Healthy Spinach & Artichoke Chicken Bake is a nutritious take on the beloved classic dip, transformed into a satisfying, protein-rich dinner. This creamy, cheesy dish is baked until golden and bubbly, making it a perfect choice for busy weeknights when you want something hearty yet wholesome.

Why You’ll Love This Recipe

This dish combines the comforting flavors of spinach and artichoke dip with the lean protein of baked chicken, resulting in a balanced and indulgent meal. It is quick to assemble, packed with nutritious ingredients like Greek yogurt and spinach, and delivers restaurant-quality taste right from your own oven. Plus, it is meal-prep friendly and can easily be paired with healthy sides for a complete meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 cup plain Greek yogurt
1/2 cup light cream cheese, softened
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese (divided)
1 (14 oz) can artichoke hearts, drained and chopped
1 cup frozen spinach, thawed and squeezed dry
2 cloves garlic, minced
1/2 tsp onion powder
1/2 tsp black pepper
Salt to taste
Olive oil spray (for greasing dish)

Directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil spray.
In a medium bowl, combine the Greek yogurt, cream cheese, parmesan, 1/2 cup mozzarella, chopped artichokes, spinach, garlic, onion powder, black pepper, and salt. Mix well.
Place the chicken breasts in the prepared baking dish.
Top each chicken breast with a generous spoonful of the spinach and artichoke mixture, spreading it evenly.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
Bake uncovered for 30–35 minutes, or until the chicken is cooked through and the cheese is golden and bubbly. Ensure the internal temperature of the chicken reaches 165°F (74°C).
Let the dish rest for 5 minutes before serving.
Serve with a side of quinoa, brown rice, or roasted vegetables for a complete meal.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Calories: Approximately 370 kcal per serving

Variations

Spicy Twist: Add crushed red pepper flakes or diced jalapeños to the spinach-artichoke mixture for some heat.
Low-Carb Option: Serve with cauliflower rice or a simple green salad.
Different Cheeses: Use Swiss or gouda instead of mozzarella for a different flavor profile.
Vegetable Boost: Mix in chopped mushrooms or roasted red peppers for added nutrition.
Pesto Version: Stir a spoonful of pesto into the spinach mixture for a rich, herby flavor.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for about 15 minutes or until heated through. You may also microwave individual portions for 1–2 minutes, but be sure to cover them to prevent the sauce from drying out.

FAQs

Can I use fresh spinach instead of frozen?

Yes, simply sauté fresh spinach until wilted, then squeeze out any excess moisture before using.

Is it possible to make this dish ahead of time?

You can assemble the dish a day ahead, cover it tightly, and refrigerate until ready to bake.

Can I substitute the Greek yogurt with sour cream?

Yes, sour cream can be used for a richer flavor, though Greek yogurt provides more protein.

How do I ensure the chicken stays juicy?

Avoid overbaking by checking the internal temperature and removing the chicken once it reaches 165°F.

Is this recipe gluten-free?

Yes, it is naturally gluten-free, but always check individual ingredient labels to confirm.

What side dishes pair best with this bake?

Quinoa, brown rice, roasted vegetables, or a fresh green salad are excellent options.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier alternative.

How can I lighten this recipe further?

Use non-fat Greek yogurt and reduced-fat cheeses for a lighter version without sacrificing taste.

What can I do if the cheese is browning too quickly?

Cover the dish loosely with foil if the cheese starts to brown before the chicken is fully cooked.

Can this dish be frozen?

It is best enjoyed fresh, but you can freeze baked portions for up to 2 months and reheat thoroughly before serving.

Conclusion

Healthy Spinach & Artichoke Chicken Bake transforms a beloved appetizer into a nutritious, protein-packed dinner that the entire family will love. With its creamy sauce, tender chicken, and golden, cheesy topping, this dish is a perfect balance of indulgence and wholesome eating. Quick to prepare and packed with flavor, it is a fantastic addition to your weeknight dinner rotation.

Healthy Spinach & Artichoke Chicken Bake

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This Healthy Spinach & Artichoke Chicken Bake transforms the beloved creamy dip into a nutritious, high-protein dinner. Tender baked chicken breasts are topped with a cheesy, veggie-packed spinach and artichoke mixture, delivering cozy comfort with a lightened-up twist—perfect for quick, wholesome weeknight meals! #SpinachArtichokeChicken #HealthyBake

Author: Asma
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil spray.
In a medium bowl, mix together Greek yogurt, light cream cheese, parmesan, 1/2 cup mozzarella, chopped artichokes, spinach, garlic, onion powder, black pepper, and salt.
Place chicken breasts in the baking dish. Top each breast with a generous spoonful of the spinach-artichoke mixture, spreading it evenly.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
Bake uncovered for 30–35 minutes, until chicken is cooked through (internal temperature of 165°F) and cheese is golden and bubbly.
Let rest for 5 minutes before serving. Enjoy with a side of quinoa, brown rice, or roasted vegetables.

Notes

Fresh spinach can be used instead of frozen—just sauté briefly before mixing.
Swap mozzarella for part-skim provolone for a different cheesy flavor.
Great for meal prep; leftovers stay juicy and flavorful!