Spinach and Artichoke Dip Chicken is an easy casserole recipe made with chicken breasts and a creamy, yet low-fat, spinach and artichoke dip.
One of my all-time favorite dips is Spinach and Artichoke Dip, but I rarely have an excuse to make it without having a party or potluck to attend…until now!
Spinach and Artichoke Dip Chicken is chicken breasts smothered in a thick and cheesy spinach and artichoke dip mixture then baked until hot and bubbly.
This easy chicken casserole recipe is NOT to be missed!
While the topping is delicious enough to dip into on its own with chips or crackers, you can practice some restraint by enjoying it over moist and juicy chicken breasts, which make the recipe less of a dip, and more of a meal. This dish is a bit of a splurge but so, so worth it. Company-worthy, too!
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Pin ItStar by slicing 1lb chicken breasts in half then season both sides with salt and pepper and place into a nonstick-sprayed 1-1/4 – 2 quart baking dish.
Next melt 1 Tablespoon butter in a large skillet over medium heat then add 1 large minced shallot, season with salt and pepper, then saute until tender, 2-3 minutes. Add 2 minced garlic cloves and saute for 30 more seconds.
To the skillet, add 6oz 1/3 less-fat cream cheese and 6oz plain Greek yogurt.
Stir until the cream cheese has melted then remove the skillet from the heat and fold in 1-14oz can quartered artichoke hearts that’s been drained, 1-10oz package frozen spinach that’s been thawed and squeezed dry in a kitchen towel, and 1/4 cup each grated parmesan and mozzarella cheeses.
Spoon the mixture over the seasoned chicken breasts then cover with a piece of nonstick sprayed foil and bake for 20 minutes at 400 degrees.
Remove the foil then sprinkle 1/4 cup more of each parmesan and mozzarella cheese on top, and then bake for 10 more minutes uncovered, or until the cheese is golden and bubbly.
Let the casserole rest for 10 minutes, then dig in, and eat up!
Cheesy, delicious, SPECIAL, and so scrumptious — I hope you love every last drop!
Ingredients
- 2 chicken breasts, ~1lb
- 1 Tablespoon butter
- 1 shallot, minced
- 2 cloves garlic, minced
- salt an pepper
- 6 oz 1/3 less-fat cream cheese, softened to room temperature
- 6 oz plain Greek yogurt
- 10 oz package frozen chopped spinach, thawed and excess water squeezed out
- 14 oz can quartered artichoke hearts, drained
- 1/2 cup grated parmesan cheese, divided
- 1/2 cup shredded mozzarella cheese, divided
Directions
- Preheat oven to 400 degrees. Slice chicken breasts in half then season both sides with salt and pepper. Spray a 2qt baking dish with nonstick spray then place seasoned chicken breasts in the bottom.
- Melt butter in a large skillet over medium heat then add shallots. Season with salt and pepper then saute until softened, 2-3 minutes. Add garlic then saute for 30 more seconds. Add cream cheese and Greek yogurt then stir until smooth. Remove skillet from heat then fold in spinach, artichoke hearts, and half the parmesan and mozzarella cheeses.
- Spoon mixture over chicken then smooth and cover with a piece of foil sprayed with nonstick spray. Bake for 20 minutes then remove foil and top with remaining cheeses. Bake for 10 more minutes or until cheese is golden brown and bubbly then let rest for 10 minutes before serving.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Great chicken Recipe
Thank you, Bailey!
Can I use frozen artichoke dip fro this recipe instead of the cream cheese
Sure!