Spinach Artichoke Dip Chicken Recipes

SPINACH ARTICHOKE DIP STUFFED CHICKEN

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.

SPINACH AND ARTICHOKE CHICKEN

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!

SPINACH ARTICHOKE DIP CHICKEN

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.

CREAMY SPINACH ARTICHOKE CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

SPINACH ARTICHOKE STUFFED CHICKEN BREAST

Steps:

• Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
• Squeeze any and all excess liquid out of the spinach and discard the water. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.
• Stuff chicken with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for later.*
• Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.
• Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chicken until golden. Flip and sear on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the cream sauce.
• Combine half and half or heavy cream with the remaining dip (you should have exactly half remaining). Stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!

SPINACH ARTICHOKE CHICKEN

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.

SPINACH ARTICHOKE DIP PASTA WITH CHICKEN

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
• Drain the pasta, return it to the pot then add the sour cream and stir to combine. Stir in the artichoke hearts, chicken and sun-dried tomatoes then set the pasta aside.
• Melt the butter in a large heavy-bottomed pot over medium heat. Add the spinach and cook, stirring, until the spinach is wilted and most of the liquid has cooked off, about 10 minutes. Stir in the flour then add the milk, garlic powder, pepper and cream cheese, stirring to combine. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. Stir in the Parmesan and Cheddar.
• Pour the cheese sauce over the pasta mixture, stirring until well combined then serve.

BAKED SPINACH ARTICHOKE CHICKEN

Steps:

• Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
• Mix the mayonnaise, cream cheese, garlic, Parmesan cheese, artichoke hearts, and spinach.
• Season chicken with salt and pepper and place into the baking dish.
• Spread the spinach artichoke mixture over the top of the chicken breasts.
• Top with the grated parmesan cheese and bake for 30-40 minutes until browned and cooked through.

SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Add chicken breasts, chilli flakes, minced garlic, and ½ teaspoon salt to a baking dish. Rub the spices on both sides of the chicken breasts and arrange them side by side in the baking pan. Set aside to marinate. Preheat oven to 400°F.
• Melt butter in a pan and add flour. On a medium flame, saute the flour for a minute and slowly add milk while whisking continuously to ensure no lumps form. Keep whisking till the sauce comes to a simmer and starts to thicken. Whisk in the cream cheese and set aside.
• Squeeze the defrosted spinach to remove any extra water. Add spinach, artichoke hearts, and the remaining ½ teaspoon salt to a bowl and mix well.
• Spread the spinach artichoke mixture on top of each chicken breast, pour the sauce all over and bake for 35 minutes. At the 25 minute mark, sprinkle mozzarella over the chicken and place it back in the oven for the next 10 minutes. Serve hot.

JUSTINE'S ARTICHOKE CHICKEN SPINACH DIP

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.