Spinach Artichoke Chicken Bake (Printable)

Tender chicken baked with creamy spinach artichoke topping made with Greek yogurt and melted cheese. Ready in under an hour.

# 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)

# How to Make:

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 the chicken breasts evenly with salt and pepper on both sides. Arrange them in a single layer in the prepared baking dish, ensuring they are not overlapping.
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, stirring occasionally, until just wilted, about 2 minutes. Remove from heat.
04 - In a mixing bowl, combine the sautéed spinach mixture, chopped artichoke hearts, Greek yogurt, shredded mozzarella, grated Parmesan, dried oregano, and crushed red pepper flakes if using. Stir until thoroughly incorporated.
05 - Spread the spinach and artichoke mixture evenly over each chicken breast, using a spoon to create an even layer that covers the surface completely.
06 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is golden brown and bubbly. Avoid overbaking to prevent dry chicken.
07 - Remove from the oven and let the dish rest for 5 minutes before serving. This allows the juices to redistribute and makes serving easier.

# Expert Tips:

01 -
  • You get all the creamy, tangy comfort of spinach artichoke dip without needing a single cracker or chip
  • The Greek yogurt keeps it light enough that youll want seconds without the food coma
  • Everything happens in one pan and the topping does all the heavy lifting for flavor
02 -
  • Dont skip patting the chicken dry or your topping will slide right off during baking
  • Thawed and well drained artichokes prevent the topping from becoming watery
  • The red pepper flakes are optional but they add just enough warmth to cut through the richness
03 -
  • Let the chicken breasts come to room temperature for 20 minutes before cooking for even results
  • Use freshly grated Parmesan instead of the shelf stable kind for better melting and flavor
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