Spinach Artichoke Chicken is your favorite shareable dip remade as a dinner. The same creamy, cheesy, and vegetable-packed dip that’s easy to eat in one sitting gets remade into a main dish that you don’t have to share.Jump to Recipe
Spinach Artichoke dip has been around since the 50s, but gained popularity in more recent decades because of it being introduced in nearly every chain restaurant as an appetizer. I’m thinking mostly because… it’s delicious. It’s a crowd-pleaser that’s become a staple on restaurant menus and tailgates. It seemingly gained popularity overnight, but is sure now to be established as a favorite go-to dip.
It’s creamy, cheesy, salty, garlicky, bitter – and yet loaded with vegetables. Dipping into it with a crunchy chip or crusty warm bread is extremely comforting. And to be honest…you really want to just eat the dip with a spoon…making the chips and bread just the vehicle to eat it!
SPINACH ARTICHOKE CHICKEN
So, to cut to the chase of what we really want, I’ve been experimenting with recipes that use the dip as a sauce. I’ve tried stuffing chicken with spinach artichoke dip, serving it over whole chicken breasts, and finally, this version – that mixes grilled chicken right into the dip. I think it’s the best of both worlds because this still serves as an entrée without feeling like you’re just eating dip for dinner.
It’s really easy to make right on the stove in the same pan that the chicken gets cooked into. You can still use chips or bread to dip right in, although rice would go well too. The best part of all is that you don’t need to share this version!
You might be thinking that this is a pretty heavy dinner. And at first glance, you’d be right. But I’ve lightened it up quite a bit. An easy way to lighten things up is often with broth. You’ll find that it adds moisture to these types of sauces that would typically need a whole lot of cream or butter.
As for nutrition, spinach is high in iron, calcium, magnesium, Vitamin K, and others. The artichokes provide another serving of green vegetables too.
This will reheat best on the stove or oven, rather than in the microwave. Stir in more broth if it needs more moisture.
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
Spinach Artichoke Chicken
- 2 lbs chicken breast
- Salt & pepper to taste
- 2 tsp onion powder
- 2 tsp garlic powder
- ¼ tsp red pepper flakes
- 1 tsp oregano
- 2 packs of frozen spinach defrosted
- 1 can of artichokes chopped into pieces
- ¾ cup grated parmesan
- 10 ounces light sour cream
- 8 ounces light cream cheese
- ½ cup chicken broth
- 1 cup shredded mozzarella
- Rustic bread
Cut chicken breasts into bite-sized pieces.
Heat a large skillet on medium high heat and when hot add in the chicken. Season with salt and pepper to taste, onion powder, garlic powder, red pepper flakes, and oregano. Cook chicken on each side for about 3 minutes to brown. Set aside on a plate and cover to keep warm
In a large bowl, mix together the spinach, artichokes, parmesan, sour cream, and cream cheese. Pour the dip into the skillet on medium heat. Mix in chicken broth to thin out the mixture. Heat thoroughly.
Mix in mozzarella and chicken and turn the heat off. Char bread either under a broiler or on the stove grates and serve alongside for dipping.
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