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Cheesy Artichoke Chicken Bake

Featured in Chicken & Turkey Everyone Will Love.

This hearty bake takes the classic dip and turns it into a filling meal. Sliced chicken breast pairs with spinach and artichoke hearts in a creamy blend of Neufchâtel, cottage cheese, and Greek yogurt. Topped with bubbling mozzarella and parmesan, it’s lighter yet still rich. Perfect for weeknights, it’s delicious and done in 40 minutes.
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Updated on Mon, 24 Mar 2025 23:17:42 GMT
A cheesy, creamy artichoke chicken bake with spinach, perfect for comfort food nights. Pin it
A cheesy, creamy artichoke chicken bake with spinach, perfect for comfort food nights. | cookbybook.com

Velvety, melty spinach artichoke sauce covers juicy chicken breasts in this protein-loaded spin on a favorite party dip. This satisfying dish turns a popular appetizer into a full dinner, giving you those same yummy flavors while adding lean meat and veggie goodness. Each mouthful delivers the perfect mix of gooey cheese, soft artichokes, and wilted spinach.

The first time I made this for my cheese-obsessed nephew, he couldn't tell it was a healthier option. The trick is using a mix of protein-packed Greek yogurt with cottage cheese, which makes everything super creamy while keeping things lighter than old-school recipes.

Key Ingredients and Smart Selection Advice

  • Chicken Breasts: Pick ones that are similar in size so they cook evenly. Cutting bigger breasts butterfly-style helps them cook through properly and lets more sauce coat the meat.
  • Neufchâtel Cheese: This cream cheese substitute has less fat but keeps things rich. Go for blocks with fewer additives for smoother melting.
  • Greek Yogurt: Use the full-fat kind for better consistency that won't break apart during cooking.
  • Artichoke Hearts: Go with water-packed instead of marinated ones to control the flavor yourself. Tear them by hand instead of cutting to keep them from getting mushy and add more texture.
Mouthwatering chicken casserole with spinach and artichoke, ideal for a filling family meal. Pin it
Mouthwatering chicken casserole with spinach and artichoke, ideal for a filling family meal. | cookbybook.com

Step-by-Step Cooking Guide

Chicken Preparation:
Let chicken breasts warm to room temperature first. Dry them thoroughly for better browning, then quickly sear in olive oil until just white outside but still raw inside. Set aside while you make the sauce.
Cheese Sauce Creation:
Mix Neufchâtel cheese, Greek yogurt, and cottage cheese in a bowl. Stir until combined, then add half the mozzarella, Parmesan, and your seasonings.
Vegetable Integration:
Carefully mix in torn artichoke pieces and spinach. Add spinach bit by bit to avoid getting clumps.
Assembly Process:
Cover partly-cooked chicken with the cheese mixture and put everything in a baking dish. Sprinkle remaining cheese on top and bake at 400°F until golden and bubbly.

As someone who loves planning meals ahead, I've found that putting this dish together the night before actually makes everything taste better, giving all the flavors time to mix perfectly.

Useful Cooking Tricks

  • Mix up the texture by keeping some artichoke chunks bigger than others.
  • Wait exactly 5 minutes after baking for that Instagram-worthy cheese stretch.
  • Sprinkle fresh herbs on top just before serving to make it look pretty and add bright flavor.

This spinach artichoke chicken creation hits the sweet spot between tasty comfort food and wholesome eating. Using protein-packed ingredients doesn't mean you'll miss out on flavor or creaminess, making this a winner for regular family dinners and weekly meal plans alike.

Hearty spinach artichoke chicken dish, a creamy and fulfilling option for any dinner table. Pin it
Hearty spinach artichoke chicken dish, a creamy and fulfilling option for any dinner table. | cookbybook.com

Frequently Asked Questions

→ Can I swap frozen spinach for fresh?
Definitely! Use 8 ounces, thawed and squeezed well to remove water before adding it.
→ What’s a good Neufchâtel cheese alternative?
Try cream cheese! It’s richer but works just as well.
→ Can I prep this dish the day before?
Sure! Assemble it and keep it in the fridge for up to a day. Add extra baking time if it’s chilled.
→ What makes my dish watery sometimes?
Drain artichokes properly and squeeze moisture from frozen spinach if you’re using it to keep things firm.
→ When is the chicken done cooking?
Check with a meat thermometer. It should read 165°F (74°C) and look fully white without pink.

Cheesy Artichoke Chicken

Tender chicken baked with spinach, artichokes, and a three-cheese sauce. This creamy dish is a flavorful spin on your favorite dip.

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

Category: Poultry

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (9 cups casserole)

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Protein & Main Components

01 1 tablespoon olive oil
02 1.5 pounds of boneless chicken breasts (about 3 large pieces), no skin or bones

→ Dairy & Cheese

03 1/2 cup shredded cottage cheese, 2% fat
04 8 ounces softened Neufchâtel cheese
05 2/3 cup plain Greek yogurt of any fat level
06 1/4 cup grated parmesan cheese plus 2 extra tablespoons, divided
07 Shredded mozzarella: 1/3 cup saved for topping, 1/2 cup for mixing

→ Vegetables & Produce

08 Two handfuls (2 cups) loosely packed fresh spinach, or 8 ounces thawed frozen spinach that's been squeezed dry
09 One 14-ounce can of water-packed artichoke hearts, drained well and chopped (makes 1½ cups)

→ Seasonings

10 1 teaspoon dried basil
11 A pinch of sea salt (1/4 teaspoon)
12 1 teaspoon garlic powder
13 Black pepper, 1/2 teaspoon
14 1/2 teaspoon onion powder

Instructions

Step 01

Set your oven to heat up to 400°F. Give an 8x8 dish a quick spray of non-stick cooking spray before you start.

Step 02

Cut each chicken breast lengthwise first, then slice them across into thin strips about ¼-inch thick. On medium heat, warm olive oil in a pan, toss in the chicken, and cook for 6 to 8 minutes, flipping occasionally, until the meat’s no longer pink inside. Drain off liquid, sprinkle with salt and pepper, and put the chicken to one side.

Step 03

Grab a big bowl and mix Neufchâtel, Greek yogurt, cottage cheese, ½ cup of mozzarella, 1/4 cup parmesan, garlic powder, onion powder, and dried basil. Stir until you’ve got a smooth consistency.

Step 04

Chop up the spinach and drained artichokes into small chunks. Stir them gently into the creamy mixture.

Step 05

Throw the cooked chicken into the veggie-cheese combo and stir it well so everything is coated. Spread this evenly into your prepared dish, then sprinkle the top with 1/3 cup mozzarella and 2 tablespoons parmesan cheese.

Step 06

Pop the dish into the oven for 20-25 minutes until the cheese melts completely. Want a golden and bubbly top? Broil for an extra 4-5 minutes after baking. Serve while it's still nice and warm!

Notes

  1. Check that your chicken is fully cooked—it should reach 165°F.
  2. Draining artichokes properly will stop your dish from being watery.
  3. Keep in the fridge for up to 4 days if you have leftovers.
  4. To reduce salt, choose cheeses labeled with 'reduced-sodium'.

Tools You'll Need

  • 8x8 dish for baking
  • One large mixing bowl
  • A flat-bottomed skillet or frying pan
  • Measuring utensils (cups and spoons)
  • A spatula or mixing spoon (rubber works best!)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes multiple dairy products like 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