Spinach & Artichoke Chicken Bake

The smell of garlic hitting warm olive oil still pulls me back to my tiny first apartment kitchen, where I discovered that spinach and artichoke dip could actually become dinner. I was standing there in my pajamas at 7pm, realizing I had chicken thawing but zero energy for anything elaborate. That night I just mounded the dip mixture right on top of the chicken breasts and hoped for the best, and honestly? It changed how I think about weeknight cooking forever.

Last winter my sister came over after a brutal week at work, and I made this without saying much. We ate it standing at the counter with forks, watching steam curl off the bubbly topping, and she looked at me and said this was exactly what she needed. Sometimes food just knows when to be comforting without making a big deal about it.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness if you can, so they cook at the same rate and stay juicy
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper: Season generously since the chicken is the foundation of the whole dish
• 1 tablespoon olive oil: Use this to sauté the garlic and spinach, building flavor in the pan before it even hits the oven
• 2 cups fresh baby spinach: Fresh wilts beautifully and retains more texture than frozen, which can get watery
• 1 can artichoke hearts (14 oz): Drain them really well and chop into pieces you would actually want to bite into, not tiny bits that disappear
• 2 cloves garlic: Mince these fine so they melt into the spinach instead of staying in distinct sharp bits
• 1 cup plain Greek yogurt: Whole milk Greek yogurt gives the best creamy texture without separating like regular yogurt can
• 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan: This combo creates that irresistible golden, bubbly topping that makes everyone reach for seconds
• 1/4 teaspoon dried oregano and crushed red pepper flakes: These balance the richness with just enough herbal warmth and optional heat

Instructions

Get your oven ready and the chicken seasoned:

Preheat your oven to 400°F and grease a 9x13 baking dish, then season the chicken all over with salt and pepper and arrange it in a single layer.

Build the flavor base:

Heat olive oil in a skillet over medium heat, add the garlic for 30 seconds until fragrant, then toss in the spinach and cook just until it wilts, about 2 minutes.

Mix up the magic topping:

Combine the sautéed spinach, chopped artichokes, Greek yogurt, both cheeses, oregano, and red pepper flakes in a bowl until everything is well distributed.

Top and bake until bubbly:

Spread the mixture evenly over each chicken breast and bake for 25 to 30 minutes until the chicken reaches 165°F and the topping is golden in spots.

Let it rest before serving:

Give the dish 5 minutes to settle so the juices redistribute and the topping sets slightly.

Save

This recipe became my go-to when friends started having babies and I needed something I could deliver that would reheat beautifully and actually sustain exhausted parents through those long newborn nights. Something about that combination of warm, cheesy comfort and solid protein just hits different when you are running on empty.

Making It Your Own

Once you have the basic method down, this dish adapts beautifully to what you have on hand or what you are craving. I have swapped in Swiss chard when spinach looked sad at the grocery store, and added sun-dried tomatoes for a sweet, chewy contrast that works surprisingly well with the tangy yogurt.

Side Dish Magic

The creamy, rich topping actually benefits from something bright and crisp alongside it. A simple green salad with an acidic vinaigrette cuts through the cheese, and roasted vegetables like broccoli or asparagus echo the oven warmth without competing with the main flavors.

Leftover Wisdom

This reheats surprisingly well if you do it gently. I have found that covering the dish with foil and warming at 325°F keeps the topping from drying out while bringing the chicken back to life without rubbery textures. You can also slice the leftover chicken and top a salad with it for lunch the next day.

• Store leftovers in an airtight container for up to 3 days
• Reheat in the oven rather than the microwave to maintain that bubbly topping texture
• If the topping looks dry after refrigerating, sprinkle a little extra cheese over it before reheating

Save

There is something deeply satisfying about turning a crowd-pleasing appetizer into a proper meal, and this dish has become one of those recipes I can make without even thinking. Hope it becomes the same kind of reliable favorite in your kitchen.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can assemble everything up to 24 hours in advance. Cover the baking dish tightly with foil and refrigerate. When ready to bake, add 5-10 minutes to the cooking time since it will be cold. Let it sit at room temperature for 20 minutes before baking for more even results.

→ What can I substitute for Greek yogurt?

Sour cream works well as a 1:1 substitute, though it has slightly less protein. For a richer version, use cream cheese or a mix of half cream cheese and half yogurt. Mayo also creates a creamy, tangy layer that holds up beautifully during baking.

→ How do I know when the chicken is done?

The safest method is using a meat thermometer—insert it into the thickest part of a breast and it should read 165°F (74°C). Visual cues include the chicken feeling firm when pressed and juices running clear (not pink) when pierced near the bone. The topping should be golden and bubbly.

→ Can I use frozen spinach instead of fresh?

Absolutely. Thaw one 10-ounce package of frozen spinach, then squeeze out all excess moisture using your hands or a clean kitchen towel. This step is crucial—frozen spinach releases a lot of water that could make the topping soggy. One package equals roughly 2 cups chopped fresh spinach.

→ What sides pair well with this dish?

The creamy, tangy flavors complement starches that absorb the delicious juices. Try fluffy white rice, buttery quinoa, roasted potatoes, or even crusty bread. For something lighter, a crisp green salad with vinaigrette or roasted vegetables like asparagus and bell peppers work wonderfully.

→ Can I freeze this dish?

Yes, this freezes well. Let it cool completely, then wrap individual portions or the entire dish tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F (175°C) until warmed through—about 20-25 minutes for portions, 30-35 for the whole dish.