Healthy Spinach & Artichoke Chicken Bake

Healthy Spinach & Artichoke Chicken Bake is a wholesome and flavorful dish that brings the creamy, cheesy goodness of a classic spinach artichoke dip to tender, juicy chicken breasts.

This one-pan wonder is packed with protein, fiber, and nutrients while keeping things light. Perfect for a weeknight dinner or a gathering, this recipe is sure to impress with minimal effort!

Kitchen Equipment Needed

• Large baking dish
• Mixing bowl
• Cutting board and knife
• Spoon or spatula

Ingredients Overview

• Chicken breasts: High-protein, low-fat, and perfect for soaking up the creamy topping.
• Spinach: A nutrient-rich leafy green that adds freshness and a boost of vitamins.
• Artichokes: Provide a tangy, earthy flavor that pairs perfectly with the creamy base.
• Greek yogurt: A healthier alternative to sour cream or cream cheese, keeping the dish creamy without extra fat.
• Cheese: Parmesan and mozzarella deliver rich, melty goodness.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1/2 cup plain Greek yogurt
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)

Directions

1. Preheat oven:
   Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
2. Season the chicken:
   Arrange the chicken breasts in the baking dish and season both sides with salt and pepper.
3. Prepare the topping:
   In a mixing bowl, combine the chopped spinach, artichokes, Greek yogurt, Parmesan cheese, 1/2 cup mozzarella, garlic, onion powder, and red pepper flakes (if using). Mix until well combined.
4. Assemble the dish:
   Spread the spinach and artichoke mixture evenly over the chicken breasts. Top with the remaining mozzarella cheese.
5. Bake:
   Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is bubbly and golden.
6. Serve:
   Let the dish rest for a few minutes before serving. Pair with a side of quinoa, rice, or a simple green salad.

Prep Time

15 minutes

Cook Time

35–40 minutes

Total Time

50–55 minutes

Nutrition (per serving, serves 4)

• Calories: 320
• Protein: 38g
• Fat: 14g
• Carbohydrates: 6g
• Fiber: 2g
• Sugar: 1g

Expert Tips

• Thin chicken breasts: For even cooking, pound the chicken breasts to an even thickness or use thinly sliced cutlets.
• Make it dairy-free: Use dairy-free cheese and coconut yogurt as substitutes.
• Extra veggies: Add chopped mushrooms, zucchini, or roasted red peppers to the topping for more flavor and nutrients.

FAQs

Can I use frozen spinach instead of fresh?
Yes, thaw frozen spinach and squeeze out the excess liquid before mixing it with the other ingredients.

What other cheeses can I use?
Feel free to swap mozzarella with Monterey Jack, provolone, or Gruyère for a different flavor profile.

Can I make this ahead of time?
Absolutely! Assemble the dish up to a day in advance, cover, and refrigerate. Bake as directed when ready to serve.

Storing & Reheating

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick option.

Substitutions & Variations

• Keto-friendly: Serve with cauliflower rice or roasted vegetables for a low-carb meal.
• Vegetarian option: Replace chicken with sliced portobello mushrooms or tofu for a plant-based version.
• Zesty twist: Add a squeeze of lemon juice or a sprinkle of lemon zest for brightness.

Healthy Spinach & Artichoke Chicken Bake

Healthy Spinach & Artichoke Chicken Bake is a wholesome and flavorful dish that brings the creamy, cheesy goodness of a classic spinach artichoke dip to tender, juicy chicken breasts.

Print Recipe Pin Recipe

Equipment

• - Large baking dish
• - Mixing bowl
• - Cutting board and knife
• - Spoon or spatula

Ingredients

  

• - 4 boneless skinless chicken breasts
• - Salt and pepper to taste
• - 2 cups fresh spinach chopped
• - 1 14 oz can artichoke hearts, drained and chopped
• - 1/2 cup plain Greek yogurt
• - 1/2 cup grated Parmesan cheese
• - 1 cup shredded mozzarella cheese divided
• - 2 cloves garlic minced
• - 1/2 teaspoon onion powder
• - 1/4 teaspoon red pepper flakes optional

Instructions

 

• **Preheat oven**:
• Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
• **Season the chicken**:
• Arrange the chicken breasts in the baking dish and season both sides with salt and pepper.
• **Prepare the topping**:
• In a mixing bowl, combine the chopped spinach, artichokes, Greek yogurt, Parmesan cheese, 1/2 cup mozzarella, garlic, onion powder, and red pepper flakes (if using). Mix until well combined.
• **Assemble the dish**:
• Spread the spinach and artichoke mixture evenly over the chicken breasts. Top with the remaining mozzarella cheese.
• **Bake**:
• Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is bubbly and golden.
• **Serve**:
• Let the dish rest for a few minutes before serving. Pair with a side of quinoa, rice, or a simple green salad.