Quite possibly the easiest recipe in my arsenal, not only is it tasty, it’s also simple to make. Literally spinach artichoke dip smothered on top of diced chicken and baked.
And it makes a nice, quick recipe for special occasions, too! Some recipes call for adding penne pasta, but I’m a purist and like the ability to serve it WITH or ON TOP of whatever…
And I LOVE artichokes, so I double the artichoke heart requirement!
Spinach Artichoke Chicken
- 2 – 14.5 oz cans quartered artichoke hearts (IN WATER), drained
- 3/4 C mayo (fat free, reduced fat, olive oil)
- 1 C finely shredded Parmesan (Asiago, Parmesan, Reggiano)
- 10 oz package frozen chopped spinach
- 2 cloves minced garlic
- 1 t Paprika
- 4 pieces boneless, skinless chicken (thighs, breasts). Cubed optional
Preheat oven to 350 degrees. Heat spinach in microwave for about 2 minutes, drain and set aside. Now is the time to cube your chicken if you want (I find it makes the chicken more flavorful and tender).
In a medium bowl, mix the first six ingredients together, set aside. Spray a casserole dish with cooking spray (we use grapeseed oil) and set the chicken in a single layer over the bottom of the dish. Pour the spinach artichoke mixture over the chicken till completely covered.
Bake uncovered at 350 degrees for 25 minutes, checking the last minute. Depending on your oven, you may need to add another 5 minutes. The top will be lightly crisp and bubbly.