Pin it The smell of bubbling cheese and garlic always pulls my husband into the kitchen before dinner is even close to ready. This chicken bake started on a chaotic Tuesday when I craving spinach artichoke dip but needed actual protein for dinner. Now it is the dish my kids actually ask for by name, which feels like a parenting win.
I first made this for a friend who was recovering from surgery and needed comforting food that was not heavy. She texted me three days later asking for the recipe because her husband had already requested it again. There is something about the tangy artichokes cutting through the rich yogurt that makes every bite interesting.
Ingredients
- Boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate
- Kosher salt and black pepper: Simple seasoning that lets the topping shine
- Olive oil: Just enough to sauté the garlic and spinach
- Fresh baby spinach: Wilts down quickly and adds beautiful green color
- Canned artichoke hearts: Look for ones packed in water not oil for better texture
- Garlic: Fresh minced makes all the difference here
- Plain Greek yogurt: Whole milk yogurt gives the best creamy texture
- Mozzarella and Parmesan cheese: The mozzarella melts while Parmesan adds salty depth
- Dried oregano: Brings a subtle Italian herb flavor
- Crushed red pepper flakes: Optional but adds a lovely warmth
Instructions
- Get the oven ready:
- Preheat to 400°F and lightly grease a 9x13 baking dish
- Season the chicken:
- Sprinkle both sides with salt and pepper then arrange in the dish
- Sauté the aromatics:
- Heat olive oil in a skillet and cook garlic for 30 seconds then add spinach until wilted
- Make the topping:
- Mix the wilted spinach with artichokes yogurt cheeses and spices in a bowl
- Top and bake:
- Spread the mixture over chicken and bake 25 to 30 minutes until chicken reaches 165°F
- Rest before serving:
- Let the dish sit for 5 minutes so the juices redistribute
Pin it This recipe became a regular when I realized my pickiest eater would happily eat spinach if it was covered in enough cheese. Now it is my go to when I want something that feels indulgent but is actually pretty healthy.
Making It Your Own
Sometimes I swap half the Greek yogurt for cream cheese when I want an extra rich version. Adding sun dried tomatoes or sautéed mushrooms turns this into a completely different meal that works just as well.
What To Serve With It
A simple green salad with vinaigrette cuts through the richness nicely. Rice or quinoa soaks up the extra sauce but roasted vegetables work just as well for a lighter meal.
Storage And Reheating
Leftovers keep well in the refrigerator for up to three days. Reheat gently in the microwave with a splash of water to keep the topping from drying out.
- Freeze individual portions for quick weeknight lunches
- The topping may separate slightly after freezing but still tastes great
- Always reheat to 165°F for food safety
Pin it There is nothing quite like pulling this bubbling dish out of the oven and watching everyone hurry to the table.
Recipe FAQs
- → Can I prepare this dish in advance?
Yes, you can assemble the entire dish up to 24 hours ahead. Cover and refrigerate, then bake when ready. Add a few extra minutes to cooking time if baking from cold.
- → What can I substitute for Greek yogurt?
Light cream cheese, sour cream, or a combination of mayonnaise and Greek yogurt work well. For a lighter option, try plain yogurt mixed with a bit of cream cheese for richness.
- → How do I know when the chicken is cooked through?
Use an instant-read thermometer to check that the thickest part of the chicken reaches 165°F (74°C). The meat should be opaque throughout with no pink inside.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use 1 cup of thawed, well-drained frozen spinach. Squeeze out excess moisture to prevent the topping from becoming watery.
- → What are good serving suggestions?
Serve alongside fluffy rice, creamy mashed potatoes, or nutty quinoa. A crisp green salad or roasted vegetables like broccoli or Brussels sprouts complement the rich topping perfectly.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 10-12 minutes or microwave individual portions until warmed through.