Spinach & Artichoke Chicken Bake (Print Version)

Tender chicken breasts baked with a creamy spinach and artichoke topping made with Greek yogurt and cheese. Easy weeknight comfort food.

# 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
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)

# Recipe Steps:

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 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 the sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, oregano, and red pepper flakes if desired. Mix 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, or until chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
06 - Remove from oven and let rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The Greek yogurt keeps everything creamy without being too heavy, so you actually feel good after eating it
  • Its the kind of dinner that looks impressive but comes together in about 15 minutes of active work
02 -
  • Thinner chicken breasts will finish before thick ones, so pound them to even thickness or start checking for doneness at 20 minutes
  • The topping will look quite thick going on, but it settles as it bakes and thats exactly what you want
03 -
  • Room temperature yogurt blends much smoother into the topping, so pull it out while you prep the other ingredients
  • Let the cooked chicken rest for the full 5 minutes, otherwise the juices run onto the plate and the meat seems dry
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