Spinach & Artichoke Chicken Bake

Spinach & Artichoke Chicken Bake is a comforting and easy main dish that brings the creamy, tangy flavors of a classic appetizer to a wholesome dinner. Featuring tender chicken breasts smothered in a rich Greek yogurt and cheese topping, this meal is perfect for busy weeknights when you want something satisfying yet simple to prepare.

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This recipe uses Greek yogurt to achieve a decadent texture without the need for heavy creams, making it a high-protein option that doesn't compromise on flavor. The combination of fresh baby spinach and chopped artichoke hearts adds a lovely garden-fresh element to every bite.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g), 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper.
• Spinach & Artichoke Topping: 1 tablespoon olive oil, 2 cups fresh baby spinach (about 60 g), 1 (14 oz / 400 g) can artichoke hearts (drained and coarsely chopped), 2 cloves garlic (minced), 1 cup plain Greek yogurt (preferably whole milk), 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes (optional).

Instructions

Step 1: Oven Prep

Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.

Step 2: Season Chicken

Season the chicken breasts with salt and pepper, and arrange them in a single layer in the prepared baking dish.

Step 3: Sauté Vegetables

Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add spinach and cook until just wilted, about 2 minutes.

Step 4: Prepare Topping

In a mixing bowl, combine the sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, oregano, and crushed red pepper flakes if using. Mix well.

Step 5: Assemble

Spread the spinach and artichoke mixture evenly over the chicken breasts.

Step 6: Bake

Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the topping is golden and bubbly.

Step 7: Rest and Serve

Let rest for 5 minutes before serving.

Zusatztipps für die Zubereitung

To ensure the best texture, use a meat thermometer to confirm the chicken has reached an internal temperature of 165°F (74°C). Allowing the chicken to rest for 5 minutes after baking is crucial as it helps the juices redistribute, ensuring every piece remains tender.

Varianten und Anpassungen

For extra richness, you can substitute half of the Greek yogurt with light cream cheese. For additional flavor profiles, consider adding chopped sun-dried tomatoes or sautéed mushrooms to the spinach and artichoke mixture before spreading it over the chicken.

Serviervorschläge

This creamy bake pairs exceptionally well with rice or quinoa to soak up the sauce. For a lighter option, serve it alongside a crisp green salad.

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Enjoy this effortless Spinach & Artichoke Chicken Bake as a reliable and delicious solution for your weekly dinner rotation.

Recipe FAQ

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw it completely and squeeze out excess moisture before sautéing to prevent a watery topping.

→ What if I don't have Greek yogurt?

You can substitute with sour cream or a mix of cream cheese and regular yogurt for similar creaminess and tang. Adjust quantities as needed for desired consistency.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). This ensures the chicken is safe and juicy without overcooking.

→ Can I prepare this dish ahead of time?

Yes, assemble the dish completely (up to baking) and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if cooking from cold.

→ What are good side dishes to serve with this?

Rice, quinoa, roasted vegetables, or a crisp green salad pair beautifully. The creamy topping complements light, fresh sides perfectly.

→ How should I store leftovers?

Store covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to maintain the topping's texture.