Spinach & Artichoke Chicken Bake (Printable Version)

Tender baked chicken breasts with creamy spinach and artichoke topping made with Greek yogurt and cheese.

# What You'll Need:

→ 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

# How To Make It:

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. Mix thoroughly until well incorporated.
04 - Spread the spinach and artichoke mixture evenly over the chicken breasts. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
05 - Remove from oven and allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The Greek yogurt makes the sauce incredibly creamy without being heavy, so you can actually finish your plate without feeling like you need a nap afterward
  • Everything bakes in one dish while the oven does the work, which means minimal cleanup and maximum flavor payoff
02 -
  • Overcooking the chicken before adding the topping is the most common mistake so use a meat thermometer rather than guessing
  • The topping will look quite loose going into the oven but it firms up beautifully as it bakes so dont be alarmed by the initial appearance
03 -
  • Pat the chicken really dry before seasoning so the topping adheres better and the skin gets a nice sear-like texture from the oven heat
  • Let the dish rest for the full five minutes so the cheesy topping has time to set up slightly instead of sliding right off when you cut into it
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