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This Spinach Artichoke Dip Chicken is the perfect, easy weeknight dinner.
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Spinach Artichoke Dip Chicken

The classic appetizer dip is rolled inside and slathered on top of lean chicken breasts to make the perfect weeknight dinner that even the kids will love!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Servings: 4 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

Serving suggestion: Cook up some bowtie pasta and toss it with some more fresh spinach, toasted pine nuts, butter and lemon juice. Place chicken roll-ups over top of pasta for serving.