This Spinach & Artichoke Chicken Skillet Casserole is the comfort food recipe you’ll want to add to your weeknight meal rotation. It’s cheesy, hearty, a total crowd-pleaser, and a delicious spin on everyone’s favorite spinach & artichoke dip.
If you are looking for the perfect weeknight dinner recipe for you and your family, then you have to try this Spinach & Artichoke Chicken Skillet Casserole. I promise you everyone will love it! Not only it is super tasty, but it’s also a sneaky way to get those greens in. Plus, it’s also a great low carb, Keto-friendly recipe.
PrintSpinach & Artichoke Chicken Skillet Casserole
A hearty twist on spinach and artichoke dip that the everyone will love. Keto-friendly!
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 oz spinach (fresh or thawed from frozen*)
- one 6.5 oz jar artichoke hearts, drained and diced
- 6 oz cream cheese, softened to room temperature
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup milk (or chicken stock)
- 1/2 cup shredded or grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400 degrees
- Add oil to large oven-safe skillet ** or pan and turn heat to medium. Add chicken, season with salt & pepper, and cook for 6-8 minutes
- Add spinach and artichokes to pan and cook for 1 minute
- Add cream cheese, sour cream, parmesan cheese, 1 cup of the mozzarella cheese, milk, garlic powder, salt & pepper. Stir well and cook for 4-5 minutes, until the cheeses fully melt
- Top with remaining mozzarella cheese, then bake for 15 minutes
- Serve over rice, pasta or vegetables
Notes
*If using thawed from frozen spinach, squeeze to drain out excess liquid
**If you don’t have an oven-safe pan/skillet, transfer to a 8×8 baking dish before baking
Keywords: chicken, spinach, artichoke, comfort food, keto, cheese, casserole, skillet
Some additional notes on this Spinach & Artichoke Chicken Casserole:
- A great hack to make this recipe even easier is to use store bought rotisserie chicken. This will cut down on prep time so you can easily have dinner on the table in under an hour.
- If cooking your own, then I recommend using I use organic, antibiotic/hormone-free chicken breasts. I get mine from ButcherBox – it’s a super convenient meat subscription service that offers high quality meat, poultry and seafood.
- If you want to make this a vegetarian option, then you could swap out the chicken for white beans, or even cauliflower could work.
- I love serving this over rice, cauliflower rice, pasta or some crusty bread would be delicious too.
- You can make the casserole ahead of time and then pop in in the oven right before ready to serve.
As always if you make this Spinach & Artichoke Chicken Skillet Casserole or any of my other recipes, be sure to tag me on Instagram @hungry.blonde so I can see how it turned out xoxo GG
You might also like:
Spinach & Artichoke Cheese Fries
Cheesy Buffalo Chicken Dip
Grain-Free Chicken Nuggets
Shrimp & Chorizo Nachos
Slow Cooker Chili
