Spinach & Artichoke Chicken Bake

The smell of garlic and spinach hitting hot oil still takes me back to my tiny first apartment kitchen, where I discovered that spinach and artichoke dip could somehow transform from party appetizer into actual dinner. I remember standing on a chair to reach the top cabinet where I kept my baking dish, feeling ridiculously clever for essentially putting my favorite dip on chicken and calling it a meal. My roommate walked in, took one whiff, and asked if we were having a party. No, I told her, just Tuesday night, but with way more cheese than necessary.

I made this for my sister during one of those brutal weeks when life just keeps coming at you, and she actually stopped mid-bite to ask why this was not on regular rotation. There is something about the combination of bubbling cheese and tender chicken that feels like a hug, even when you are eating it straight from the container while standing up. Now whenever she visits, this is what she requests, claiming it is the only thing that properly reset her mood after a terrible day at work.

Ingredients

• 4 boneless skinless chicken breasts: About 1.5 lbs works perfectly, but pound them to even thickness so they cook at the same rate instead of having one piece dried out while another is still raw in the middle
• 1/2 teaspoon kosher salt: Essential for bringing out the chicken is natural flavor, but do not go crazy since the cheese topping will add saltiness too
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a difference here, adding a little warmth that cuts through all that creamy dairy
• 1 tablespoon olive oil: For sautéing the spinach and garlic, plus it keeps things from sticking to the pan
• 2 cups fresh baby spinach: Fresh wilts down beautifully in seconds, creating little pockets of green throughout the topping instead of watery mush
• 1 can artichoke hearts: These add that tangy, slightly metallic bite that makes spinach dip so addictive, and coarsely chopped gives you satisfying chunks
• 2 cloves garlic: Minced fine so it disperses evenly through the topping, infusing every bite with that aromatic kick
• 1 cup plain Greek yogurt: Whole milk version makes everything luxuriously creamy while adding protein, and it bakes up surprisingly well without separating
• 1/2 cup shredded mozzarella cheese: Creates those gorgeous golden bubbles on top and pulls apart in the most satisfying way
• 1/4 cup grated Parmesan cheese: Adds that salty, nutty depth that keeps the topping from being too one-note sweet
• 1/4 teaspoon dried oregano: Earthy and subtle, it hints at Italian flavors without overwhelming the dish
• 1/4 teaspoon crushed red pepper flakes: Optional, but I love the gentle heat that cuts through all that richness and keeps things interesting

Instructions

Get your oven ready:

Preheat to 400°F and lightly grease a 9x13-inch baking dish with a little oil or cooking spray, making sure to get into the corners so nothing sticks

Season the chicken:

Pat the chicken dry with paper towels, then season both sides with salt and pepper before arranging in a single layer in your prepared dish

Sauté the aromatics:

Heat olive oil in a skillet over medium heat, add garlic for just 30 seconds until fragrant, then toss in spinach and cook for 2 minutes until wilted but still bright green

Mix up the magic:

In a bowl, combine the sautéed spinach, chopped artichokes, Greek yogurt, mozzarella, Parmesan, oregano, and red pepper flakes if you are using them

Top it all off:

Spread the spinach and artichoke mixture evenly over each chicken breast, covering them completely so the cheese can bubble up and form a crust

Bake until golden:

Cook for 25 to 30 minutes until the chicken reaches 165°F internally and the topping is beautifully golden and bubbly

Let it rest:

Give the dish 5 minutes to sit before serving, which helps the juices redistribute and makes the whole thing easier to serve

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This recipe has become my go-to for new parents and friends recovering from surgery, because it feels special enough to be a gift but actually comes together in the time it takes to catch up on phone calls. Something about that bubbling cheese and tender chicken just says home, no matter how chaotic life feels outside the kitchen door.

Make It Your Own

Half the Greek yogurt can swap out for light cream cheese if you want to go all-in on richness, though I find the yogurt keeps it from feeling too heavy. Sometimes I throw in sun-dried tomatoes or sautéed mushrooms when I need to use up produce, and they disappear beautifully into the mix.

Serving Suggestions

This wants something bright and fresh alongside it, like a crisp green salad with lemon vinaigrette or some roasted asparagus with a squeeze of lemon. Rice or quinoa work perfectly for soaking up all those creamy juices, but honestly, I have eaten it straight from the baking dish more times than I care to admit.

Storage And Reheating

Leftovers keep surprisingly well for up to three days in the fridge, though the topping does not stay quite as bubbly after reheating. I have found that covering it with foil and warming it gently at 350°F for about 15 minutes brings back most of its magic.

• The chicken can dry out in the microwave, so the oven method is worth the extra time
• If freezing, assemble everything but do not bake it, then thaw overnight in the fridge before cooking
• Adding a splash of water or extra yogurt before reheating helps restore that creamy texture

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There is something deeply satisfying about taking something we usually reserve for party snacking and turning it into a proper meal, especially one that comes together this easily. This is the kind of dinner that makes you feel like you have your life together, even when you absolutely do not.

Recipe Q&A

→ Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to 4 hours ahead. Cover and refrigerate, then bake when ready. Add 5-10 minutes to baking time if starting from cold.

→ What's the best way to check if chicken is fully cooked?

Use a meat thermometer to ensure the thickest part reaches 165°F (74°C). Alternatively, cut into the thickest piece—juices should run clear with no pink inside.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use 1 cup thawed frozen spinach and squeeze out excess moisture before mixing into the topping to avoid making it watery.

→ Is this dish freezer-friendly?

Yes, freeze assembled (unbaked) for up to 2 months, or cooked leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F for 15-20 minutes.

→ What can I substitute for Greek yogurt?

Use sour cream, cottage cheese, or a combination of cream cheese and milk. For lighter options, try plain yogurt or ricotta blended with a splash of milk.

→ How do I make this less creamy?

Reduce Greek yogurt to 3/4 cup and increase cheese to 1 cup total. This creates a thicker, less creamy topping while maintaining rich flavor.