Spinach & Artichoke Chicken Bake (Printer View)

Baked chicken breasts with creamy spinach and artichoke topping. Ready in 45 minutes. High-protein, gluten-free comfort food.

# Components:

→ 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

# Method:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Season chicken breasts with salt and pepper, then arrange in a single layer in the prepared baking dish.
03 - 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.
04 - In a mixing bowl, combine the sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, oregano, and crushed red pepper flakes. Mix thoroughly until well incorporated.
05 - Spread the spinach and artichoke mixture evenly over the chicken breasts.
06 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
07 - Allow the dish to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes like restaurant comfort food but uses ingredients you probably already have in your pantry.
  • The Greek yogurt keeps everything creamy and light without feeling heavy after dinner.
  • Cleanup is minimal since everything bakes together in one dish.
  • It reheats beautifully, so leftovers actually get better the next day.
02 -
  • If your chicken breasts are thick and uneven, pound them to about 1 inch thickness so they cook through at the same time as the topping browns.
  • Don't skip draining the artichokes well, extra liquid will make the topping watery and keep it from getting that golden crust.
  • Check the internal temperature with a thermometer, overcooked chicken turns dry and no topping can fix that.
03 -
  • Use a meat thermometer to check doneness instead of cutting into the chicken, which lets all the juices run out.
  • If the topping browns too fast before the chicken is done, tent the dish loosely with foil and continue baking.
  • Fresh spinach works best here, but you can use thawed and squeezed frozen spinach in a pinch, just make sure it's really dry.
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