A few months ago I confessed that my food kryptonite of all food kryptonites is CHIPS! CHIPS! CHIPS!
Well, guess what goes better with crunchy, salty CHIPS! CHIPS! CH- (ok you get it) than a creamy and dreamy dip? Nothing! Like chocolate and peanut butter, movies and popcorn, gum and a trashcan (I have an intense dislike of hearing people chew gum…) chips and dip were made for each other.
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. Muwahaha!
Spinach and Artichoke Dip Chicken is seasoned chicken breasts nestled into a baking dish then smothered in a thick and luscious concoction of low-fat cream cheese, thick Greek yogurt, meaty artichoke hearts, creamy spinach, a few fresh cheeses, and seasonings before being baked and served hot and gooey. This dish is IT!
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!
Here’s the ingredients you’ll need. Let’s start from the top!
First cut 1lb chicken breasts in half then season both sides with salt & pepper and place into a nonstick-sprayed 1-1/4 – 2 quart baking dish. I used this baking dish >Â which I got as a wedding shower gift a million years ago. It’s one of my faves and also comes with a mini baking dish which is perfect for cooking for 1 or 2.
Set the chicken aside for a sec then melt 1 Tablespoon butter in a large skillet over medium heat. Saute 1 large minced shallot for a few minutes with salt & pepper, until softened, then add 2 minced garlic cloves and saute for 30 more seconds. The smell of shallots + garlic + butter = BLISS.
Time to add the signature Spinach and Artichoke Dip ingredients, starting with 6oz 1/3 less-fat cream cheese and 6oz plain Greek yogurt to help lighten the dish of fat and calories. This is the same combo I use in my Skinny Spinach and Artichoke Dip and it tastes, YUMMY. Also, I love the taste and texture of 1/3 less fat cream cheese, but wouldn’t recommend fat-free. It’s really icky.
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.Â
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!
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Spinach and Artichoke Dip Chicken
Description
Spinach and Artichoke Dip Chicken is an easy casserole recipe made with chicken breasts and a creamy yet low-fat spinach and artichoke dip recipe!Â
Ingredients
- 1lb chicken breasts
- 1 Tablespoon butter
- 1 shallot, minced
- 2 cloves garlic, minced
- salt & pepper
- 6oz 1/3 less-fat cream cheese, softened
- 6oz plain Greek yogurt
- 10oz package frozen chopped spinach, thawed and excess water squeezed out
- 14oz 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. Cut 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I wanted a really fresh element to serve alongside the Spinach and Artichoke Dip Chicken, so I sliced up a crisp, red apple. Not only did it brighten the meal, but the slices also served as fabulous dippers. I loved the mixture of hot and cold, crispy and creamy. MMM. Totally licked my plate clean!
Danae 11.07.2014
Hello iowagirleats,
quick question for you…did you notice after you make this dish, is it really watery? I just ask because I made a chicken broccoli cheese bake this week and I HATED it because when it was done it had a lot of water/juices and I just don’t want to have the same issue with this dish. Just thought i’d ask, judging by the picture there isn’t but I thought I’d ask as I can’t afford a 2nd pinterest fail of the week! :) Thank you! LOVE YOUR POSTS!!
Kristin 11.07.2014
Definitely not watery!! I love this recipe because it’s thick and creamy like the dip!
Kathy 10.11.2014
I made this last week for my mother’s birthday lunch. It was delicious. Everybody loved it. Very easy to make. I did use regular cream cheese, though.
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Lisa 11.21.2013
Made this before and yes it’s amazing! I cooked it lower and longer that time. Tonight I have fresh spinach to use up so doing that. Will see.
Jennifer 02.10.2014
How was the fresh spinach with it? I want to make this and use fresh spinach so I’m curious :-)
nicole 07.31.2013
Excited to make this but 20 minutes doesnt seem long enough for the chicken to cook through? I would probably cook mine at 350 for an hour…thoughts?
Iowa Girl Eats 07.31.2013
It was plenty of time for the halved chicken breasts. If you’re concerned you can definitely bake it longer.
Shauna 08.29.2015
I do have to say that I baked the dish for 20 mins and the chicken was not cooked all the way through, not even close. I baked for an additional 15 and it came out great!
Jean 04.26.2013
So FINALLY got around to making this last night for dinner and it gets 10 Thumbs UP!!! -that’s 2 from each of us in my family :-) This was so yummy, it will work its way into the regular rotations! Thanks
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Laury B 03.30.2013
This was a HUGE hit for my family of five, including three picky teens. They don’t usually rave about a new recipe like this! I doubled it for 12 servings, with 3 pounds of chicken and a little extra
mozzarella on top. Perfect, with delicious leftovers for lunch the next day.
NOTE: The cheesy top took about 10m longer to brown than the recipe states.
Loved the photos and easy directions too. Can’t wait to try another of your recipes!
Angela 03.25.2013
This might be a stupid question, but do you think it would be ok to cut the chicken up in bite size pieces to make it more of a casserole, or would that be too much dip/chicken ratio in your serving?
Iowa Girl Eats 03.26.2013
I think that would be fine! You might not need to cook it as long though!
Erin 03.25.2013
Made this tonight for dinner and looooved it! Even my 18 month old (picky) eater gobbled it up! He’s into dips right now so I told him it was “chicken and dip”. Still, I was shocked that he ate it and I was able to sneak some veggies in him! :)
Claidin 03.23.2013
Love Spinach, Love Artichoke, Love fruts, too. I love preparing beautiful food.
This is the perfect dip for me. I surely make this one for this week farewell party.
Thx a lot for sharing. I really appreciate this soo soo much.
Meredith 03.23.2013
sold from the first picture!making this immediately!
Abbey 03.22.2013
Another winner! I made this last night for dinner and it was delish! Instead of apples we just had chips on the side. Do you have any other suggestions on what to pair with it?
Iowa Girl Eats 03.23.2013
Triscuits or cut celery and carrot sticks would be great too! Or if you meant as a side (which now I’m thinking you probably did) a salad or bowl of soup would be good!
Shannon J. 03.20.2013
From another Iowan — Holy cow! This was amazing! Made it for supper tonight and even my husband gave it 2 thumbs up! Yum!
Potatoes and Pilates 03.20.2013
WOW – such a fantastic idea. I need to make this immediately, if not sooner.
Donna Howard 03.20.2013
Made this tonight! It was perfect (after last nights sweet and sour meatball fiasco!!) — anyway, thanks for giving me something to retain my queen of the kitchen title!!! My sweet hubby loved it. Now — I wonder if the deer in our forest would like the meatballs?? ha ha
Ellie@Fit for the Soul 03.20.2013
This is so creative, but I just know it tastes delicious! Oh man I haven’t had artichoke dip or spread in the longest time~thanks, haha.
Jennifer 03.20.2013
you are a genius.
Michelle @ From Seed To Tree 03.20.2013
My mouth is literally watering.