Save The aroma of garlic and wilted spinach fills my tiny apartment kitchen, taking me back to that rainy Tuesday when I accidentally invented this dish while trying to use up a random can of artichokes. I had zero expectations—just hungry after a long day at work and craving something that felt indulgent but wouldn't derail my fitness goals. My roommate walked in mid-bake and immediately asked what smelled so incredible. That's when I knew this accidental combination was worth keeping.
I first made this for my sister's weeknight dinner when she was recovering from surgery and needed something comforting but nourishing. She literally licked her fork clean and messaged me the next morning asking for the recipe. Since then it's become my go-to when I want to feed people something that feels special but secretly takes almost zero effort.
Ingredients
- Boneless skinless chicken breasts: Pound them to even thickness if you're Type A about uniform cooking, but honestly they'll turn out tender either way
- Kosher salt and black pepper: Don't skip this step—seasoning the chicken before topping creates layers of flavor instead of just salty coating on top
- Olive oil: Use this to sauté your aromatics because butter can burn at the heat you need for wilting spinach quickly
- Fresh baby spinach: Fresh wilts beautifully without releasing too much water like frozen spinach would turn your creamy topping into soup
- Canned artichoke hearts: Look for ones packed in water not oil to keep the calories reasonable and let the yogurt shine
- Garlic: Minced fresh garlic is non-negotiable here—powder just won't give you that fragrant sizzle in the pan
- Plain Greek yogurt: Whole milk Greek yogurt creates the richest texture but 2% works if you're watching calories closely
- Shredded mozzarella: Part-skim melts perfectly without making the topping too greasy
- Grated Parmesan: Adds that salty umami punch that makes people think you cooked all day
- Dried oregano and red pepper flakes: The oregano grounds the dish in Italian flavors while red pepper flakes add optional warmth
Instructions
- Get your oven ready:
- Crank it to 400°F and grab a 9x13 baking dish—give it a quick spray with cooking oil so nothing sticks later
- Season the chicken:
- Sprinkle both sides with salt and pepper then lay them in the dish like they're sunbathing at the beach, not crowded but cozy
- Build your flavor base:
- Heat olive oil in a skillet, toss in garlic for thirty seconds until it smells amazing, then add spinach and watch it collapse into itself
- Mix the magic topping:
- Combine your wilted spinach, chopped artichokes, Greek yogurt, mozzarella, Parmesan, oregano and red pepper flakes in a bowl until it looks like something you'd want to eat with a spoon
- Top and bake:
- Spoon that mixture generously over each chicken breast like you're tucking them in for a very cozy nap
- Let it bubble:
- Bake 25 to 30 minutes until the chicken hits 165°F internally and your topping is golden with those irresistible browned cheese spots
- Patience pays off:
- Give the dish five minutes to rest so the juices redistribute instead of running all over your cutting board
Save This recipe transformed from accidental experiment into the dish my friends request most often. There's something about that bubbly, golden topping that makes people feel taken care of even on chaotic weeknights.
Making It Your Own
Sometimes I swap half the Greek yogurt for light cream cheese when I want extra richness without going full heavy cream. The texture becomes almost mousse-like while still keeping the protein content respectable.
Perfect Sides
A crisp green salad with lemon vinaigrette cuts through the creaminess while roasted potatoes soak up any extra sauce. My personal favorite is serving it over cauliflower rice for a complete meal that feels indulgent.
Meal Prep Magic
This reheats beautifully for lunch the next day, though I recommend covering it with foil so the topping doesn't dry out. The flavors actually meld together overnight making leftovers taste even more cohesive.
- Portion leftovers into glass containers before refrigerating
- Add a splash of water when reheating to refresh the sauce
- The texture stays perfect for up to three days
Save Hope this becomes your weeknight hero too. Few things beat walking through the door to that bubbling, golden goodness waiting in the oven.
Kitchen Help
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw and squeeze out excess moisture before sautéing to prevent a watery topping. Use about 1 cup of thawed frozen spinach.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part. Alternatively, cut into the thickest breast; it should show no pink inside.
- → Can I prepare this dish ahead of time?
Absolutely. Assemble the dish completely, cover with plastic wrap, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if cooking from cold.
- → What substitutes work for Greek yogurt?
Light sour cream, cream cheese mixed with a little milk, or ricotta thinned with milk create similar creamy textures. Adjust seasonings to taste as flavors differ.
- → Is this dish naturally gluten-free?
Yes, all ingredients are naturally gluten-free. Always verify cheese labels for cross-contamination if you have celiac disease or severe gluten sensitivity.
- → What are good side dishes to serve with this?
Serve alongside steamed rice, fluffy quinoa, roasted vegetables, or a crisp garden salad. Crusty bread works for soaking up extra sauce, though it contains gluten.