Save to Pinterest My apartment smelled like garlic and winter comfort on a Tuesday night when I first threw this together. Id been craving spinach artichoke dip for days but wanted something that counted as actual dinner. The chicken was already thawed on the counter staring at me expectantly. Why not marry the two concepts I thought standing in my kitchen at 6 PM. Sometimes the best ideas happen when you are too hungry to overthink things.
Last winter my sister came over looking completely defeated by work and life in general. I pulled this dish out of the oven bubbling and golden watched her shoulders drop two inches. She took one bite and said this is exactly what I needed right now. Now whenever she visits she asks if the spinach artichoke chicken is happening. Food has this way of showing up for people when words cannot quite do the job.
Ingredients
- 4 boneless skinless chicken breasts: Try to get them roughly the same thickness so they finish cooking together
- 1/2 teaspoon kosher salt: Use slightly less if your chicken was pre brined or enhanced
- 1/4 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference here
- 1 tablespoon olive oil: This helps the spinach release its moisture and cook down properly
- 2 cups fresh baby spinach: Frozen spinach works too but thaw and squeeze it dry first
- 1 can artichoke hearts: The marinated ones add extra flavor but plain works perfectly fine
- 2 cloves garlic: Do not skip this or skimp it brings the whole topping together
- 1 cup plain Greek yogurt: Full fat Greek yogurt gives you that creamy texture without being too heavy
- 1/2 cup shredded mozzarella cheese: Freshly shredded melts better than the pre bagged stuff
- 1/4 cup grated Parmesan cheese: Adds that salty umami punch that makes the topping sing
- 1/4 teaspoon dried oregano: Fresh oregano works too if you have it growing somewhere
- 1/4 teaspoon crushed red pepper flakes: Totally optional but nice if you like a little background warmth
Instructions
- Get your oven ready:
- Preheat to 400°F and grease a 9x13 baking dish with a little oil or cooking spray
- Season the chicken:
- Sprinkle salt and pepper over both sides of the chicken and lay them in the dish without overlapping
- Wilt the spinach:
- Heat olive oil in a skillet add garlic for 30 seconds then toss in spinach until it just collapses
- Mix the topping:
- Combine cooked spinach chopped artichokes yogurt mozzarella Parmesan oregano and red pepper flakes in a bowl
- Top and bake:
- Spread the mixture evenly over each chicken breast and bake 25 to 30 minutes until bubbly
- Rest before serving:
- Let everything sit for about 5 minutes so the juices redistribute and the topping sets slightly
Save to Pinterest This recipe became my go to for new parents and friends recovering from surgery because it reheats beautifully and feels substantial without being heavy. Something about the combination of warm chicken and that tangy creamy topping just says home. I have never brought this to someone and not been asked for the recipe afterward.
Making It Ahead
You can assemble everything up to a day in advance and keep it covered in the refrigerator. The topping might separate slightly but it bakes back together perfectly. Just add an extra 5 to 10 minutes if baking straight from the cold.
Serving Ideas
Roasted vegetables or a simple green salad with bright vinaigrette cuts through the richness nicely. Crusty bread for scooping up any extra topping is never a bad idea either.
Customization Options
Sometimes I swap in cream cheese for half the yogurt when I want something more indulgent. You can also add sun dried tomatoes or sautéed mushrooms directly into the topping mixture.
- Try grating some extra Parmesan over the top during the last 5 minutes
- Fresh basil on top adds a nice pop of color and brightness
- A squeeze of lemon juice right before serving wakes everything up
Save to Pinterest Comfort food that does not leave you feeling weighed down is the best kind of discovery.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw and squeeze out excess moisture before adding to prevent a watery topping. You'll need about 1 cup of thawed spinach.
- → What temperature should the chicken reach?
Cook the chicken until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part. This ensures food safety and prevents overcooking.
- → Can I prepare this ahead of time?
Yes, you can assemble the dish several hours ahead and refrigerate. Add 5–10 minutes to the baking time if baking from cold. Alternatively, prepare the topping and store separately for up to one day.
- → What are good side dishes to serve with this?
Rice, quinoa, roasted vegetables, or a crisp green salad complement this dish nicely. The lightness of these sides balances the creamy, rich topping.
- → How can I make this less creamy?
Reduce the Greek yogurt by half and use cream cheese for richness without as much creaminess, or simply use less topping overall. You can also add more vegetables like mushrooms or sun-dried tomatoes.
- → Is this dish truly gluten-free?
As written, yes. However, always check cheese labels for potential cross-contamination if you have celiac disease or severe gluten sensitivity.