Once again dinnertime rolled around and I had no idea what to make. Despite my best efforts with meal planning, things don’t always go as planned. So once again, I scanned my refrigerator and cabinets for anything and everything I could use to make an actual meal. *Luckily for me, I keep a lot of random things in the house at one time.* With a little creativity, we can always make something work.
So I was able to whip up some Spinach Artichoke Chicken, which was a HUGE hit at our house. Not only was it delicious, but it was easy to make and the leftovers were just as good (if not, better in my opinion).
Below you will find the easy recipe, enjoy!
We love eating chicken and it is one of our dinnertime staples. So we always have chicken in the fridge. If you live near a Fresh Thyme, you should seriously consider purchasing your chicken there. It is a fraction of the cost, you receive a lot of meat for the price, and the meat is free of antibiotics and growth hormones. Yes, it is an extra trip we have to make while out but it is worth it.
I started by washing the chicken in cool water. Truthfully, I never heard of this but one day while on maternity leave Rachael Ray said she always washed her chicken prior to cooking it and from that day forward I also washed my chicken. LOL. Anyways, once it was rinsed I set it to the side while I prepared the spinach artichoke dip.
For the dip I modified a Kraft recipe that we have used before. Instead of frozen spinach, I used fresh because it was what we had available. I washed the spinach, then chopped it into very little pieces. My mom gave me this amazing handheld food processor and I threw the spinach in there to reach the desired size. Once it was chopped up, I threw it on the skillet with some water to steam it. This took about 3 minutes total. I set the spinach to the side and placed the cream cheese into a saucepan and turned the burner on medium. I slowly melted the cream cheese, stirring frequently. Once it melted, I added in the spinach, garlic, cheeses, salt and pepper. I placed a lid on the saucepan and allowed the dip to simmer on low while I prepared the chicken.
In a large skillet I poured olive oil into the pan, enough to cover the bottom of the skillet. I turned the burner on medium and allowed the skillet to warm up. While the skillet was reaching the desired temperature, I seasoned my chicken. Lightly sprinkling the Lawry’s and Italian Seasoning on both sides of the chicken. If I had to guess, I would say I used about 1-2 teaspoons on each piece of chicken. I tend to go heavy with seasoning, making sure there is a light dusting on each side. This is where the majority of the flavor will come in. Once seasoned, place the chicken on the skillet. Cook both sides evenly and as chicken is reaching desired temperature, prepare to add the spinach dip to it.
As chicken is nearing the desired temperature, I place a tablespoon of spinach artichoke dip on each piece of chicken. After placing the dip on the chicken, return the lid back to the skillet so the dip can melt on top. Once the chicken reaches 165 degrees, it is ready to serve. Sometimes we top with additional cheese (provolone, provel, parmesan or mozzarella) or even add sun-dried tomatoes to the chicken. This goes well with rice or garlic and olive oil noodles. I have added a little olive oil and milk to the dip and poured it over plain noodles too, turning this dish into a pasta. Another option is to buy spinach artichoke dip from the store and simply top the chicken with it. If you live in St. Louis, Schnucks makes an amazing one and you can find it in the deli section. Another delicious pre-made one can be found at Costco. Or if you prefer a different recipe, knock yourself out.
- 6 chicken breasts
- Italian Seasoning
- Lawry’s Seasoning
- Mozzarella/Provolone Cheese
- Freshly Grated Parmesan Cheese
- Olive Oil
Spinach Artichoke Dip
- 8oz cream cheese softened (I use the 1/3 less fat)
- 10 oz spinach (you can use frozen OR fresh, if fresh: chop and steam first)
- 1 jar artichoke hearts
- 2 cloves garlic or 1 tsp garlic powder
- 1/2 cup mozzarella
- 1/2 cup parmesan cheese (we use freshly grated)
- salt & pepper as desired
- *optional* Sun-dried tomatoes
- Rinse chicken under cool water. Set to the side.
- Chop spinach or defrost frozen spinach. If using fresh spinach, chop and steam with a little water on the skillet. For frozen, defrost in a pan on medium-low heat.
- Add cream cheese to spinach in a saucepan.
- Melt cream cheese and fold spinach and artichoke into the cream cheese. Stir often.
- Once cream cheese is melted, add in garlic, cheeses, salt, and pepper. *we really love garlic so I often add an extra clove or 1/2 tsp.*
- Season with salt and pepper as desired. Set aside and allow dip to simmer on low while making the chicken.
- Cover bottom of skillet with olive oil. Turn burner to medium.
- Season chicken with Lawry’s and Italian Seasoning.
- Place chicken in skillet, place lid on skillet to cook. Cook both sides of the chicken evenly.
- As chicken is reaching desired temperature, add 1 tablespoon of the spinach dip to each piece of chicken.
- Place lid back on skillet to allow chicken to finish cooking.
- When chicken reaches desired internal temperature, it is ready. We typically allow the chicken to reach 165 degrees.
- Top chicken with additional cheese or sun-dried tomatoes, if desired.
- Serve with your favorite side dishes!