Eat Dip for Dinner With Creamy Spinach, Artichoke, and Chicken Stew


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Spinach artichoke dip is delicious and addicting, but it’s not really a meal. By adding chicken thighs, capers, vino, and Boursin cheese, however, you’ll get a warm and cozy stew that is perfect for cold evenings and turns dip into a meal. Toast a few baguette slices, and this will become your favorite dinner.

Tips and Tricks

If your stew looks dry when you stir everything, there’s no need to worry. The vegetables and chicken will release their liquid, so just uncover the pot and stir everything a few times while the stew simmers. This way, there won’t be any ingredients sticking to the bottom.

The best thing about this meal is that you can make it ahead and store it in the refrigerator for up to three days. To reheat it, put it on the stove over low heat, stirring often.

Ingredients You’ll Need

  • 2 lbs boneless skinless chicken thighs, fat untrimmed, sliced into 1/2-inch-thick strips
  • 2 tsp kosher salt, divided, plus more to taste
  • 1 tsp black pepper, divided
  • 2 to 3 tbsp olive oil, divided
  • 2 large shallots, thinly sliced (about 1 1/4 cups)
  • 4 medium garlic cloves, finely chopped (about 1 tablespoon)
  • 1 tbsp nonpareil capers, chopped
  • 1/2 tsp crushed red pepper
  • 3 tbsp all-purpose flour
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  • 1 cup dry white vino
  • 1 3/4 cups chicken broth
  • 2 (12 oz) jars quartered artichoke hearts, drained (about 2 1/4 cups)
  • 1 (10 oz) package frozen chopped spinach, thawed and drained (about 3/4 cup)
  • 1 (5.2 oz) package garlic and herb Boursin cheese, at room temperature
  • 1 1/2 oz Parmigiano-Reggiano cheese, grated (about 1/3 cup), plus more for garnish
  • 1 tsp Dijon mustard
  • 1/2 to 3/4 cup heavy whipping cream, divided
  • Crusty bread, for serving

How to Make It

  1. Start off by seasoning the chicken well with 1 teaspoon of salt and 1/2 teaspoon of pepper. Then, heat 2 tablespoons of the oil over medium-high.
  2. Gradually add the chicken working in two to three batches and cook, turning occasionally. It needs to look a bit golden, but it shouldn’t be cooked through. After cooking it for 4-6 minutes, transfer each batch of chicken to a plate and set aside.
  3. Reduce heat to medium and add the shallots. Stir until soft, and add garlic, capers, and crushed red pepper. Stir for about 30 seconds. Then, add flour to the mixture and stir again for 30 more seconds. Add vino, cook, and scrape any leftover bits from the bottom of the pot.
  4. Let the mixture thicken for about 30 seconds to 1 minute. Then, gradually pour in the broth, stirring constantly.
  5. Add the artichokes, spinach, reserved chicken, 1 teaspoon salt, and 1/2 teaspoon pepper. Boil everything over medium and keep on stirring. Once the mixture starts simmering, cover and reduce heat to medium-low. Stir occasionally until the chicken is cooked through.
  6. After 15-20 minutes of cooking, remove the pot from the heat and stir in some Boursin cheese, Parmigiano-Reggiano, mustard, and 1/2 cup of the cream.
  7. Season with more salt, add extra Parmigiano-Reggiano and crushed red pepper, and serve while still hot.