Spinach & Artichoke Chicken Bake (Printable Version)

Tender chicken breasts baked with a creamy spinach and artichoke topping. Easy, comforting, and 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
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 Make It:

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 garlic and sauté for 30 seconds until fragrant. Add spinach and cook until just wilted, approximately 2 minutes.
03 - In a mixing bowl, combine the sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, oregano, and crushed red pepper flakes if using. Mix until well combined.
04 - Spread the spinach and artichoke mixture evenly over the chicken breasts.
05 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
06 - Allow the bake to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The Greek yogurt keeps everything incredibly creamy while cutting the heaviness of traditional recipes
  • It transforms two cans of artichokes and a bag of spinach into something that feels like a treat
  • Everything bakes in one dish so cleanup is practically nonexistent
02 -
  • Overcooking the chicken while waiting for the topping to brown is the most common mistake, so check the internal temperature at 25 minutes
  • Watery spinach makes for a soggy topping, so squeeze out excess moisture after wilting or chop it while still slightly damp from washing
  • The topping will seem thick but that's exactly what you want because it melts down while baking
03 -
  • Pound the chicken to even thickness before seasoning so every piece finishes cooking at the same time
  • Room temperature chicken cooks more evenly, so let it sit out for about 20 minutes before baking
  • Run the pan under the broiler for 1 to 2 minutes at the very end if you want extra color on that topping
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