Mealime recipe · lives on in MealPot
"Artichoke Dip" Smothered Chicken & Asparagus over Spinach Couscous
- 35 min
- 2–6 servings
- 703 kcal / serving
- ★ 4.4 on Mealime
Creamy artichoke dip coats tender chicken with asparagus atop a bed of spinach-studded couscous. It comes together quickly and offers a comforting weeknight meal with a light spinach note.
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Ingredients
- ½ (6 oz) jarartichoke hearts, marinated
- ½ small bunchasparagus
- ½ (5 oz) pkgbaby spinach
- ¾ lbchicken breasts, boneless skinless
- 8 fl ozchicken or vegetable broth
- ½ (8 oz) blockcream cheese
- ¼ (8 oz) blockmozzarella cheese
- ½ cupwhole wheat couscous
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking dish · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · silicone spatula · spatula
Directions
- Preheat the oven to 450°F and oil a baking dish lightly.
- Chop half of the spinach and place it in a medium bowl; set the rest aside.
- Drain and coarsely chop the artichokes, then add them to the bowl with the spinach.
- Cut the cream cheese into pieces and add it to the bowl along with your spices; mash and mix until the mixture is smooth and evenly blended.
- Slice the chicken into thin cutlets and arrange them in the baking dish; season with salt and pepper.
- Spread the artichoke spinach dip evenly over the chicken.
- Prepare the asparagus by washing and trimming the ends, then lay the spears over the chicken and dip.
- Grate the mozzarella and sprinkle over the top.
- Bake until the chicken is cooked through and the top is golden, about 20 minutes.
- While the chicken bakes, bring the broth to a boil in a medium saucepan. Remove from heat, stir in the couscous, cover, and let stand 10 minutes.
- Uncover the couscous and fold in the remaining spinach until just wilted; fluff to combine.
- To serve, spoon a portion of couscous onto each plate and top with the smothered chicken and vegetables.
Two tips
- Make-ahead: you can prepare the artichoke spinach dip up to mashing, then refrigerate for up to 24 hours before baking.
- Serving idea: serve with a simple green salad on the side or leftovers for a next day lunch.
Nutrition per serving
- Calories
- 703 kcal
- Protein
- 59 g
- Carbs
- 46 g
- Fat
- 33 g
- Fiber
- 9 g
- Sodium
- 582 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.