Spinach & Artichoke Chicken Bake

The first time I made this spinach and artichoke chicken bake, my kitchen smelled like a cozy Italian restaurant. My husband wandered in from the garage, following the scent of garlic and melting cheese, and asked what I was up to. I honestly just wanted to combine two things I loved—the classic dip flavors I could eat with a spoon and a simple chicken dinner that wouldn't take forever. That night, we ended up eating straight from the baking dish because plating it felt like unnecessary paperwork.

Last winter, my sister came over after a particularly rough week at work. She walked through the door looking exhausted, but when this dish came out of the oven—bubbling and golden with that irresistible spinach-artichoke aroma—her whole face changed. We sat at the counter with our plates, picking at the crispy edges of the topping, and she told me this was exactly the kind of comfort food she needed. Now whenever I see artichoke hearts at the store, I grab an extra can, knowing shes probably due for a pick-me-up dinner.

Ingredients

• Chicken breasts: Boneless and skinless works best here, but try to buy ones that are similar in thickness so they cook evenly
• Kosher salt and black pepper: The only seasoning the chicken gets before the topping goes on, so dont be shy with it
• Olive oil: Just enough to sauté the garlic and spinach, building flavor right from the start
• Fresh baby spinach: Wilts down beautifully in the pan and adds that bright green color throughout the topping
• Artichoke hearts: Canned is totally fine here, just make sure to drain them well so the mixture isnt too watery
• Garlic: Two cloves gives you that fragrant base without overpowering everything else
• Greek yogurt: The secret ingredient that keeps the topping creamy and tangy while adding protein
• Mozzarella and Parmesan: Mozzarella melts into those gorgeous strands we all love, while Parmesan adds a salty, nutty depth
• Dried oregano and red pepper flakes: Oregano brings that classic Italian herb flavor, and the red pepper flakes add just enough warmth to make things interesting

Instructions

Get your oven ready:

Preheat to 400°F and grab a 9x13 baking dish, giving it a quick swipe of oil or cooking spray so nothing sticks later.

Season the chicken:

Sprinkle both sides of each chicken breast with salt and pepper, then arrange them in a single layer in your prepared dish.

Sauté the aromatics:

Heat that tablespoon of olive oil in a skillet over medium heat, toss in the garlic for just 30 seconds until it smells amazing, then add the spinach and cook until it collapses.

Mix up the magic:

Dump your wilted spinach, chopped artichokes, Greek yogurt, both cheeses, oregano, and red pepper flakes into a bowl and stir until everything is evenly distributed.

Top it off:

Spoon that creamy spinach mixture over each chicken breast, spreading it around so every piece gets an equal share of the good stuff.

Bake until bubbly:

Slide the dish into the oven for 25 to 30 minutes, checking that the chicken reaches 165°F internally and the topping is turning golden in spots.

Let it rest:

Give the dish about 5 minutes outside the oven so the juices redistribute and the topping sets slightly—its worth the wait.

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This recipe has become my go-to when friends have new babies or are recovering from surgery because it reheats so well and feels like a hug in food form. My neighbor texted me once at 11 PM saying she just ate the last leftover straight from the fridge and it was still delicious, which is the highest compliment I can imagine.

Making It Your Own

Sometimes I swap half the Greek yogurt for cream cheese when I want something extra indulgent, like on birthdays or when were celebrating small wins. Other times, I add sun-dried tomatoes or sautéed mushrooms to the topping because more vegetables never hurt anyone. The beauty of this dish is how forgiving it is—you can play with the add-ins and it still comes out beautifully.

What To Serve With It

A simple green salad with a bright vinaigrette cuts through the richness perfectly, and I love how the crisp lettuce complements the creamy topping. If Im feeding a crowd, Ill make a pot of rice or quinoa to stretch the meal, but honestly, most nights we just load up our plates with roasted vegetables and call it dinner.

Storage And Reheating

Leftovers keep surprisingly well in the refrigerator for up to three days, though in my house they rarely last that long. When reheating, I like to pop individual portions in the microwave at 50 percent power so the topping doesnt separate or get rubbery. You can also reheat in a 350°F oven until warmed through if you want that freshly baked texture back.

• Let the dish cool completely before covering and refrigerating to prevent condensation from making everything soggy
• If freezing, portion it out first so you only thaw what you need
• The topping might look a little less pretty after reheating, but the flavor stays just as good

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Theres something so satisfying about a meal that feels indulgent but still leaves you feeling nourished and energized. I hope this becomes one of those recipes you turn to again and again, whether for busy weeknights or whenever you need a little comfort on a plate.

Recipe FAQs

→ What temperature should the chicken reach when done?

The chicken is safely cooked through when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the breast to verify doneness without cutting into the meat.

→ Can I prepare this ahead of time?

Yes, you can assemble the dish up to 24 hours in advance. Prepare the spinach and artichoke topping, spread it over the seasoned chicken, cover with plastic wrap, and refrigerate. Bake directly from the cold state, adding 5-10 minutes to the cooking time as needed.

→ What are good side dishes to serve with this?

Rice, quinoa, or couscous are excellent choices that complement the creamy topping. A crisp green salad with lemon vinaigrette provides a refreshing contrast. Roasted vegetables like broccoli or Brussels sprouts also work wonderfully alongside this dish.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for 15-20 minutes until warmed through. You can also microwave individual portions for 2-3 minutes on medium power.

→ Can I substitute the Greek yogurt?

Greek yogurt adds creaminess and protein while keeping fat lower than traditional dairy. You can substitute half with light cream cheese for extra richness. Regular yogurt works but may be thinner. Avoid using non-dairy alternatives as they may separate during baking.

→ Is this dish suitable for a gluten-free diet?

Yes, this dish is naturally gluten-free as written since it contains no grains or flour. However, always check cheese labels for cross-contamination warnings if you have celiac disease or severe gluten sensitivity.