If you love warm spinach and artichoke dip, this quick weeknight dinner is going to be an immediate favorite. Tender bite-sized chicken is smothered in a rich, velvety blend of cream cheese, garlic, tangy marinated artichokes, and leafy spinach, then baked until hot and bubbly.

By using kitchen staples—like frozen spinach and jarred marinated artichokes—you get huge flavor with minimal prep work.

Ingredients:
1.5-2lbs boneless, skinless chicken breasts or thighs, cubed into 1-inch pieces
8 oz cream cheese, softened to room temperature
10 oz frozen chopped spinach, thawed and squeezed completely dry
12 oz jar marinated, quartered artichoke hearts, drained and coarsely chopped
1/2 cup grated Parmesan cheese
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
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Instructions:
‍  Prep the Oven & Spinach
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Place your thawed spinach in a clean kitchen towel and wring out as much excess liquid as possible.
‍Don't skip this step—drying the spinach prevents a watery sauce!
‍Season the Chicken
Place the diced chicken in the prepared baking dish.
Toss with olive oil, 1/4 tsp salt, and pepper.
Spread into an even single layer along the bottom.

Mix the Topping
In a medium bowl, stir together the softened cream cheese, drained artichokes, dry spinach.

Assemble & Bake
Spread the spinach-artichoke mixture evenly over the cubed chicken.
Sprinkle grated parmesan over the top.
Bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the top is golden and bubbly.

Rest & Serve
Let the dish rest for 5 minutes before serving to allow the creamy sauce to set.

Tips & Tricks
‍ Flavor Hack: Save a tablespoon of the oil from the marinated artichoke jar and drizzle it over the raw chicken before topping with the cream cheese mixture for extra depth of flavor!