Spinach & Artichoke Chicken Bake (Print version)

Tender chicken breasts baked under a creamy spinach and artichoke topping made with Greek yogurt and cheese.

# What You 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
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

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Season chicken breasts with salt and pepper. 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 sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, oregano, and red pepper flakes. Mix until well combined.
05 - Spread spinach and artichoke mixture evenly over the seasoned chicken breasts.
06 - Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and topping is golden and bubbly.
07 - Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The Greek yogurt keeps everything incredibly creamy while actually bumping up the protein, which feels like winning twice
  • Its practically foolproof, even on those nights when you are functioning on coffee and pure determination
02 -
  • Pounding the chicken to even thickness is the difference between juicy meat and dry disappointment, so take the extra minute to do it
  • The topping will brown quickly, so if it is getting too dark before the chicken is done, tent it loosely with foil
03 -
  • Squeeze the thawed spinach between paper towels if you are using frozen instead of fresh, because excess water will make the topping soupy
  • Room temperature Greek yogurt incorporates much more smoothly than cold, so set it out while you prep everything else
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