This Healthy Spinach Artichoke Chicken Bake has been one of those meals that quietly became a staple in my weeknight rotation. I first stumbled on the idea while craving the creamy comfort of spinach-artichoke dip but wanting something more substantial and low on calories. After a few trials—swapping mayo for plain low-fat yogurt and trimming the cheese just a touch—I arrived at this version: bright with spinach, tangy from marinated artichokes and Dijon, and perfectly melty on top. The first time my partner took a bite he paused, then asked if I’d been hiding the original dip recipe; the flavors are familiar, but the result is lighter and incredibly satisfying. I usually make this when I want dinner to feel a little celebratory without a lot of fuss—think family weeknights, casual guests, or an easy meal-prep dinner to portion out for lunches. The texture is what sold me: juicy chicken breasts under a creamy, slightly tangy green layer and a blanket of gooey mozzarella that browns just at the edges. The dish carries the warmth of comfort food but reads as wholesome on the plate. It’s fast to assemble, needs only one baking dish, and most of the ingredients are pantry staples you likely already have on hand. Why You'll Love This Dish

Ingredients

• Chicken breasts (4, 6–8 oz each): Choose boneless, skinless breasts of similar size so they cook evenly. If you see particularly large breasts (over 8 oz), halve them horizontally or pound lightly to even thickness to prevent overcooking.
• Baby spinach (2 cups, packed): Fresh baby spinach keeps the filling bright; it wilts down dramatically, so two cups pack to a good volume. If using mature spinach, chop coarsely and remove thicker stems.
• Plain low-fat yogurt (1 cup): I often use plain low-fat Greek-style yogurt (brands like Chobani or Fage work well) for tang and creaminess with fewer calories than mayo or sour cream.
• Marinated artichoke hearts (1 cup, drained): Use quartered artichoke hearts in oil or water; drain well and chop roughly. The marinated variety adds a subtle acid and herb lift—look for brands with simple ingredients.
• Dijon mustard (1 teaspoon): Adds a gentle tang and depth without heat—stone-ground will be more textured, Dijon stays smooth.
• Garlic powder (1/2 teaspoon): Provides mellow garlic flavor without the risk of burning during baking. If you prefer, use 1 clove fresh garlic, minced.
• Mozzarella slices (8 slices): Two slices per breast creates a melty, golden topping—use low-moisture mozzarella slices or pre-sliced fresh mozzarella for a creamier result.

Instructions

Preheat and prepare: Preheat the oven to 400°F. Lightly oil a 9x13 baking dish or line it with parchment for easier cleanup. Pat the chicken breasts dry with paper towels to remove surface moisture—this improves browning and helps the mixture adhere. Make the spinach–artichoke mixture: In a large mixing bowl combine the chopped baby spinach, plain low-fat yogurt, drained and roughly chopped artichoke hearts, Dijon mustard, and garlic powder. Stir until evenly mixed; the spinach will still be bright green. Taste and season with a pinch of kosher salt and freshly ground black pepper if desired. Arrange the chicken: Lay the chicken breasts in a single layer in the prepared baking dish with about 1/2 inch between each piece. If the breasts are thick, consider slicing them horizontally to make cutlets or pounding to an even 1/2–3/4-inch thickness for uniform cooking. Top and assemble: Evenly distribute the spinach–artichoke mixture across the tops of the chicken breasts, spreading gently with a spoon. Lay two slices of mozzarella on each breast, overlapping the slices as needed to fully cover the topping. Bake until cooked through: Transfer the dish to the preheated oven and bake for about 30 minutes. Ovens vary and breast size affects time—use an instant-read thermometer inserted into the thickest part; remove when the internal temperature reaches 165°F. Cheese should be melted and beginning to bubble at the edges. Rest and serve: Let the bake rest 3–5 minutes before serving to allow juices to redistribute. Serve hot with a spoonful of the topping on each plate.

Storage Tips

To store, cool the dish to room temperature but for no more than two hours, then cover tightly with foil or transfer portions to airtight containers. Refrigerate up to 3 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months; wrap tightly to prevent freezer burn. Reheat gently in a 350°F oven until warmed through, about 15–20 minutes from refrigerated, or longer from frozen, adding a splash of water to the dish and covering with foil to prevent drying.

Ingredient Substitutions

If you don’t have low-fat yogurt, full-fat Greek yogurt will make the topping richer and silkier—reduce the amount slightly if you want the same texture. Swap the mozzarella for provolone or a mild cheddar for a different melt and flavor profile. If you prefer no dairy, use a dairy-free plain yogurt and a plant-based melting slice, though texture and flavor will be subtly different. For more herbaceous notes, stir in 1 tablespoon chopped fresh basil or parsley into the spinach mix.

Serving Suggestions

Serve alongside a light salad of arugula with lemon vinaigrette or roasted asparagus tossed with olive oil and lemon zest. For a heartier plate, pair with roasted baby potatoes or quinoa seasoned lightly with olive oil and herbs. Garnish with freshly cracked black pepper, a squeeze of lemon for brightness, and a sprinkle of red pepper flakes if you like heat.

Cultural Background

This dish is a home-kitchen adaptation of the popular spinach-artichoke appetizer that likely evolved from Mediterranean influences—artichokes are a Mediterranean staple and spinach provides the leafy green classic to many regional dishes. Turning the dip into a baked entrée is an American comfort-food approach: combining familiar dip flavors with a protein for an easy, crowd-pleasing main.

Seasonal Adaptations

In spring and summer, use tender garden spinach and add sliced sun-dried tomatoes for a bright twist. In autumn and winter, swap baby spinach for blanched chopped chard or kale to stand up to the thicker, heartier seasonal flavors—reduce the greens slightly to keep the mixture balanced. For holidays, double the batch and serve family-style alongside roasted root vegetables.

Meal Prep Tips

Assemble the dish in the morning and cover it, refrigerating until you’re ready to bake—add 5–10 extra minutes to the baking time if baking straight from cold. For lunches, portion into microwave-safe containers and reheat at work, topping with a sprinkle of fresh herbs after heating. Label containers with the date so you use the oldest portions first.

Small techniques—like even thickness for the breasts, patting them dry, and not over-baking—make a big difference with this dish. It’s approachable, flexible, and reliably delicious; I hope it becomes a regular on your table as it has on mine.