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.
I’m wondering if this recipe would be good if it was frozen for left overs?
I think that could work, Meagan!
I just made this – did tweak it a bit as I prefer a saucier sauce. Added about 1/4 c half and half, a few shakes of cayenne and mixed everything with shredded chicken breasts. Served over jasmine rice 😋
Ooo, sounds awesome, Nancy! Glad you were able to make it your own. :) Thank you so much for your feedback!
Do you have the calorie and carb count for this recipe?
I have made this about 5 times and it’s always fabulous. Tweaks: I use 2 lbs chicken for four generous servings, I also double the cheese, use 8 oz of cream cheese (one block) and 1 1/2 cans artichokes. Bake all in a 9 x12 Pyrex, might increase bake time a bit. Perfection!
Please for diet reasons is there a nutritional count or at least a carbohydrate number.
I’m sorry I don’t provide nutritional information for my recipes since they can vary so much depending on the brands that are use. I recommend Livstrong’s recipe calculator if you need that information! http://www.livestrong.com/recipes/create/
I have made this twice and it is ridiculous how good it tastes. I have been searching for a good recipe for S&A dip and this is restaurant quality. Well done!
Sweet Mary mother of God! Where has this recipe been all my life? Outstanding!
do you have nutritional value for this? calories, protein etc? I would prefer not to use chips, crackers. any other ideas with it or perhaps plain?
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!!
Definitely not watery!! I love this recipe because it’s thick and creamy like the dip!
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.
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.
How was the fresh spinach with it? I want to make this and use fresh spinach so I’m curious :-)
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?
It was plenty of time for the halved chicken breasts. If you’re concerned you can definitely bake it longer.
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!
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