Save My neighbor handed me a jar of marinated artichokes one Saturday morning, insisting I had to try them in something other than salad. I had chicken thawing and spinach wilting in the crisper, so I threw together this bake without much of a plan. The smell that filled the kitchen that afternoon, garlicky and warm with a hint of tang, made my husband wander in twice asking when dinner would be ready. It's become one of those dishes I make when I want something impressive without the fuss.
I made this for my sister when she came over stressed about a work deadline, and she ate two servings without saying a word. Afterward, she just looked up and said, this is exactly what I needed. Sometimes food doesn't need to be fancy to feel like a gift. The creamy topping with little pockets of artichoke and spinach made the whole meal feel generous, like something you'd serve at a small dinner party, not a Tuesday night scramble.
Ingredients
- Boneless, skinless chicken breasts: Go for even thickness so they cook at the same rate, or pound them gently to flatten any thick spots.
- Kosher salt and black pepper: Simple seasoning lets the topping shine without competing flavors.
- Olive oil: Just enough to soften the garlic and wilt the spinach without making things greasy.
- Fresh baby spinach: It cooks down fast, so don't worry if the pile looks huge at first.
- Canned artichoke hearts: Drain them well and chop coarsely so you get little bursts of flavor in every bite.
- Garlic cloves: Mince them fine and watch closely, burnt garlic turns bitter in seconds.
- Plain Greek yogurt: Whole milk yogurt makes this richer, but low fat works if that's what you have.
- Shredded mozzarella cheese: It melts beautifully and gives the topping that golden, bubbly finish.
- Grated Parmesan cheese: Adds a salty, nutty depth that balances the yogurt's tang.
- Dried oregano: A little goes a long way, bringing warmth without overpowering the dish.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that wakes everything up.
Instructions
- Prep the oven and dish:
- Preheat your oven to 400°F and lightly grease a 9x13 inch baking dish so nothing sticks. This step sets you up for easy cleanup later.
- Season and arrange the chicken:
- Sprinkle salt and pepper over each chicken breast and lay them flat in the dish, leaving a little space between each piece. Even seasoning now means even flavor throughout.
- Sauté the garlic and spinach:
- Warm the olive oil in a skillet over medium heat, toss in the garlic, and stir for just 30 seconds until it smells amazing. Add the spinach and cook until it wilts down, about 2 minutes, then remove from heat.
- Mix the topping:
- In a bowl, combine the sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, oregano, and red pepper flakes if using. Stir until everything is evenly mixed and creamy.
- Top the chicken:
- Spoon the spinach and artichoke mixture over each chicken breast, spreading it to the edges so every bite gets some topping. Don't worry about making it perfect, rustic looks delicious here.
- Bake until golden:
- Slide the dish into the oven and bake for 25 to 30 minutes, until the chicken hits 165°F inside and the topping is bubbly and lightly browned. The smell will tell you when it's close.
- Rest before serving:
- Let the dish sit for 5 minutes after you pull it from the oven so the juices settle back into the chicken. This makes slicing and serving much easier.
Save The first time I served this, my kids were skeptical about the green bits until they tasted it and asked for seconds. My youngest said it tasted like the dip from that restaurant, but better because it had chicken in it. Watching them scrape their plates clean reminded me that sometimes the best meals are the ones that sneak vegetables into something irresistible.
Making It Your Own
I've swapped half the yogurt for softened cream cheese when I want something even richer and more indulgent. A handful of chopped sun dried tomatoes stirred into the topping adds a sweet, tangy punch that plays beautifully with the artichokes. If you have leftover roasted red peppers or sautéed mushrooms, fold those in too. This recipe is forgiving and welcomes whatever you have on hand.
Serving Suggestions
I usually serve this over a simple bed of rice or quinoa to soak up the creamy sauce that pools around the chicken. A crisp green salad with lemon vinaigrette on the side cuts through the richness and makes the meal feel complete. Roasted asparagus or steamed green beans work beautifully if you want another vegetable on the plate. Keep it simple and let the bake be the star.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and honestly, they taste even better the next day once the flavors have melded. Reheat individual portions in the microwave with a damp paper towel over the top to keep the chicken moist, or warm the whole dish covered in a 350°F oven for about 15 minutes. I've even sliced cold leftovers and tucked them into a wrap with greens for lunch.
- Let the dish cool completely before covering and refrigerating to avoid condensation that makes things soggy.
- Freeze individual portions wrapped tightly in foil for up to two months if you want to meal prep ahead.
- Add a splash of chicken broth or a spoonful of yogurt when reheating if the topping looks dry.
Save This dish has earned a permanent spot in my weeknight rotation because it feels special without demanding much from me. I hope it becomes one of those recipes you reach for when you want comfort, flavor, and a little moment of calm at the dinner table.
Cooking Guide
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw it completely and squeeze out excess moisture before adding to the topping to prevent a watery sauce.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the thickest part of the chicken reaches 165°F (74°C). The juices should run clear when pierced.
- → Can I prepare this dish ahead of time?
Yes, assemble the dish up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the baking time if cooking from cold.
- → What are good side dish options?
Serve alongside fluffy rice, quinoa, roasted vegetables, or a fresh green salad to round out the meal.
- → How should I store leftovers?
Cover and refrigerate leftovers for up to 3 days. Reheat in a 350°F oven covered with foil for 10–15 minutes until warmed through.
- → Is this dish truly gluten-free?
Yes, as written it's naturally gluten-free. Always verify cheese labels for cross-contamination if you have celiac disease or severe sensitivity.