Spinach Artichoke Chicken Bake

The smell of bubbling cheese and garlic always pulls everyone into the kitchen faster than I can call them for dinner. This chicken bake started as an experiment when I had leftover spinach and artichoke dip from a party and some plain chicken that needed transforming. Now it is one of those recipes that makes regular weeknight cooking feel like a small celebration without any extra effort.

I made this for my sister when she was recovering from surgery and she asked for the recipe before she even finished her first bite. Something about the combination of tender chicken and that familiar spinach artichoke flavor just works. It has become my go to when I want to make something that feels special but does not require hours at the stove.

Ingredients

• 4 boneless skinless chicken breasts: Pat them completely dry before seasoning so the topping sticks beautifully and creates that golden crust we all want
• 1/2 teaspoon kosher salt: Use less if your chicken was previously brined or enhanced with sodium solution
• 1/4 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference in the final flavor profile
• 1 tablespoon olive oil: This helps the garlic bloom and prevents the spinach from sticking while it wilts down
• 2 cups fresh baby spinach: Frozen spinach works too but thaw and squeeze out absolutely all the liquid first
• 1 can artichoke hearts: Quarter them instead of rough chopping for more distinct bites throughout the topping
• 2 cloves garlic: Do not let it brown or it will turn bitter just thirty seconds is all it needs
• 1 cup plain Greek yogurt: Full fat version gives the best texture but 2 percent works perfectly fine
• 1/2 cup shredded mozzarella: Fresh mozzarella is too watery so stick with low moisture shredded
• 1/4 cup grated Parmesan: The kind in the tub works but freshly grated creates those salty little pockets everyone fights over
• 1/4 teaspoon dried oregano: Rub it between your fingers before adding to wake up the essential oils
• 1/4 teaspoon crushed red pepper flakes: Leave these out if anyone at your table prefers things mild

Instructions

Get your oven ready:

Preheat to 400°F and grab a 9x13 baking dish then give it a quick spray with cooking oil or a light rub of olive oil.

Season the chicken:

Sprinkle salt and pepper over both sides of each chicken breast then arrange them in the baking dish without overlapping.

Start the topping base:

Warm your olive oil in a skillet over medium heat then add garlic for thirty seconds before tossing in the spinach until it just wilts.

Mix it all together:

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

Top and bake:

Spread the spinach mixture evenly over each chicken breast then bake 25 to 30 minutes until golden and bubbly.

Let it rest:

Wait five minutes before serving so the juices redistribute and the topping sets slightly instead of sliding right off.

Save

This recipe saved me during a chaotic week when my kids had activities every single evening. I could prep everything in the afternoon then just pop it in the oven when we walked in the door. Something about having a hot homemade meal ready without the stress made those busy nights feel manageable instead of overwhelming.

Making It Ahead

You can assemble the entire dish up to a day before baking then cover it tightly and keep it refrigerated. Add about five extra minutes to the baking time since it will be going into the oven cold. I have also frozen the assembled uncooked dish for up to a month just wrap it well and thaw overnight in the refrigerator before baking.

Serving Ideas

Simple roasted vegetables or a crisp green salad balance the richness perfectly. Rice or quinoa soaks up any extra sauce from the bottom of the pan. Sometimes I just serve it with crusty bread for dipping because that cheesy topping should not go to waste.

Easy Variations

Swap half the Greek yogurt for softened cream cheese if you want an even richer finish. Chopped sun dried tomatoes add a sweet contrast to the tangy artichokes. Sautéed mushrooms work beautifully and stretch the topping further if you are feeding a crowd.

• Fresh basil leaves on top after baking add a bright pop of color and flavor
• A squeeze of fresh lemon juice right before serving cuts through the cheese nicely
• Extra red pepper flakes on the table lets everyone adjust the heat to their liking

Save

This is the kind of recipe that makes people think you spent much more time and effort than you actually did. Enjoy those compliments.

Recipe Questions & Answers

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach thoroughly before adding. Squeeze out excess moisture to prevent the topping from becoming watery during baking.

→ What temperature should the chicken reach?

The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the thickest part of the breast.

→ Can I prepare this ahead of time?

Absolutely! Assemble everything up to 24 hours in advance, cover tightly, and refrigerate. You may need to add 5-10 minutes to the baking time if starting from cold.

→ What sides go well with this?

Rice, quinoa, roasted potatoes, or a crisp green salad pair beautifully. For a low-carb option, serve with steamed vegetables or cauliflower rice.

→ How long do leftovers last?

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

→ Can I substitute the Greek yogurt?

Sour cream or light cream cheese work well. For a dairy-free version, try a cashew cream or coconut yogurt, though the flavor profile will change slightly.