If you love the creamy, tangy charm of classic spinach artichoke dip and the comforting satisfaction of a hearty chicken bake, then you are absolutely going to adore this Spinach Artichoke Chicken Bake Recipe. It’s a stunning blend of tender chicken breasts smothered in a luscious mixture of creamy yogurt, fresh spinach, and tangy artichokes, all crowned with gooey mozzarella cheese that melts to golden perfection. This recipe is the perfect weeknight dinner that feels indulgent but comes together with such ease, it’s bound to become a favorite in your recipe collection.
Ingredients You’ll Need
Gathering simple yet flavorful ingredients is the secret behind this dish’s incredible taste and texture. Each item plays its part perfectly, from the tender chicken breasts providing hearty protein, to the fresh spinach adding a burst of green vibrance, and the marinated artichoke hearts delivering that signature tangy bite.
- Chicken breasts (4, 6-8 oz each): Choose evenly sized pieces for uniform cooking and tender results.
- Baby spinach (2 cups, roughly chopped): Freshness is key for bright flavor and a lovely, leafy texture.
- Plain low-fat yogurt (1 cup): This adds creaminess without heaviness, a great healthier alternative to mayo or sour cream.
- Marinated artichoke hearts (1 cup, drained and chopped): Their tangy zest is essential for that signature Spinach Artichoke Chicken Bake Recipe flavor.
- Dijon mustard (1 teaspoon): A subtle kick that balances the creaminess and cheese.
- Garlic powder (1/2 teaspoon): For a gentle savory undertone that never overwhelms.
- Mozzarella cheese (8 slices): Melts beautifully to keep the dish irresistibly gooey and luscious on top.
How to Make Spinach Artichoke Chicken Bake Recipe
Step 1: Preheat and Prepare
Kick things off by preheating your oven to 400ºF. This temperature ensures the chicken cooks perfectly through while giving the cheese a beautifully bubbly golden finish. Having your oven ready means you’re set to assemble the dish seamlessly and pop it in right away.
Step 2: Mix the Creamy Topping
In a large mixing bowl, combine the fresh chopped spinach, creamy yogurt, tangy chopped artichokes, garlic powder, and dijon mustard. This mixture is what transforms the bake into a luscious, flavorful dish that tastes like a warm hug in every bite. Make sure it’s well blended for an even distribution of flavor over the chicken.
Step 3: Layer the Chicken Bake
Place the chicken breasts in a single layer inside a 9×13 baking dish. Spread the spinach-artichoke mixture generously and evenly over each piece. Finally, lay two slices of mozzarella cheese on top of each chicken breast. Don’t worry if the slices overlap a little—the melting cheese will fuse everything into a delicious, cohesive topping.
Step 4: Bake to Perfection
Slide your assembled dish into the oven and bake for about 30 minutes, or until the chicken reaches an internal temperature of 165ºF. This ensures it’s juicy and cooked safely without drying out. Once out of the oven, let the bake rest for 3-5 minutes to set the flavors and make slicing easier.
How to Serve Spinach Artichoke Chicken Bake Recipe
Garnishes
Add a sprinkle of fresh chopped parsley or a few red pepper flakes for a pop of color and a hint of extra warmth. A little lemon zest can also brighten the creamy flavors beautifully.
Side Dishes
This dish pairs wonderfully with light sides like garlic roasted potatoes, a crisp green salad, or buttery steamed rice. The richness of the chicken bake complements these sides perfectly, creating a balanced and satisfying meal.
Creative Ways to Present
For a fun twist, scoop the spinach artichoke topping onto grilled bread or baked potato halves, then place the cooked chicken slices on top for a deconstructed platter that’s perfect for gatherings. You can also serve this bake alongside crusty bread to help mop up every bit of that luscious sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a second-day meal that tastes just as good, if not better!
Freezing
You can freeze the Spinach Artichoke Chicken Bake Recipe either before or after baking. Wrap the assembled dish tightly with foil and plastic wrap to prevent freezer burn. It will keep well for up to 2 months. When ready to enjoy, thaw in the fridge overnight before reheating.
Reheating
To reheat, place leftover portions in an oven-safe dish and warm at 350ºF for about 15-20 minutes until heated through and bubbling. Alternatively, microwave on medium power in short intervals to avoid drying out the chicken or cheese.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but make sure to thaw it completely and squeeze out any excess moisture before mixing. This will prevent the topping from becoming watery and keep the bake flavorful and well-textured.
Is low-fat yogurt the best option?
Low-fat yogurt offers a creamy texture with fewer calories, but you can substitute with Greek yogurt for a thicker consistency or even sour cream if you prefer a richer flavor. Just keep the overall creaminess balanced for the best results.
Can I use other cheeses instead of mozzarella?
Absolutely! Mozzarella is great for its meltability, but feel free to mix in provolone, Monterey Jack, or even a bit of parmesan for added depth. Just ensure the cheese melts nicely without overpowering the other flavors.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer; the internal temperature should reach 165ºF. If you don’t have one, cut into the thickest part of a breast to ensure juices run clear with no pink remaining.
Can this recipe be doubled or halved?
Yes, the Spinach Artichoke Chicken Bake Recipe scales beautifully. Just adjust the ingredient quantities and baking dish size accordingly, and keep an eye on cooking time as larger portions might need a bit more time in the oven.
Final Thoughts
This Spinach Artichoke Chicken Bake Recipe is truly a comforting crowd-pleaser that brings together simple ingredients into a creamy, cheesy, and utterly satisfying meal. Whether you’re cooking for your family or impressing guests, this dish hits all the right notes and is a joy to prepare. You’ve got to give it a try and see how quickly it becomes a go-to favorite in your kitchen!
Print
Spinach Artichoke Chicken Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Spinach Artichoke Chicken Bake is a delicious and healthy one-dish meal featuring tender chicken breasts topped with a creamy mixture of spinach, marinated artichokes, and tangy low-fat yogurt, finished with melted mozzarella cheese. Perfect for a quick weeknight dinner, it combines vibrant flavors and nutritious ingredients in an easy-to-make baked chicken recipe.
Ingredients
Chicken
- 4 (6-8oz) 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
- 1/2 teaspoon garlic powder
Topping
- 8 slices mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400ºF to ensure it reaches the perfect temperature for baking the chicken evenly.
- Prepare Spinach Mixture: In a large bowl, combine the roughly chopped baby spinach, plain low-fat yogurt, chopped marinated artichoke hearts, garlic powder, and dijon mustard. Mix thoroughly until all ingredients are evenly incorporated to form a creamy topping.
- Arrange Chicken: Place the chicken breasts in a single layer in a 9×13-inch baking dish. Make sure the pieces are spaced slightly apart for even cooking.
- Top Chicken: Evenly distribute the spinach and artichoke mixture over each chicken breast. Then, layer two slices of mozzarella cheese on top of each piece, allowing the slices to overlap if needed to cover the surface well.
- Bake: Transfer the baking dish to the preheated oven and bake for 30 minutes, or until the chicken is fully cooked. The internal temperature should reach 165ºF to ensure safety and juiciness.
- Rest and Serve: Remove the dish from the oven and let the chicken rest for 3-5 minutes before serving. This resting time allows the juices to redistribute, keeping the chicken moist.
Notes
- Use fresh or frozen baby spinach as available, just be sure to thaw and drain excess moisture if using frozen.
- You can substitute the plain low-fat yogurt with Greek yogurt for a thicker and tangier texture.
- For a dairy-free version, swap mozzarella cheese with a plant-based alternative or omit cheese entirely.
- Check the size of chicken breasts before baking; larger breasts may require additional cooking time to reach safe temperatures.
- Marinated artichoke hearts add flavor and moisture; if using plain artichokes, consider adding a splash of lemon juice or olive oil.
