Save to Pinterest The smell of bubbling cheese and garlic always pulls my husband into the kitchen before dinner is even close to ready. This spinach and artichoke chicken bake started as an experiment one rainy Tuesday when I desperately wanted something comforting but not heavy. The whole house smelled like a restaurant, and my kids actually asked for seconds without any prompting.
I first made this for my book club when I completely forgot to plan a main course until two hours before everyone arrived. The dish came together so quickly that I had time to actually set the table instead of frantically chopping vegetables at the last minute. Now my friends request it every time we rotate hosting duties.
Ingredients
- Boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate and stay juicy
- Kosher salt and black pepper: Simple seasoning that lets the topping shine without competing flavors
- Olive oil: Just enough to sauté the garlic and spinach, building flavor from the bottom up
- Fresh baby spinach: Wilts down beautifully and adds color without any bitter taste
- Canned artichoke hearts: Look for ones packed in water rather than oil for the best texture
- Garlic: Fresh minced garlic makes all the difference compared to powder or paste
- Plain Greek yogurt: Whole milk yogurt creates the creamiest base while keeping things lighter
- Shredded mozzarella cheese: Provides that perfect stretchy melted quality everyone loves
- Grated Parmesan cheese: Adds a salty umami punch that balances the mild yogurt
- Dried oregano and red pepper flakes: The oregano adds earthiness while the flakes provide subtle warmth
Instructions
- Get your oven ready:
- Preheat to 400°F and grease a 9x13 baking dish with a little olive oil or cooking spray
- Season the chicken:
- Sprinkle both sides with salt and pepper, then place in the dish in a single layer
- Build the flavor base:
- Heat olive oil in a skillet over medium heat, add garlic for 30 seconds until fragrant, then toss in spinach until just wilted
- Mix the topping:
- Combine the cooked spinach, chopped artichokes, Greek yogurt, mozzarella, Parmesan, oregano and red pepper flakes in a bowl
- Top and bake:
- Spread the mixture evenly over each chicken breast and bake for 25 to 30 minutes until golden and bubbly
- Rest before serving:
- Let the dish sit for 5 minutes so the juices redistribute and the topping sets slightly
Save to Pinterest This recipe became my go to for new parents because it reheats beautifully and feels like comfort food without the guilt. My neighbor texted me at midnight after I dropped some off to say it was the first thing her husband had eaten willingly since the baby arrived.
Make It Your Own
Sometimes I swap in cream cheese for half the Greek yogurt when I want something even richer. The texture becomes incredibly velvety and decadent, perfect for special occasions or when comfort food cravings hit hard.
Serving Suggestions
I love serving this alongside fluffy white rice or buttery quinoa to soak up all that creamy topping. A simple green salad with bright vinaigrette cuts through the richness and makes the meal feel complete without much extra effort.
Storage and Prep
The topping can be mixed up to two days ahead and kept in the refrigerator. When you are ready to bake, just spread it over the chicken and pop it in the oven.
- Leftovers keep well for three days in the refrigerator
- Reheat gently in the microwave or covered with foil in the oven
- The flavors actually develop and taste even better the next day
Save to Pinterest There is something so satisfying about turning a familiar dip into a complete meal that still feels indulgent.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the bake up to 24 hours ahead. Cover it with plastic wrap and refrigerate, then bake when ready. Add 5-10 minutes to the baking time if cooking from cold.
- → What can I serve alongside this chicken?
This pairs well with rice, quinoa, roasted vegetables, or a crisp green salad. Consider lemon-herb rice or garlic parmesan orzo for extra flavor.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part of the chicken. This ensures food safety while keeping the meat tender.
- → Can I use frozen spinach instead of fresh?
Yes, use about 1 cup of thawed frozen spinach, squeezed dry to remove excess moisture. This prevents the topping from becoming watery during baking.
- → Is this suitable for a low-carb diet?
Absolutely. With only 7g of carbs per serving, this dish fits well into low-carb eating plans. Serve it without rice or grains for an even lower-carb option.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 10-15 minutes to avoid drying out the chicken.