Spinach & Artichoke Chicken Bake (Print)

Tender chicken breasts baked under a creamy, tangy spinach and artichoke topping with Greek yogurt and cheese.

# Components:

→ 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

# Method:

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 baking dish.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook until just wilted, approximately 2 minutes.
03 - In a mixing bowl, combine sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, dried oregano, and crushed red pepper flakes. Mix thoroughly until well incorporated.
04 - Spread the spinach and artichoke mixture evenly over the chicken breasts, ensuring complete coverage.
05 - Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
06 - Remove from oven and allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes indulgent but uses Greek yogurt to keep things lighter and protein packed.
  • Everything comes together in under an hour with minimal cleanup.
  • The topping is so good you might find yourself making it for pasta or vegetables too.
02 -
  • Don't skip draining the artichokes well, excess moisture will make the topping soupy instead of creamy.
  • If your chicken breasts are thick, consider slicing them in half horizontally so they cook through in the same time as the topping browns.
  • Let the dish rest after baking, it helps the flavors meld and makes slicing cleaner.
03 -
  • Use a meat thermometer to check doneness, it takes the guesswork out and prevents dry chicken.
  • If the topping starts browning too fast, tent the dish loosely with foil for the last few minutes of baking.
  • Make the spinach artichoke mixture ahead and keep it in the fridge, then just top and bake when you're ready to eat.
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