Spinach & Artichoke Chicken Bake

Imagine a dinner that combines the creamy, savory indulgence of your favorite party dip with juicy, tender chicken breasts. This Spinach & Artichoke Chicken Bake is a weeknight lifesaver, transforming simple pantry staples like Greek yogurt and canned artichokes into a high-protein main dish that feels like a gourmet treat.

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By utilizing Greek yogurt instead of heavy mayonnaise or cream cheese, this dish remains wonderfully tangy and creamy while keeping the fat content in check. It’s a perfect solution for those busy evenings when you want a warm, home-cooked meal without spending hours in the kitchen.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g), 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper.
• Spinach & Artichoke Topping: 1 tablespoon olive oil, 2 cups fresh baby spinach (about 60 g), 1 (14 oz / 400 g) can artichoke hearts (drained and chopped), 2 cloves garlic (minced), 1 cup plain Greek yogurt, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes (optional).

Instructions

Step 1

Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.

Step 2

Season the chicken breasts with salt and pepper, and arrange them in a single layer in the prepared baking dish.

Step 3

Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add spinach and cook until just wilted, about 2 minutes.

Step 4

In a mixing bowl, combine the sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, oregano, and crushed red pepper flakes (if using). Mix well.

Step 5

Spread the spinach and artichoke mixture evenly over the chicken breasts.

Step 6

Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the topping is golden and bubbly.

Step 7

Let rest for 5 minutes before serving.

Zusatztipps für die Zubereitung

Ensure the artichoke hearts are well-drained and patted dry to prevent excess moisture from thinning out the creamy topping. Leftovers keep well in an airtight container in the refrigerator for up to 3 days, making this an excellent option for meal prep.

Varianten und Anpassungen

For extra richness, you can substitute half of the Greek yogurt with light cream cheese. If you want to boost the flavor profile even further, consider adding chopped sun-dried tomatoes or sautéed mushrooms to the spinach mixture before spreading it over the chicken.

Serviervorschläge

This versatile main dish pairs beautifully with a variety of sides. Serve it alongside fluffy white rice or quinoa to soak up the creamy sauce, or keep things light with a crisp green salad and balsamic vinaigrette.

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Whether you're hosting a family dinner or looking for a reliable, healthy weeknight meal, this Spinach & Artichoke Chicken Bake delivers big on flavor with minimal effort. It's a comforting, cheesy delight that you'll want to add to your permanent recipe rotation.

FAQs About This Recipe

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and squeeze out excess moisture before cooking to prevent a watery topping. You'll need about 1 cup thawed frozen spinach to replace the 2 cups fresh.

→ How do I know when the chicken is done?

Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part of the chicken. Baking typically takes 25–30 minutes depending on breast thickness.

→ Can I prepare this ahead of time?

Yes, you can assemble the dish up to 8 hours ahead. Cover and refrigerate, then add 5–10 minutes to the baking time if cooking from cold. You can also prepare the topping mixture separately and store it for up to 2 days.

→ What sides pair well with this dish?

Serve alongside rice, quinoa, couscous, or a crisp green salad. Roasted vegetables like broccoli or green beans complement the creamy topping nicely without overwhelming the plate.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 15 minutes or in the microwave until warmed through.

→ Can I substitute the Greek yogurt?

Greek yogurt provides tanginess and protein while keeping calories moderate. You can substitute with sour cream, light cream cheese, or a combination of both, though the flavor and nutrition will shift slightly.