Spinach & Artichoke Chicken Bake (Print View)

Tender chicken breasts baked under a creamy spinach and artichoke topping made with Greek yogurt and cheese.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Spinach & Artichoke Topping

04 - 1 tablespoon olive oil
05 - 2 cups fresh baby spinach, roughly chopped
06 - 1 (14 oz) can artichoke hearts, drained and coarsely chopped
07 - 2 cloves garlic, minced
08 - 1 cup plain Greek yogurt
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 teaspoon dried oregano
12 - 1/4 teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish. Season chicken breasts evenly with salt and pepper, then arrange in a single layer in the prepared dish.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook until just wilted, approximately 2 minutes.
03 - In a mixing bowl, combine sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella cheese, Parmesan cheese, oregano, and red pepper flakes if desired. Mix until well incorporated.
04 - Spread the spinach and artichoke mixture evenly over the seasoned chicken breasts, covering completely.
05 - Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
06 - Allow the baked dish to rest for 5 minutes before serving to retain internal juices.

# Expert Advice:

01 -
  • It tastes indulgent but sneaks in protein and greens without anyone noticing theyre eating healthy.
  • Everything comes together in one dish, so cleanup is mercifully simple after a long day.
  • The topping turns golden and bubbly in the oven, giving you that satisfying restaurant-style finish at home.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • If your chicken breasts are thick, pound them gently to an even thickness so they cook through without drying out the edges.
  • Dont skip the garlic saute step, raw garlic in the topping can taste harsh and overpowering once baked.
  • Use whole milk Greek yogurt if possible, the extra fat keeps the topping creamy and prevents it from separating in the oven.
03 -
  • Line your baking dish with parchment paper for even easier cleanup, especially if the topping bubbles over.
  • If you want a deeper golden crust, switch the oven to broil for the last 2 minutes, but watch it closely so it doesnt burn.
  • Double the topping and freeze half for next time, it thaws beautifully and cuts your prep in half on a busy night.
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