Baked Spinach Dip Chicken
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If you’re like me and you love shortcuts in the kitchen, this 3-ingredient spinach dip chicken recipe is a winner. I had a tub of refrigerated spinach dip in the fridge, and instead of serving it with chips, I decided to spread it right over chicken breasts.
The result? Juicy chicken under a creamy, cheesy topping that tastes like I spent a lot more time than I really did.
My family devoured it, and I love how something so simple came out tasting like comfort food. The pre-made spinach dip does all the heavy lifting here, so you don’t have to mess with chopping spinach or cooking cream sauce from scratch.
3 Easy Ingredients
- 4 chicken breasts – boneless, skinless, seasoned with salt, pepper, and poultry seasoning
- 1 tub (14 oz) of spinach dip – I used a store-bought refrigerated dip, but a homemade version works too. My Knorr spinach dip works perfectly in this recipe if you’d rather make it from scratch.
- 1 cup shredded mozzarella cheese – gooey and melty topping
How to make Spinach Dip Chicken
Preheat oven to 375°F and grease an ovenproof skillet with nonstick spray.
Pat the chicken breasts dry with a paper towel (helps seasoning and dip stick better). Place chicken breasts in the skillet and season with salt, pepper, and poultry seasoning.
Spread spinach dip evenly on top of the chicken. Sprinkle mozzarella cheese over the dip.
Bake 30 minutes, or until chicken reaches 165°F inside. Use a meat thermometer so you know it’s fully cooked. Broil 3–5 minutes until cheese is golden brown.
Rest for 5 minutes before serving (optionally) sprinkled with fresh chives.
For another skillet-style chicken dinner, check out my BBQ Hawaiian cast iron chicken.
What to serve as a side dish
This chicken goes with just about anything, but some easy favorites are:
- Garlic bread or crusty rolls
- Steamed or roasted veggies
- Buttered noodles or rice
- Parmesan roasted potatoes for a crispy, cheesy side
Variations you can try
- Use artichoke dip, jalapeño dip, or French onion dip instead of spinach dip.
- This recipe works perfectly in a cast-iron skillet, but if you don’t have one that’s oven-safe, simply use a casserole dish.
- Add extra shredded cheese on top if you like it extra cheesy.
- If you love buttery casseroles, this recipe pairs well on the table with my Ritz cracker chicken casserole.
How to store leftovers
Keep leftovers in the fridge in an airtight container for up to 3 days. For best results, reheat in the oven so the cheese melts again. If using the microwave, heat in short bursts to keep the chicken from drying out.
⚠️ Food safety note: don’t leave cooked chicken sitting out longer than 2 hours at room temperature.
- If you liked this recipe, you’ll also love my spinach dip pinwheels for parties or my French onion chicken casserole for another baked chicken idea.
Baked Spinach Dip Chicken
Equipment
- cast iron pan
Ingredients
- 4 boneless, skinless chicken breasts seasoned with salt, pepper, and poultry seasoning
- 14 oz. prepared refrigerated spinach dip store-bought or homemade
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. Lightly grease an ovenproof skillet with nonstick cooking spray.
- Pat chicken breasts dry with paper towels. This helps seasoning stick and prevents excess moisture.
- Place chicken breasts in the skillet. Season both sides with salt, pepper, and poultry seasoning. Spread spinach dip evenly over each chicken breast.
- Sprinkle mozzarella cheese on top of the spinach dip.
- Bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Switch oven to broil for 3–5 minutes until the cheese is golden and bubbly. Be careful because broilers work really fast and you may need less time.
- Remove from oven and let chicken rest for 5 minutes before serving.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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