Spinach Artichoke Chicken Bake

The smell of bubbling cheese and spinach always takes me back to my first apartment, where I discovered that the classic dip worked just as well on chicken as it did on crackers. My roommate walked in mid-bake and asked what restaurant Id ordered from, which felt like the ultimate compliment. We stood around the oven watching the topping turn golden together, forks practically in hand.

Last winter my sister dropped by unexpectedly when I had this in the oven. She literally stood by the counter picking at the edges while I finished setting the table. That night became our new standing dinner date, mostly because she wont stop talking about the crispy cheese bits around the edges.

Ingredients

• 4 boneless skinless chicken breasts: Choose ones that are similar in thickness so they cook evenly, and pound any thick parts gently
• 1/2 teaspoon kosher salt: Use regular salt if needed, but reduce slightly since kosher salt is less salty by volume
• 1/4 teaspoon freshly ground black pepper: White pepper works if you want to avoid visible specks
• 1 tablespoon olive oil: This helps wilt the spinach and carries the garlic flavor throughout
• 2 cups fresh baby spinach: Frozen spinach works in a pinch, thaw and squeeze out every drop of water first
• 1 can artichoke hearts: Marinated ones add extra tang, but rinse them if you prefer a milder taste
• 2 cloves garlic: Fresh garlic makes a difference here, but 1/2 teaspoon garlic powder will do
• 1 cup plain Greek yogurt: Whole milk yogurt gives the best texture, but Ive made it with low fat plenty of times
• 1/2 cup shredded mozzarella cheese: Pre shredded works, but shredding it yourself melts better
• 1/4 cup grated Parmesan cheese: The grated kind in the tub is too dry, go for wedges you grate yourself
• 1/4 teaspoon dried oregano: Fresh herbs work too, use about a tablespoon of chopped fresh oregano
• 1/4 teaspoon crushed red pepper flakes: Leave these out if youre sensitive to heat

Instructions

Preheat your oven and prepare the baking dish:

Set your oven to 400°F and grab a 9x13 baking dish, giving it a quick coat of cooking spray or a light rub of oil

Season the chicken and arrange in the dish:

Pat the chicken dry with paper towels, season both sides with salt and pepper, then lay them in a single layer without overlapping

Sauté the spinach and garlic:

Warm the olive oil in a skillet over medium heat, toss in the garlic for just 30 seconds until fragrant, then add the spinach and cook until it collapses

Mix the topping together:

Combine the cooked spinach, chopped artichokes, Greek yogurt, mozzarella, Parmesan, oregano, and red pepper flakes in a bowl until everything is evenly distributed

Spread the topping over the chicken:

Pile the spinach mixture onto each chicken breast, pressing it down gently so it stays put during baking

Bake until golden and bubbly:

Slide the dish into the oven for 25 to 30 minutes, checking that the chicken reaches 165°F internally and the cheese is beautifully melted

Rest before serving:

Let everything sit for about 5 minutes so the juices settle and the topping firms up slightly

Save

This recipe saved me during exam week in college when I needed something filling that didnt require constant attention. My study group started showing up at dinner time, and eventually I had to double the recipe just to keep everyone fed.

Make It Your Own

Ive discovered that swapping half the Greek yogurt for cream cheese makes it incredibly indulgent for special occasions. Sometimes I add sautéed mushrooms when I want to stretch the serving size without adding another chicken breast.

Serving Ideas That Work

Buttered egg noodles catch all that cheesy topping perfectly, though steamed rice works just as well. A crisp green salad with acidic dressing cuts through the richness beautifully.

Storage and Reheating

The leftovers actually taste better the next day when the flavors have had time to mingle. Store everything in an airtight container and reheat gently so the chicken doesnt dry out.

• Reheat at 350°F covered with foil for about 15 minutes
• Add a splash of water or extra yogurt when reheating to restore moisture
• The microwave works in a pinch, but the oven keeps that crispy cheese top

Save

Hope this becomes your go-to busy weeknight dinner too.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thaw 10 ounces of frozen spinach and squeeze out excess liquid before adding to the topping mixture to prevent a watery result.

→ What temperature should the chicken reach?

The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) measured with a meat thermometer.

→ Can I make this ahead of time?

Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to baking time if cooking cold from the refrigerator.

→ What sides pair well with this bake?

Roasted vegetables, rice, quinoa, mashed potatoes, or a crisp green salad complement the rich flavors nicely.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven at 350°F.

→ Can I substitute the Greek yogurt?

Sour cream or light cream cheese work well as substitutes, though the protein content will vary slightly.