Spinach & 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
Scale
- 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
