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Spinach Artichoke Chicken Bake

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This Spinach Artichoke Chicken Bake transforms the classic dip into a hearty, protein-rich dinner. Tender sliced chicken breast is combined with fresh spinach and chopped artichoke hearts in a creamy sauce made from a blend of Neufchâtel cheese, Greek yogurt, and cottage cheese. The dish is topped with melted mozzarella and parmesan cheese, creating a bubbling, golden crust. Despite its rich, comforting taste, this recipe uses lighter ingredients like Greek yogurt and Neufchâtel cheese to keep it healthier while maintaining its creamy texture. Ready in just 40 minutes, it's perfect for busy weeknights when you want something satisfying yet nutritious.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Mon, 27 Jan 2025 19:56:44 GMT
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Creamy spinach artichoke chicken bake, a comforting and flavorful dish. pin it
Creamy spinach artichoke chicken bake, a comforting and flavorful dish. | myhomemaderecipe.com

Creamy, cheesy spinach artichoke sauce envelops tender chicken breasts in this protein-rich twist on a beloved dip. This comforting casserole transforms the classic appetizer into a complete meal, delivering the same indulgent flavors while incorporating lean protein and nutrient-rich vegetables. Each bite offers a perfect balance of melty cheese, tender artichokes, and fresh spinach.

When I first served this to my cheese-loving nephew, he had no idea it was a healthier version. The secret lies in using a blend of protein-rich Greek yogurt and cottage cheese, which creates incredible creaminess while keeping the dish lighter than traditional recipes.

Essential Ingredients and Selection Tips

  • Chicken Breasts: Choose evenly sized pieces for consistent cooking. Butterflying larger breasts helps them cook evenly and creates more surface area for the sauce.
  • Neufchâtel Cheese: This lower-fat cream cheese alternative provides richness without heaviness. Look for blocks with minimal ingredients for the best melting quality.
  • Greek Yogurt: Full-fat Greek yogurt offers the best texture and won't separate during baking.
  • Artichoke Hearts: Choose water-packed over marinated for better flavor control. Hand-tearing prevents them from becoming mushy and adds texture.
Delicious chicken bake with spinach and artichoke, perfect for a hearty dinner. pin it
Delicious chicken bake with spinach and artichoke, perfect for a hearty dinner. | myhomemaderecipe.com

Detailed Cooking Instructions

Chicken Preparation:
Start with room-temperature chicken breasts. Pat them dry to ensure better browning, then sear in olive oil until just opaque on the outside but not fully cooked through. Transfer to a plate while preparing the sauce.
Cheese Sauce Creation:
Combine Neufchâtel cheese, Greek yogurt, and cottage cheese in a bowl. Mix until smooth, then fold in half the mozzarella, Parmesan, and seasonings.
Vegetable Integration:
Gently fold in torn artichoke hearts and spinach. Gradually add spinach to prevent clumping.
Assembly Process:
Coat partially cooked chicken in the cheese mixture and transfer to a baking dish. Top with remaining cheese and bake at 400°F until golden and bubbly.

As a meal prep enthusiast, I've discovered that assembling this dish the night before actually improves the flavors, giving them time to meld together perfectly.

Chef's Helpful Tips

  • Create texture contrast by leaving some artichoke pieces larger than others.
  • Let the casserole rest exactly 5 minutes for the perfect cheese pull.
  • Save fresh herbs for garnishing right before serving to add visual appeal and a burst of fresh flavor.

This spinach artichoke chicken bake represents the perfect balance between comfort food and healthy eating. Using protein-rich ingredients doesn’t mean sacrificing flavor or creaminess, making this dish a rewarding addition to both family dinners and meal prep routines.

Spinach artichoke chicken bake, a creamy and satisfying meal for any occasion. pin it
Spinach artichoke chicken bake, a creamy and satisfying meal for any occasion. | myhomemaderecipe.com

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?
Yes, you can use about 8 ounces of frozen spinach, just make sure to thaw it and squeeze out excess moisture before adding to the dish.
→ What can I substitute for Neufchâtel cheese?
Regular cream cheese works perfectly as a substitute for Neufchâtel cheese, though it will make the dish slightly richer.
→ Can I prepare this dish ahead of time?
Yes, you can assemble the dish up to 24 hours in advance and store it covered in the refrigerator. Add extra baking time if cooking from cold.
→ Why is my dish watery?
Make sure to drain the artichoke hearts well and if using frozen spinach, squeeze out all excess moisture. This will prevent excess liquid in the final dish.
→ How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). The chicken should be completely white throughout with no pink areas.

Cheesy Spinach Artichoke Chicken Bake

A creamy, cheesy chicken bake loaded with spinach and artichokes, combining your favorite dip flavors into a satisfying main dish dinner.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (9 cups casserole)

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Protein & Main Components

01 1.5 pounds boneless, skinless chicken breasts (about 3 large breasts)
02 1 tablespoon olive oil

→ Dairy & Cheese

03 8 ounces Neufchâtel cheese, softened
04 2/3 cup plain Greek yogurt (any fat content)
05 1/2 cup small curd cottage cheese (2%)
06 1/2 cup plus 1/3 cup shredded mozzarella cheese, divided
07 1/4 cup plus 2 tablespoons shredded parmesan cheese, divided

→ Vegetables & Produce

08 14 ounce can artichoke hearts packed in water, drained well (about 1½ cups chopped)
09 2 cups fresh spinach, lightly packed (or 8 ounces frozen spinach, thawed and squeezed dry)

→ Seasonings

10 1 teaspoon garlic powder
11 1 teaspoon dried basil
12 1/2 teaspoon onion powder
13 1/4 teaspoon sea salt
14 1/2 teaspoon black pepper

Instructions

Step 01

Start by preheating your oven to 400°F and lightly coating an 8x8 baking dish with cooking spray.

Step 02

Slice each chicken breast lengthwise, then cut against the grain into thin ¼-inch slices. Heat olive oil in a skillet over medium heat, add the chicken, and cook for 6-8 minutes until opaque, turning as needed. Drain any excess liquid, season with salt and pepper, and set aside.

Step 03

In a large mixing bowl, combine the softened Neufchâtel cheese, Greek yogurt, cottage cheese, ½ cup mozzarella, ¼ cup parmesan, garlic powder, dried basil, and onion powder. Mix until smooth and well combined.

Step 04

Chop your drained artichoke hearts and spinach into small pieces, then fold them into the cheese mixture.

Step 05

Add the cooked chicken to your cheese and vegetable mixture, stirring until everything is well coated. Transfer to your prepared baking dish and spread evenly. Top with the remaining 1/3 cup mozzarella and 2 tablespoons parmesan.

Step 06

Bake for 20-25 minutes until the cheese is completely melted. For extra bubbly, golden cheese on top, broil for 4-5 minutes at the end. Serve hot right out of the oven!

Notes

  1. For food safety, ensure chicken reaches an internal temperature of 165°F
  2. Be sure to drain artichoke hearts well to prevent a watery casserole
  3. This dish can be stored in the fridge for up to 4 days
  4. For a lower sodium version, look for reduced-sodium cheeses

Tools You'll Need

  • 8x8 baking dish
  • Large skillet
  • Large mixing bowl
  • Measuring cups and spoons
  • Rubber spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (multiple types of cheese and yogurt)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 360
  • Total Fat: 19 g
  • Total Carbohydrate: 7 g
  • Protein: 38 g