Spinach Artichoke Chicken makes for a simple, delicious meal that everyone will love.


I made something I think you are going to simply love. This. Spinach Artichoke Chicken.

Oh my goodness gracious is it amazing! Think your favorite spinach artichoke dip all over the top of baked chicken.

Yeah, it really is out of this world.

There’s something so comforting about this spinach artichoke chicken that it has really become one of our favorite ways to eat chicken now. While the ingredients list doesn’t specify, I like to use lower fat ingredients for the topping such as part-skim mozzarella cheese, fat-free Greek yogurt, and a light mayonnaise. Of course, use what you prefer!

And luckily, it is one of the easiest things to make that you can think of!

You just throw your chicken into a baking dish, then mix up your spinach artichoke topping and pour it on top. Bake it and then watch it disappear.

How simple is that?

The chicken turns out so flavorful and tender. My mouth is watering just thinking about it.

It’s great to get kids to eat their vegetables, too.

Here’s the recipe for my Spinach Artichoke Chicken. It’s a keeper!

Spinach Artichoke Chicken Recipe

Spinach Artichoke Chicken makes for a simple, delicious meal that everyone will love.
4.62 from 42 votes

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Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 8
Author: Robyn Stone | Add a Pinch


  • olive oil spray
  • 8 chicken breasts
  • 13.75 oz artichoke hearts packed in water drained
  • 10 oz frozen spinach thawed and squeezed
  • 2 shallots chopped
  • 1 clove garlic minced
  • 1/2 cup Greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 cup Parmesan cheese
  • 1/2 cup shredded mozzarella cheese


  • Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
  • Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
  • Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
  • Let stand about 5 minutes before serving.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

I can’t wait to hear how you like it!

Robyn xoxo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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157 Comments Leave a comment or review

    1. I did 1/2 as much chicken cut up into bite sized pieces and the same amount of everything else === delicious!!! plus leftovers for hubbies dinner and lunches for me to take to work… gonna definately do this one again

  1. Absolutely hands down the best new meal that I have tried in a long time…the husband fully agreed. I served it with Uncle Ben’s wild rice. The crunchy nutty flavor of the rice was a perfect compliment to the chicken. Plus it was a cook and serve bag of rice…dinner was so easy and delicious. Many thanks – loved it!!!

  2. This was great! Used to love making spinach artichoke dip but since I started eating lactopaleo I haven’t made it! I used too much chicken (3.25lbs) and the ratio was a bit off so next time I’ll make sure to use a bit less or add more spinach/artichoke! yum!

    1. I have made this twice now and it is a BIG hit with my picky family (when it comes to trying something new). I also served it to guests and they took about 3 servings so I know they loved it.
      I slightly wilted fresh spinach the first time and used fresh ‘unwilted’ the second. Great both times.
      Thank you for the recipe!

  3. I have a question. I’m making this tonight for my family. I was wondering, if I were to bake the chicken like you say, then slice it, and make a layer of the dip on the bottom, then the chicken evenly spread out, then another layer of the dip, would it ruin it?

  4. What a great idea – thanks for the recipe! I liked it just the way it is, but since I have a hubby and 4 kids, rarely do we come to a consensus. Usually someone has something to suggest.

    Next time (oh, there will be a next time!), I will saute the shallots to soften them a bit first. I will add a bit more “wet” ingredients, or just up the amount of greek yogurt. Hubby felt it wasn’t salty enough, but BOO on him because the rest of us don’t have that “need”. 🙂

    I enjoyed preparing AND eating it – thank you! All of us enjoyed it, though I can barely count the hubby since he busted out a bag of tortilla chips and dug in. LOL

  5. This artichoke spinach chicken was fabulous. Just made it tonight n the only thing I added was alittle crushed red pepper.great recipe

  6. We made this for dinner tonight and it was delicious. I do have a few questions: What do you mean by 8 chicken breasts? Some people consider one chicken one breast, while others consider that two breasts. How many pounds of chicken, really? How small do you cut the pieces. I think maybe our pieces were too large, because by the allotted time the chicken was still raw. So we put it back in the oven for 22 minutes.
    I will make it again, because the taste was amazing!

    Wishing you a terrific week… 🙂

    hugs x
    Crystelle Boutique

    1. Each chicken has two breast, just like women do. Did you cook the chicken by itself for 15 minutes, then added the sauce then cook for another 22 minutes?

  7. Hi this looks fab! Was curiois if i could xnay the mayo & double the greek yogurt? Or would that not work
    At all? Thank you!

  8. Prepping this recipe for dinner tonight .. exactly as it was in the recipe !!!!
    I’m amazed how people want to change it and ask if they can do this instead of ????

    Just make it the way it was stated!!!!

    Sorry for venting, but it seems every blog has someone asking if they can change it!!

    I love all the ingredients so I’m sure I’ll be making this over and over !!

    Thank you Robyn !!!

    1. MAMY people have allergies, dietary restrictions, are trying too eat healthier, ETC. Variations are a good thing, that’s what cooking is all about!!

  9. This sounds wonderful! Definitely going to try it tomorrow night. Do you know if you could freeze leftovers? Thanks!

  10. Thanks for the recipe! It was good. I just filled the bottom of my baking pan with one layer of frozen chicken tenders, but next time will add another layer. Not that I couldn’t eat the sauce plain…but it makes me feel better if I’m at least eating some lean protein with it!

  11. Made this tonight with sour cream instead of yogurt. Even my husband, who HATES mayo and sour cream, loved it! He said he’d like it if I made it again. Next time I’ll add more cheese since I’m a cheeseaholic ^_^

  12. Just made and served this for dinner and think it’s quite tasty! I did make subs based on what I had available. Used thin sliced chicken breast cutlets, sour cream instead of greek yogurt, mayo, added 1/3 cup cream cheese, 2 small jars marinated artichoke hearts, 1 square pkg frozen chopped spinach, shredded Italian cheese blend, onion instead of shallots. garlic and garlic powder, and lots of extra parmesan! After cooking the cutlets alone, I kept the natural juices in with the chicke when I added spinach mixture cause we like saucy dishes and needed a bit extra sauce for the ziti I was serving it over! I give 4.5 stars!! Thanks for such an easy 1 pan recipe!!

  13. This recipe was delicious! I made it for myself using 2 chicken breasts which meant the toppings dominated. Although, I do have a small stomach and this is a RICH recipe, I could only finish half of a chicken breast and the only side I made to pair with this meal was stuffing (which I also did not finish). Next time I think I will cut the mayo, yogurt, and cheese ingredients in half.

    Thank you for the recipe!

  14. Overall we loved it. Thought it needed a little something so I added a little lemon juice which I think was exactly what it needed. Will be making this again! Thank you for a great recipe!

  15. This recipe had been printed and posted at my gym as a healthy recipe and when I keyed it in to Weight Watchers (Recipe Builder) it is actually not too bad…about 8 points on the current plan. It is really easy and delicious. I used small sized chicken breasts to control portions and light mayo. I also added more garlic than it called for because we love garlic. Everything else was followed as listed in the recipe. We served it over whole wheat spaghetti noodles. Delicious!

  16. This was AWESOME! Did tweak some things as that is my nature when it comes to recipes…I used only 6 chicken breasts, 1 small container of greek yogurt (NO MAYO), added a can of tomotoes with green chillies, changed the shallots to a yellow onion and added some red pepper flakes to give it a little kick. Tossed it all into the crockpot on low for 7-8 hours and shredded it when it was done. DELICIOUS! Will be doing this one again!

  17. So my family absolutely gobbled this up! My only question is what is the consistency of the sauce/covering supposed to be? When I mixed it all together there was definitely no pouring involved. I used a spatula to spread the topping. I thought it would have been a bit more pourable (is that a word? lol). Thoughts?

  18. Veprery good reciepe. Except I tweeked mine a bit. I used boiled or rotersarie chicken and added red potatoes. super delicious. I aslo added a cup Of canola oil mayo and another cup of yogart and added some lemon juice. I also cooked the spinach in garlic and onion before mixing it together. So pleased and so glad I found Ur recipe. 🙂

  19. I used about 2.5 lbs. of chicken tenders. I would probably top with a little more cheese next time I make it. Would be easy to make the topping ahead of time, then assemble and bake near dinner time.

  20. Just made this. I used a cut up chicken and baked 35 mins before adding sauce. Served with noodles that I topped with creamy vegetables and the sauce/fat from the bottom of the pan. Yummy! My husband loved it, and although he never complains, his stepmother is practically a gourmet cook, so there’s a very high standard. Lol. Next time I’ll add sliced mushrooms to the sauce. Thanks. This one is a keeper!

  21. I have made this many times and it always turns out DELICIOUS! Super simple but doesn’t taste like it. I always add chopped onion and minced garlic, serve over rice, and add plenty of Tapatio to my bowl.I change up the cheese depending on what I have in the fridge and it always comes out super tastey and sometimes I use fresh spinach and other times frozen. Both work. I am going to try over pasta tonight because I am in the mood for something carby.

  22. This was amazing!! My daughter and I just made this and we LOVED IT! We added a little more yogurt and cheese and we also added a little chili powder, fresh broccoli and Fresh zucchini. OMG!! Soooo good.

  23. I am making this tonight. I am using thighs with bone in. Also just greek yogurt no mayo. I’ll let you know how good it is.

  24. Tried this tonight but did not have time to make it from scratch so we cheated – (makes enough for 2) 1 lb package of chicken tenderloins, 1 box T.G.I. Friday’s Spinach & Artichoke Cheese Dip. Preheat oven 375. Spray bottom of small glass casserole dish. Place chicken in bottom. Heat dip in microwave for 2-3 minutes just so not frozen. Stir and pour over chicken. Bake in oven for 20-25 minutes (oven times vary) Was actually very good – next time we are going to make this from scratch – my daughter suggested that if we buy enough of the ingredients we could put them together and freeze them to make several dishes. Even the chicken maybe buy thighs and cut the meat off the bone into strips and freeze. Our cheater method cost us about $5 per person including a side vegetable.

  25. Just made this tonight and its delicious! Used four pieces of chicken with the full sauce recipe, ended up being the perfect amount. Added mushrooms and tomatoes, fresh spinach sauteed in 3 cloves of garlic. Baked all at once. It was so good my mother in law said she wanted to lick the pan clean!

  26. We’re making this tonight for the third time. This is a delicious dish and very easy to make. We’ve used chicken breasts and chicken tenders, and prefer the tenders. Because we never have greek yogurt on hand, we use a mix of mayo and sour cream and it turns out perfectly. Thanks for the great recipe!

  27. I thought I made that up! Lol. I’m making it next Friday as the only way to keep my fiancée and son out of the dip I’m making for my family Christmas next Saturday. Lol. Was planning on making it into a sandwich.
    Could also make it into a quesasilla. So many possibilities.

  28. This recipe is a winner!!!! The only thing I’d do differently is to cut up the chicken, otherwise delish! Lots of leftovers for lunches, too!

  29. I made this today and it was awesome! It is a keeper–although, I goofed and bought fresh spinach instead of frozen. I just sauté it in a little olive oil & coarsely chopped. It was great! Thanks for such a wonderful recipe!

  30. This is fabulous. I added mushrooms. I baked potatoes on the side for those who wanted to pour the spinach cheese artichoke sauce. Love it

  31. Congrats on this recipe still circulating Pinterest! BIG Question for anyone who knows artichokes. I found this recipe because I know I will be getting fresh artichokes in my Farmers box this week.

    Should I boil the artichokes first before I prepare the recipe? I’ve never had fresh artichokes in my kitchen before.. SOS

    Looking forward to trying this out!

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