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Jan 19
54

Skinny Spinach & Artichoke Chicken

Oh my. This dish turns your favorite indulgent dip into a low carb, Weight Watchers-friendly, calorie conscious main course without sacrificing any of the rich, creamy, cheesy taste you love. The cream cheese makes the top layer thick and decadent and the briny artichokes and earthy spinach add great texture and flavor. The chicken cooks up perfectly and makes enough to serve to guests or to your family. On top of tasting positively sinful for only 232 calories and 6 Weight Watchers points+, this dish is extremely easy to prepare and requires very little prep time. This may just be your new go-to weeknight meal!

See, they can fit if you make them!

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Spinach & Artichoke Chicken

Yield: 8 servings

Ingredients:

8 (4 oz each) raw boneless, skinless chicken breast cutlets (2 lbs total weight)
Salt and pepper to taste
4 oz of 1/3 less fat cream cheese, softened
½ cup fat free plain Greek yogurt
2 cloves garlic, minced
¼ cup chopped onion
14 oz can artichokes packed in water-based brine (not oil), chopped
10 oz package of frozen spinach, thawed and squeezed dry
½ cup grated Parmesan cheese (the kind that comes in a can)
½ cup shredded 2% Mozzarella cheese

Directions:

  1. Preheat oven to 375 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
  2. Lay the chicken breast cutlets across the bottom of the dish in a single layer (see photo above). Sprinkle them with salt and black pepper and place them in the oven to bake for 15 minutes.
  3. While the chicken bakes, combine the yogurt and softened cream cheese in a large bowl and mix together until thoroughly combined. Add all the remaining ingredients and stir together until everything is well mixed.
  4. Remove the chicken from the oven after the 15 minutes (it will not be fully cooked yet). If the chicken has released a lot of excess liquid at this point then drain it out or soak it up with paper towels and discard. Using a large spoon or a spatula, spread the cream cheese mixture evenly over the chicken in a nice thick layer. Place the dish back into the oven and continue to bake for another 20-25 minutes until the chicken is cooked through.

Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
232 calories, 6 g carbs, 8 g fat, 35 g protein, 2 g fiber (from myfitnesspal.com)

adapted from Add a Pinch

 

   

54 Responses to “Skinny Spinach & Artichoke Chicken”

  1. #
    1
    Miranda Perkins — January 19, 2013 @ 1:10 pm

    Cant wait to make this. I know my hubby will love it too! Congrats on Oprah too! :)

  2. #
    2
    Miranda Perkins — January 19, 2013 @ 1:11 pm

    Cant wait to make this. I know my hubby will love it too! Congrats on Oprah too! :)

  3. #
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    Chris — January 19, 2013 @ 10:46 pm

    These look AMAZING!! I’ll be trying them soon. Oprah has good taste! :-)

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    EmilyDauenhauer — January 20, 2013 @ 4:04 pm

    This sounds so yummy!

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    5
    Zandria @ I Choose Buffalo — January 20, 2013 @ 4:24 pm

    This looks divine! Just added it to my recipe file to make sometime soon. I love spinach and artichoke dip but never thought to use it as a topping. :)

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    Kristi + Al — January 20, 2013 @ 8:34 pm

    Delicious idea! Yummy chicken. Ever tried to prepare white asparagus?
    Cheers, Al!

  7. #
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    Laurdee — January 20, 2013 @ 11:49 pm

    Made it tonight. Excellent!! Easy and good! And, enough for dinner tomorrow night! (served it to company tonight!!) Thanks for another winner, Emily.

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    Anonymous — January 21, 2013 @ 2:26 pm

    This looks delcious. I am going to Morph it into a cupcake/muffin since I do not entertain. Perhaps used precooked rotisseri chicken and blend into the rest of the ingredients. I am a diehard Emily cupcake/muffin fan. The cupcakes/muffins fit so well into my lunch container. Congrats on the Oprah list of healthy foods.

    Nancy

    • Unknown replied: — January 28th, 2013 @ 9:59 pm

      Would you mind sharing your muffin adaptation if you’ve done it already? thanks!!

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    Christine McNamee — January 21, 2013 @ 8:55 pm

    Can fresh spinach replace the frozen in this recipe? If so, would you recommend sauteing it first?

    • emilybites replied: — January 21st, 2013 @ 9:04 pm

      Yes and yes! :)

    • Anonymous replied: — February 1st, 2013 @ 9:32 pm

      How much fresh spinach? 10 oz bag??

  10. #
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    Megans Munchies — January 21, 2013 @ 11:32 pm

    There is nothing better than spinach and artichokes together!

  11. #
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    Anonymous — January 22, 2013 @ 5:02 am

    Excellent – we will have this again.

  12. #
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    Suzy — January 22, 2013 @ 10:58 am

    This was wonderful; made it last night! Single girl now has dinner for the week! Thanks!

  13. #
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    Tami@NutmegNotebook — January 22, 2013 @ 10:19 pm

    I like easy one dish meals like this!

  14. #
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    Katherine - Real Food Runner — January 22, 2013 @ 10:20 pm
  15. #
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    Anonymous — January 23, 2013 @ 1:00 am

    I made this tonight…OMG, it was delicious! Thanks for a great recipe!

  16. #
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    Tiffany — January 26, 2013 @ 3:12 am

    I cannot wait to make this! I am the only one who will eat it in my house.. oh well more for me! Does it reheat well? Considering making a half batch and just reheating it on my Zumba nights when I already eat seperately from my family. :) I just love your recipes. They never sacrifice flavor. I would say I make 3-4 of your things a week. I just made the lemon and blueberry muffins for the first time. Holy smokes! Delish!

  17. #
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    Anonymous — January 26, 2013 @ 3:27 am

    Made this tonight, YUM! tasted too indulgent to be OP! :) thanks

  18. #
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    Jennifer — January 26, 2013 @ 1:37 pm

    Does this freeze well.. I am planning on halving the recipe anyways, but it would make it a TON easier if I could use part for dinner and then lunch and then freeze the other two portions for another week… THANKS!

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    Mandy Schweighardt — January 26, 2013 @ 11:16 pm

    Where would I find parmesan cheese in a can?

    • emilybites replied: — January 26th, 2013 @ 11:19 pm

      Mandy, I mean the pre-grated kind in the green plastic can that you get at the supermarket (as opposed to grating your own off a block). It’s probably what you already have on hand.

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    Unique2wh0 — January 29, 2013 @ 1:38 am

    We use and love your cupcake recipes with won ton wrappers and LOVE them. Thanks so much. Made this tonight for dinner and ohhhhhhhmygoodness is right. This is awesome!! Thank you so much for all your wonderful recipes. Fan for life!!

  21. #
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    Anonymous — January 29, 2013 @ 6:44 pm

    I made this for dinner tonight and thought it was really good. Kind of like spinach and artichoke dip baked on chicken. Hubby loved it too!

  22. #
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    Unknown — January 31, 2013 @ 2:56 am

    DELISH! My husband and I loved this. It will become a regular dinner for us.

    • Anonymous replied: — January 31st, 2013 @ 4:06 am

      Made this last Monday. My husband loved it! I thought the topping was great, but the chicken underneath was kind of lackluster. Not sure what I can do to make this more to my liking.

    • Anonymous replied: — February 5th, 2013 @ 8:56 am

      I panfried it with some Tony Chachere’s seasoning and a little low-sodium chicken broth…makes a big difference…just brown it half way, though, so it won’t be dry…and easy on the Tony’s so it won’t be too salty.Hope this helps.

    • Anonymous replied: — February 5th, 2013 @ 8:58 am

      (Brown first…then kind of deglaze the pan with the broth)

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    Joyce — February 1, 2013 @ 5:10 pm

    Emily, Thank you so much! This recipe was so easy to make! We loved the spinach dip topping so much that I’m gonna make it just as a dip for Superbowl Sunday! Keep up the great recipes!
    -Joyce

  24. #
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    Ragini Sharma — February 5, 2013 @ 1:18 pm

    very nice and healthy recipe to cook at home.
    Joint Replacement India

  25. #
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    Anonymous — February 5, 2013 @ 6:32 pm

    My husband was a little disappointed because it was not as “creamy” as the dip. I nicely told him to be quiet and eat. Guess what… he ended up LOVING it! Makes for great left overs!

  26. #
    26
    Nicki May — February 6, 2013 @ 8:23 pm

    I seriously can’t stop sharing this recipe with people! I LOVED it. The flavors are everything I love about spinach artichoke dip and it’s nice and filling for only 6 points! Thank you SO much – this will be a regular in my rotation!

  27. #
    27
    Karen — February 23, 2013 @ 1:42 am

    Simply amazing…

  28. #
    28
    Denise — February 25, 2013 @ 8:30 pm

    I made this for dinner last week – it was soooo good! I used fresh spinach (sauteed it with a little olive oil and some minced garlic & onion)but otherwise followed the recipe exactly. Thanks for an amazing recipe Emily, I just found your blog and plan to make almost everything on here!

  29. #
    29
    TeeJay — March 4, 2013 @ 1:13 am

    Made this tonight for dinner for myself. Super yummy!! Even mom (who isn’t on the WW plan) loved it! :)

  30. #
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    Patty — March 11, 2013 @ 12:08 pm

    I made this last night for dinner…AMAZING! It is only me, my husband and our 16 month old (she LOVED it), so I only made 4 chicken breasts but kept the topping the same amount so I would have it leftover. Today I ate it with baked tortilla chips. Yum, yum, YUM! Love your blog. It is GREAT to have fun but healthy meals to cook for my family.

  31. #
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    Pam — March 11, 2013 @ 11:20 pm

    DELISH!!! Another one of your recipes to add to the meal rotation. Pretty easy and very filling. I felt like I didn’t even need a side with this meal as it was protein, veggies, and dairy all in one! You’re a genius!!! Keep ‘em coming!

  32. #
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    bc — March 19, 2013 @ 1:17 am

    Made this tonight. OMG so yummy! Thanks Emily for another winner!!

  33. #
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    Anonymous — March 19, 2013 @ 7:54 pm

    This was absolutely amazing! My second recipe of yours and my husband and son couldn’t be happier!

  34. #
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    Anonymous — March 29, 2013 @ 2:16 pm

    The was amazing my husband and son loved it, will def keep on making it!

  35. #
    35
    TeriMoBeri — April 10, 2013 @ 10:16 pm

    Looks delish and this is totally on my list for the coming week! Is it safe to assume that frozen artichoke hearts would work just as well as canned?

  36. #
    36
    Anonymous — April 12, 2013 @ 4:40 pm

    Stupid question…if I half the recipe, is the cooking time the same?

  37. #
    37
    Anonymous — May 9, 2013 @ 1:35 pm

    Made it last night and added some jalapenos to mine – oh la la! It was great and I can’t wait for lunch for my leftovers.

  38. #
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    Anonymous — June 18, 2013 @ 4:45 pm

    This was AMAZING!!!!!!!! Leftovers were fantastic and I’ve been told by my boyfriend that this meal needs to be in steady rotation! It was easy and so delicious and so PP+ friendly!! THANK YOU!!!

  39. #
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    Anonymous — July 16, 2013 @ 9:06 pm

    I have everything but the artichokes! LOL :) Do you think it would still taste ok without them?

  40. #
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    Anonymous — August 3, 2013 @ 8:13 pm

    Another great recipe. I made this today. It’s hard to believe it’s weight watchers but I can tell when I step on the scale. Your site has made losing weight so much easier with your great tasting and filling recipes.Thank you.

  41. #
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    Gina @ MoneywiseMoms — October 10, 2013 @ 11:19 pm

    Made this tonight. My kids were SO excited because they love Spinach Artichoke Dip. It was so good, and everyone loved it.

  42. #
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    Anonymous — February 8, 2014 @ 10:03 pm

    This is absolutely delicious! I make it as a dip and use carrots for dipping. Great, healthy snack. Thanks for another terrific recipe! I tell people about your recipes and site every chance I get. Keep it up!!

  43. #
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    Rebecca Chapman — February 19, 2014 @ 10:57 pm

    This comment has been removed by the author.

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    Meghan — February 23, 2014 @ 7:37 pm

    Just made this to eat for this week. I was going to save it but it smelled too delicious when I took it out of the oven,so I took a spoonful (I cut the chicken into smaller pieces). It is great!

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    Allie — September 23, 2014 @ 7:45 pm

    Made this lastnight and it was awesome! The husband loved it! We had a lot of leftovers so tonight I cooked some wheat thin spaghetti pasta & tossed it in a little light butter and mixed in chopped up the leftover chicken for a pasta dish. Delish!

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