Save Last Tuesday, I stood staring at my refrigerator trying to figure out what to do with a random can of artichoke hearts and a container of Greek yogurt that needed using. My husband wandered into the kitchen, saw my contemplative expression, and suggested I just throw everything on some chicken. Sometimes the best dinners come from that what do I have in the fridge desperation moment.
My sister came over for dinner that night and literally licked her fork clean. She demanded I write down what I had done because she assumed it was some complicated family recipe. The best part was watching her kids, who normally turn their noses up at anything green, actually ask for seconds of the spinach topping.
Ingredients
- Chicken breasts: Boneless and skinless works best here, and I have learned that pounding them to an even thickness prevents dry edges while the center finishes cooking
- Kosher salt and black pepper: Simple seasoning that you should not skip, even though the topping packs plenty of flavor on its own
- Olive oil: Just enough to sauté the garlic and spinach, creating a flavor base that makes the whole dish taste like it cooked all day
- Fresh baby spinach: Wilts down beautifully and adds color without that bitter cooked spinach taste that some people dislike
- Canned artichoke hearts: Look for ones packed in water rather than oil to keep the dish lighter, and give them a rough chop so they distribute evenly
- Garlic: Fresh minced garlic makes such a difference here, and thirty seconds in the hot oil releases all those aromatic oils without burning
- Greek yogurt: Whole milk yogurt gives the best texture and tang, though I have used low fat in a pinch with slightly less rich results
- Mozzarella and Parmesan: This cheese combination creates that irresistible bubbly top while the mozzarella stretches beautifully
- Dried oregano and red pepper flakes: The oregano adds an Italian herb note while the red pepper provides just a whisper of heat that balances the creamy elements
Instructions
- Get your oven ready:
- Preheat to 400°F and give your baking dish a quick coating of cooking spray so nothing sticks later.
- Season the chicken:
- Sprinkle both sides with salt and pepper, then arrange in your prepared dish so they have a little room between each piece.
- Sauté the aromatics:
- Heat olive oil in a skillet over medium heat, add garlic for thirty seconds until fragrant, then toss in spinach and cook until just wilted.
- Make the topping:
- In a bowl, combine the cooked spinach with artichokes, Greek yogurt, both cheeses, oregano, and red pepper flakes until everything is well distributed.
- Top and bake:
- Spread the mixture evenly over each chicken breast and bake for 25 to 30 minutes until the chicken reaches 165°F internally and the top is golden.
- Rest before serving:
- Let the dish sit for five minutes so the juices redistribute and the topping sets slightly.
Save This recipe has become my go to when friends need a meal drop after having a baby or during a tough week. Something about that combination of warm, bubbly cheese and tender chicken just feels like a hug on a plate, and it reheats surprisingly well for leftovers the next day.
Make Ahead Magic
You can assemble the entire dish up to a day ahead and store it covered in the refrigerator. The flavors actually develop more depth this way, though you may need to add a few extra minutes to the baking time since it will be cold going into the oven.
Side Dish Pairings
I love serving this with something bright and crisp to cut through the richness. A simple arugula salad with lemon vinaigrette works beautifully, or roasted broccoli with garlic. For starch, rice or quinoa soaks up any extra sauce from the baking dish.
Freezing Instructions
Wrap the unbaked dish tightly in plastic and foil, and it will freeze for up to three months. Thaw overnight in the refrigerator before baking as directed.
- Let the dish thaw completely to ensure even cooking
- Add an extra ten minutes baking time if going straight from freezer to oven
- Check that the chicken reaches 165°F in the thickest part
Save Hope this becomes a weeknight staple in your kitchen like it has in mine. Those creamy, bubbly leftovers might just be even better the next day.
Recipe FAQs
- → What is the best way to cook the chicken for this dish?
Season the chicken breasts with salt and pepper, arrange them in a baking dish, and bake at 400°F until cooked through and tender.
- → Can I substitute Greek yogurt with another ingredient?
Yes, you can replace half of the Greek yogurt with light cream cheese for extra richness and creaminess.
- → How do I prepare the spinach and artichoke topping?
Sauté garlic and spinach until wilted, then mix with chopped artichokes, Greek yogurt, mozzarella, Parmesan, oregano, and optional red pepper flakes.
- → What sides pair well with this chicken bake?
Serve alongside rice, quinoa, or a crisp green salad to complement the creamy topping and tender chicken.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients used are gluten-free, but always check labels for any potential cross-contamination.
- → Can I add extra vegetables to this dish?
Chopped sun-dried tomatoes or sautéed mushrooms can be added to the topping for additional flavor and texture.