Spinach & Artichoke Chicken Bake

My sister called me in a panic one Tuesday evening, asking what to make for her book club dinner that wouldn't take all night. I suggested this spinach and artichoke chicken bake, mostly because I remembered her saying she was tired of the same rotations, and something about the combination of creamy Greek yogurt and tender chicken felt like it might impress without the fuss. She texted me later that night with a photo of empty plates and a thumbs up emoji—that's when I knew this one was a keeper.

I made this for my partner on a particularly rough Monday when neither of us had the energy to think, let alone cook. The smell of garlic and spinach filling the kitchen while we sat at the counter doing nothing felt like a small act of kindness to ourselves. When it came out of the oven golden and bubbling, it felt like more than dinner—it felt like turning the day around on a plate.

Ingredients

• Boneless, skinless chicken breasts: Look for breasts that are roughly the same thickness so they cook evenly; if one is dramatically thicker, gently pound it down with the flat side of a knife.
• Kosher salt and black pepper: Season the chicken before it goes into the dish—this is your only chance to season it directly, so don't skip it.
• Olive oil: Use a good quality one here since you're using it for flavor, not just cooking fat.
• Fresh baby spinach: Rough chop it loosely; it shrinks dramatically once it hits the heat.
• Canned artichoke hearts: Drain them well and chop into bite-sized pieces so they're easy to eat with the chicken.
• Garlic: Mince it fine and let it cook just until fragrant—burned garlic will make the whole thing taste bitter and regrettable.
• Plain Greek yogurt: Whole milk Greek yogurt is creamier and more forgiving than nonfat; it won't separate or get thin when baked.
• Mozzarella and Parmesan cheese: The mozzarella melts and creates creaminess, while Parmesan adds a sharp, salty note that keeps the dish from feeling one-dimensional.
• Dried oregano and red pepper flakes: These small additions wake up the flavor without making it spicy unless you really pile on the flakes.

Instructions

Heat your oven and prep the pan:

Set the oven to 400°F and give it a few minutes to preheat while you grease your baking dish lightly with oil or cooking spray. This gives you a head start and prevents the chicken from sticking.

Season and arrange the chicken:

Pat your chicken breasts dry with a paper towel, then sprinkle salt and pepper on both sides. Lay them flat in the prepared dish in a single layer so the topping can spread evenly over each one.

Wilt the spinach with garlic:

Heat olive oil in a skillet over medium heat until you can smell it warming, then add minced garlic and listen for that little sizzle. Add the chopped spinach and stir constantly for about two minutes until it's soft and any excess moisture has mostly cooked off.

Mix the creamy topping:

In a bowl, combine the wilted spinach, chopped artichokes, Greek yogurt, both cheeses, oregano, and red pepper flakes if you're using them. Stir until everything is evenly coated and there are no dry pockets of yogurt.

Spread the topping generously:

Divide the spinach mixture among the four chicken breasts, spreading it thickly and letting some drip down the sides. Don't be shy here—this is where the flavor lives.

Bake until golden and cooked through:

Slide the baking dish into the oven and set a timer for 25 to 30 minutes. You'll know it's done when the chicken reaches 165°F on a meat thermometer and the topping is bubbling at the edges with a few golden spots.

Let it rest before serving:

This five-minute pause lets the chicken relax and retain its juices, making it more tender to bite into.

Save

There's a moment when the topping goes from pale and thick to golden and bubbly that feels like transformation. My neighbor smelled it baking through our shared wall and knocked on my door asking what I was making—that's when I realized this dish has a presence that fills more than just a baking dish.

Why Greek Yogurt Matters Here

Using Greek yogurt instead of sour cream or heavy cream changes everything. It brings tang without being aggressive, creaminess without making you feel heavy after eating, and it actually has protein so the whole dish becomes genuinely nourishing instead of just indulgent. I started using it after reading that it had more staying power in the oven than regular yogurt, and honestly, I've never looked back.

How to Make It Your Own

The base of this dish is flexible enough that you can play with it depending on what's in your fridge or what you're craving. I've added sautéed mushrooms when I had them, stirred in sun-dried tomatoes for brightness, and once even threw in some roasted red peppers because they were sitting there looking at me. The only rule I'd keep sacred is the Greek yogurt base—that's what makes this feel effortless.

Serving and Storage Tips

I serve this with either a simple green salad to cut through the richness or over quinoa if I want to add more substance. It reheats beautifully in a 350°F oven for about ten minutes if you cover it loosely with foil, and leftovers stay fresh in the refrigerator for three days sealed in an airtight container.

• Pair it with a crisp green salad dressed in lemon vinaigrette to balance the creaminess.
• If you're meal prepping, let it cool completely before storing so condensation doesn't collect and make the topping soggy.
• Reheat gently so the Greek yogurt doesn't separate or become grainy.

Save

This dish has become my go-to when I want to feel like I've accomplished something in the kitchen without the stress. It's the kind of meal that makes weeknight cooking feel less like an obligation and more like taking care of yourself.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach thoroughly before using. Squeeze out excess moisture to prevent the topping from becoming watery during baking.

→ What can I substitute for Greek yogurt?

Sour cream or light cream cheese work well as alternatives. For a dairy-free option, try plain coconut yogurt or a cashew cream base.

→ How do I know when the chicken is done?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part. The juices should run clear when pierced.

→ Can I prepare this ahead of time?

Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to baking time if cooking cold from the refrigerator.

→ What sides pair well with this bake?

Serve with roasted vegetables, rice, quinoa, or a crisp green salad. Garlic bread or crusty rolls help soak up the creamy topping.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless thighs work well and may need 5-10 minutes less cooking time. Adjust seasonings slightly if using more pieces.