Spinach Artichoke Chicken Bake
No more bland chicken breasts. This creamy spinach artichoke chicken bake is an easy and flavorful protein for weeknight dinners. You’ll also love my chicken sausage sheet pan, ground turkey fried rice, and crock pot chicken pot pie soup.

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Getting enough protein can feel like a chore. But with this easy recipe for spinach artichoke chicken bake, you’ll be excited to hit your protein goals.
This recipe ticks all the boxes for no-fuss weeknight dinners. It’s requires minimal effort and ingredients, while still being flavorful and satisfying. And as a dietitian, I’m extra excited that it’s loaded with lean protein to support your fitness and health goals.
You wouldn’t believe how effortless this healthy and delicious recipe can be. Scroll down to learn how to make and serve this recipe, and a few expert tips to ensure your success.
Why you’ll love spinach artichoke chicken bake
- Less than 10-minutes of prep, perfect for busy nights
- Loaded with protein to keep you full for hours
- Super delicious and satisfying
- All the flavors of spinach artichoke dip with less fat and calories
- Pair with any veggie and carb you like for an easy dinner
What makes this recipe healthy?
As a dietitian, I design my recipes to maximize nutrition and ease, without sacrificing flavor.
Here’s what makes this spinach artichoke chicken bake nutrient-dense:
- Lean protein from chicken breast
- Important vitamins and minerals from whole foods ingredients
- Less fat and calories than other recipes since we swap mayonnaise for Greek yogurt
- Flavorful and satisfying so you can stay in control of cravings

Ingredients in spinach artichoke chicken bake
- Skinless and boneless chicken breasts — if you’d rather use thighs, you may need to reduce the cooking time
- Salt and pepper
- Mozzarella cheese — you can use any blend of cheese you like such as cheddar, colby jack, havarti, and/or parmesan
- Lemon juice — I recommend squeezing this fresh for the best flavor
- Chives — I use fresh, but you can use dried if needed
- Garlic
- Marinated artichoke hearts — you’ll use about half of a 12-oz jar, or 3/4 cup
- Baby spinach

Step-by-step instructions
Position oven rack to the middle and pre-heat to 400 F.
Place chicken in your large baking dish, avoiding overlap. Season both sides with salt and pepper. Set aside.

To a large bowl, add half your mozzarella (set the rest aside). Add the remaining ingredients for your spinach artichoke topping and mix until well combined.

Spread your spinach artichoke mixture evenly over your chicken breasts. Then, top with remaining cheese.


Bake for 30-40 minutes or until a thermometer inserted into the center of your chicken reads 165 F. Cooking time will vary depending on the size and thickness of your chicken breast.

Finish for 2-3 minutes under the broiler to brown the cheese. Let rest for 5-minutes before serving and enjoy!
Level it up
- Butterfly and pound your chicken breast for thinner pieces of chicken that cook more evenly.
- Cook your garlic and spinach in advance to release excess liquid.
What to serve with spinach artichoke chicken bake
- Vegetables: Serve your chicken bake with any vegetables you like! I love it with roasted veggies like brussels sprouts, broccoli, or asparagus. You could also serve with steamed veggies like peas or green beans, or a pre-made salad kit to keep it easy.
- Carb: Minimally processed carbohydrates like rice, lentils, chickpea pasta, or potatoes pair great with this spinach artichoke bake. It would also be great with a simple lemon and olive oil pasta. If you are following a low carb diet, skip this.
More easy and healthy dinners
One-pot cheesy orzo
High protein minestrone soup
Healthy bell pepper nachos
Pesto chicken and rice
Healthier hamburger helper
Turkey zucchini enchilada skillet
High protein chili
Creamy chicken chili recipe
Healthy philly cheesesteak pasta
Top tips
- Excess liquid is normal! Because we don’t cook the spinach in advance, it will release moisture when cooking. If you notice excess liquid in your baking dish, that’s normal.
- If you don’t love Greek yogurt, use a higher fat percentage. The higher the fat, the less tang you’ll taste.

Common questions
Yes, this recipe for spinach artichoke chicken bake is gluten-free.
Spinach releases liquid as it cooks! Noticing extra liquid in your pan is normal for this recipe.
Yes, you can refrigerate or freeze leftovers, but personally I think chicken is always best served fresh. Re-heat in the microwave for best results.
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Did you try this recipe?
Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

Spinach Artichoke Chicken Bake
Ingredients
Chicken Breasts
- 4 boneless and skinless chicken breasts
- salt and black pepper, to taste
Spinach Artichoke Topping
- 1 cup grated mozzarella, divided
- 1 cup low fat plain Greek yogurt
- ½ lemon, juiced
- ¼ cup finely chopped chives
- 3-4 garlic cloves, minced
- 1 tsp salt
- black pepper, to taste
- ¾ cup drained and diced marinated artichoke hearts, about 1/2 jar
- 1 cup chopped baby spinach, measured after chopping
Equipment
- 1 9×13-inch baking dish
Instructions
- Position oven rack to the middle and pre-heat to 400 F.
- Place chicken in your large baking dish, avoiding overlap. Season both sides with salt and pepper. Set aside.
- To a large bowl, add half your mozzarella (set the rest aside). Add the remaining ingredients for your spinach artichoke topping and mix until well combined.
- Spread your spinach artichoke mixture evenly over your chicken breasts. Then, top with remaining cheese.
- Bake for 30-40 minutes or until a thermometer inserted into the center of your chicken reads 165 F. Cooking time will vary depending on the size and thickness of your chicken breast.
- Finish for 2-3 minutes under the broiler to brown the cheese. Let rest for 5-minutes before serving and enjoy!