A creamy, cheesy chicken bake inspired by everyone’s favorite dip—made lighter and healthier for everyday dinners.
This Spinach Artichoke Chicken is everything you love about the iconic appetizer—rich, cheesy, and packed with flavor—turned into a wholesome, satisfying main dish. Swapping out heavier ingredients for low-fat yogurt keeps the creamy texture without the guilt, and marinated artichokes add a punch of flavor that elevates the whole dish.
Whether it’s a cozy weeknight or you’re hosting guests, this dish is both elegant and easy. The mozzarella melts into a golden, bubbly topping, while the chicken stays juicy and tender underneath. Best of all, it’s ready in about 35 minutes and uses just one baking dish.
Why You’ll Love It
- All the flavor of spinach artichoke dip—turned into dinner
- Uses yogurt instead of heavy cream for a lighter twist
- Bakes in one dish for easy cleanup
- Perfect for meal prep or casual entertaining
- Feels indulgent, but is packed with protein and veggies
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts, butterflied into 4 cutlets
- Salt and black pepper, to taste
For the Spinach-Artichoke Topping:
- 2 cups fresh baby spinach, roughly chopped
- 1 cup marinated artichoke hearts, drained and chopped
- ½ cup plain low-fat yogurt (Greek yogurt works best)
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
For the Cheese Topping:
- 8 slices of mozzarella cheese (2 per chicken piece)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Chicken
Butterfly each chicken breast by slicing it horizontally, creating two thinner cutlets per breast. Place the four cutlets in a single layer in the baking dish. Season lightly with salt and pepper.
Step 3: Make the Spinach Artichoke Mixture
In a medium bowl, mix together the chopped spinach, chopped artichokes, yogurt, garlic powder, and Dijon mustard. Stir until everything is evenly combined.
Step 4: Assemble the Dish
Spoon the spinach-artichoke mixture evenly over each chicken cutlet, spreading it to cover the tops completely. Lay 2 overlapping slices of mozzarella cheese on top of each portion.
Step 5: Bake
Place the dish in the oven and bake uncovered for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and lightly golden on top.
Step 6: Rest and Serve
Remove from the oven and let rest for 3–5 minutes before serving. This helps the juices settle and the topping thicken slightly.
Serving Suggestions
- Pair with roasted potatoes, quinoa, or garlic rice
- Add a crisp green salad or steamed green beans on the side
- Serve with crusty bread to scoop up the creamy sauce
Tips for Success
- Even cooking: Cutting the chicken into equal-sized cutlets helps everything cook evenly and quickly.
- Make-ahead friendly: You can prep the topping in advance and assemble just before baking.
- Lighter swaps: Greek yogurt gives a tangy, creamy result without needing mayo or sour cream.
- Golden top: For an extra bubbly crust, switch to the broiler for the last 1–2 minutes—watch carefully!
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat gently in the oven at 350°F or microwave in short intervals
- Add a spoonful of yogurt or broth if the sauce thickens too much during storage
This Spinach Artichoke Chicken hits that perfect spot between comfort food and clean eating. It’s rich and satisfying while still being light enough for a weeknight dinner. If you love the classic dip, you’ll fall in love with this dinner-worthy version—no chips required.