Trader Joes Spinach Dip Chicken Recipe

This creamy, savory Trader Joes Spinach Dip Chicken is made with juicy chicken breasts, the cult-favorite Spinach & Kale Greek Yogurt Dip, and melted mozzarella, ready in just 35 minutes. The hero moment arrives when you pull the baking dish from the oven, revealing golden-brown cheese bubbling over tender, dip-stuffed meat. I love how this recipe transforms a simple tub of dip into a restaurant-quality low-carb dinner.

What I Learned Making This

When I first tried this viral dinner hack, I was skeptical that a tub of dip could replace a proper sauce. What I found was that the Spinach & Kale Greek Yogurt Dip works surprisingly well because it contains thickeners and veggies that hold up under heat, unlike plain yogurt which might curdle. However, I learned the hard way that you must season the chicken breasts themselves—relying solely on the dip for flavor leaves the meat tasting bland.

Another surprise was the moisture content. The yogurt-based dip releases some liquid as it cooks, which mixes with the chicken juices. Initially, I thought I ruined it, but if you let the dish rest for five minutes after baking, those juices redistribute and settle into a delicious, light pan sauce perfect for spooning over rice or veggies.

Jump to Recipe

Trader Joes Spinach Dip Chicken Ingredients

• 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
• 1 container (16 oz) Trader Joe’s Spinach & Kale Greek Yogurt Dip (found in the refrigerated section)
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil or cooking spray
• Optional: ¼ cup grated Parmesan for extra crust

How To Make Trader Joes Spinach Dip Chicken

1. Prep the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts completely dry with paper towels. Using a sharp knife, cut a horizontal slit into the thickest part of each breast to create a pocket, being careful not to cut all the way through to the other side.
2. Stuff the Breasts: Spoon about 2-3 tablespoons of the Spinach & Kale Greek Yogurt Dip into the pocket of each chicken breast. Press the edges down slightly to seal the filling inside.
3. Season and Arrange: Place the stuffed chicken breasts into a 9×13 inch baking dish coated with olive oil spray. Rub the outside of the chicken with the olive oil, garlic powder, salt, and black pepper.
4. Top and Bake: Spread any remaining dip over the top of the chicken breasts (optional, but delicious). Sprinkle the shredded mozzarella cheese evenly over everything. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Broil for Color: If you want a golden crust, switch the oven to broil for the last 2-3 minutes, watching closely to ensure the cheese doesn’t burn. Let the chicken rest for 5 minutes before serving.

Recipe Tips

• Dry the meat: Excess moisture is the enemy of this dish. Patting the chicken dry ensures it roasts rather than steams, giving you a better texture.
• Don’t overstuff: It is tempting to pack in the dip, but overstuffing causes it to spill out entirely during baking. Use just enough to fill the pocket comfortably.
• The dip choice matters: This recipe is designed for the refrigerated Spinach & Kale Greek Yogurt Dip. If you use the frozen Spinach & Artichoke Dip, you must thaw and drain it first, or your dish will be very watery.
• Check temperature: Chicken breasts vary in thickness. Use a meat thermometer to pull them out exactly at 165°F so they remain juicy.

What To Serve With Spinach Dip Chicken

Since the chicken is rich and creamy, I recommend serving it with a bright, crisp side like roasted broccoli or asparagus to cut through the heaviness. For a heartier meal, serve the chicken over a bed of orzo, rice pilaf, or even Trader Joe’s cauliflower gnocchi to soak up the savory pan juices.

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; the yogurt dip may separate slightly upon reheating but will still taste delicious. I do not recommend freezing this dish after baking, as the yogurt sauce tends to become grainy when thawed.

FAQs

Can I make this in an air fryer?
Yes. Preheat your air fryer to 375°F and cook the stuffed chicken for 15-18 minutes, checking halfway through.

Is this recipe keto-friendly?
Yes, the Spinach & Kale Greek Yogurt Dip is low in carbs, and when paired with chicken and cheese, this meal fits perfectly into a keto or low-carb diet.

Can I use chicken thighs instead?
Absolutely. Boneless, skinless chicken thighs work well, though they are harder to stuff. You might prefer to just bake them with the dip spread on top rather than inside.

Do I need to secure the chicken with toothpicks?
Usually, no. The cheese on top helps seal the chicken as it melts. However, if you have very large pockets, a toothpick can help keep the filling secure.

Nutrition

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrate: 8g
• Protein: 45g