes are dense and can be difficult to cut.

Transfer them to the stock pot and add enough water to cover. Put the pot on the burner, crank it up to medium-high, and let the water come up to boil. Cook your sweet potatoes until they're soft enough to mash.

Keep in mind that the smaller you cut your sweet potatoes, the quicker they'll cook. We had fairly large pieces that took about 15 minutes at full boil to soften. Yours may be ready in 10 minutes, or take 20 or more. The simplest option is to just test a piece each time you stir, and cut the heat when you can cut through the piece with the edge of the spoon.

Once the sweet potatoes are soft, use a colander and drain out the water. Return them to the pot and take the potato masher to them. You can mash them until they're creamy or leave them lumpy, whatever you prefer. In this case, we mashed them a little longer than we usually would and got to a very-small-lumps kind of consistency. 

Before the sweet potatoes lose too much of their retained heat, toss in those two tablespoons of butter and mash the butter into the sweet potato. Measure in your Thai red curry paste and stir it in very thoroughly. The red curry paste has a bit of a kick; you may end up with a hot spot in your sweet potato if you don't ensure a complete mix.

Once the curry paste is mixed, pour in the coconut milk and stir until you have one uniform consistency.

Transfer everything into the square baking dish - there's no need to grease the dish in this case - and level it with the back of the spoon. 

After smoothing it out to a level surface and making sure to get it right up to the edges of the dish, measure your brown sugar and sprinkle it lightly over the top of the sweet potato mix. Adjust the amount down if you want a savory dish, or add a little extra if you're so inclined. Add a little sea salt at this stage if you'd like.

Turn on the broiler and set the baking dish close to the heating element. Broil at 450 degrees for 15 minutes.

After the 15 minutes are up, the dusting of sugar across the top should have caramelized. If it hasn't, feel free to keep it on broil a little while longer, but be careful not to scorch it. No toasted marshmallows in this dish.

When the sugar is fully caramelized to your liking, carefully remove the baking dish from the oven and set it to cool; don't try to serve any until it's had at least a few minutes' rest. You'll end up with some runny, sad sweet potatoes if you don't allow them to steam and settle.

And there you have it! A delightful twist on classic mashed sweet potatoes, infused with the bold flavors of Thai red curry and the richness of coconut milk. Whether you're serving it as a standout side dish or the main event, this recipe is sure to impress with its unique blend of sweetness and spice.

If you're looking to keep your kitchen running smoothly, don't forget that our team at Appliance Rescue Service is here to help with all your appliance repair needs. From ovens to refrigerators, we make sure everything's working like a charm so you can keep creating delicious dishes just like this one. Bon appétit!

Website

Call (214) 599-0055

Additional Reading

Punchy Potato & Cheddar Rolls  

Sausage Bread to Get You Rolling 

Sweet Veggie Tropical Curry