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  • Writer's pictureMegan George

Spinach and Artichoke Dip Chicken Casserole


  • 2 boneless skinless chicken breasts (I sliced each in have to make 4 thinner slices which helped cooking time)

  • Itablespoon olive oil

  • 4-6 oz fresh spinach, roughly chopped

  • 1 (12 oz) jar artichoke hearts in water, drained and roughly chopped

  • 3 cloves garlic, chopped

  • 2 tablespoons butter

  • 1/2 cup chicken broth

  • 1/2 cup sour cream

  • 6 oz cream cheese, chopped

  • 1/4 cup heavy cream

  • 1/4 cup Parmesan, freshly grated

  • 1/4 teaspoon red pepper flake

  • Kosher salt and freshly ground black pepper or to taste


  1. Start by cooking your chicken in a cast-iron skillet. Remove once cooked.

  2. Add your butter, garlic, and chickenbroth.

  3. Add your cream cheese and sour cream, and mix well.

  4. Add your artichokes and spinach, and combine well.

  5. Add you’re heavy whipping cream and spices.

  6. Add your Parmesan cheese and mix well again.

  7. Add your chicken back to the skillet and cook on low for 5 to 10 minutes.

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