Save to Pinterest My neighbor Sarah brought this over during that terrible February freeze when our pipes burst and she just showed up with a casserole dish. She shrugged and said she threw it together in twenty minutes between her twins ballet classes. The way that creamy spinach topping gets all golden and bubbly on top of juicy chicken is exactly the kind of comfort food that makes a Tuesday feel special.
Last month I made this for my friend who just had surgery and needed meals she could freeze. She texted me three days later saying her husband who claims to hate artichokes ate the entire pan and asked when I was making more. Something about how the tangy artichokes balance with that mild yogurt sauce just works on people who think they dont like fancy ingredients.
Ingredients
- Chicken breasts: Go for ones that are roughly the same thickness so they finish cooking together
- Fresh baby spinach: The prewashed bags are fine but fresh wilts better than frozen in this topping
- Canned artichoke hearts: Drain them really well or your topping will be too watery
- Greek yogurt: Whole milk gives you that velvety texture but low fat works if you are watching calories
- Garlic: Fresh minced garlic makes such a difference compared to the jarred stuff here
- Mozzarella and Parmesan: The mozz makes it melty while Parm adds that salty sharp edge
Instructions
- Get your oven going:
- Preheat to 400°F and give your baking dish a quick spray of cooking oil so nothing sticks.
- Season the chicken:
- Sprinkle salt and pepper all over the chicken and lay them in your dish like little soldiers in a row.
- Make the topping base:
- Sizzle that garlic in olive oil for thirty seconds then toss in your spinach until it just collapses.
- Mix it all up:
- Combine your wilted spinach with chopped artichokes, Greek yogurt, both cheeses, and those seasonings in a bowl.
- Top and bake:
- Pile that spinach mixture over each chicken breast and bake until everything is bubbly and golden brown.
Save to Pinterest This has become my go to when someone needs a meal but I am short on time or energy. My sister called me from the grocery store parking lot last week asking what to make for dinner and I talked her through this recipe while she shopped. She sent me a picture of the empty pan later that night saying her four year old asked for thirds which never happens.
Make Ahead Magic
You can assemble everything up to a day before and keep it covered in the fridge. The topping actually gets better as those flavors hang out together. Just add a few extra minutes to the baking time if you are putting a cold dish in the oven.
Simple Sides
I usually serve this with some roasted broccoli or green beans because the oven is already hot. A simple arugula salad with lemon vinaigrette cuts through the richness nicely too.
Freezing Instructions
Wrap the unbaked casserole tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed. Alternatively you can bake it first then freeze individual portions for those nights when cooking feels impossible.
- Double the recipe and freeze half for later
- Use freezer safe containers or heavy duty aluminum foil
- Label with the date and reheating instructions
Save to Pinterest This is one of those recipes that looks impressive but honestly takes zero skill. Perfect for when you want people to think you tried harder than you actually did.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw it completely and squeeze out excess moisture before adding to the topping mixture to prevent a watery sauce.
- → How do I know when the chicken is fully cooked?
Use an instant-read thermometer to check that the thickest part of the chicken reaches 165°F (74°C). This ensures food safety while keeping the meat tender.
- → What can I substitute for Greek yogurt?
Light cream cheese, sour cream, or a combination of mayonnaise and plain yogurt work as substitutes. You can also use ricotta for a slightly different texture.
- → Can I make this dish ahead of time?
Yes, assemble the dish up to 24 hours in advance, cover with plastic wrap, and refrigerate. Add an extra 5 minutes to the baking time if cooking from cold.
- → What are good side dishes to serve with this?
Rice, quinoa, roasted vegetables, mashed potatoes, or a crisp green salad pair perfectly. The creamy topping balances well with fresh, acidic sides.
- → Is this dish gluten-free?
Yes, as written it is naturally gluten-free. However, always verify that your cheese and yogurt labels indicate gluten-free processing to avoid cross-contamination if you're sensitive.