Tuscan Chicken Dip Recipe

Poach or cook the chicken

Season the chicken breasts with 1 tsp salt and 1 tsp black pepper. Heat 1 tbs olive oil in a medium skillet over medium-high heat. Sear chicken 2 minutes per side until lightly browned (optional step for extra flavor). Pour 1 cup chicken broth into the skillet (or transfer chicken and broth to a saucepan) and bring to a gentle simmer. Reduce heat to low, cover, and cook until internal temperature reaches 165°F (about 10–12 minutes depending on thickness). Remove chicken and let rest 5 minutes, reserving broth.

Shred or chop the cooked chicken into bite-sized pieces. Measure and reserve 1/4 cup of the cooking broth to thin the dip later if needed.

In a large skillet (same skillet if desired) heat 1 tbs olive oil over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in the julienned sun-dried tomatoes and dried Italian seasoning; cook 1–2 minutes to bloom the flavors.

Add the baby spinach in batches, stirring until wilted (about 2–3 minutes total). If the pan becomes dry, add 1–2 tbs reserved chicken broth to keep the vegetables moist. Remove from heat.

Preheat the oven to 375°F (190°C) if baking the dip. In a large mixing bowl, combine the softened cream cheese (8 oz) and 1 cup sour cream. Beat or whisk until smooth.

Stir in 1 cup grated Parmesan and 1 cup shredded mozzarella until evenly incorporated. Add the cooked shredded chicken and the sautéed vegetable mixture to the bowl and fold to combine.

Taste and adjust seasoning: add up to 1 tsp crushed red pepper flakes if you want heat and 1 tbs fresh lemon juice to brighten. If the mixture seems too thick, stir in up to 1/4 cup reserved chicken broth, 1 tbs at a time, until you reach a spreadable consistency.

Transfer the mixture to an oven-safe 1.5–2 quart baking dish and level the top. Sprinkle an additional 1/4 cup mozzarella and a tablespoon of grated Parmesan over the top for a golden crust.

Bake in preheated oven for 18–22 minutes, until the edges bubble and the top is lightly golden. Alternatively, for a no-bake option, warm the assembled dip in a covered skillet over low heat until heated through and cheeses are melted (about 8–10 minutes), stirring occasionally.

Remove from oven and let rest 5 minutes. Garnish with 2 tbs chopped fresh basil or parsley before serving.

Serve the Tuscan Chicken Dip warm with toasted baguette slices, pita chips, or crackers. Use a spoon to scoop the dip onto crostini or chips. Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through.