Description
This Creamy Spinach Artichoke Chicken Bake combines tender chicken with spinach, artichoke hearts, Greek yogurt, cream cheese, Parmesan, and bubbly mozzarella. It’s an easy, protein-packed casserole with rich spinach-artichoke flavor, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 teaspoon olive oil
- 2 pounds chicken tenders, or chicken breasts cut into 1-inch-thick strips
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 10 ounces frozen chopped spinach, defrosted and squeezed dry
- 14 ounces canned artichoke hearts, drained, patted dry, and roughly chopped
- 3 cloves garlic, minced, or 1½ teaspoons garlic powder
- ½ teaspoon onion powder
- 4 ounces cream cheese, softened
- ¾ cup plain Greek yogurt, whole milk or 2%
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F. Grease a 9-by-13-inch casserole dish or similar baking dish with the olive oil.
- Arrange the chicken in an even layer in the prepared baking dish. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- In a large bowl, combine the spinach, artichoke hearts, garlic, onion powder, remaining 1 teaspoon salt, remaining ½ teaspoon pepper, cream cheese, Greek yogurt, and Parmesan. Mix until well combined. The mixture should be thick.
- Spoon the creamy spinach-artichoke mixture over the chicken and spread it into an even layer.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted, bubbly, and golden.
- Let the chicken bake rest for 5 minutes before serving. Serve with rice, quinoa, pasta, roasted potatoes, or your favorite vegetables.
Notes
- Squeeze the spinach well: Excess water can make the casserole topping runny.
- Dry the artichokes: Drain and pat the artichoke hearts dry before chopping to reduce extra moisture.
- Choose the right yogurt: Whole-milk or 2% plain Greek yogurt works best. Fat-free Greek yogurt contains more water and may produce a thinner sauce.
- Soften the cream cheese: Room-temperature cream cheese blends much more easily with the Greek yogurt and vegetables.
- Check the chicken: Chicken thickness varies, so use an instant-read thermometer rather than relying only on baking time. Chicken should reach 165°F internally.
- Don’t worry about pan juices: Some liquid at the bottom of the casserole is normal because the chicken releases juices while cooking.
- Serving idea: Pair with wild rice and broccolini for a complete dinner, or serve over quinoa, pasta, or roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 440 kcal
- Sugar: 3 g
- Sodium: 1050 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 49 g
- Cholesterol: 145 mg