Save to Pinterest The first time I made this spinach and artichoke chicken bake was on a Tuesday when I had zero energy but still wanted something that felt like a treat. My husband walked in halfway through prep and literally said it smelled like a restaurant kitchen. Now its the recipe I turn to when I want comfort food that doesnt leave me feeling heavy.
I served this at my book club last winter and three people asked for the recipe before they even finished their plates. Something about that bubbling golden topping makes people feel taken care of.
Ingredients
- 4 boneless skinless chicken breasts: I pound them slightly to even thickness so they cook at the same rate
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper: Simple seasoning that lets the topping shine
- 1 tablespoon olive oil: For wilting the spinach and blooming the garlic flavor
- 2 cups fresh baby spinach roughly chopped: Fresh spinach wilts down beautifully without that watery frozen texture
- 1 (14 oz) can artichoke hearts drained and chopped: Canned artichokes work perfectly here no need to buy fresh ones
- 2 cloves garlic minced: Dont skip this step it builds the foundation of flavor
- 1 cup plain Greek yogurt preferably whole milk: Whole milk yogurt gives the best texture but low fat works too
- 1/2 cup shredded mozzarella cheese: Creates that gorgeous golden brown top
- 1/4 cup grated Parmesan cheese: Adds a salty savory depth
- 1/4 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes: The red pepper is optional but I love the subtle warmth
Instructions
- Get everything ready:
- Preheat your oven to 400F and grease a 9x13 baking dish with a little oil or cooking spray
- Season the chicken:
- Sprinkle both sides of each chicken breast with salt and pepper then place them in a single layer in your prepared dish
- Prep the spinach base:
- Heat olive oil in a skillet over medium heat add the garlic and stir for 30 seconds until fragrant then toss in the spinach and cook until just wilted about 2 minutes
- Mix the topping:
- In a bowl combine the cooked spinach chopped artichokes Greek yogurt mozzarella Parmesan oregano and red pepper flakes until everything is evenly distributed
- Assemble and bake:
- Spread the spinach mixture over each chicken breast then bake for 25 to 30 minutes until the chicken reaches 165F internally and the topping is golden and bubbly
- Let it rest:
- Give the dish 5 minutes to settle before serving this helps the juices redistribute
Save to Pinterest My daughter used to pick around spinach in everything until this dish entered our rotation. Now she requests this topping on her chicken at least twice a month.
Making It Your Own
Sometimes I swap half the Greek yogurt for light cream cheese when I want something extra indulgent. The texture becomes even richer and more dip like which is never a bad thing.
What To Serve With It
A crisp green salad with a tangy vinaigrette cuts through the creamy topping perfectly. Rice or quinoa also work if you want something more substantial to soak up all those flavorful juices.
Storage And Meal Prep
This reheats beautifully for lunch the next day which is why I often double the recipe. The topping might lose some of its crispiness in the microwave but a quick run under the broiler brings it back to life.
- Store leftovers in an airtight container for up to 3 days
- Reheat at 350F for about 15 minutes to maintain texture
- The topping can be made ahead and kept refrigerated for 24 hours
Save to Pinterest This is the kind of recipe that makes weeknight dinners feel special without any stress. Hope it becomes a regular in your kitchen too.
Recipe Questions
- → Can I prepare this ahead of time?
Yes. Assemble the dish completely, cover with plastic wrap, and refrigerate for up to 8 hours. Add 5-10 minutes to baking time if starting from cold.
- → What can I serve alongside this dish?
Pair with fluffy rice, nutty quinoa, roasted vegetables, or a crisp green salad. Crusty bread is also excellent for soaking up the creamy topping.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check the thickest part of each breast. It should read 165°F (74°C). The meat should also be opaque throughout with no pink inside.
- → Can I substitute Greek yogurt with something else?
Sour cream, cream cheese, or a combination of both with Greek yogurt works well. You can also use ricotta for a lighter version with similar creaminess.
- → How should I store leftovers?
Store covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 15-20 minutes, or microwave individual portions until warmed through.
- → Can I freeze this dish?
Yes, freeze the unbaked assembled dish for up to 2 months. Thaw overnight in the refrigerator before baking, adding a few extra minutes to cooking time.