One of my favorite appetizers to enjoy is Spinach Artichoke dip. It doesn’t matter what vessel accompanies the magical flavors–pan-seared garlic bread, deep fried bow-tie pasta, or the great gift to humanity that is the tortilla chip–this stuff is a home run with me every time. On the other hand, an appetizer at a restaurant feels pretty indulgent to me. It automatically makes a dining experience feel like a special occasion…like a birthday or anniversary. I have told y’all once before that, growing up in a family of seven, eating at a restaurant was definitely a rare and remarkable event. (You can check that out here)
Recently I found myself craving Spinach Artichoke dip…but we had no plans to go to a restaurant that evening. Even if we did, there was no birthday or anniversary to justify an appetizer…maybe we could skip the entree and just order Spinach Artichoke dip?? Maybe not…
And yet, I still had to make supper for my family…….
Now, I would be perfectly happy to prepare a vat of Spinach Artichoke dip and make a meal of it, no problem. But needless to say, this would not fly with my house full of guys.
Spinach Artichoke Chicken is Discovered!
Fortunately, I had some chicken so I decided to transform the desired appetizer into a fully satisfying entree for the ravenous carnivores…and thus, we discovered Spinach Artichoke Chicken!
Actually, I have made it several times as my husband was so impressed with my “restaurant copy-catting skills” that he asked me to add it into our “official” meal rotation. I have used frozen chicken breasts straight from the freezer (Look, I have told y’all I’m terrible at planning/thinking ahead) and I have also used boneless skinless thighs. I really like to use thighs because they are cheap and they stay nice and moist.
What I discovered is that the best part of this recipe is how flexible it is. You can pair it with pasta, mashed potatoes, a baked sweet potato–or if you are doing Keto, you can just add some roasted cauliflower and a salad and you have a really fantastic and filling meal.
Yay for appetizer dinners! No special occasion required!
I hope you enjoy this recipe! Y’all feel free to adjust any of this based on your taste…or what you have in your fridge/pantry!
(I doubled the recipe in my Instagram video because I wanted extra dipping sauce! Holla!!!!) God bless! ~Shanna
How to Make Spinach Artichoke Chicken
1/2 stick of Butter
1 onion, diced
1-2 cloves garlic, pressed
1 package of baby spinach, chopped up (it always cooks down to almost nothing, so use more than you think)
1 can artichoke hearts, cut into small chunks
1 block of cream cheese
1 cup sour cream
1 cup Parmesan cheese
Red Pepper Flakes
Chicken of choice
First, Season and saute your chicken in one pan and melt your butter in a separate pan. Meanwhile, dice the onion and garlic and cook in the butter until translucent. While those are cooking away, chop up your spinach and artichokes. Next, add them to your onions and garlic and cook until the spinach is wilted. After that, turn your flame down low, add the cream cheese and put a lid on it until the cream cheese is softened. Now place your cooked chicken into a baking dish and set aside. Stir the cream cheese into your veggies, then add the sour cream, Parmesan cheese and red pepper flakes. The cheese will give it saltiness, but add salt if needed and plenty of freshly ground pepper. Stir until fully incorporated. Finally, pour the spinach artichoke dip over the chicken in your baking dish, then cover the top with Provolone cheese. Bake at 375* until golden brown and bubbly on top. Serve with whatever sides your heart desires!