Chicken · entree · keto · one pan

Spinach Artichoke Dip Chicken Skillet

I feel like when you’re doing a specialty diet, you’re bound to run out of options when it comes to meals.

Sometimes it takes a few months. Sometimes a year. There’s only so much you can do with the small amount of food groups you’re given, you know?

I find myself struggling to come up with new keto foods. I’ll look through old recipe books for inspiration, can I make this classic casserole into a keto-style dish? I find myself saying that far too often. No pasta, no rice, no potatoes. Rice is easy enough to mimic, but the other carbs are far harder. Zucchini noodles only work so often, turnips only taste like potatoes in terms of texture.

Sometime a thought will jolt through me in the middle of the night and spark my interest in something new that’s keto. This recipe was one of those times. I’ve made spinach-artichoke dip a dozen different times, a dozen different ways—-but never as a full blown meal.

All it needed was chicken. That’s it. It’s so rich and creamy and filling you won’t miss the carbs. No rice, no pasta, no potatoes—no problem.

The only thing different from this and a regular spinach artichoke dip are three things:

  • Chicken. Got to add that protein somewhere.
  • Chicken broth. Cutting through the creaminess is tough business and calls for broth.
  • Roasted red pepper chunks. I had a half-empty jar in the fridge and thought, why not?

Everything else is there. Cream cheese, parmesan, fresh spinach and marinated artichokes. You get the best parts of the dip but in entree form. What could be better than that?

Enjoy!

Spinach Artichoke Dip Chicken Skillet

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A creamy chicken skillet dinner with spinach, artichokes and roasted red peppers.

Ingredients

  • 1 lb. chicken breast, cut into strips
  • 2 tsp. lemon-pepper seasoning
  • salt
  • 1 TBS. olive oil
  • 3/4 cup chicken broth
  • 10 oz. fresh baby spinach
  • 1 cup chopped marinated artichoke hearts
  • 1/2 cup chopped roasted red bell peppers
  • 6 oz. cream cheese, softened and cubed
  • 1/2 cup parmesan cheese, grated

Directions

  1. Season chicken with lemon-pepper seasoning and salt. Heat olive oil in a large cast-iron or heavy bottomed skillet. Add chicken and cook until no longer pink and lightly browned on both sides, about 3-4 minutes per side.
  2. Pour in chicken broth and add spinach. Let spinach steam on top for 1-2 minutes before stirring in. Add cream cheese and stir. Add artichoke hearts, peppers, and parmesan and stir.
  3. Let mixture cook for 4-5 minutes or until thickened. Serve.

Step-By-Step Instructions

Season chicken with lemon-pepper seasoning and salt. Heat olive oil in a large cast-iron or heavy bottomed skillet. Add chicken and cook until no longer pink and lightly browned on both sides, about 3-4 minutes per side.

Pour in chicken broth and add spinach. Let spinach steam on top for 1-2 minutes before stirring in.

Add cream cheese and stir.

Add artichoke hearts, peppers, and parmesan and stir. Let mixture cook for 4-5 minutes or until thickened. Serve.

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