Go Back
Spinach Artichoke Chicken Melts
Andre Lewis

Spinach Artichoke Chicken Melts

Spinach-artichoke dip is usually too loose for bread. This filling gets squeezed, chopped and bound with cream cheese. Roasted chicken sits underneath rather than disappearing into the mixture. Broil until the provolone freckles brown, then give it a minute to set before lifting the open-faced melts.
Print Recipe Pin Recipe
Prep Time 22 minutes
Cook Time 24 minutes
Total Time 46 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 4 oz each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 4 oz cream cheese softened
  • 1 tsp garlic powder
  • 4 thick slices sourdough bread
  • 4 slices provolone cheese

Method
 

  1. Heat the oven to 425°F and line a rimmed sheet pan with parchment.
  2. Rub the chicken with olive oil, salt and black pepper and roast for 16 to 20 minutes, until 165°F at the thickest point.
  3. Stir the squeezed spinach, chopped artichokes, cream cheese and garlic powder until evenly combined.
  4. Rest the chicken for 5 minutes, place each cutlet on a sourdough slice and spread one-fourth of the spinach-artichoke mixture over it.
  5. Top each open sandwich with provolone and broil 6 inches from the heat for 1 to 2 minutes, until the cheese bubbles and browns in spots.
  6. Rest the melts for 2 minutes before serving so the topping stays on the bread.