Save to Pinterest I stumbled across this idea during one of those pantry clean-out evenings when I had chicken breasts that needed cooking and a random assortment of dairy products. The Greek yogurt substitution happened by accident, and honestly, it made the whole dish lighter while keeping that creamy comfort I was craving. My husband took one bite and asked why I'd been hiding this recipe from him.
My sister came over unexpectedly that first night I made this, and she ended up eating two servings straight from the baking dish. We stood in the kitchen leaning against the counter, just talking and picking at the leftovers. Sometimes the best dinners are the ones that happen without any planning at all.
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Ingredients
- Boneless skinless chicken breasts: Pounding them to even thickness helps everything cook uniformly without drying out the thinner edges
- Fresh baby spinach: Frozen spinach works too, but fresh gives you that bright green color and none of that weird metallic aftertaste
- Canned artichoke hearts: Draining them well and patting dry prevents the topping from becoming watery during baking
- Plain Greek yogurt: Whole milk version makes the biggest difference in texture and mouthfeel
- Shredded mozzarella: Creates those gorgeous bubbly golden patches everyone fights over at the table
- Grated Parmesan: Adds that salty umami punch that ties everything together
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Instructions
- Get your oven ready:
- Preheat to 400°F and grease a 9x13 baking dish with a little olive oil or cooking spray
- Season the chicken:
- Sprinkle both sides with salt and pepper, then arrange in a single layer in your prepared dish
- Sauté the aromatics:
- Heat olive oil in a skillet over medium heat, cook garlic for 30 seconds until fragrant, then add spinach and wilt for about 2 minutes
- Make the topping mixture:
- Combine the sautéed spinach, chopped artichokes, Greek yogurt, mozzarella, Parmesan, oregano and red pepper flakes in a bowl
- Top and bake:
- Spread the mixture evenly over each chicken breast and bake for 25-30 minutes until the chicken reaches 165°F internally
- Rest before serving:
- Let everything sit for 5 minutes so the juices redistribute and the topping sets slightly
Save to Pinterest This became our go-to when friends have new babies or need a meal dropped off. It travels well, reheats beautifully, and feels like something you'd order at a restaurant. My neighbor started requesting it for her birthday dinner instead of going out.
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Make It Your Own
Swap half the Greek yogurt for cream cheese if you want an even richer finish. Add sun-dried tomatoes or sautéed mushrooms directly into the topping mixture. A sprinkle of extra shredded mozzarella during the last 5 minutes creates that restaurant-quality cheese pull everyone loves.
Serving Ideas
Crisp roasted green beans or asparagus balance the creamy topping perfectly. A simple quinoa or rice pilaf soaks up any extra sauce. For a lighter meal, serve alongside a big green salad with a bright vinaigrette that cuts through the richness.
Storage & Reheating
Leftovers keep beautifully in the refrigerator for up to three days, making it perfect for meal prep. Reheat individual portions in the microwave at 50% power to prevent the topping from separating. The texture actually improves overnight as the flavors meld together.
- Freeze portions in airtight containers for up to 3 months
- Thaw overnight in the refrigerator before reheating
- Add a splash of water when reheating to restore creaminess
Save to Pinterest Sometimes the simplest weeknight dinners become the ones we make on repeat forever.
Recipe Q&A
- → Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach thoroughly before using. Squeeze out excess moisture to prevent the topping from becoming watery. One 10-ounce package of frozen spinach equals about 2 cups fresh.
- → What can I substitute for Greek yogurt?
Sour cream, light cream cheese, or plain regular yogurt all work well. For a dairy-free option, try a creamy coconut yogurt or cashew cream, though the flavor profile will change slightly.
- → How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) in the thickest part of the breast. The topping should be golden brown and bubbling, and the chicken should feel firm when pressed.
- → Can I prepare this ahead of time?
Yes, assemble the dish up to 24 hours in advance and refrigerate covered. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What sides pair well with this dish?
Rice, quinoa, roasted potatoes, or crusty bread soak up the creamy topping. A crisp green salad with vinaigrette balances the richness. Roasted vegetables like broccoli or asparagus also complement beautifully.
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work wonderfully and stay juicy. Adjust baking time to 30-35 minutes, checking for an internal temperature of 165°F.
