This Healthy Spinach Artichoke Chicken Bake is the kind of dish that quietly became a weekday hero in my home. I first put it together on a busy weeknight when I wanted the comfort of a hot, cheesy dish but without the heaviness of cream and full-fat cheeses. Using low-fat plain yogurt instead of heavy cream and marinated artichoke hearts for tang and texture transformed a rich dip into a light dinner topping that still feels indulgent. The chicken stays juicy and the topping bakes into a slightly golden, creamy layer under melted mozzarella. It’s the balance of creamy, tangy, and melty that makes the dish memorable.

I discovered this combination the day I was cleaning out the fridge: baby spinach hiding behind jars, a jar of artichoke hearts, and plain low-fat yogurt that needed to be used. The result tasted like a restaurant dish but came together in a simple assembly. My family loved it because it felt like classic comfort food, yet it’s packed with protein and vegetables. Each bite has a soft, warm spinach-artichoke filling with the bright bite of Dijon mustard and the mild, stretchy finish of mozzarella. It’s also forgiving to make, so it’s perfect for cooks of all skill levels who want a healthy, satisfying meal.

Ingredients

• Chicken breasts: 4 boneless skinless chicken breasts, each 6 to 8 ounces. Choose evenly sized breasts for consistent cooking; if very thick, pound them to an even thickness or halve horizontally for faster, more reliable baking.
• Baby spinach: 2 cups packed, roughly chopped. Fresh baby spinach wilts quickly and provides a bright green color and a mild, slightly sweet flavor. If using frozen, thaw and squeeze out excess liquid.
• Plain low-fat yogurt: 1 cup. I use plain 2 percent or 1 percent yogurt as a tangy, lower-fat binder for the topping. Greek yogurt works too and will produce a thicker texture.
• Marinated artichoke hearts: 1 cup, drained and roughly chopped. The marinated variety adds savory acid and herb notes; drain well to avoid excess oil in the topping.
• Dijon mustard: 1 teaspoon. Adds a subtle sharpness that balances the creaminess and cuts through the richness.
• Garlic powder: 1/2 teaspoon. Provides an even garlic background without the risk of browning raw garlic while baking.
• Mozzarella slices: 8 slices. Two slices per chicken breast create a blanket of melty cheese. Low-moisture part-skim mozzarella works well for good melt and less liquid.

Instructions

Preheat and prepare: Preheat the oven to 400 degrees Fahrenheit. Lightly oil or spray a 9 by 13-inch baking dish to prevent sticking. Preheating to the correct temperature ensures the chicken begins to bake immediately and the topping warms through without overcooking. Make the topping: In a large mixing bowl, combine 2 cups chopped baby spinach, 1 cup plain low-fat yogurt, 1 cup drained and chopped marinated artichoke hearts, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder. Mix until evenly combined. Taste and adjust a little more mustard or garlic powder if you prefer more zip; the yogurt will mellow as it bakes. Arrange chicken: Place the 4 chicken breasts in a single layer in the prepared 9 by 13-inch baking dish. Pat them dry first to help the topping adhere. If breasts are uneven in thickness, use a meat mallet to gently pound them to an even thickness of about 1/2 to 3/4 inch for consistent cooking. Top and cheese: Evenly divide the spinach-artichoke mixture among the chicken breasts, spreading it on top with a spoon. Lay 2 slices of mozzarella over each piece, allowing them to overlap if necessary. The cheese seals in moisture and yields a pleasing golden melt. Bake: Bake uncovered in the preheated 400 degrees Fahrenheit oven for about 30 minutes. Cooking time will vary with chicken size and oven accuracy; use an instant-read thermometer and remove the dish when the thickest part of the chicken reaches 165 degrees Fahrenheit. If cheese is browning too quickly, tent loosely with foil for the final 5 to 10 minutes. Rest and serve: Let the chicken rest for 3 to 5 minutes after removing it from the oven to allow juices to redistribute. Serve warm, spooning any pooled topping juices over the breasts. Resting improves texture and juiciness.

Storage Tips

Refrigerate leftovers in an airtight container within two hours of cooking. Properly stored, the dish keeps for up to 3 days. To freeze, cool completely, wrap individual portions tightly in plastic wrap and place in a freezer bag or vacuum-seal bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a 350 degrees Fahrenheit oven until warmed through or microwave on medium power in short bursts to avoid drying out. If the topping looks separated after reheating, a quick 5-minute warm up in the oven helps it rebind and the cheese will regain some melt.

Ingredient Substitutions

If you don’t have low-fat yogurt, substitute 1 cup plain Greek yogurt for a thicker, tangier topping — reduce yogurt to 3/4 cup if you want a denser consistency. Canned or frozen spinach may be used if drained very well; replace 2 cups fresh with 1 cup thawed and squeezed frozen spinach. For a dairy-free version, swap the yogurt for a plain unsweetened dairy-free yogurt and use a dairy-free cheese alternative, though texture and melt will differ. If artichoke hearts are unavailable, substitute roasted red peppers for a sweet, smoky note.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette or roasted seasonal vegetables for a balanced plate. Cauliflower rice or a small portion of buttered pasta complements the melty topping. Garnish with chopped fresh parsley or a squeeze of fresh lemon to brighten the dish. For a weeknight family dinner, pair with steamed green beans and roasted baby potatoes for a complete, comforting meal.

Cultural Background

Spinach and artichoke combinations became popular in American cuisine as a dip served at parties and casual restaurants. This casserole-style adaptation turns that flavor profile into an entrée by layering it over protein. The tradition of topping proteins with a savory, cheesy vegetable mixture has roots in gratin and casserole techniques found across European-influenced cooking, where braised or baked vegetables are combined with dairy for richness.

Seasonal Adaptations

In spring, add fresh peas or thinly sliced asparagus into the topping for a bright, seasonal note. In autumn, swap baby spinach for Swiss chard and incorporate a little grated nutmeg into the yogurt mixture. For a summer version, fold in chopped sun-dried tomatoes instead of artichokes to introduce a concentrated sweet-tart flavor that pairs beautifully with grilled chicken breasts.

Meal Prep Tips

To streamline busy weeks, prepare the spinach-artichoke topping up to 48 hours in advance and keep refrigerated. Trim and pat the chicken dry, then assemble the dish and cover tightly; bake when ready. You can also portion the cooked dish into individual containers for lunches. Use oven-safe meal-prep containers to reheat directly. Label containers with the date and reheat gently so the chicken remains tender.

In closing, this Healthy Spinach Artichoke Chicken Bake is a reliable, flavorful option that balances comfort and nutrition. It’s flexible enough to adapt to your pantry and seasonal produce, yet consistent enough to become a repeat family favorite. Try it on a busy weeknight or when you want a lighter, elegant dinner that still feels indulgent.