Spinach & Artichoke Chicken Bake (Printable View)

Tender chicken breasts baked under a creamy spinach and artichoke topping with Greek yogurt and cheese—an easy weeknight favorite.

# 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 (whole milk preferred)
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)

# 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 if using. Mix until well incorporated.
04 - Spread the spinach and artichoke mixture evenly over the chicken breasts, ensuring full coverage.
05 - Bake for 25 to 30 minutes until the 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.

# Best Practices:

01 -
  • The Greek yogurt keeps the topping creamy while adding a protein boost that actually satisfies you
  • Everything bakes in one dish so cleanup happens while you eat
02 -
  • Don't skip the garlic blooming step—that quick sizzle in olive oil releases oils that powder garlic simply can't replicate
  • Over-mixing the topping can make the yogurt separate slightly, so fold everything together just until combined
03 -
  • Pound your chicken to even thickness before seasoning—this simple step prevents thinner pieces from drying out while thicker ones finish cooking
  • If your chicken breasts are particularly large, use two smaller pieces instead of one giant one for more even cooking
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