Last December, our church organized a small lunch for the residents at a nearby nursing home. I signed up to bring a warm entrée, and I remember staring at the paper sign-up sheet thinking, “What can I make that feels like comfort and care without being too heavy or complicated?”

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I knew many of them had dietary restrictions—low sodium, gentle on digestion—so fried or overly spicy dishes were off the table. I wanted something creamy, flavorful, and nourishing, but also easy enough to prep early in the morning and still taste great a few hours later.

That’s when this spinach artichoke chicken came to mind. It’s got the creamy richness of a dip, but it’s baked into tender, juicy chicken with fresh spinach and marinated artichokes folded right in. I used low-fat yogurt instead of heavy cream or mayo, which lightened it up while keeping it smooth and flavorful. I delivered it in those big foil trays, layered with slices of mozzarella that turned golden and bubbly on top.

Some of the women asked for the recipe before dessert even came out, and one gentleman who hadn’t touched much on his plate that week finished every bite. It wasn’t anything fancy, but it was warm and familiar—the kind of meal that quietly says, “You’re cared for.” That meant everything to me.

Short Description

Juicy chicken breasts topped with a creamy spinach and artichoke blend, finished with melted mozzarella—this easy baked dinner brings your favorite party dip to the dinner table.

Key Ingredients

4 chicken breasts (6–8 oz each)
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

Tools Needed

9×13-inch baking dish
Large mixing bowl
Measuring cups and spoons
Chef’s knife and cutting board
Oven

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 400ºF. Lightly grease a 9×13-inch baking dish to prevent sticking.

Step 2: Mix the Topping
In a large bowl, combine chopped spinach, yogurt, artichokes, Dijon mustard, and garlic powder. Stir until smooth and creamy.

Step 3: Prep the Chicken
Lay the chicken breasts flat in the baking dish, leaving space between each one.

Step 4: Spread the Mixture
Spoon the spinach-artichoke mixture evenly over the top of each chicken breast, spreading it out so it covers the surface.

Step 5: Add the Cheese
Top each piece with two slices of mozzarella. The cheese will melt into a bubbly, golden layer.

Step 6: Bake to Perfection
Bake uncovered for 30 minutes, or until the chicken reaches 165ºF internally. If the cheese starts browning too quickly, loosely tent with foil.

Step 7: Let It Rest
Remove from the oven and let the dish rest for 3–5 minutes before serving. This gives the juices a chance to settle and the topping to set.

Why You’ll Love This Recipe

Creamy, Flavor-Packed Topping: The yogurt, artichokes, and garlic powder combine for a dip-inspired richness.

Family-Friendly: Even spinach skeptics enjoy this when it’s tucked under melty cheese.

One Pan Wonder: Everything bakes together in one dish—fewer dishes, less cleanup.

Nutritious and Satisfying: High protein from chicken and fiber-rich veggies.

Weeknight Approved: Quick to prep, hands-off cooking, and totally comforting.

Mistakes to Avoid & Solutions

Using watery yogurt: If your yogurt is too thin, the topping might run. Use plain Greek yogurt or strain regular yogurt for a few minutes.

Overcooking the chicken: Always check internal temperature—165ºF is your goal. Going higher can dry it out.

Crowding the dish: If the chicken breasts are too close, they’ll steam instead of bake. Use a large dish and space them out.

Skipping the rest time: Letting the chicken rest helps it retain its juices and keeps the topping from sliding off.

Forgetting to drain the artichokes: Excess oil or brine can make the topping greasy. Press them with a paper towel if needed.

Serving and Pairing Suggestions

Serve with a side of roasted potatoes or quinoa to soak up the creamy topping.

A crisp green salad with lemon vinaigrette balances the richness.

Great for family-style plating or individual portions.

Pairs well with a glass of chilled white wine or sparkling water with lemon.

Add garlic bread on the side for an indulgent twist.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a 350ºF oven, covered with foil, for about 15 minutes or until hot.

You can also reheat in the microwave in 1-minute intervals, but the texture is better from the oven.

Freeze individual portions tightly wrapped for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

1. Can I use frozen spinach instead of fresh?
Yes—thaw and squeeze out excess water before mixing it in.

2. What can I use instead of yogurt?
Try sour cream, ricotta, or softened cream cheese for a richer taste.

3. Is this recipe keto-friendly?
Yes! It’s low in carbs and high in protein. Just double-check your yogurt and mustard for added sugars.

4. Can I make this ahead of time?
Absolutely—assemble everything in the baking dish, cover, and refrigerate up to 24 hours before baking.

5. Can I swap chicken breasts for thighs?
Yes. Boneless, skinless thighs work great—just adjust bake time slightly and check for doneness.

Tips & Tricks

Use freshly shredded mozzarella for better melt and flavor.

Add a pinch of red pepper flakes for subtle heat.

Marinate the chicken in lemon juice and olive oil for 30 minutes beforehand for an extra layer of flavor.

If the topping looks too thick, add a spoonful of yogurt to loosen it up.

Recipe Variations

Spinach Artichoke Stuffed Chicken: Slice a pocket into each chicken breast, stuff with the spinach mixture, and bake as usual.

Cheesy Bake Version: Sprinkle shredded Parmesan or sharp cheddar on top with the mozzarella for an extra cheesy layer.

Low-Dairy Option: Swap mozzarella for a vegan cheese alternative and use dairy-free yogurt.

Add Protein: Stir in a handful of chopped cooked bacon or diced cooked shrimp into the topping for extra flavor and texture.

Mediterranean Twist: Add kalamata olives, sun-dried tomatoes, and a sprinkle of oregano to the mix.

Final Thoughts

As I packed up the last tray and said goodbye to the residents that afternoon, one woman patted my hand and told me the chicken reminded her of something her daughter used to make on Sundays. That stuck with me. Not every dish has to be groundbreaking.

Sometimes, it’s the gentle, familiar flavors that reach people in the most meaningful ways. That’s why I keep this recipe in my rotation—it feeds more than hunger, it feeds the heart too.

Spinach Artichoke Chicken