Spinach & Artichoke Chicken Bake (Print Version)

Juicy chicken topped with a creamy spinach artichoke mixture, baked until golden and bubbly.

# Ingredient List:

→ 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)

# Steps:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Season the chicken breasts with salt and pepper, arranging them in a single layer in the prepared baking dish.
03 - 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, about 2 minutes.
04 - In a mixing bowl, combine the sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, oregano, and crushed red pepper flakes if using. Mix well.
05 - Spread the spinach and artichoke mixture evenly over the chicken breasts.
06 - Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F) and the topping is golden and bubbly.
07 - Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The creamy Greek yogurt topping keeps the chicken incredibly moist while baking
  • Everything comes together in under 15 minutes of active prep time
  • Leftovers actually taste better the next day as flavors meld together
02 -
  • Pounding the chicken to even thickness prevents dry edges and undercooked centers
  • Squeeze excess moisture from the artichokes or the topping can become watery
  • The topping will brown quickly so check at 20 minutes and tent with foil if needed
03 -
  • Room temperature yogurt incorporates more smoothly than cold straight from the fridge
  • Fresh spinach can be swapped for frozen but thaw and squeeze out all liquid first
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