Baked Spinach Artichoke Chicken

baked spinach artichoke chicken breast on a white plate with rice and a gold fork.

This baked spinach artichoke chicken is a delicious dish to help you liven up weeknight dinners. Juicy chicken breast topped with creamy spinach artichoke topping and melted cheese will become a go-to at your family dinner table! (gluten-free, nut-free)



For the Spinach Artichoke Topping

  • 1/2 tsp olive oil
  • 3 big handfuls spinach (about 3 packed cups)
  • 1/2 cup artichoke hearts
  • 1/4 cup plain Greek yogurt
  • 2 oz cream cheese (I use Neufchatel cheese)
  • 2 cloves garlic
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp freshly grated parmesan cheese

For the Chicken:

  • 4 small boneless, skinless chicken breasts
  • 2 tsp olive oil
  • Sea salt
  • Freshly cracked black pepper
  • Garlic powder
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese


  1. Heat oven to 375°F.

Make the spinach artichoke topping:

  1. Heat oil in a large nonstick skillet over low heat. Add spinach and cook until spinach is wilted, about 3-5 minutes.
  2. In a food processor, combine spinach with artichoke hearts, yogurt, cream cheese, garlic, salt, pepper, and parmesan. Blend until smooth.

Prepare the chicken.

  1. Heat oil over medium heat in the large nonstick skillet you used to cook the spinach. Season chicken with salt, pepper and garlic powder on both sides.
  2. Sear chicken in the skillet on both sides until golden, about 5 minutes per side.
  3. Transfer chicken to a baking dish. Spread spinach artichoke topping over each chicken breast. Sprinkle with mozzarella and parmesan.
  4. Bake chicken for 15-20 minutes, or until it reaches an internal temperature of 165°F and the cheese is melted and golden.


  • If you prefer to skip the searing step and just use raw chicken breasts, season the chicken with salt, pepper and garlic and place in a baking dish. Spread the spinach artichoke topping over the chicken and sprinkle with cheese. Cover with foil and bake for 20-25 minutes, then bake uncovered for an additional 10-15 minutes.
  • To make cleanup easier, you can also cook the spinach, sear the chicken, and bake the chicken all in a large cast iron skillet or other oven-safe skillet.
  • The spinach artichoke topping can be made up to two days ahead. You can also assemble the chicken up to 1 day ahead of time and store in the refrigerator if you wish to skip the searing step.

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