In this Spinach Artichoke Dip Chicken, the classic appetizer is rolled inside and slathered on top of lean chicken breasts to make the perfect weeknight dinner that even the kids will love!
Today I’m bringing you the ultimate in chicken dinners, perfect for you to whip together in these first few days of fall when we’re craving comfort food but not quite ready to pull out the Crockpot. Artichoke dip lovers, you’ve been warned.
This Spinach Artichoke Dip Chicken is basically my excuse to take a favorite appetizer and turn it into a full-fledged meal. It’s high-protein and also happens to help meet your daily quota of healthy veggies. You can also easily enjoy it alone as a light meal, or if you’re a carb-lover like me you can serve it atop a bed of bowtie pasta tossed in a simple lemon, butter and pine nut sauce with even more spinach thrown in for good measure.
Have I convinced you yet that this needs to happen for dinner tonight?
What if I told you this Spinach Artichoke Dip Chicken has the revered appetizer spread both inside the chicken roll-ups AND slathered all over the top? Yea, thought that might win you over.
There are a couple of things that I absolutely love about this recipe that I just MUST bring to your attention:
First, it makes plenty of spinach-artichoke dip, so rest assured that you will have plenty to snack on while your main course is cooking or for your next Sunday football get-together. You don’t even have to bake it if you don’t want to, totally up to you!
Second, this is a “set it and forget it” meal, meaning once you’ve constructed your cute little chicken roll-ups, all that’s left to do is pop them in the oven and worry about whatever you’re going to serve with them (if anything.) That’s a functional fall meal if you ask me.
This Spinach Artichoke Dip Chicken is creamy, delicious and sure to please the pickiest of palates. In fact, I’m pretty sure any kids you have with a mind of their own about what they will and will not eat will gobble this up faster than you can say “eat your vegetables.”
I love baking sweet treats and mixing up cocktails for y’all, but as we move into comfort food season I also want to make sure you have plenty of healthier comfort food choices on hand for just any weeknight dinner. If you have anything you’d like to see me make, or any parameters for a recipe you’d like me to stick to (i.e. sheet pan dinners, Crockpot cooking, etc.) please tell me in the comments below!
I’m working hard to get a ton of stuff queued up for you guys for when I’m out on “maternity leave,” so now’s the time to put in your requests!
In the meantime, here are a few of my other “healthy” comfort food dinners that would be perfect for you to start whipping up this fall:
I hope you all have a wonderful week filled with the most delicious food! Xo
Spinach Artichoke Dip Chicken
- 8 ounces light cream cheese
- 1/4 cup nonfat plain Greek yogurt
- 3 cloves garlic, peeled and minced
- 1 14-ounce can artichoke hearts, drained and chopped
- 2 cups packed fresh spinach
- 1/2 teaspoon garlic powder
- Salt and pepper
- 4 large chicken breasts, pounded to 1/4-inch thick
- Combine cream cheese, yogurt, garlic, artichoke hearts, spinach, garlic powder in a small mixing bowl. Season with salt and pepper to taste. You can make this up to a day in advance and keep it in the refrigerator if you’d like.
- Preheat the oven to 425 degrees Fahrenheit. Spray a glass or ceramic baking dish large enough to hold your chicken roll-ups with cooking spray. Set aside.
- Spread the flattened chicken breasts out on a large cutting board and season both sides of the breasts with salt and pepper. Place a couple of tablespoons of the prepared spinach-artichoke dip on each breast, then roll up the breasts and secure with a toothpick or two (you could also wrap with kitchen twine if you’d prefer.)
- Place the chicken roll-ups in the prepared baking dish and place in the preheated oven for 25 minutes.
- Remove roll-ups from oven and turn broiler on high. Spread more of the spinach-artichoke dip over top of each roll-up and return to the oven for 5 more minutes, or until the spread on top is slightly browned and bubbly.