I absolutely love sharing this Spinach Artichoke Chicken Bake Recipe with friends and family because it’s the ultimate comfort meal that feels special without any complicated steps. Tender chicken breasts are topped with a creamy mix of spinach, tangy artichokes, and low-fat yogurt, then finished off with gooey melted mozzarella that makes every bite a delightful experience. It’s the kind of dish I turn to when I want a flavorful, wholesome dinner that feels like a hug on a plate.
Why You'll Love This Spinach Artichoke Chicken Bake Recipe
What really makes this Spinach Artichoke Chicken Bake Recipe stand out for me is the perfect harmony of flavors and textures. The creamy spinach and artichoke topping complements the juicy chicken in a way that’s both indulgent and fresh. The mozzarella melts into a beautifully golden, bubbly crust that you won’t be able to resist digging into. It’s hearty but not heavy, with just the right balance of mild tang and savory richness.
I also can’t get enough of how easy this recipe is to prepare. The ingredients come together in just a few minutes, and then the oven does all the work. I find it a lifesaver on busy weeknights when I want something nourishing without spending hours in the kitchen. Plus, clean-up is a breeze since everything bakes together in one dish.
This dish is truly versatile. I’ve made it for cozy family dinners, weekend gatherings, and even casual dinner parties, and it’s always a crowd-pleaser. It feels impressive but doesn’t require any fancy techniques. For anyone who loves the classic combo of spinach and artichoke dip but wants a heartier meal, this chicken bake is a new favorite I can’t recommend enough.
Ingredients You'll Need
The ingredients for this Spinach Artichoke Chicken Bake Recipe are simple yet essential, each contributing layers of flavor and texture to the dish. From tender chicken breasts to creamy yogurt and fresh baby spinach, everything combines seamlessly to create a comforting bake that looks as good as it tastes.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Chicken breasts: Use 6-8 oz boneless skinless breasts for juicy, evenly cooked results.
- Baby spinach: Fresh, packed spinach adds vibrant color and nutrient-packed greens.
- Plain low-fat yogurt: Provides a creamy, tangy base without heaviness or excess fat.
- Marinated artichoke hearts: Brings zesty, slightly acidic flavor that brightens the dish.
- Dijon mustard: Adds a gentle kick and complexity to the creamy topping.
- Garlic powder: Offers savory depth without overpowering the delicate flavors.
- Mozzarella cheese: Melts to a golden, gooey topping that ties everything together perfectly.
Directions
Step 1: Preheat your oven to 400ºF so it’s hot and ready when you assemble the dish. This helps ensure the chicken cooks evenly and the cheese melts beautifully.
Step 2: In a large mixing bowl, combine the chopped baby spinach, plain low-fat yogurt, marinated artichoke hearts, garlic powder, and Dijon mustard. Stir well until the mixture is creamy and evenly mixed. This mixture will be the luscious topping for your chicken breasts.
Step 3: Lay the chicken breasts in a single layer in a 9x13-inch baking dish. Make sure they have a little space between them to allow even cooking. Evenly spread the spinach and artichoke mixture over each chicken piece, coating them generously.
Step 4: Place two slices of mozzarella cheese on top of each chicken breast. It’s okay if the slices overlap a bit—that melted, cheesy top is what I look forward to the most!
Step 5: Bake the assembled dish in the preheated oven for about 30 minutes. Cooking times may vary depending on the thickness of the chicken breasts. To be sure they’re done, check that the internal temperature has reached 165ºF. Once ready, let the bake rest for 3-5 minutes before serving to keep the chicken juicy and the topping settled.
Servings and Timing
This Spinach Artichoke Chicken Bake Recipe serves 4 hearty portions, perfect for a family dinner or meal prepping for the week. The prep time is about 10 minutes, making it a quick assembly process that anyone can handle. Baking takes roughly 30 minutes, so from start to finish, you’re looking at around 40 minutes total. Allowing 3 to 5 minutes resting time after baking makes the flavors settle and ensures the chicken stays succulent when served.
How to Serve This Spinach Artichoke Chicken Bake Recipe
When I serve this Spinach Artichoke Chicken Bake, I love pairing it with simple but flavorful sides that complement the creamy, cheesy topping. Roasted baby potatoes or a fluffy quinoa salad work beautifully because they soak up any leftover sauce and add a lovely texture contrast. Steamed green beans or a crisp garden salad bring freshness to the plate as well.
For presentation, I like to garnish with a sprinkle of freshly chopped parsley or even a few red pepper flakes if I want a little heat. Serving it warm right out of the oven ensures the mozzarella is still stretchy and irresistible. I usually plate individual chicken breasts with a generous scoop of the veggie mixture and a side of your choice for a balanced, colorful meal.
As for drinks, this dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that can cut through the richness. For a non-alcoholic option, a sparkling water with a slice of lemon or a refreshing iced tea makes for a clean, uplifting companion. I find this recipe perfect for casual weeknight dinners but also impressive enough for a holiday gathering or weekend get-together.
Variations
I enjoy experimenting with this Spinach Artichoke Chicken Bake Recipe to cater to different tastes or dietary preferences. For instance, substituting Greek yogurt for the plain low-fat yogurt amps the creaminess and adds a nice tang. If you prefer a bit more bite, swapping the mozzarella for a sharper provolone or adding a sprinkle of Parmesan on top before baking delivers a richer flavor.
For gluten-free diners, this recipe is naturally safe as it contains no flour or bread crumbs. To make it vegan, you could swap the chicken for thick slices of grilled portobello mushrooms or cauliflower steaks and use dairy-free yogurt and cheese alternatives—though the texture will be a bit different, the creamy artichoke-spinach mix still shines beautifully.
If I want to change up the cooking method, I sometimes cook the chicken breasts on the stovetop first to brown them and then finish under the broiler with the spinach and cheese topping for a faster dinner option. This also gives the chicken a nice crust before adding the creamy topping.
Storage and Reheating
Storing Leftovers
When I have leftovers of this Spinach Artichoke Chicken Bake, I transfer them to an airtight container and keep them in the refrigerator. Stored properly, they stay fresh for up to 3-4 days. I find glass containers with secure lids work best to maintain moisture and prevent any flavors from mingling with other foods.
Freezing
This recipe freezes well, which is great for meal prepping. To freeze, I wrap individual portions tightly in plastic wrap and then place them inside a freezer-safe bag or container. It’s best to freeze within 24 hours of cooking to preserve flavor and texture. The bake can be kept frozen for up to 2 months. When ready to eat, thaw overnight in the fridge.
Reheating
To reheat, I recommend baking leftovers in a preheated oven at 350ºF for about 15-20 minutes until warmed through. This helps retain the chicken’s moisture and refreshes the melted cheese topping. Avoid microwaving if possible, as it can make the chicken dry and the cheese rubbery. If you must use a microwave, cover the dish to trap steam and reheat in short intervals.
FAQs
Can I use frozen spinach instead of fresh for this recipe?
Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out excess moisture before mixing it with the yogurt. Using frozen spinach may slightly alter the texture but won’t affect the overall deliciousness of the bake.
Is it okay to use chicken thighs instead of breasts?
Absolutely! Chicken thighs can add extra juiciness and flavor. Just be mindful that thighs may take a bit longer to cook, so check their internal temperature to ensure they reach 165ºF for safety.
Can I make this Spinach Artichoke Chicken Bake Recipe ahead of time?
Yes, you can assemble the dish a few hours ahead and refrigerate it uncovered before baking. Just bring it to room temperature for about 15 minutes before putting it in the oven to ensure even cooking.
What can I substitute for the yogurt if I don’t have any?
You can substitute sour cream or cream cheese thinned with a little milk for a similar creamy texture. Just keep in mind this will change the flavor slightly, making it richer.
How can I tell when the chicken is perfectly cooked?
The best way is to use an instant-read thermometer; the internal temperature should reach 165ºF. If you don’t have one, cut into the thickest part to make sure the juices run clear and there’s no pink meat inside.
Conclusion
I hope you’re as excited to try this Spinach Artichoke Chicken Bake Recipe as I am to share it with you. It’s a wonderfully satisfying dish that balances creamy, tangy, and cheesy flavors with juicy chicken, all baked to perfection with minimal effort. Whether you’re cooking for your family or looking for an easy yet impressive meal for guests, this recipe is a true winner I know you’ll come back to time and time again.
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Spinach Artichoke Chicken Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Spinach Artichoke Chicken Bake is a creamy, cheesy, and flavorful one-dish meal combining tender chicken breasts with a luscious spinach and artichoke yogurt mixture, topped with melted mozzarella. Perfect for a healthy and comforting dinner, this recipe uses simple ingredients and takes just 40 minutes from start to finish.
Ingredients
Chicken
- 4 (6-8 oz) chicken breasts
Spinach Artichoke Mixture
- 2 cups packed baby spinach, roughly chopped
- 1 cup plain low-fat yogurt
- 1 cup marinated artichoke hearts, drained and roughly chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
Topping
- 8 slices mozzarella cheese
Instructions
- Preheat the oven: Set your oven to 400ºF to ensure it's ready for baking the chicken evenly and thoroughly.
- Prepare the spinach mixture: In a large bowl, combine the roughly chopped baby spinach, plain low-fat yogurt, drained and chopped marinated artichoke hearts, garlic powder, and Dijon mustard. Mix until all the ingredients are well incorporated, creating a creamy and flavorful topping for the chicken.
- Assemble the dish: Place the chicken breasts in a single layer inside a 9x13 inch baking dish. Evenly spread the spinach and artichoke mixture on top of each chicken breast. Then, place 2 slices of mozzarella cheese over each breast, overlapping slices as needed to cover the chicken completely.
- Bake the chicken: Transfer the baking dish to the preheated oven and bake for approximately 30 minutes. Cooking time may vary slightly depending on the size of the chicken breasts. Ensure the internal temperature of the chicken reaches 165ºF for safe consumption.
- Rest before serving: Once baked, let the chicken rest for 3-5 minutes. This helps the juices redistribute, keeping the chicken moist and tender when served.
Notes
- You can substitute plain Greek yogurt for plain low-fat yogurt for a thicker texture and added protein.
- Make sure to check the chicken’s internal temperature with a meat thermometer to avoid undercooking or overcooking.
- Use fresh baby spinach rather than frozen for the best texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- For a gluten-free version, verify the Dijon mustard and marinated artichokes do not contain gluten ingredients.
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