Spinach & Artichoke Chicken Bake

The smell of artichokes bubbling away in cream sauce always pulls me into the kitchen like nothing else. I first discovered this combination during a desperate weeknight cooking session when I had chicken defrosted but zero inspiration for dinner. That first bite made me realize why this classic dip flavors work so beautifully on actual chicken. Now it has become one of those recipes I turn to when comfort food needs to happen fast.

Last winter my sister came over complaining about being exhausted from work and I put this in the oven without saying much. We ended up eating it standing at the counter while catching up on everything and nothing. Sometimes the best meals happen when you least expect them to become memories.

Ingredients

• Boneless skinless chicken breasts: Pound them slightly to even thickness so they cook at the same rate
• Kosher salt and black pepper: Simple seasoning that lets the topping shine without overwhelming
• Olive oil: Just enough to sauté the garlic and spinach into a flavorful base
• Fresh baby spinach: Wilts down beautifully and adds that gorgeous green color throughout
• Canned artichoke hearts: Look for ones packed in water rather than oil for better texture
• Plain Greek yogurt: Whole milk version gives the creamiest results and replaces heavier cream
• Shredded mozzarella: Creates those irresistible golden bubbles on top
• Grated Parmesan: Adds that salty umami punch that makes everything taste complete
• Dried oregano: Earthy herb that bridges the gap between spinach and artichoke flavors

Instructions

Get the oven ready:

Preheat to 400°F and grab a 9x13 baking dish giving it a quick coating of cooking spray

Season the chicken:

Sprinkle both sides with salt and pepper then place in the dish in a single even layer

Build the flavor base:

Heat olive oil in a skillet over medium heat add garlic for thirty seconds then toss in spinach until just wilted

Mix up the magic:

Combine the cooked spinach chopped artichokes Greek yogurt mozzarella Parmesan oregano and red pepper flakes in a bowl

Top it off:

Spread the spinach artichoke mixture generously over each chicken breast covering completely

Bake until bubbly:

Pop in the oven for 25 to 30 minutes until chicken reaches 165°F and the top is golden and irresistible

Let it rest:

Give the dish five minutes before serving so the juices redistribute and the topping sets slightly

Save

This recipe became my go to for potlasts after three different friends asked for the recipe at the same gathering. There is something about familiar flavors in a new format that makes people curious and willing to try things they might otherwise skip.

Making It Your Own

Sometimes I swap half the Greek yogurt for softened cream cheese when I want extra richness. Sun dried tomatoes add a beautiful sweetness while sautéed mushrooms bring an earthy depth that works surprisingly well.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the creamy topping perfectly. Simple roasted vegetables or steamed broccoli round out the meal without competing with the main event.

Storage And Reheating

Leftovers keep beautifully in the refrigerator for three days and actually reheat better than most chicken dishes. The flavors meld overnight and the topping stays creamy when warmed gently.

• Reheat individual portions in the microwave at 50 percent power
• Cover with foil when reheating in the oven to prevent over browning
• Add a splash of water or extra yogurt before reheating if it seems thick

Save

Simple honest food that brings people together is what cooking is really about. This dish delivers every single time.

Recipe Questions & Answers

→ Can I use frozen spinach instead of fresh?

Yes, thaw frozen spinach completely and squeeze out excess moisture before adding. Use about 10 ounces frozen to equal 2 cups fresh.

→ What temperature should the chicken reach?

The chicken is safe when it reaches 165°F (74°C) in the thickest part. A digital thermometer ensures accuracy without overcooking.

→ Can I make this ahead of time?

Assemble everything up to a day before, cover tightly, and refrigerate. Add 5-10 minutes to baking time if cooking cold from the fridge.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 3 days. Reheat gently in the microwave or cover with foil and warm in a 350°F oven.

→ Can I use chicken thighs instead?

Boneless thighs work wonderfully and stay juicy. Adjust cooking time to 30-35 minutes, checking for 165°F internal temperature.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers after cooling. Reats well and the flavors often improve overnight as the topping melds with the chicken.