The Spinachoke Chicken Recipe

Prep and Marinate

Preheat the oven to 400°F (200°C). Pat the chicken breasts dry. In a small bowl combine 2 tbs olive oil, 2 tsp minced garlic, 1 tbs lemon juice, 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano. Brush or rub the mixture evenly over both chicken breasts. Let rest 10 minutes at room temperature (or refrigerate up to 2 hours).

Roast and Slice

Place the chicken on a lined baking sheet or in an ovenproof dish. Roast in the preheated oven 18–22 minutes, until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice thinly into diagonal slices about 1/4-inch thick. Reserve any pan juices.

Cook Spinach

While the chicken roasts, heat 1 tbs olive oil in a large skillet over medium heat. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant. Add the 4 cups packed baby spinach in batches, stirring until wilted. Cook until spinach is fully wilted and excess moisture evaporates, about 3–4 minutes total. Transfer wilted spinach to a bowl and squeeze out excess liquid with a spoon or clean kitchen towel; finely chop if leaves are large.

Combine Filling

In the bowl with drained spinach add 1 cup chopped artichoke hearts, 4 oz softened cream cheese, 1 cup shredded mozzarella, 1 tbs grated parmesan, 1 tsp minced garlic, 1 tsp red pepper flakes, 1/2 tsp salt and 1/2 tsp black pepper. Mix until evenly combined and creamy. Taste and adjust seasoning. If mixture is too thick to spread, stir in a teaspoon of reserved pan juices or 1–2 tbs milk.

Warm the Filling (optional)

For a warm melty filling, return the mixture to the skillet over low heat and stir until warm and the cheeses have softened, about 2–3 minutes. Remove from heat.

Prepare Bread

Slice ciabatta rolls horizontally and brush cut sides lightly with 1 tbs softened butter or olive oil. Toast cut sides under the broiler or in a skillet until golden, about 1–2 minutes—watch carefully to avoid burning.

Assemble Sandwiches

Spread a generous layer of the spinach-artichoke mixture onto the bottom halves of the toasted ciabatta. Arrange the sliced roasted chicken evenly over the filling. Top the chicken with sliced or additional 1/2 cup shredded mozzarella and 1 tbs grated parmesan. Add tomato slices and fresh basil leaves if using.

Melt Cheese & Serve

Place the assembled open sandwiches on a baking sheet and slide under the broiler for 2–3 minutes, until cheese is melted and edges are bubbly (or place in a 375°F/190°C oven for 5–7 minutes). Remove, close sandwiches with top halves of ciabatta, cut in half, and serve hot. Serve any remaining filling on the side or as a dip.