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Tuscan Chicken Dip

3.75 from 35 votes
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Protein: Poultry
Cut: Chicken Breast
Diet: Gluten Free, Keto
Course: Appetizer
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 15 people

Ingredients

  • 2 ea ButcherBox Chicken Breasts, bnls / sknls
  • 2 c chicken stock
  • 2 8 oz pkg cream cheese room temperature
  • 5 oz fresh baby spinach
  • 1 14 oz can artichoke hearts rough chop
  • ½ c olives roughly chopped
  • 5 sprigs fresh oregano finely chopped (or substitute with 2 tsp dried oregano)
  • 2 cloves garlic minced
  • ½ c Parmesan cheese grated
  • ½ c half & half
  • tsp kosher salt
  • 1 tsp black pepper

Instructions

  • Preheat oven to 375℉.
  • Place chicken breasts in a large saucepan with chicken stock.
  • Bring to a boil, then reduce heat to a simmer for 10-12 minutes, or until meat thermometer inserted into the thickest part of chicken reads 165°F.
  • Remove chicken from liquid and cool for 15 minutes.
  • While chicken is cooling, heat non-stick sauté pan on low heat. Wilt baby spinach for 3 minutes, using a wooden spoon to keep the spinach moving (no oil is necessary). Set aside and let cool.
  • Shred chicken into a large mixing bowl and add remaining ingredients. Once spinach is cooled, squeeze out any water and chop roughly before adding to chicken mixture. Combine all ingredients - we recommend using your hands!
  • Spread dip evenly into casserole dish and bake for 20 minutes. Serve with your favorite vegetables, crackers and breads.
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