SPINACH ARTICHOKE DIP CHICKEN
This recipe was the result of tweaking a simple spinach dip chicken recipe I stumbled across. It makes a surprisingly moist cooked chicken with a lot of flavor. I served this with just a salad but it would probably go well with rice.
Provided by Linda Miller-Scheib
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 9x13-inch baking dish with cooking spray.
- Place chicken in the baking dish and season with salt and pepper.
- Combine spinach, cream cheese, artichokes, Parmesan cheese, mayonnaise, lemon juice, garlic powder, and cayenne pepper in a bowl; mix well. Spread mixture evenly over chicken and sprinkle crushed croutons on top.
- Bake in the preheated oven until chicken is no longer pink in centre, 35 to 40 minutes.
Nutrition Facts : Calories 583.5 calories, Carbohydrate 14.2 g, Cholesterol 142.3 mg, Fat 43.5 g, Fiber 4 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 803.1 mg, Sugar 1.3 g
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
- Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
- Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET
Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
- Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
CHICKEN-SPINACH ARTICHOKE DIP SLAB PIE
This simple recipe has all the goodness of everyone's favorite Spinach-Artichoke Dip loaded with shredded chicken and wrapped up in flaky pastry.
Categories Entree
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix chicken and spinach. Coarsely chop artichoke hearts; add to bowl. In 8-inch skillet, heat olive oil over medium heat. Cook shallot and garlic in oil about 5 minutes or until soft and translucent. Add to bowl.
- In another bowl, beat cream cheese, mayonnaise, sour cream and Parmesan cheese with whisk. Fold into chicken mixture; set aside.
- Unroll 2 pie crusts. Stack 1 crust on top of another; fold edges to make rectangle. Roll rectangle to 15 inches by 12 inches. Repeat with other 2 pie crusts.
- Place 1 rolled crust on cookie sheet; pile filling mixture on top in a rectangle, leaving about 2 inches around edges. Place second crust on top. Trim crusts of excess dough; fold over, and crimp with fork. Pat filling in even layer. In small bowl, beat egg and milk with whisk to make egg wash. Cut vents in center of pie; brush with egg wash. Sprinkle crust with additional Parmesan cheese.
- Bake about 35 minutes or until crust is golden and center is hot.
Nutrition Facts : ServingSize 1 Serving
RACH'S TAKE ON SPINACH ARTICHOKE DIP IS THE EASIEST VERSION EVER
Rach's quick & easy spinach-artichoke dip is made with cream cheese, yogurt + cheese.
Provided by Rachael Ray
Number Of Ingredients 25
Steps:
- Turn on broiler for dip or preheat oven to 400˚F for pizzas
- Heat a medium cast-iron skillet over medium heat with olive oil, add garlic and stir a minute
- Add spinach and season with salt and pepper, red pepper flakes, nutmeg (Rach uses her multi-grater), lemon zest, add artichokes and heat, add cheeses, yogurt and lemon juice and melt ingredients into a uniform thick but even mixture, broil to brown, or top bread or chicken and add more cheeses, bake to brown and bubbly at 400˚F
- To serve, spread finished dip on focaccia, flatbreads or cooked chicken breast cutlets, or use pita crisps, potato chips or red pepper planks for dipping
SPINACH ARTICHOKE DIP STUFFED CHICKEN
If you want to impress family or guests, make this quick, easy to make chicken dish. It looks complicated but really isn't. It is beautifully stuffed with spinach, cream cheese, artichokes, 2 cheeses and garlic. Serve it with or without the amazing creamy
Provided by Faxo
Number Of Ingredients 16
Steps:
- Chicken: Place each chicken breast on a flat surface; season both sides of each breast with the Italian seasoning and paprika. Cut a slit so that the it opens like a book or cut a pocket about 3/4 quarters of the way through, being careful not to cut all the way through. Dip Filling: Squeeze all excess liquid from the spinach, discarding the water released. In a medium-sized bowl, combine spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine. Fill chicken pockets with 1-2 T. of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for the optional cream sauce. There should have about half of it left over. Seal with 2-3 wooden toothpicks near the opening, to keep the dip inside while cooking. Heat 1 T. oil in a skillet over medium-high heat; add chicken; fry until golden. Flip; fry on the other side, covering pan with a lid, until cooked through, about 6 - 7 minutes per side. Transfer chicken to a warm plate while making the cream sauce, if using. Cream Sauce: Pour milk into the skillet; bring to a simmer; add in the remaining dip filling; stir until sauce is combined and thickened. Add chicken back into the pan. Serve immediately. 4 servings.
Nutrition Facts : ServingSize 1 bowl, Calories 295 cal
SPINACH AND ARTICHOKE CHICKEN
This creamy spinach and artichoke chicken is the ultimate comfort food, but still easy enough to whip up on a busy weeknight!
Provided by Kimber
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375˚F. Lay the chicken breasts flat in a large baking dish and season with garlic powder, 1/4 tsp salt and 1/4 tsp pepper.
- Mix the cheeses, then set aside 1/3 of it (about a cup.) In a large bowl, mix the mayo, sour cream, mustard, onion, remaining salt and pepper, and the remainder of the cheeses. Then fold in the chopped spinach and diced artichoke hearts.
- Spread mixture on top of chicken then top with cup of cheese that you set aside. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).
- Serve hot and ENJOY!
Nutrition Facts : ServingSize 1 /6 dish, Calories 413 kcal, Carbohydrate 4 g, Protein 44 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 121 mg, Sodium 644 mg, Fiber 2 g, UnsaturatedFat 6 g
CHICKEN-SPINACH-ARTICHOKE BISCUIT CASSEROLE
Creamy spinach-artichoke dip gets the casserole treatment in this hearty bubble-up bake that will have even the pickiest eaters asking for seconds.
Provided by Pillsbury Kitchens
Categories Dinner
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In large microwavable bowl, mix cream cheese and 1 cup of the Italian cheese blend. Microwave uncovered on High 1 minute to 1 minute 30 seconds or until softened and cheese is starting to melt. Beat in milk and pepper with whisk until mostly smooth; mixture may still be slightly lumpy.
- Separate dough into 8 biscuits; cut each into sixths. Gently stir cut biscuits into cream cheese mixture; stir in chicken, spinach and artichoke hearts. Spoon into baking dish.
- Bake 35 minutes; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes or until deep golden brown and biscuits are baked through in center of baking dish. Sprinkle with basil.
Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 80 mg, Fat 2, Fiber 2 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 8 g, TransFat 1/2 g
ARTICHOKE AND SPINACH DIP CHICKEN PANINI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 20m
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
- Preheat a grill pan or panini press on medium heat.
- Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
- Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.
SPINACH AND ARTICHOKE CHICKEN CASSEROLES
Provided by Molly Yeh
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
- Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
- Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
- If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
- If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.
KETO SPINACH-ARTICHOKE CHICKEN
Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping. It's the ultimate comfort food for those following a keto or low-carb lifestyle, and will be loved by everyone in the family regardless of diet! Serve with a side of roasted broccoli or asparagus, or on top of cauliflower rice.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
- Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
- Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 5.4 g, Cholesterol 178.9 mg, Fat 33.3 g, Fiber 1.2 g, Protein 56 g, SaturatedFat 12.1 g, Sodium 952.4 mg, Sugar 0.5 g
CHICKEN ARTICHOKE BACON DIP
This dip was a successful trial. I had extras of odd things and they tasted really good together! Rinsing the artichoke hearts removes most of the brine. I prefer that because I do not like very salty foods. You can skip this step if you'd like it saltier. Put as many of the ingredients in a food processor as you can and let 'er rip! You really can not mess it up.
Provided by Rayna29
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish.
- Bake until browned and bubbling on top, 30 to 40 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 8.2 g, Cholesterol 31 mg, Fat 12.2 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 4.6 g, Sodium 489.6 mg, Sugar 1.4 g
JUSTINE'S ARTICHOKE CHICKEN SPINACH DIP
I first tasted this variation of the regular artichoke spinach dip at a local restaurant and have been trying to perfect it for over a year. I've finally done it and would like to share it with you.
Provided by JustineCosley
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
- Bake in preheated oven until the edges turn golden brown, about 30 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 8.6 g, Cholesterol 55.7 mg, Fat 30.6 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 7.2 g, Sodium 873.9 mg, Sugar 0.9 g
CHICKEN ARTICHOKE DIP
Wonderful fall and winter appetizer! Serve with thin crackers.
Provided by LESDNIC
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 45m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend chicken, artichoke, Italian-style dressing mix, sour cream, mayonnaise, 1/2 cup Havarti, and Parmesan. Transfer to a small baking dish. Top with remaining Havarti and almonds.
- Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 2 g, Cholesterol 10.3 mg, Fat 4.8 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 223.9 mg, Sugar 0.4 g
SPEEDY SPINACH ARTICHOKE DIP CHICKEN
Not just a snack anymore. Enjoy creamy cheesy spinach artichoke dip for dinner. This quick skillet meal comes together in 15 minutes. It's so yummy, you might want to make a little extra to serve with raw veggies.
Provided by Brenda Garrison | Simple Nourished Living
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Put the spinach and artichokes in a microwave safe bowl. Cover and cook for 1 minute on high.
- Add 1/4 cup Parmesan, mayonnaise, garlic, onion powder, and pepper. Stir to combine.
- Fold in the mozzarella. Set aside the dip mixture.
- Cover the chicken breasts with wax paper or plastic wrap. Gently pound to 1/4-inch thickness.
- Spray nonstick skillet with cooking spray.
- Add chicken to skillet and cook over medium-high heat. Cook for approximately 2-3 minutes on each side, or until browned.
- Top each breast with 1/4 cup of the spinach dip.
- Add 1/4 cup of water to the skillet and cover. Cook for 1-2 minutes or until chicken is done.
- Sprinkle each breast with 1 teaspoon of Parmesan cheese.
Nutrition Facts : ServingSize 1 chicken breast topped with dip, Calories 200 kcal, Carbohydrate 4 g, Protein 28 g, Fat 8 g, Fiber 1 g
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
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- First, make the crust. Whisk the flour, salt, garlic powder, parsley, and thyme together in a big mixing bowl. Then use a pastry cutter to cut in all of the butter until it becomes pebbly. Finally, stir in the ice water until it comes together into a soft dough. Bring it together into a ball with your clean hands, then cut it in half. Place each half on their own big piece of plastic wrap and pat them out into discs. Wrap each disc completely in plastic and chill them for 30-45 minutes. While the pie dough chills, work on the filling.
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- In a large bowl using a hand mixer or sturdy spoon, mix together the cream cheese, sour cream, garlic, and both cheeses. Add in the spinach and artichoke hearts and mix until everything is well combined. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper as desired. Sear the chicken breasts in pre heated skillet for 3-5 minutes per side.
- Pour the dip mixture over the chicken. Top with extra cheese if desired. Bake in preheated oven for 15-20 minutes. Until chicken has reached an internal temperature of 165 degrees.
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- Roll out the pie crust and cut a little less than an inch off the sides, to form a square (it may not be a perfect square and it's okay). Cut each square in half.
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