Spinach Artichoke Chicken Bake

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Spinach Artichoke Chicken Bake

All the flavor of Spinach Artichoke dip that you love but lightened up and made healthy on top of a lean protein packed chicken breast. This Spinach Artichoke Chicken Bake is made with fresh spinach low-fat yogurt making it the perfect healthy weeknight option for the entire family!

Spinach and Artichoke Chicken

This recipe is based off of everyone’s favorite Spinach & Artichoke Dip. Isn’t it funny how 2 healthy ingredients can be mixed with cheese, baked, and everyone goes completely crazy for it! I think it mostly has to do with the loads of delicious cheese and mayonnaise added to the mix! So because I wanted to keep this meal on the lighter heathy side I subbed out most of the cheese and left out the mayo to make a delicious and easy to make chicken dinner!


  • 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


  1. Preheat oven to 400ºF.
  2. In a large bowl mix together spinach, yogurt, artichokes, garlic powder, and mustard.
  3. Lay chicken breasts down in a single layer in a 9×13 baking dish. Evenly distribute spinach mixture overtop the chicken breasts. Lay 2 slices of the mozzarella cheese on top of each chicken breast, overlapping to fit is okay.
  4. Transfer to the oven and bake 30 minutes until chicken is fully cooked (cooking time will vary due to size of the chicken breast, the chicken should reach an internal temperature of 165ºF). Let rest 3-5 minutes before serving.

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