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Spinach Artichoke Chicken Bake - Creamy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 2 pounds total), patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1 cup plain Greek yogurt (or sour cream)
  • 4 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 3/4 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella
  • 1 (14-ounce) can artichoke hearts, drained and chopped (not marinated, if you prefer less tang)
  • 5 ounces fresh spinach, chopped (or 10 ounces frozen spinach, thawed and well-drained)
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest and 1 tablespoon lemon juice
  • 1/4 teaspoon crushed red pepper flakes (optional)

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. Season the chicken: Pat the chicken dry, then rub with olive oil. Sprinkle evenly with salt, pepper, garlic powder, and onion powder. Arrange in a single layer in the baking dish.
  3. Make the topping: In a large bowl, combine Greek yogurt, cream cheese, and mayonnaise until smooth. Stir in 1/2 cup Parmesan, mozzarella, garlic, lemon zest, lemon juice, and red pepper flakes (if using).
  4. Add the greens: Fold in chopped spinach and chopped artichoke hearts. If using frozen spinach, make sure it’s fully thawed and squeezed dry to avoid excess water.
  5. Top the chicken: Spread the spinach-artichoke mixture evenly over each chicken breast. Sprinkle the remaining 1/4 cup Parmesan over the top.
  6. Bake: Place the dish on the center rack and bake for 22–28 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Thicker breasts may need a few more minutes.
  7. Broil for color (optional): For a golden top, broil on high for 1–2 minutes at the end. Watch closely to prevent burning.
  8. Rest and serve: Let the bake rest for 5 minutes before serving. Spoon any creamy juices from the pan over the chicken.