This recipe started as a weeknight experiment and quickly became a staple at our table. I wanted the indulgent flavors of spinach and artichoke dip without the heaviness of deep-fried bread or endless bowls of chips. One evening I layered a lean chicken breast with a thick, tangy mixture of low-fat yogurt, marinated artichokes, and tender baby spinach, topped the whole thing with two slices of mozzarella and baked it until bubbling and golden. The result was surprisingly satisfying: creamy, bright, and comforting without feeling overindulgent. My partner declared it "restaurant-worthy" and my neighbor asked for the recipe after dinner the same night. What makes this dish special is how approachable the flavors are. The Dijon adds a subtle tang that lifts the yogurt, the marinated artichokes bring a mellow acidity and texture, and the spinach keeps it fresh and green. The cheese gives you that desirable pull and golden finish, while the chicken remains juicy when you follow the recommended cooking cues. I first discovered this combination while adapting pantry ingredients for a lighter weeknight menu; since then it has shown up on busy nights, casual dinners with friends, and even holiday meal rotations as a lighter main option.

Ingredients

• Chicken breasts: 4 boneless skinless breasts, each about 6 to 8 ounces. Look for even thickness or pound to uniform thickness so they cook evenly. Choose USDA grade or trusted local poultry for best flavor.
• Baby spinach: 2 cups packed, roughly chopped. Baby leaves cook quickly and retain a bright color; do not overcook when mixing the filling to keep a fresh taste.
• Plain low-fat yogurt: 1 cup. I recommend a thick-style low-fat yogurt (brands like Chobani Low-Fat Plain or Fage Total 0%/2% are reliable); it gives creaminess without excess fat.
• Marinated artichoke hearts: 1 cup, drained and roughly chopped. Marinated artichokes add a tangy, oily flavor — drain well to avoid excess liquid. You can find them jarred or canned in the Italian aisle.
• Dijon mustard: 1 teaspoon. Adds a subtle sharpness that balances the dairy and artichokes; use a classic Dijon for best results.
• Garlic powder: 1/2 teaspoon. Provides consistent garlic flavor without the moisture of fresh garlic, which can release liquid into the filling.
• Mozzarella slices: 8 slices. Pre-sliced part-skim mozzarella melts well and gives that cheesy pull without overpowering the dish.

Instructions

Preheat and prepare: Preheat your oven to 400°F. Lightly oil a 9x13-inch baking dish or use a nonstick spray. If the breasts vary in thickness, place them on a cutting board and gently pound to an even thickness of about 1 inch for uniform cooking. Pat the chicken dry with paper towels and season lightly with salt and pepper. Make the filling: In a large mixing bowl combine 1 cup plain low-fat yogurt, 1 cup drained and chopped marinated artichoke hearts, 2 cups packed chopped baby spinach, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder. Stir until well combined. Taste and adjust seasoning — a pinch of salt and a small grind of black pepper helps the flavors bloom. Assemble in the dish: Arrange the seasoned breasts in a single layer in the prepared 9x13 dish. Spoon and spread the spinach-artichoke-yogurt mixture evenly over each breast so each piece has a generous layer. The filling should be thick enough to stay in place; if it seems too watery, use less of the marinade from the artichokes or blot them on paper towels before chopping. Top with cheese: Place two slices of mozzarella on top of each breast, overlapping slightly if needed to cover the filling. The slices will melt and seal in moisture, creating a golden top. For a crisper top, you can switch to shredded part-skim mozzarella and broil for 1-2 minutes at the end — watch carefully so it doesn't burn. Bake and test for doneness: Bake in the preheated oven for about 30 minutes. Cooking time will vary based on breast size and thickness; the safest indicator is an internal temperature of 165°F measured with an instant-read thermometer inserted into the thickest part of the breast. If breasts are large, they may need up to 35–40 minutes. Rest and serve: Remove from the oven and let rest for 3 to 5 minutes before serving. Resting allows juices to redistribute so the meat stays moist. Serve with a squeeze of lemon if you like extra brightness and garnish with chopped parsley or crushed red pepper for contrast.

Storage Tips

Let the dish cool to room temperature for no more than two hours, then transfer to an airtight container and refrigerate. Individual portions keep well for up to three days. For longer storage, freeze portions in heavy-duty freezer bags or rigid containers for up to three months; thaw overnight in the refrigerator before reheating. To reheat, place in a 350°F oven until warmed through, about 12–18 minutes for single portions, or use a microwave on medium power for 2–3 minutes but finish in the oven if you want to restore the crisp edge of the cheese.

Ingredient Substitutions

If you prefer a dairy-free version, swap the yogurt and mozzarella for a thick coconut yogurt and dairy-free shredded cheese, but expect a change in flavor and creaminess. For more richness, replace low-fat yogurt with full-fat Greek yogurt; for extra tang, add 1 tablespoon of lemon juice to the filling. If you do not have marinated artichokes, use canned quartered artichokes packed in water — drain and toss with a teaspoon of olive oil and a pinch of salt to emulate the marinated profile.

Serving Suggestions

Serve with a simple green salad and a crisp roasted vegetable like asparagus or green beans for a balanced plate. For lower-carb meals, pair with cauliflower rice or steamed zucchini ribbons. Spoon any pan juices over the chicken and finish with a lemon wedge for added brightness. Garnish with chopped parsley or basil for color and fresh aroma.

Cultural Background

The combination of spinach and artichoke is rooted in Mediterranean flavors and has been popularized worldwide in the form of dips and spreads. Transforming that flavor profile into a baked protein-focused dish is a modern, Americanized adaptation that keeps the essence of the Mediterranean ingredients while aligning with contemporary preferences for high-protein, lower-calorie mains. The marinated artichoke hearts often used in such recipes reflect Italian and Mediterranean pantry traditions.

Seasonal Adaptations

In spring and summer use fresh baby spinach and supplement with thinly sliced heirloom tomatoes tucked under the cheese for a seasonal variation. In autumn and winter, swap in roasted frozen artichoke hearts or fold in a handful of thawed, frozen chopped spinach that has been squeezed dry. For a holiday twist, add a tablespoon of chopped fresh rosemary to the filling to complement roasted root vegetables.

Meal Prep Tips

Assemble this dish in the baking pan, cover tightly, and refrigerate for up to 8 hours before baking — this saves time on busy evenings and concentrates flavor. Portion into single-serving containers after baking for grab-and-go lunches. Use shallow oven-safe containers so reheating is quick and even. Label containers with the date and reheat from chilled rather than frozen for best texture.

Bringing this dish to a potluck is always a winning move; it travels well and holds its warmth for a while if covered. Enjoy customizing this simple formula to suit your taste, and don’t be afraid to play with cheeses and herbs for new flavor notes. Happy cooking and enjoy the comfort without the heaviness!