Spinach & Artichoke Chicken Bake (Printable Version)

Tender chicken baked with a creamy spinach and artichoke topping. Easy, comforting, and high-protein perfect for weeknight dinners.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 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, whole milk preferred
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 Prepare:

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 fresh spinach and cook until just wilted, approximately 2 minutes.
03 - In a mixing bowl, combine sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella cheese, Parmesan cheese, dried oregano, and crushed red pepper flakes if desired. Mix thoroughly until well combined.
04 - Spread the spinach and artichoke mixture evenly over the chicken breasts, ensuring complete coverage.
05 - Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the topping becomes golden and bubbly.
06 - Remove from oven and allow the dish to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The Greek yogurt keeps everything creamy without being heavy, so you can go back for seconds without that overstuffed feeling
  • Its one of those meals that looks impressive but comes together in under 15 minutes of active work
02 -
  • Thick chicken breasts will take longer to cook through, so pound them slightly or buy thinner cuts if you want everything done at the same time
  • The topping will puff up beautifully in the oven but settle back down as it cools, so dont panic when it deflates a bit
03 -
  • Pat the chicken dry with paper towels before seasoning so the salt and pepper actually stick and create a nice base
  • Squeeze as much liquid as possible from the artichoke hearts after draining, otherwise your topping might end up too loose
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