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Freshly baked Mediterranean spinach artichoke chicken bake in a white ceramic dish with golden brown chicken cutlets, spinach, artichokes, and melted cheese.

Spinach Artichoke Chicken Bake

A healthy, easy Mediterranean Spinach Artichoke Chicken Bake with golden pan-seared chicken over a creamy, garlic-herb spinach and artichoke base.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • - 4 boneless skinless chicken breasts (sliced horizontally into thin cutlets)
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp sweet paprika
  • - 1 tsp garlic powder
  • - 1 tsp Italian seasoning
  • - 1/2 tsp sea salt or to taste
  • - 1/4 tsp black pepper
For the Creamy Spinach & Artichoke Base:
  • - 1 tbsp extra virgin olive oil
  • - 3 cloves garlic minced
  • - 4 cups fresh baby spinach or 10 oz frozen spinach, thawed and squeezed completely dry
  • - 1 can 14 oz artichoke hearts, drained and roughly chopped
  • - 1/2 cup plain Greek yogurt or softened cream cheese / whole milk ricotta
  • - 1/2 cup finely grated Parmesan cheese
  • - 1 cup shredded mozzarella cheese divided
  • - 2 tbsp fresh parsley finely chopped (for garnish)

Method
 

Prep and Season:
  1. Preheat oven to 375°F (190°C). Pat chicken cutlets dry with paper towels. Rub evenly with 1 tbsp olive oil, then season both sides with paprika, garlic powder, Italian seasoning, salt, and black pepper.
Sear the Chicken:
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken cutlets for 3–4 minutes per side until a deep golden-brown crust forms. Remove chicken and set aside on a plate.
Build the Sauce Base:
  1. Lower heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Add fresh baby spinach and cook until wilted. Turn off heat, then fold in Greek yogurt (or ricotta/cream cheese), chopped artichokes, Parmesan cheese, and 1/2 cup of shredded mozzarella until creamy and combined.
Assemble:
  1. Spread the creamy spinach and artichoke mixture evenly across the bottom of a baking dish. Nestle the seared chicken breasts into the sauce. Top chicken and sauce with the remaining 1/2 cup mozzarella cheese.
Bake to Perfection:
  1. Bake uncovered for 20–25 minutes until chicken reaches an internal temperature of 165°F (74°C) and cheese is bubbling. Broil for 2 minutes at the end for a deep golden top.
Garnish and Serve:
  1. Garnish with freshly chopped parsley and serve warm with your favorite Mediterranean sides.

Notes

- Squeeze frozen spinach dry using a clean kitchen towel to prevent extra liquid in your bake.
- Pat artichokes dry with paper towels after draining.
- Ensure chicken reaches 165°F internally before removing from the oven.