Spinach Artichoke Chicken Bake (Printable Version)

Creamy spinach artichoke topping over tender baked chicken breasts. Ready in 45 minutes.

# What You'll Need:

→ 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 (preferably whole milk)
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)

# Method:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Arrange the seasoned chicken in a single layer in the prepared baking dish.
03 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it. Add the chopped spinach and cook, stirring occasionally, until just wilted, about 2 minutes. Remove from heat.
04 - In a mixing bowl, combine the sautéed spinach mixture with the drained and chopped artichoke hearts. Add the Greek yogurt, shredded mozzarella, grated Parmesan, dried oregano, and crushed red pepper flakes if using. Stir thoroughly until all ingredients are evenly incorporated.
05 - Spoon the spinach and artichoke mixture evenly over each chicken breast, spreading it to cover the tops completely. Press gently to help the topping adhere to the chicken.
06 - Bake for 25 to 30 minutes, or until the chicken is completely cooked through (reaches an internal temperature of 165°F when measured with a meat thermometer) and the topping is golden brown and bubbly. The cheese should be melted and slightly browned on top.
07 - Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring tender and moist chicken.

# Expert Tips:

01 -
  • The Greek yogurt keeps the topping creamy without being heavy like traditional cream cheese versions
  • Everything cooks in one pan while the oven does the work, leaving you with almost zero cleanup
02 -
  • The chicken needs to reach 165°F internally, but start checking at 25 minutes since ovens vary and overcooked chicken dries out
  • Greek yogurt can separate if baked too long or at too high a temperature, so watch the broiler closely if you add it for extra browning
03 -
  • Pat the chicken dry before seasoning so the salt and pepper actually stick and create a nice base layer of flavor
  • Let the baking dish sit on the counter for 10 minutes before cutting into the chicken to keep all those juices inside where they belong
Go Back