– 4 boneless, skinless chicken breasts
– 1 (14-ounce) can artichoke hearts, drained and chopped
– 1 (10-ounce) package frozen spinach, thawed and squeezed dry
– 1 cup sour cream
– 1 (8-ounce) block cream cheese, softened
– 1 cup chicken broth
– 1 cup shredded Parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and freshly ground black pepper to taste