Spinach & Artichoke Chicken Bake

The smell of bubbling cheese and spinach always pulls everyone into the kitchen faster than I can call them for dinner. This chicken bake started as a way to combine two favorites, the hot dip everyone fights over and actually getting some protein on the table. Now it is the dinner my husband asks for when he has had a rough day at work.

Last winter my sister came over during that miserable week when everyone seemed to be getting sick. I needed something comforting that did not require endless stirring at the stove. This bake went into the oven and we sat on the couch talking while the kitchen filled up with the most incredible smell. She asked for the recipe before she even finished her first serving.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate
• 1/2 teaspoon kosher salt: Use less if your chicken was pre-brined
• 1/4 teaspoon freshly ground black pepper: White pepper works too if you want it invisible
• 1 tablespoon olive oil: Extra virgin gives the best flavor for the spinach
• 2 cups fresh baby spinach: Frozen works in a pinch but thaw and squeeze it dry first
• 1 can artichoke hearts: The marinated ones add extra flavor if that is what you have
• 2 cloves garlic: Fresh matters here, garlic powder disappears in the bake
• 1 cup plain Greek yogurt: Whole milk makes it luxurious but 2% still works beautifully
• 1/2 cup shredded mozzarella cheese: Fresh mozzarella is too wet, stick to shredded
• 1/4 cup grated Parmesan cheese: The stuff in the tub is fine, no need to buy expensive wedges
• 1/4 teaspoon dried oregano: Fresh oregano works too, use about a tablespoon chopped
• 1/4 teaspoon crushed red pepper flakes: Leave these out if anyone in your family hates heat

Instructions

Get the oven ready:

Preheat to 400°F and grab a 9x13 baking dish, give it a quick spray of oil

Season the chicken:

Sprinkle both sides with salt and pepper and lay them in the dish without overlapping

Build the flavor base:

Heat the olive oil in a skillet, cook the garlic for thirty seconds until you can smell it, then toss in the spinach until it just wilts

Mix the topping:

Combine the cooked spinach, chopped artichokes, Greek yogurt, both cheeses, oregano and red pepper flakes in a bowl

Top and bake:

Pile the spinach mixture over each chicken breast and bake for 25 to 30 minutes until the chicken hits 165°F and the cheese is bubbling

Let it rest:

Give it five minutes before serving so the juices redistribute instead of running onto the plate

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My mother in law who claims to hate yogurt in savory dishes tried this and went back for thirds. That was the moment I knew this recipe was a keeper, not just a Tuesday night desperation dinner.

Making It Your Own

Sometimes I swap half the Greek yogurt for cream cheese when I want something even richer. The texture becomes almost mousse-like and the flavor deepens in a way that feels like a restaurant dish. Sun dried tomatoes add this bright tangy punch that cuts through all the creamy richness.

Side Dish Magic

A crisp green salad with a sharp vinaigrette balances how rich this chicken bake turns out. Rice soaks up all those cheesy juices that would otherwise go to waste, and quinoa adds a nutty flavor that plays nicely with the artichokes. Roasted broccoli or asparagus on the same sheet pan means fewer dishes later.

Make Ahead & Storage

You can assemble everything up to a day ahead and keep it covered in the refrigerator. The topping might separate slightly but it comes back together perfectly in the oven. Leftovers reheat beautifully in the microwave or cold straight from the fridge for lunch.

• Add five minutes to the bake time if baking straight from the fridge
• Freezing works but the texture of the topping changes slightly, still tasty though
• The flavors actually develop overnight so leftovers might taste better than the first night

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There is something deeply satisfying about turning a party dip into a proper meal that feeds my family on busy weeknights.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach thoroughly before using. You'll need about 10 ounces frozen to equal the 2 cups fresh called for in the topping.

→ What other cheeses work in this dish?

Gruyère or Swiss add nutty depth, while Monterey Jack provides mild meltiness. For sharper flavor, try substituting some Parmesan with aged cheddar or Asiago.

→ Can I prepare this ahead of time?

Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready, adding 5-10 minutes if baking cold from the refrigerator.

→ Is this suitable for meal prep?

Absolutely. Portion leftovers into airtight containers and refrigerate for up to 3 days. Reheat gently at 350°F (175°C) until warmed through.

→ Can I use chicken thighs instead of breasts?

Boneless skinless thighs work well and stay juicier. Adjust baking time to 30-35 minutes, checking that internal temperature reaches 165°F (74°C).

→ What sides complement this bake?

Fluffy rice, buttery quinoa, roasted potatoes, or a crisp green salad with vinaigrette balance the rich flavors. Steamed broccoli or green beans also pair nicely.