In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the cubed chicken breast with salt and pepper, then add it to the skillet. Sauté the chicken for about 5-7 minutes, or until fully cooked and no longer pink in the center. Remove from heat and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and minced garlic. Mix together until smooth and creamy.
Stir in the shredded Parmesan and mozzarella cheese into the cream cheese mixture. This will give your dip that cheesy, gooey goodness everyone loves.
Add the drained artichoke hearts and chopped spinach to the mixture. Fold them in gently to avoid breaking up the artichokes too much.
Finally, add the cooked chicken to the mixture, stirring until everything is evenly combined.
If you prefer a baked dip, transfer the mixture into an oven-safe dish and bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the top is golden and bubbly. If you like it creamy and unbaked, you can serve it cold or warm straight from the skillet!
Serve your Chicken Spinach Artichoke Dip with tortilla chips, crackers, toast, or fresh veggies. Enjoy every last bite!
