This Chicken Spinach Artichoke Bake might be my new favorite family-approved dinner. This dish is full of those creamy flavors and textures you spinach artichoke dip lovers are looking for, but in a hearty dinner recipe. Greek yogurt, cream cheese, Parmesan cheese, frozen spinach, canned artichoke hearts, and seasonings are quickly mixed together before being spread over chicken tenders and popped into the oven to bake to perfection in just 30 minutes.

Casserole dish filled with cooked Creamy Chicken Spinach Artichoke Bake sitting on countertop. Casserole dish is surrounded by a napkin, small dishes filled with Parmesan cheese, salt and pepper, artichoke hearts, and a few empty plates topped with three forks. A few spinach leaves and salt and pepper are spilled on the countertop.

You know how spinach artichoke dip is always the first to disappear at a gathering? Well, this quick and easy dinner disappears just as fast! A bit of a riff of my Baked Spinach Artichoke Pasta, this easy chicken spinach artichoke bake features all of the flavor of the much beloved spinach artichoke dip, but in a form that can be enjoyed as a legit meal. Plus, it gets a protein level up thanks to the addition of chicken…chicken tenders that is! This means there is NO slicing raw chicken — just simply season the tenders and layer in the pan.

This spinach artichoke chicken bake with cream cheese has it all: the flavor profile of spinach artichoke dip (lightened up a bit with Greek Yogurt), easy prep (thanks to frozen spinach, canned artichoke hearts, and no-slice needed, quick-cooking chicken tenders) and bakes in the oven in just 30 minutes. Just quickly mix the ingredients for the spinach artichoke mixture up in a bowl, dollop it on top of the chicken, and pop everything into the oven to bake to perfection. This protein and veggie-packed dinner that doesn’t skimp on flavor or texture + is perfect on top of pasta, rice…or solo! And the super creamy spinach artichoke sauce will have everyone begging for more — just like the party dip it’s inspired by!

All ingredients together on a countertop before cooking.
Ingredients: olive oil, chicken tenders (or chicken breasts), kosher salt, ground black pepper, frozen chopped spinach, canned artichoke hearts, garlic cloves (or garlic powder), onion powder, cream cheese, plain Greek yogurt, grated Parmesan cheese, shredded mozzarella cheese

How to make this chicken spinach artichoke bake: step-by-step

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

One hand holding a strainer over a glass bowl and the other hand pressing water out of defrosted spinach with a spoon. Glass bowl is sitting on a countertop and surrounded by small bowls of Parmesan cheese, salt and pepper, and garlic bulbs.
Defrost and squeeze water out of spinach.
Sliced artichoke hearts ona  paper towel on a wooden cutting board. Cutting board is sitting on a countertop.
Drain and pat dry artichoke hearts.
A chef's knife and chopped artichoke hearts on a cutting board. Cutting board is sitting on a countertop.
Roughly chop artichoke hearts.
A glass bowl filled with chopped artichoke hearts, defrosted frozen spinach, Parmesan cheese, garlic, onion powder, salt, black ground pepper, cream cheese, and yogurt. Glass bowl is sitting on countertop.
In a large bowl place spinach, artichoke hearts, garlic, onion powder, 1 teaspoon salt, ½ teaspoon pepper, cream cheese, yogurt, and Parmesan cheese.
Chopped artichoke hearts, defrosted frozen spinach, Parmesan cheese, garlic, onion powder, salt, black ground pepper, cream cheese, and yogurt all mixed up with a spoon in a glass bowl. Glass bowl is sitting on countertop.
Mix ingredients together. The mixture will be thick.
A casserole dish filled with raw chcken breasts topped with olive oil, salt, and ground black pepper. Casserole dish is sitting on a countertop.
Heat the oven to 375 degrees. Grease a 9-by-13-inch casserole dish or similar baking dish with the olive oil. Place the chicken in the casserole dish in an even layer. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
A casserole dish filled with raw chcken breasts topped with dollops of cream cheese mixture. Casserole dish is sitting on a countertop.
Dollop the spinach mixture over the chicken.
A casserole dish filled with raw chcken breasts topped with cream cheese mixture spread in an even layer. Casserole dish is sitting on a countertop.
Spread spinach mixture into an even layer on top of the chicken.
A casserole dish filled with raw chcken breasts topped with a layer of cream cheese mixture and a layer of shredded Parmesan cheese on top. Casserole dish is sitting on a countertop.
Sprinkle the mozzarella over the top.
Casserole dish filled with cooked Creamy Chicken Spinach Artichoke Bake sitting on countertop. Casserole dish is surrounded by a napkin, serving spoon, a small dish containing artichoke hearts, and a few spinach leaves strewn about on countertop.
Bake for 20-25 minutes or until the chicken has an internal temperature of 165F and the cheese is bubbly and golden brown. There will be some natural juices from the chicken at the bottom of the pan. Allow to cool for 5 minutes then serve with cooked rice, cooked quinoa, pasta or roasted potatoes.

Suggested adaptations

  • You can also use frozen artichoke hearts instead of canned. Just defrost them, pat them dry, and use them as instructed in the recipe.
  • Make it ahead of time! The casserole can be assembled up to a day ahead then baked. If you bake it straight from the refrigerator, it might take 5 to 10 minutes longer to bake.

Recipe testing tips from Taesha

  • Use low-fat or full-fat cream cheese + Greek yogurt. This recipe has been tested with fat-free, low-fat, and full-fat dairy products. The full-fat dairy gives the sauce the best creamy, satisfying texture. Low-fat also worked very well and resulted in a similar texture and flavor. However, I would not use fat-free dairy in this recipe. Fat-free dairy products have extra water added to them; that water is released during the cooking process — making this artichoke chicken bake wet and causing the sauce to split.
  • The chicken bake is great served with white/brown rice, quinoa, pasta, or just a side salad.
  • I haven’t tested this with fresh spinach. However, if you wanted to make this with fresh spinach, use about 1 pound of fresh and cook it down until wilted before adding to the artichoke cream cheese mixture.
  • You can use chicken breasts, but be sure to cut them into 1-inch thick strips. Thicker cuts will result in your chicken bake needing longer in the oven.
A hand holding a spoon taking a helping of Creamy Chicken Spinach Artichoke Bake out of a casserole dish. Casserole dish is sitting on a countertop and surrounded by a napkin, a few empty dishes topped with forks, small dishes containing various ingredients and some Parmesan cheese and spinach leaves spilled on countertop.

How to store + reheat

  • Leftovers can be stored covered in the fridge for 4 days. I haven’t tried freezing this dish yet, however I think it would work well.
  • This chicken spinach artichoke bake reheats well in the microwave by the piece for 60-90 seconds. It can also be heated in the oven by covering with foil and baking at 350℉ for 15-20 minutes or until warmed through.

Other protein + veggie-loaded dinner recipes to try

Did you try this Creamy Chicken Spinach Artichoke Bake recipe and now you’re hungry for more? 

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Three plates filled with a helping of Creamy Chicken Spinach Artichoke Bake, broccolini, and cooked rice. A fork is shown on two of the three plates. Surrounding the plates is a napkin, a small plate with artichoke hearts, a small dish dish salt and pepper, and some salt and pepper spilled on the countertop.
4.89 from 9 votes

Spinach Artichoke Chicken Bake

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: American
Course: dinner, Main Course
This Chicken Spinach Artichoke Bake might be my new favorite family-approved dinner. This dish is full of those creamy flavors and textures you spinach artichoke dip lovers are looking for, but in a hearty dinner recipe. Greek yogurt, cream cheese, Parmesan cheese, frozen spinach, canned artichoke hearts, and seasonings are quickly mixed together before being spread over chicken tenders and popped into the oven to bake to perfection in just under 30 minutes.

Ingredients
 

  • 1 teaspoon olive oil
  • 2 pounds chicken tenders , or chicken breasts, cut into 1-inch thick strips
  • teaspoon kosher salt, divided
  • ¾ teaspoon ground black pepper
  • 10 ounces frozen chopped spinach, defrosted and squeezed dry
  • 14 ounces canned artichoke hearts, drained, patted dry, and roughly chopped
  • 3 cloves garlic, minced. or 1 ½ tsp garlic powder
  • ½ teaspoon onion powder
  • 4 ounces cream cheese, softened
  • ¾ cup plain Greek yogurt , preferably whole milk or 2%)
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions
 

  •  Heat the oven to 375 degrees. Grease a 9-by-13-inch casserole dish or similar baking dish with the olive oil.
  • Place the chicken in the casserole dish in an even layer. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
  • In a large bowl mix the spinach, artichoke hearts, garlic, onion powder, 1 teaspoon salt, ½ teaspoon pepper, cream cheese, yogurt, and Parmesan cheese. The mixture will be thick.
  • Dollop the spinach mixture over the chicken and spread into an even layer. Sprinkle the mozzarella over the top.
  •  Bake for 20-25 minutes or until the chicken has an internal temperature of 165F and the cheese is bubbly and golden brown. There will be some natural juices from the chicken at the bottom of the pan. Allow to cool for 5 minutes then serve with cooked rice, cooked quinoa, pasta or roasted potatoes.
Serving: 7ounces, Calories: 271kcal, Carbohydrates: 7g, Protein: 34g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 98mg, Sodium: 1034mg, Potassium: 608mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4430IU, Vitamin C: 4mg, Calcium: 227mg, Iron: 1mg