If you love spinach artichoke dip and crave a cozy, satisfying dinner, this Spinach Artichoke Chicken Bake is about to become your new go-to. It’s everything you love about the classic appetizer—creamy, cheesy, garlicky goodness—reimagined into a hearty, high-protein meal. Best of all? It’s surprisingly healthy, quick to assemble, and bakes up beautifully in just 30 minutes.
Why You’ll Love This Recipe
This dish checks all the boxes:
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Fast and easy – Just 10 minutes of prep and a simple bake.
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Creamy but healthy – Made with Greek yogurt instead of heavy cream or mayo.
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Great for meal prep – Leftovers reheat well, making it a perfect weekday lunch.
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Family-friendly – It’s kid-approved, full of flavor, and secretly packed with veggies.
Whether you’re hosting or simply feeding the family, this bake feels indulgent without being heavy.
Ingredients
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4 boneless, skinless chicken breasts (6–8 oz each)
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2 cups baby spinach, roughly chopped
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1 cup plain low-fat Greek yogurt
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1 cup marinated artichoke hearts, drained and chopped
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1 tsp Dijon mustard
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½ tsp garlic powder
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8 slices mozzarella cheese
Instructions
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Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish. -
Mix the Topping
In a large bowl, combine the chopped spinach, yogurt, artichokes, Dijon mustard, and garlic powder. Mix well until everything is evenly incorporated. -
Assemble the Bake
Arrange the chicken breasts in a single layer in the prepared baking dish. Spread the spinach-artichoke mixture over each piece of chicken.
Top each breast with two slices of mozzarella cheese (it’s okay if they overlap). -
Bake
Place the dish in the oven and bake for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Let it rest for 3–5 minutes before serving so the juices settle.
Variations
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Add spice: Mix in red pepper flakes or diced jalapeños for a kick.
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Use thighs: Swap chicken breasts for boneless, skinless thighs if you prefer dark meat.
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Make it dairy-free: Use dairy-free yogurt and cheese alternatives.
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More veggies: Add sautéed mushrooms, chopped kale, or roasted red peppers to the topping mix.
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Low-carb tip: Serve with cauliflower rice or roasted zucchini.
Heating & Storage
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Reheat: Warm in the microwave or oven at 350°F until heated through.
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Freezer: You can freeze the baked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion
This Spinach Artichoke Chicken Bake delivers everything you want in a comforting dinner—melty cheese, creamy sauce, lean protein, and simple prep. It’s a healthier twist on a restaurant favorite and comes together with minimal effort. Whether you’re feeding your family or meal prepping for the week, this dish is one you’ll come back to again and again.
Spinach Artichoke Chicken Bake
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
A creamy, healthy twist on a classic favorite. This Spinach Artichoke Chicken Bake is layered with lean chicken breasts, a tangy spinach-artichoke topping, and melty mozzarella. Ready in just 40 minutes.
Ingredients
4 boneless skinless chicken breasts (6–8 oz each)
2 cups baby spinach, chopped
1 cup plain low-fat Greek yogurt
1 cup marinated artichoke hearts, chopped
1 tsp Dijon mustard
½ tsp garlic powder
8 slices mozzarella cheese
Instructions
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Preheat oven to 400°F.
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In a large bowl, combine spinach, yogurt, artichokes, mustard, and garlic powder.
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Lay chicken in a 9×13″ baking dish. Spread spinach mixture on top.
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Top each breast with 2 slices of mozzarella.
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Bake 30 minutes, until internal temp reaches 165°F.
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Rest for 3–5 minutes before serving.
Notes
- Use rotisserie chicken to save time—just reduce bake time.
- Make it spicy with red pepper flakes or a drizzle of hot sauce.
- Substitute part-skim mozzarella for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American / Mediterranean-Inspired
