Spinach and Artichoke Chicken

My husband LOVES Spinach and Artichoke Dip. It’s his go-to appetizer choice when nothing else is appealing to him, and he has eaten it in at least a dozen places that I’ve seen. When I saw a pin for Spinach and Artichoke Chicken on Pinterest, it was calling Joe’s name, and I knew I would have to try it. 

The original Pin is from addapinch.com, which I’ve browsed through and has a bunch of recipes that I think would be hits in my house. The original recipe is here

A few notable changes, I personally don’t like huge pieces of chicken. I don’t typically eat an entire chicken breast nor does Pickle, so I typically cut them into halves or thirds depending on the size. I also wanted more “dip” to chicken than I thought the original recipe would yield so I used three enormous breasts, sliced into thirds. I also used canned spinach instead of frozen as that is what I had on hand, and Monterey and Colby cheese instead of mozzarella as a personal preference. 






Spinach & Artichoke Chicken
Serves 4
A perfect way to transform your favorite dip into a warm, and comforting main dish.
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Cook Time
30 min
Cook Time
30 min
  1. 2 lbs Boneless Skinless Chicken Breasts cut into halves
  2. 1 can Artichoke Hearts in Water, drained
  3. 1 can chopped Spinach, drained and excess water pressed out
  4. 2 green onions finely chopped
  5. 1 clove garlic, minced
  6. 1/2 c. Sour Cream
  7. 1/2 c. Mayonnaise
  8. 1/2 c. grated Parmesan cheese
  9. 1/2 c. shredded Colby & Monterrey Jack blend
  10. Salt & Pepper
  1. Preheat oven to 375 degrees.
  2. Put chicken into a greased 13x9 baking dish.
  3. Mix all remaining ingredients in a medium bowl. Be sure to pull artichoke hearts into pieces when adding them.
  4. Top chicken with the Spinach and Artichoke dip.
  5. Bake uncovered for 30 mins or until chicken is cooked through.
  6. Let sit for approximately 5-10 minutes before serving.
Adapted from Add a Pinch
Adapted from Add a Pinch

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