Best Spinach And Artichoke Dip Chicken Recipes

Artichoke and Spinach Dip Chicken Panini image

Provided by Jeff Mauro, host of Sandwich King

Time 20m

Yield 4 sandwiches

Number Of Ingredients 10

One 14-ounce jar marinated artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1 cup grated fontina
1/4 cup grated Parmesan
Salt and pepper
8 slices rye bread
2 grilled boneless skinless chicken breasts, sliced thin on the bias
1 cup jarred roasted red peppers, sliced
Olive oil, for brushing

Steps:

Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
Preheat a grill pan or panini press on medium heat.
Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

Spinach And Artichoke Dip Hasselback Chicken Recipe by Tasty image

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 6

4 chicken breasts
5 cups fresh spinach
¾ cup artichoke heart, drained, rinsed and roughly chopped
1 teaspoon garlic powder
¼ cup cream cheese
⅓ cup grated mozzarella cheese

Steps:

Preheat the oven to 350°F (180°C).
Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
Stir in the garlic powder and cream cheese, and cook for a minute or two.
Sprinkle over the mozzarella and stir until melted.
Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 51 grams, Sugar 1 gram

SPINACH AND ARTICHOKE DIP CHICKEN image

Yield 6

Number Of Ingredients 11

2 lbs chicken breasts
1 Tablespoon butter
1 shallot, minced
2 cloves garlic, minced
salt & pepper
6oz 1/3 less-fat cream cheese, softened
6oz plain Greek yogurt
10oz package frozen chopped spinach, thawed and excess water squeezed out
14oz can quartered artichoke hearts, drained
1/2 cup grated parmesan cheese, divided
1/2 cup shredded mozzarella cheese, divided

Steps:

Preheat oven to 400 degrees. Cut chicken breasts in half then season both sides with salt and pepper. Spray a 2qt baking dish with nonstick spray then place seasoned chicken breasts in the bottom. Melt butter in a large skillet over medium heat then add shallots. Season with salt and pepper then saute until softened, 2-3 minutes. Add garlic then saute for 30 more seconds. Add cream cheese and Greek yogurt then stir until smooth. Remove skillet from heat then fold in spinach, artichoke hearts, and half the parmesan and mozzarella cheeses. Spoon mixture over chicken then smooth and cover with a piece of foil sprayed with nonstick spray. Bake for 30 minutes then remove foil and top with remaining cheeses. Bake for 10 more minutes or until cheese is golden brown and bubbly then let rest for 10 minutes before serving.