Pin it The smell of bubbling cheese and garlic always pulls my husband into the kitchen before dinner is even close to ready. This recipe came from one of those chaotic Tuesday nights when I needed something comforting but didnt have three hours to devote to cooking. Now its the meal my kids actually cheer for when they walk through the door.
Last winter my sister came over after a terrible day at work and I put this in the oven. We stood at the counter picking at the leftover topping while the chicken baked and somehow everything felt less overwhelming. Food has this way of doing that you know
Ingredients
- Chicken breasts: Boneless skinless breasts work best here but pound them to even thickness so they cook at the same rate
- Kosher salt and black pepper: Simple seasoning goes a long way since the topping is so flavorful
- Olive oil: Just enough to sauté the garlic and spinach until fragrant
- Fresh baby spinach: Wilts down beautifully and adds that gorgeous green color throughout the topping
- Canned artichoke hearts: Drain them well and give them a rough chop so you get satisfying bites throughout
- Garlic: Two cloves might seem like a lot but it mellows perfectly when baked
- Greek yogurt: Use whole milk yogurt if you can find it for the creamiest texture and best flavor
- Mozzarella and Parmesan: This combo creates that irresistible golden bubbly crust everyone fights over
- Dried oregano: Adds a subtle earthy note that ties everything together
- Crushed red pepper flakes: Optional but I love the tiny kick of heat against the rich topping
Instructions
- Preheat and prep:
- Get your oven to 400°F and give a 9x13 baking dish a quick coating of cooking spray or oil
- Season the chicken:
- Sprinkle both sides of the chicken breasts with salt and pepper then arrange them in your prepared dish without overlapping
- Sauté the aromatics:
- Warm olive oil in a skillet over medium heat add the garlic and let it sizzle for 30 seconds before tossing in the spinach
- Wilt the spinach:
- Cook just until the leaves collapse about 2 minutes then remove from heat so they stay vibrant green
- Make the topping:
- In a bowl mix together the wilted spinach chopped artichokes Greek yogurt mozzarella Parmesan oregano and red pepper flakes until combined
- Top and bake:
- Spread the mixture generously over each chicken breast then bake for 25 to 30 minutes until the chicken reaches 165°F and the cheese is bubbling and golden
- Rest before serving:
- Let the dish sit for about 5 minutes so the juices redistribute and the topping sets slightly
Pin it This recipe has saved more weeknight dinners than I can count. Theres something about that first forkful of creamy cheesy topping against tender chicken that just works every single time
Making It Your Own
I have played around with this base more than any other recipe in my rotation. Sometimes I swap half the Greek yogurt for cream cheese when I want something extra indulgent. Other times I fold in sun dried tomatoes or sautéed mushrooms depending on what needs using up in the fridge
Side Dish Pairings
The first time I served this with just roasted green beans my husband looked at me like I forgot something. Now I always pair it with something substantial like rice quinoa or even crusty bread to soak up all that creamy topping. A crisp salad on the side helps balance the richness too
Storage and Meal Prep
This recipe has become my go to for Sunday meal prep because it actually reheats beautifully unlike so many chicken dishes. I portion leftovers into glass containers and they are perfect for quick lunches throughout the week
- Let the dish cool completely before covering and refrigerating
- Reheat individual portions in the microwave at 50 percent power to prevent the topping from separating
- The chicken stays moist for up to three days but I doubt it will last that long
Pin it There is nothing quite like pulling this bubbling dish out of the oven and watching everyone gather around the counter. It is simple satisfying food that brings people together exactly what dinner should be
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach for fresh. Thaw it completely and squeeze out excess moisture before adding to the Greek yogurt mixture to prevent the topping from becoming too watery.
- → How do I know when the chicken is fully cooked?
The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer in the thickest part. The meat should also be opaque throughout with no pink inside.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the bake several hours ahead. Cover it with plastic wrap and refrigerate until ready to bake. Add 5-10 minutes to the cooking time if baking from cold.
- → What sides pair well with this bake?
Rice, quinoa, and roasted vegetables complement this dish nicely. A crisp green salad with lemon vinaigrette or garlic bread also works well to balance the rich, creamy topping.
- → Is this gluten-free?
Yes, this bake is naturally gluten-free as written. However, always check cheese and yogurt labels for potential cross-contamination if you have gluten sensitivity.
- → How should I store leftovers?
Store covered leftovers in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10-15 minutes until warmed through, or use a microwave for quicker reheating.