Spinach Artichoke Chicken Bake Recipe

Introduction

This Spinach Artichoke Chicken Bake combines tender chicken breasts with a creamy, flavorful spinach and artichoke topping. It’s a simple, wholesome dish that feels special enough for guests but easy enough for a busy weeknight.

Ingredients

• 4 (6-8 oz) chicken breasts
• 2 cups packed baby spinach, roughly chopped
• 1 cup plain low-fat yogurt
• 1 cup marinated artichoke hearts, drained and roughly chopped
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 8 slices mozzarella cheese

Instructions

1. Step 1: Preheat the oven to 400ºF (200ºC).
2. Step 2: In a large bowl, combine the chopped spinach, yogurt, artichoke hearts, garlic powder, and Dijon mustard. Mix well.
3. Step 3: Arrange the chicken breasts in a single layer in a 9×13-inch baking dish. Evenly spread the spinach mixture over each chicken breast.
4. Step 4: Place 2 slices of mozzarella cheese on top of each chicken breast, overlapping if needed to cover.
5. Step 5: Bake in the preheated oven for about 30 minutes, or until the chicken reaches an internal temperature of 165ºF (74ºC) and is fully cooked through.
6. Step 6: Let the chicken rest for 3-5 minutes before serving to allow the juices to redistribute.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the spinach mixture for a mild kick.
• Try swapping the low-fat yogurt with Greek yogurt for a thicker, creamier texture.
• If you prefer, use fresh garlic instead of garlic powder for a more robust garlic taste.
• Add a sprinkle of Parmesan cheese on top before baking for a golden crust.

Storage

Store leftover chicken bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, being careful not to dry out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to thaw and squeeze out excess moisture before mixing it with the yogurt and artichokes to avoid a watery bake.

What can I serve with this chicken bake?

This dish pairs well with a simple green salad, roasted vegetables, or steamed rice for a complete meal.

Spinach Artichoke Chicken Bake Recipe

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★★★★★

4.7 from 105 reviews

• Author: Julian
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Spinach Artichoke Chicken Bake is a delicious and healthy casserole that combines tender chicken breasts with a creamy spinach and artichoke mixture, topped with melted mozzarella cheese. Perfect for a quick weeknight dinner, this dish bakes in one pan for easy cleanup while delivering hearty flavors inspired by the classic dip.

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Ingredients

Scale 1x2x3x

Chicken

• 4 (6-8 oz) chicken breasts

Spinach Artichoke Mixture

• 2 cups packed baby spinach, roughly chopped
• 1 cup plain low-fat yogurt
• 1 cup marinated artichoke hearts, drained and roughly chopped
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder

Topping

• 8 slices mozzarella cheese

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Instructions

1. Preheat Oven: Preheat your oven to 400ºF to ensure it reaches the right temperature for baking the chicken evenly.
2. Prepare Spinach Mixture: In a large bowl, combine the roughly chopped baby spinach, plain low-fat yogurt, marinated and chopped artichoke hearts, garlic powder, and Dijon mustard. Mix thoroughly to create a creamy, flavorful spinach artichoke topping.
3. Assemble Chicken Bake: Place the chicken breasts in a single layer in a 9×13 inch baking dish. Evenly spread the prepared spinach and artichoke mixture over the top of each chicken breast, making sure to cover them well.
4. Add Cheese Topping: Lay 2 slices of mozzarella cheese on top of each chicken breast. It’s fine if the slices overlap slightly to cover the entire surface.
5. Bake: Transfer the baking dish to the oven and bake for about 30 minutes, or until the chicken is fully cooked. The internal temperature of the chicken should reach 165ºF to ensure safety and juiciness.
6. Rest and Serve: Once baked, remove the dish from the oven and let the chicken rest for 3-5 minutes before serving. This helps the juices settle and makes for a more flavorful dish.

Notes

• Use a meat thermometer to check the chicken’s internal temperature for best results.
• You can substitute Greek yogurt for plain yogurt for a thicker consistency.
• Marinated artichoke hearts add extra flavor, but you can rinse them if you prefer less sodium.
• Feel free to add crushed red pepper flakes to the spinach mixture for a spicy kick.
• Serve with a side of steamed vegetables or a light salad for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Spinach Artichoke Chicken, Baked Chicken Recipe, Healthy Chicken Casserole, Easy Chicken Bake, Low Fat Dinner