Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 10 oz refrigerated spinach artichoke dip
  • 1 tsp minced garlic
  • 1/4 cup shredded mozzarella cheese
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F until the heat is consistent and radiating.
  2. Pat the 1.5 lbs chicken breasts dry with paper towels. Note: Surface moisture is the enemy of a good sear and sauce adhesion.
  3. Place the chicken in a single layer in your baking dish, ensuring no pieces overlap.
  4. Season the meat evenly with 1/4 tsp cracked black pepper and 1 tsp minced garlic.
  5. Spread the 10 oz refrigerated spinach artichoke dip over each breast until completely smothered.
  6. Sprinkle the 1/4 cup shredded mozzarella cheese across the top of the dip.
  7. Bake for 25 minutes until the cheese is golden and the dip is sizzling.
  8. Check the internal temperature with a thermometer to ensure it has reached 165°F.
  9. Remove from the oven and let the dish rest for 5 minutes. Note: This allows the juices to redistribute so they don't flood the plate when you cut in.
  10. Serve immediately while the sauce is still velvety and the aroma of roasted garlic is at its peak.