Trader Joes Spinach Artichoke Dip Chicken Bake Recipe

This creamy, savory Trader Joes Spinach Artichoke Dip Chicken is made with tender chicken breasts, frozen dip, and melted mozzarella, and is ready in just 45 minutes. The rich, cheesy sauce bubbles up around the meat, creating a self-basting layer that keeps everything incredibly juicy. I love how this simple 3-ingredient hack tastes like a restaurant meal with almost zero effort.

What I Learned Making This

I initially tried placing the frozen dip blocks directly onto the raw chicken, but they took too long to melt evenly, leaving the edges of the meat dry. Thawing the dip in the microwave for just two minutes makes it spreadable, ensuring the sauce coats every inch of the chicken before it goes into the oven.

Another surprise was how much liquid the chicken releases during baking. I found that using a slightly smaller baking dish keeps the chicken submerged in the creamy sauce rather than letting it spread out and separate, resulting in a much richer final dish.

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Trader Joes Spinach Artichoke Dip Chicken Ingredients

• 1.5 lbs Boneless skinless chicken breasts (about 3 large breasts)
• 1 package (12 oz) Trader Joe’s Spinach & Artichoke Dip (frozen)
• 1 cup Shredded mozzarella cheese
• 1 tsp Garlic powder
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Olive oil

How To Make Trader Joes Spinach Artichoke Dip Chicken

1. Prep the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season them on both sides with salt, pepper, and garlic powder.
2. Soften the Dip: Remove the frozen Spinach & Artichoke Dip from the package and place it in a microwave-safe bowl. Microwave for 2-3 minutes, stirring halfway through, until it is soft enough to spread (it doesn’t need to be hot).
3. Assemble the Dish: Drizzle olive oil into a 9×9 inch baking dish. Arrange the seasoned chicken in a single layer. Spoon the softened dip generously over the top of each chicken breast, spreading it to cover the meat completely.
4. Bake and Finish: Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from the oven, sprinkle the mozzarella cheese on top, and broil for 2-3 minutes until the cheese is bubbly and golden brown.

Recipe Tips

• Don’t skip the thaw: While you can bake the dip from frozen, softening it first guarantees even coverage and prevents the chicken from drying out before the sauce melts.
• Check the thickness: If your chicken breasts are very thick, pound them to an even thickness or slice them horizontally to ensure they cook at the same rate as the sauce.
• Drain if needed: Some chicken releases a lot of water; if the sauce looks too thin after baking, remove the chicken and whisk the sauce in the pan, or drain a little liquid before adding the final layer of cheese.

What To Serve With Trader Joes Spinach Artichoke Dip Chicken

This dish is naturally saucy, so it pairs perfectly with a starch that can soak up the flavors, like angel hair pasta, orzo, or fluffy white rice. For a lower-carb option, serve it alongside roasted broccoli or a crisp green salad to cut through the richness of the cheese.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven; I recommend adding a splash of water or milk when reheating to bring the creamy sauce back to the right consistency.

FAQs

• Can I use the refrigerated dip instead of frozen? Yes, you can use the refrigerated tub of spinach artichoke dip from Trader Joe’s; simply skip the microwave step and spread it directly onto the chicken.
• Can I make this in a slow cooker? Absolutely; place the chicken and frozen dip in a slow cooker and cook on low for 4-6 hours, adding the mozzarella in the last 15 minutes.
• Is this recipe gluten-free? The Trader Joe’s frozen dip is generally wheat-free but always check the package label to be sure, as formulations can change.

Nutrition

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 105mg
• Sodium: 650mg
• Total Carbohydrate: 8g
• Protein: 35g