Spinach & Artichoke Chicken Bake (Printable Version)

Tender chicken under a creamy spinach and artichoke topping with Greek yogurt and cheese. Ready in 45 minutes.

# Needed Ingredients:

→ 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

# Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish. Season chicken breasts 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 spinach and cook until just wilted, approximately 2 minutes.
03 - In a mixing bowl, combine sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, oregano, and crushed red pepper flakes. Mix until well incorporated.
04 - Spread spinach and artichoke mixture evenly over chicken breasts. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and topping is golden and bubbly.
05 - Remove from oven and let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The Greek yogurt keeps the topping creamy without being overly rich
  • Everything comes together in one pan with minimal active effort
02 -
  • Dont skip resting the chicken it makes a huge difference in juiciness
  • If your chicken breasts are very thick pound them to even thickness first
03 -
  • Squeeze excess liquid from the spinach after wilting to prevent a watery topping
  • Use room temperature yogurt for smoother mixing and even baking
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