Best Spinach Artichoke Dip Chicken Recipes

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.

ARTICHOKE AND SPINACH DIP CHICKEN PANINI

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.

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.

SPINACH-ARTICHOKE DIP STUFFED GRILLED CHICKEN

Steps:

• Mix together the spinach and artichoke dip, feta and caraway in a bowl until very smooth and uniform. Transfer the mixture to a piping bag (or use a ziptop bag and cut off the tip to create a 1/2-inch-wide opening).
• Lay the breasts on a cutting board. Using a sharp boning knife, cut a pocket in the thickest part of each breast. Gently swipe the knife back and forth without making the hole larger or piercing the underside or top of the chicken.
• Pipe some filling into each pocket. Tuck the tip of each breast under and secure with one long piece of butcher twine tied into a cross, making sure to seal the pocket hole with the twine. Sprinkle with salt and pepper. Refrigerate the chicken for 1 hour to firm up.
• Prepare a grill for a 2-stage fire (one hot side, one cool side).
• Set the chicken on the cool side of the grill top-side down. Cover and cook, flipping and rotating halfway through, until the thickest part of the meat registers 160 degrees F, about 15 minutes. Move to the hot side of the grill and cook until both sides are charred, 2 to 3 minutes a side.
• Transfer the chicken to a cutting board, loosely tent with foil and let rest for 5 minutes. Remove the twine and slice into medallions.

CHEESY SPINACH, ARTICHOKE, & CHICKEN CASSEROLE/DIP

Steps:

• Preheat oven to 400F and lightly spritz a 9 x 11" baking dish with cooking spray (Pam).
• With a mixer, blend together cream cheese, mayo, and yogurt until well combined.
• Add seasonings and spinach, mix well.
• Add artichokes, chicken, and ½ Parmesan cheese & ½ cup cheddar cheese, mix well.
• Put into prepared baking dish.
• Sprinkle remaining cheese on top of mixture.
• Bake for 1 hour or until cheese is golden brown and bubbly.

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.

CHICKEN-SPINACH ARTICHOKE DIP SLAB PIE

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.

SPINACH AND ARTICHOKE DIP HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
• Stir in the garlic powder and cream cheese, and cook for a minute or two.
• Sprinkle over the mozzarella and stir until melted.
• Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!

SPINACH ARTICHOKE DIP CHICKEN PESTO PIZZAS

Steps:

• 1. Pre-heat your oven to 350 degrees. Get out your pizza pan and cover with foil. I do this because it helps later,with the clean up.
• 2. Spray the foil with no stick spray.Put the 3 pizza crusts on pizza pan and use the no stick spray on the crust.Sprinkle on crust,garlic powder,italian seasoning and grated parmesan cheese. Use the amount you desire,all taste are different.
• 3. Add 1 to 2 tsp. pesto sauce on each crust and carefully spread evenly over crust.
• 4. Add 1 to 2 tsps. of your spinach artichoke dip to the crusts and in a circular motion spread evenly to cover crust.
• 5. open the canned chicken,pour off juice for another use and put chicken in the bowl and with a fork, mash it up some. Add the chicken on top of spinach artichoke dip,there will be enough for the 3 pizzas.
• 6. Now the final step- Add your Kraft italain 5 cheese shredded cheese to the chicken,cover evenly. If so desired, sprinkle on alittle more italian seasoning before baking.
• 7. Bake in your pre-heated oven(350 degrees)for 10 to 15 minutes or until cheese is melted. Take out of oven and cool a few minutes. Slice and enjoy.

SPINACH AND ARTICHOKE DIP CHICKEN

Steps:

• Preheat oven to 400 degrees. Cut 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 30 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.