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One night I was craving my favorite appetizer spinach artichoke dip but wanted something more wholesome for dinner. That's how this chicken bake was born combining all those creamy delicious flavors into a protein packed meal. Now it's become a weekly staple in my house the perfect balance of comfort food taste with good for you ingredients.
The Magic Behind This Dish
My secret to keeping all the cheesy indulgence we love about spinach artichoke dip while making it dinner worthy? Swapping heavy ingredients for lighter ones that still deliver amazing flavor. The yogurt keeps everything creamy and the chicken stays so tender. I love having this prepped ahead for busy weeknights or when friends drop by.
What You'll Need
- Chicken Breasts: Butterfly large breasts into cutlets for even cooking and portion control.
- Baby Spinach: Use 2 cups of roughly chopped fresh spinach for faster cooking and easy eating.
- Marinated Artichoke Hearts: Drain and chop for extra flavor. Artichokes in water or oil work too.
- Plain Low-Fat Yogurt: Creamy and smooth, a healthier substitute for mayo and sour cream.
- Garlic Powder and Dijon Mustard: Add classic spinach artichoke dip flavors.
- Sliced Mozzarella Cheese: Creates a golden, bubbly crust on top of the chicken.
Putting It Together
- Prep the Chicken
- Preheat oven to 400°F (200°C). Butterfly chicken breasts into cutlets, creating 4 portions, and place them in a 9x13 baking dish in a single layer.
- Make the Topping
- Mix chopped spinach, yogurt, chopped artichokes, garlic powder, and mustard in a bowl. Stir until well combined.
- Assemble the Bake
- Spread the spinach mixture evenly over the chicken breasts. Top each piece with 2 overlapping slices of mozzarella cheese.
- Bake
- Bake uncovered for 30 minutes or until chicken reaches an internal temperature of 165°F (74°C). Let rest for 3-5 minutes before serving.
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Perfect Pairings
I love serving this with my quick Caesar salad or those balsamic Brussels sprouts my kids surprisingly can't get enough of. When I'm really hungry I'll add some roasted baby potatoes or brown rice to soak up all the delicious sauce. For a low carb option cauliflower rice works beautifully too.
My Kitchen Notes
Don't worry if you see some liquid in the pan that's totally normal from the chicken and spinach. Just grab your slotted spoon for serving. While I prefer sliced mozzarella for that perfect melty top shredded works in a pinch. Remember this is my lighter version so while it's definitely delicious it has its own unique charm different from the classic dip.
Frequently Asked Questions
- → Why is there liquid around my chicken after baking?
- The liquid comes naturally from the fresh spinach and chicken as they cook. Use a slotted spoon to drain the chicken slightly before serving.
- → What size chicken breasts should I use?
- Use 6-8 oz portions. Store-bought chicken breasts are often twice this size, so butterfly them into two cutlets or look for pre-cut cutlets at the store.
- → How do I know when the chicken is done?
- The chicken should reach an internal temperature of 165ºF. Cooking time may vary depending on the size of your chicken breasts.
- → Can I make this richer and creamier?
- This is designed as a lighter version using yogurt. For a richer version, you could substitute heavy cream or cream cheese for the yogurt.
- → What can I serve with this dish?
- This pairs well with roasted vegetables, salad, or cauliflower rice for a low-carb meal. Regular rice or pasta also work great to soak up the tasty sauce.