Spinach Artichoke Chicken Bake (Printable)

Tender chicken topped with creamy spinach and artichoke mixture, baked until golden and bubbly. A comforting main dish 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 (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 Make It:

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 thoroughly until well combined.
05 - Spread the spinach and artichoke mixture evenly over each chicken breast, covering the tops completely.
06 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
07 - Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

# Expert Suggestions:

01 -
  • The creamy topping keeps the chicken incredibly moist, so no more dry chicken disasters
  • It feels like restaurant comfort food but comes together in under 15 minutes of prep
  • The whole family requests this weekly, and nobody guesses its protein packed
02 -
  • Watery spinach makes for a soggy topping, so really squeeze out that moisture if you use frozen
  • The topping will brown quickly, so check at 20 minutes and tent with foil if its getting too dark
03 -
  • Pound the thicker end of the chicken breasts so everything finishes cooking at the same time
  • Let the topping cool for 5 minutes before spreading, it sticks better that way
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