Spinach & Artichoke Chicken Bake (Printable)

Tender chicken baked with creamy spinach, artichokes, Greek yogurt, and melted cheese. An easy 45-minute meal perfect for busy weeknights.

# 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)

# How To:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Season both sides of the chicken breasts with kosher salt and black pepper. Arrange them 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. Add chopped spinach and cook until just wilted, about 2 minutes.
04 - In a mixing bowl, combine the sautéed spinach, chopped artichoke hearts, Greek yogurt, shredded mozzarella, grated Parmesan, dried oregano, and crushed red pepper flakes if using. Mix until well combined.
05 - Spread the spinach and artichoke mixture evenly over each chicken breast, covering completely.
06 - Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the topping is golden brown and bubbly.
07 - Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

# Expert Tips:

01 -
  • It transforms party dip into a protein-packed meal that feels indulgent but comes together in under 15 minutes of active work
  • The Greek yogurt keeps everything creamy and tangy without being too heavy, so you can actually move afterward
02 -
  • The Greek yogurt can separate if it gets too hot too fast, so let your sautéed spinach cool for a minute before mixing everything together
  • Artichoke hearts hold a lot of moisture, so really press them between paper towels after draining to prevent a watery topping
03 -
  • Pound the chicken to an even thickness before seasoning so everything finishes cooking at the same time
  • Let the topping mixture sit for 10 minutes before spreading so the flavors meld and it thickens slightly
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