Spinach Artichoke Chicken Bake: 4 Healthy Comfort Wins

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There are days when dinner feels like a chore—between work, kids, and the endless to-do list, you just want something easy, filling, and (let’s be honest) not another frozen pizza. Enter: Spinach Artichoke Chicken Bake. This dish brings the cozy, crowd-pleasing flavors of the classic dip but in a hearty, protein-packed, and actually good for you way. Think of it as comfort food that won’t leave you with post-dinner regret.

If you’ve been looking for a recipe that checks all the boxes—healthy, delicious, and simple enough to whip up on a Tuesday night—this one’s for you.

Why You’ll Love This Spinach Artichoke Chicken Bake

Comfort food with a healthy twist – All the creamy, cheesy goodness of classic spinach artichoke dip, but lightened up with low-fat yogurt.
One pan, minimal mess – Everything bakes together in a single dish, making cleanup fast and painless.
Weeknight friendly – From prep to plate in about 40 minutes, so you can actually enjoy dinner without stress.
Veggie-packed flavor – Baby spinach and artichokes aren’t just tasty—they sneak in extra nutrients without anyone noticing.
Melty mozzarella magic – Each bite is topped with perfectly gooey cheese that pulls like a dream.
Family-approved – Even picky eaters will happily clear their plates (yes, spinach included).
Meal-prep hero – Leftovers reheat beautifully, giving you an easy lunch the next day.

Ingredients You’ll Need

4 (6-8oz) 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

*Tip: Try to pick chicken breasts that are roughly the same size so they cook evenly.

How to Make Spinach Artichoke Chicken Bake

Preheat and get ready.
Set your oven to 400ºF and let it warm up while you prep the other ingredients. A hot oven is key to getting that perfectly juicy chicken with golden, bubbly cheese on top. While it’s preheating, lightly grease your 9×13 baking dish (or just give it a quick spritz of cooking spray).
Mix up the creamy goodness.
In a large bowl, combine the chopped spinach, low-fat yogurt, artichokes, Dijon mustard, and garlic powder. Stir until everything is evenly coated. Don’t worry if it looks a little rustic—once it bakes, the flavors melt together beautifully. This is basically your “dip” layer that’s going to turn plain chicken into something crave-worthy.
Arrange the chicken.
Lay the chicken breasts flat in the baking dish, making sure they’re in a single layer so they cook evenly. If your chicken pieces are extra thick, you can pound them down slightly with a meat mallet (or the bottom of a heavy pan) to make sure they cook through at the same pace.
Top it like a pro.
Spoon the spinach-artichoke mixture evenly over each chicken breast. Don’t stress about perfection here—just spread it out so every bite gets a little creamy veggie topping. It’s okay if some spills into the pan; that extra goodness will mix with the chicken juices and make the dish even better.
Bring on the cheese.
Lay two slices of mozzarella over each chicken breast. If you need to overlap or break the slices apart to cover everything, go for it. More coverage = more gooey, melty goodness. This is the part where your kitchen starts to smell amazing even before the baking begins.
Bake to bubbly perfection.
Slide the dish into your preheated oven and bake for about 30 minutes. Depending on the thickness of your chicken, the time may vary slightly. The golden rule: make sure the internal temperature reaches 165ºF. A meat thermometer takes out the guesswork, and trust me—it’s worth it for juicy, never-dry chicken.
Rest before digging in.
When the timer dings, resist the urge to dive in right away. Let the chicken rest in the pan for 3–5 minutes. This quick pause helps the juices redistribute and makes slicing easier (plus, it gives the cheese a second to settle into that perfect stretchy, gooey stage).

Spinach Artichoke Chicken Bake being prepared with creamy spinach-artichoke mixture and mozzarella cheese in a glass baking dish. — Preparing Spinach Artichoke Chicken Bake with creamy spinach-artichoke topping and mozzarella slices before baking.

Tips for the Best Healthy Spinach Artichoke Chicken Bake

Don’t skip the rest time. It may feel like torture to wait those extra 5 minutes, but trust me—juicy chicken is worth it.
Want extra veggies? Add some mushrooms or zucchini to the spinach mixture. It’s a sneaky way to pack in more nutrition.
Meal-prep friendly. This dish reheats like a dream, making it perfect for lunch leftovers.

A Little Story from My Kitchen

This recipe actually came to life after a family movie night when my kids begged me for spinach artichoke dip. Instead of pulling out chips, I thought, “Why not make it dinner-worthy?” The experiment turned into a staple, and now my husband requests it at least twice a month. It’s the kind of meal that feels indulgent but keeps everyone happy—and I get zero complaints about eating spinach, which is a small miracle.

Spinach Artichoke Chicken Bake with golden-brown mozzarella topping being served from a glass baking dish. — Spinach Artichoke Chicken Bake fresh from the oven, featuring tender chicken breasts, creamy spinach-artichoke topping, and bubbly mozzarella

FAQs About Spinach Artichoke Chicken Bake

Can I make this ahead of time?

Yes! Assemble everything in the baking dish, cover it, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time.

Can I substitute the yogurt?

Absolutely. Greek yogurt works great for extra creaminess, or you can use light sour cream if that’s what you have on hand.

How do I store leftovers?

Place cooled portions in an airtight container. They’ll keep in the fridge for 3-4 days. Reheat in the oven or microwave until warm.

Bring the Magic to Your Dinner Table

If you’ve been craving something cozy yet healthy, this Spinach Artichoke Chicken Bake is about to become your weeknight hero. It’s fast enough for busy nights, fancy enough to serve guests, and comforting enough to win over even the pickiest eaters.

So, next time you’re staring at those chicken breasts in the fridge wondering what to do—skip the takeout, grab some spinach and artichokes, and let this dish work its magic.

More Recipes You’ll Love

If this Spinach Artichoke Chicken Bake has you craving more cozy, flavor-packed dinners, you’ll want to check out these reader favorites. They’re all comforting, easy to make, and guaranteed to bring smiles to the table:

Warm up your evenings with a creamy, spoon-worthy bowl of Chicken Pot Pie Soup—the ultimate comfort in a bowl.
For a hearty one-pan wonder, try the savory Autumn Harvest Chicken Skillet packed with seasonal veggies and rich flavors.
If you loved today’s recipe, you’ll definitely enjoy my Creamy Chicken and Spinach Casserole—it’s like a cousin to this dish, but with an even creamier twist.
Looking for a lighter but flavor-loaded option? These Sweet Chili Chicken Wraps make an easy lunch or dinner that’s both fun and satisfying.