Spinach Artichoke Chicken came to life one chilly Wednesday evening when my granddaughter called to say she’d be stopping by for dinner—with two of her college friends in tow. I had no time to grocery shop, and I wanted to make something hearty but not heavy, warm but not overcomplicated. I glanced at the fridge, spotted a tub of yogurt, a half-used jar of marinated artichokes, and some spinach that was begging to be used. The idea clicked.
Years ago, I used to make a creamy spinach artichoke dip for PTA meetings, and it was always the first to disappear. So I thought, why not build dinner around that same comfort, but give it a fresher, lighter spin?
The kitchen filled with the smell of garlic and melted cheese as it baked, and by the time the girls arrived, the table was already set. I served the chicken straight from the baking dish, still bubbling at the corners, with a pot of brown rice and a simple cucumber salad. They devoured it—and even asked for leftovers to take home.
It’s now become a regular feature in my rotation, not only because it’s so simple and healthful, but because it’s one of those meals that gathers people naturally.
Short Description
This Spinach Artichoke Chicken blends tender chicken breasts with a creamy, tangy topping of yogurt, spinach, and artichokes, all baked under a blanket of gooey mozzarella cheese. Simple, flavorful, and perfect for a wholesome dinner.
Key Ingredients
- 4 (6–8 oz) boneless, skinless chicken breasts
- 2 cups baby spinach, roughly chopped
- 1 cup plain low-fat yogurt
- 1 cup marinated artichoke hearts, drained and roughly chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 8 slices mozzarella cheese
Tools Needed
- 9×13-inch baking dish
- Mixing bowl
- Spoon or spatula
- Measuring spoons
- Cutting board and knife
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 400ºF. Lightly grease a 9×13-inch baking dish.
Step 2: Make the Spinach-Artichoke Mixture
In a large bowl, combine the chopped spinach, yogurt, artichokes, Dijon mustard, and garlic powder. Stir until everything is evenly coated.
Step 3: Arrange the Chicken
Place the chicken breasts in the prepared baking dish in a single layer, leaving space between each piece.
Step 4: Top with Spinach Mixture
Spoon the spinach-artichoke mixture generously over each chicken breast. Make sure it covers the top evenly—don’t worry if it spills a little on the sides.
Step 5: Add the Cheese
Lay two slices of mozzarella cheese over each breast. They’ll melt and bubble over the edges while baking, adding great texture.
Step 6: Bake to Perfection
Bake uncovered for 30 minutes, or until the chicken reaches an internal temperature of 165ºF and the cheese is melted and slightly golden. Let rest 3–5 minutes before serving.
Troubleshooting Tip:
If the spinach mixture looks too watery after baking, spoon out a bit of excess liquid from the dish before serving.
Why You’ll Love This Recipe
Comfort Food Feel: Classic dip flavor baked right into a nourishing chicken dinner.
Quick and Easy: Simple prep and oven time make this great for busy weeknights.
High Protein, Low Fuss: Lean protein and veggies baked in one dish.
Creamy Without Cream: Yogurt replaces heavier cream for a lighter finish.
Crowd Pleaser: Familiar flavors that even picky eaters tend to love.
Mistakes to Avoid & Solutions
Using Frozen Spinach Without Draining:
Frozen spinach holds a lot of water. If substituting, squeeze it dry before mixing to avoid watery results.
Overbaking the Chicken:
Check with a meat thermometer around the 25-minute mark. Going beyond 165ºF can dry it out quickly.
Skipping the Resting Time:
Resting allows juices to redistribute and helps the topping set. Don’t skip this small but crucial step.
Not Spacing Chicken Properly in Pan:
Crowding leads to uneven cooking. If needed, use a second dish.
Serving and Pairing Suggestions
Serve As: A main course with fork and knife or sliced over grain bowls.
Best Pairings: Brown rice, roasted potatoes, quinoa, or garlic toast.
Fresh Sides: Cucumber-tomato salad, steamed green beans, or roasted carrots.
Serving Style: Family-style right out of the baking dish makes it cozy and inviting.
Storage and Reheating Tips
To Store:
Cool completely, then transfer leftovers into airtight containers. Store in the fridge for up to 3 days.
To Freeze:
Wrap individual portions tightly in foil or freezer wrap, then place in freezer-safe bags. Freeze for up to 2 months.
To Reheat:
Microwave: Reheat covered on medium for 1–2 minutes per breast.
Oven: Reheat at 350ºF for 15–20 minutes until hot through.
Tip: Add a splash of broth or water before reheating to keep it moist.
FAQs
1. Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works well and adds extra protein. Use plain, unsweetened, and slightly thin it with a tablespoon of milk if it’s too thick.
2. What if I don’t have mozzarella slices?
Shredded mozzarella is a great substitute. Use about 1/3 cup per breast and spread evenly.
3. Can I prep this ahead of time?
Absolutely. Assemble everything, cover the dish, and refrigerate for up to 24 hours before baking.
4. What’s the best way to ensure juicy chicken?
Use an instant-read thermometer and pull the chicken as soon as it hits 165ºF. Don’t forget the resting time.
5. Are marinated artichokes too strong in flavor?
They add great depth, but if you prefer a milder taste, rinse them before chopping or use canned artichoke hearts packed in water.
Tips & Tricks
Lightly pound the thicker part of each chicken breast to ensure even cooking.
Add a pinch of crushed red pepper flakes to the yogurt mix if you like a little heat.
Use a glass or ceramic dish for more even baking and less scorching.
Let the yogurt come to room temperature before mixing—it blends more easily and won’t chill the chicken.
Recipe Variations
1. Spinach Artichoke Thigh Bake
Substitute chicken breasts with boneless, skinless thighs. Bake an additional 5–7 minutes, until internal temp is 170ºF for thighs.
2. Cheesy Spinach Artichoke Pasta Bake
Chop cooked chicken and toss with 12 oz cooked penne, yogurt mix, and 1 cup shredded mozzarella. Bake at 375ºF for 25 minutes until bubbling.
3. Vegan Spinach Artichoke Casserole
Swap chicken for thick slices of firm tofu or cauliflower steaks. Use non-dairy yogurt and plant-based cheese. Bake at 375ºF for 35 minutes.
4. Mediterranean Version
Add 1/3 cup chopped sun-dried tomatoes and a sprinkle of oregano to the mix. Replace mozzarella with crumbled feta for a bold, salty bite.
Final Thoughts
After dinner, as I was packing leftovers for the girls, one of them asked if I’d ever thought of putting this dish on a menu. I laughed and said my “menu” lived in a row of spiral notebooks on the kitchen shelf. This recipe may be simple, but it carries a little warmth with it—perfect for impromptu dinners, slow Sunday meals, or even sharing with someone you just met.
When I scribbled the recipe down for her on the back of an old grocery list, I realized that’s what I love most: these little exchanges that food creates. That quiet, comforting joy of feeding people, then watching them head back out into the world with a full belly and a recipe in hand.
Spinach Artichoke Chicken
Print ThisIngredients
- 4 (6–8 oz) boneless, skinless chicken breasts
- 2 cups baby spinach, roughly chopped
- 1 cup plain low-fat yogurt
- 1 cup marinated artichoke hearts, drained and roughly chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 8 slices mozzarella cheese
Instructions
Step 1: Preheat the Oven
Set your oven to 400ºF. Lightly grease a 9×13-inch baking dish.
Step 2: Mix the Topping
In a large bowl, stir together the chopped spinach, yogurt, artichokes, mustard, and garlic powder.
Step 3: Add the Chicken
Place the chicken breasts in the baking dish in a single layer.
Step 4: Add the Mixture
Spoon the spinach mix over the chicken. It’s okay if some spreads to the sides.
Step 5: Top with Cheese
Put two slices of mozzarella on each chicken breast.
Step 6: Bake
Bake uncovered for 30 minutes, or until the chicken is cooked through (165ºF inside) and the cheese is melted and golden. Let it rest for a few minutes before serving.
Quick Fix:
If you see too much liquid in the dish after baking, just spoon some out before serving.
