Speedy Spinach Artichoke Dip Chicken Recipe

I just whipped up a creamy, cheesy spinach artichoke skillet that eats like a Quick Weight Watchers Dinner and tastes disturbingly like cheating so you have to keep scrolling.

I’m obsessed with this Speedy Spinach Artichoke Dip Chicken because it turns the exact junk I crave into dinner. I love how the spinach and artichokes mix with tender boneless skinless chicken breasts and gooey shredded mozzarella so every bite is melty and sharp.

It’s loud, savory, and stupidly satisfying. And yeah, it feels like a cheat without being one.

I make it on nights when I need a Quick Weight Watchers Dinner that doesn’t taste like punishment. Also works great for Ww Chicken Breast Recipes fans who want real flavor, not rabbit food.

Make extra. I do, seriously, always.

Ingredients

• Chicken: hearty protein, juicy bites that make it a real meal.
• Kosher salt: brings out flavors, don’t be shy with it.
• Black pepper: a little kick, keeps it from tasting flat.
• Olive oil: adds richness and helps things crisp up.
• Garlic: punchy aroma, makes the whole dish smell amazing.
• Frozen spinach: convenient, quick, and no leafy mess to deal with.
• Fresh spinach: vibrant green, brighter taste and texture.
• Artichoke hearts: tangy, meaty pieces that add nice bite.
• Cream cheese: creamy base, makes the dip irresistibly smooth.
• Sour cream: tang and silkiness, you can use yogurt too.
• Mayonnaise: extra creaminess and a bit of richness.
• Parmesan: salty, nutty backbone that adds sharp depth.
• Mozzarella: gooey pull and melty, comfort-food texture.
• Italian seasoning: herby warmth, simple flavor boost.
• Red pepper flakes: optional heat, little spark if you want.
• Lemon juice: basically brightens everything, cuts through richness.
• Parsley: fresh finish, pretty garnish that adds lift.

Ingredient Quantities

• 1 pound boneless skinless chicken breasts, cut into bite sized pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 5 ounces frozen chopped spinach, thawed and well squeezed, or 3 cups fresh spinach, roughly chopped
• 14 ounce can artichoke hearts, drained and quartered
• 4 ounces cream cheese, softened
• 1/2 cup sour cream (or plain Greek yogurt)
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella (or Monterey Jack)
• 1 teaspoon dried Italian seasoning (or 1/2 tsp each dried oregano and basil)
• 1/4 teaspoon red pepper flakes, optional but good
• 1 teaspoon lemon juice, optional
• Fresh parsley, chopped for garnish, optional

How to Make this

1. Pat chicken pieces dry, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, then add chicken in a single layer and cook about 4 to 5 minutes, stirring once or twice, until browned and almost cooked through. Remove chicken to a plate.

3. Lower heat to medium, add minced garlic to the same skillet and cook 30 seconds until fragrant, careful not to burn it.

4. Add the well squeezed frozen spinach or chopped fresh spinach and quartered artichoke hearts; stir for 1 to 2 minutes until spinach wilts and artichokes warm.

5. Push veggies to the side and add the 4 ounces softened cream cheese to the skillet; let it soften a minute then stir with 1/2 cup sour cream and 1/2 cup mayonnaise until smooth and creamy.

6. Stir in 1/2 cup grated Parmesan, 1 cup shredded mozzarella, 1 teaspoon dried Italian seasoning, 1/4 teaspoon red pepper flakes if using, and 1 teaspoon lemon juice if using; mix until cheeses melt into the sauce.

7. Return the cooked chicken to the skillet and stir everything together; simmer 1 to 2 minutes until chicken is fully cooked and sauce is bubbly and thickened. Taste and add more salt or pepper if needed.

8. Sprinkle chopped fresh parsley over the top for color and serve right from the skillet with extra sauce for dunking raw veggies or crusty bread.

9. Quick tips: squeeze excess liquid from spinach to avoid a watery dip, soften cream cheese first by cutting it into cubes so it melts faster, and keep the heat moderate so the dairy does not break.

10. This comes together in about 15 minutes, so if you want leftovers, double the recipe and cool quickly before refrigerating.

Equipment Needed

1. Large skillet (10 to 12 inch) for cooking the chicken and sauce, roomy enough so stuff doesn’t crowd.
2. Cutting board and a good chef’s knife for trimming and chopping the chicken and parsley.
3. Measuring spoons and 1/2 cup and 1 cup measuring cups for the dairy and seasonings.
4. Rubber spatula or wooden spoon for stirring the creamy sauce without scratching the pan.
5. Tongs or a slotted spoon to turn and remove the chicken to a plate.
6. Small bowl or plate to hold the cooked chicken while you make the sauce.
7. Fine mesh strainer or clean kitchen towel to squeeze excess water from thawed spinach.
8. Box grater for the Parmesan and mozzarella if you’re shredding from blocks.

FAQ

Speedy Spinach Artichoke Dip Chicken Recipe Substitutions and Variations

• Chicken: swap with ground turkey, boneless pork loin cut into bite sized pieces, or firm tofu (press well and cube) — cooks about the same, just watch timing.
• Cream cheese: use ricotta for a lighter, slightly grainy texture, or soft goat cheese for tangier flavor; you may need to thin with a splash of milk.
• Mayonnaise: plain Greek yogurt works great for tang and fewer calories, or mashed avocado for a creamy, extra-rich result (it’s also good for a milder flavor).
• Parmesan cheese: substitute Pecorino Romano for a saltier punch, or nutritional yeast for a dairy free, cheesy note.

Pro Tips

1) Squeeze the spinach like you mean it. If frozen, thaw and press in a towel until almost dry or your sauce will end up watery and dull. If using fresh, pile it up, roll it in a dish towel and squeeze hard. You can even press it in a sieve with the back of a spoon for extra insurance.

2) Cut the cream cheese into small cubes and let them sit at room temp while you brown the chicken. Smaller pieces melt way faster and you won’t have to blast the heat and risk a grainy sauce. If you forgot to soften it, microwave covered for 10 seconds at a time, stirring in between.

3) Don’t crowd the pan when you cook the chicken. Brown it in a single layer, in batches if needed. Good color = flavor. Also remove the chicken once it’s almost done so it doesn’t overcook while you make the sauce, then fold it back in at the end to finish.

4) Keep the heat moderate when you add the dairy. Too hot and the sauce can separate or get greasy. Melt cheeses slowly, stir constantly, and if it looks like it’s about to break, pull the pan off the heat for 30 seconds and stir in a splash of milk or lemon juice to bring it back together.