Triple the cheese and incredibly decadent, you won’t believe this dish is actually lightened-up! Serve Cheesy Spinach and Artichoke Chicken Bake with your grain of choice (or any carb-less option) for the perfect well-rounded meal.
What you’ll need for this recipe
First, let’s get our ingredient list ready!
- cooked chicken breast (I’ll give instructions on how I cook mine for this recipe, or you can use a rotisserie chicken breast and skip a step!)
- onion
- artichoke hearts
- garlic
- fresh spinach
- cherry tomatoes
- part-skim ricotta
- fat free mozzarella
- pecorino romano cheese
The chicken breast
If you want to use cooked rotisserie chicken breast here, go for it! You’ll save yourself about 20 minutes of cooking time. Otherwise, you can make your own really quick poached OR roasted chicken breast. To poach: Put 1.5 lbs of raw chicken breast in a large pot. Add two dried bay leaves, a sprinkle of kosher salt, a sprinkle of whole peppercorns, and 2 smashed garlic cloves. Cover with water and bring to a boil. Once boiling, reduce to simmer. Simmer for about 20 minutes or until the internal temperature of the chicken reaches 165F (you can use a thermometer like this one). To roast: Preheat your oven to 450F. Season the chicken breasts with salt and pepper on all sides. Spray a sheet pan with olive oil spray and place the chicken breasts on top. Roast for 20-25 minutes or until the internal temperature of the chicken reaches 165F. Once your chicken is cooked, dice it into small pieces (or you can shred it). Set aside while you prepare the other ingredients.
Cooking the filling
Now that the chicken is prepared and ready, it’s time to make the filling for this Cheesy Spinach and Artichoke Chicken Bake. First, you’re going to sauté some diced onion in olive oil spray, because every great recipe uses diced onion, right? Next, you’ll add some garlic and some rinsed, chopped artichoke hearts. Make sure that you buy the ones packed in water, as you don’t want to add any extra oil to this dish. Once those flavors have combined a bit, it’s time to add the cherry tomatoes. These are going to cook for a good 10 minutes until they start to burst and break down. This will create a thick sauce that will make the dish delicious! The last step once the tomatoes are cooked down is to add the fresh spinach leaves. These just take minutes to wilt, so we add them last. I use two large bags here, because we all know spinach cooks down so much. After the spinach is wilted, add your cooked chicken.
The cheese, please
Now that that’s all done, it’s time for the fun stuff! The cheese…. cheeses. In the same pan, add your ricotta, mozzarella (reserving 1/2 cup for the topping) and your pecorino romano. Stir to combine and watch everything get creamy and delicious.
Cooking, storage and reheating the Cheesy Spinach and Artichoke Chicken Bake
Spray a 9 x 13 casserole dish with cooking spray and pour your cheesy mixture right in. Top with the remaining mozzarella, and cover with foil. Bake at 375 for about 15 minutes. Since everything is cooked already, we are really just looking for things to get nice and combined and bubbly. Remove the foil, and bake for another 5 minutes to crisp the cheese a bit. This recipe makes four HUGE servings. It is super filling and delicious on its own. When I make this, I serve it with rice or a grain and it makes for a perfectly well-rounded meal with protein, veggies and a grain. If you are low-carb, this would work really well with cauliflower rice, zoodles or spaghetti squash also.You can store this dish right in the baking dish, covered tightly. You can also pre-portion the servings out into individual serving containers and it will keep perfectly. To reheat, pop a serving into the microwave in a microwave safe dish to take the chill off, then you can pop it into a preheated oven to get it back to its original crispy state.

Cheesy Spinach and Artichoke Chicken Bake
Equipment
- frying pan
- 9 x 13 baking dish or casserole
Ingredients
- 2 chicken breasts, cooked, shredded or chopped
- 1 onion, chopped
- 2 cloves garlic , minced
- 14 oz artichoke hearts, in water
- 10 oz cherry tomatoes, halved
- 1 cup part-skim ricotta
- 1/4 cup grated pecorino Romano
- 1.5 cup fat free mozzarella
- 1/2 tsp salt
- fresh cracked pepper
- 16 oz spinach leaves
Instructions
- Preheat oven to 375F.
- In a large frying pan, sauté the chopped onion with olive oil spray for 5 minutes over medium high heat until translucent.
- Rinse the artichoke hearts and drain them. Chop them and add them to the pan.
- Add the minced garlic cloves to the pan. Stir and cook for 1 minute or until fragrant.
- Add the halved cherry tomatoes. Cook for about 10 minutes or until the tomatoes begin to burst and break down.
- Season with the salt and pepper.
- Add the spinach leaves. Cover the pot to steam the spinach. Check every few minutes and move the spinach around with tongs. It should take only a couple of minutes to wilt the leaves.
- Add the cooked chicken and stir to combine. Remove from heat.
- Stir in the ricotta, 1 cup of the mozzarella, and the pecorino romano. Taste for seasoning at this point.
- Spray a 9 x 13 baking dish with olive oil spray. Pour the mixture into the baking dish. Top with the remaining mozzarella.
- Cover with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes.
Nutrition
You might also enjoy these recipes with artichokes:
I made this and it was delicious! Served with Tostitos and enjoyed by all!
Amazing!!! Thank you!
This was so delicious and easy to make! My husband loved it too. It’ll be on regular rotation in our house.
This is the second time I’ve made this. It is so easy and so delicious. I did add my own little favorite, sundried tomatoes! Not a bad addition. Not something for every time though. So happy that I don’t have to cook tomorrow because I’ve got leftovers! Yummy, yummy! Thank you Steph for all you do to help others with your fabulous recipes snd blog!! You are an inspiration!
This was absolutely delicious and didn’t even taste like a lightened up version! Definitely will be making this again!
Amazing!!!!!!
Loved this! Made tonight and I was super excited because I love spinach and artichoke dip. While in the cooking process, I was weary with the appearance and wasn’t sure if I made a mistake. Once all cooked, the consistency and taste is amazing. Will be making again!
Great recipe. So convenient for me to make the night before and just put in oven for 25 min for a fresh dinner. Love! Would love more chicken “bake” ideas like this!
Delicious! The whole family loved it.
I Love this recipe!! I have made this twice already. So delicious, filling and huge portion for low points!!
This is sooooo delicious. It kept me satisfied too.
We just had this for dinner and it was a hit. I didn’t have FF cheese so I used part skim and added 4 extra points. It was well worth it.
This is THE best thing I’ve ever made! It has become a staple and I love serving it over spaghetti squash. Thanks for an amazing recipe!!
This was a huge filling portion as she mentions! I did exactly as she said and served over rice and it was sooo comforting! I have a thing with reheated chunks of chicken, so I ground my breasts up in a food processes instead. Next time I would use chopped spinach or chop up the spinach ahead of time because of personal preference. (Not a huge fan of the stringiness that whole spinach takes on once cooked). Overall such a good recipe though!
This!! This was delicious! Served it with a Pepperidge Farm garlic bread and it was perfect! Will definitely be on my dinner rotation!
Absolutely delicious! My family of 4 scarfed it down. So easy and tasty! Thank you so much for sharing the recipe!
This recipe is absolutely delicious! Easy to make, great portion sizes and my family loved it. I also doubled the recipe and repurposed the leftovers into a frittata and also used as a filling in a healthy alfredo lasagna!!
This was tasty. I added some Italian seasoning. The funny part was my husband said “why are you serving me up so much?” And I said 1/4 of pan is only 6 points! He had no idea what I was talking about😂😂
I made this again last night. My husband & I both love it. Thanks for sharing so many delicious recipes that are easy to put together & don’t have crazy odd ingredients!!
Wow this dish was awesome! I made some thin pasta to go with it. Very good!
Made this today for meal prep this week and it is AMAZING! I couldn’t wait to try it so I had it for dinner as well and I am excited to eat this all week. Steph, once again, you hit it out of the park with this one!
Made this for a meal prep 2 weeks in a row. Reheated super well and loved it! Really good for when you want a nice, hearty, warm lunch!
family loved this. thanks! couldn’t find FF mozz so had to use reduced fat. served it over a small amount of egg noodles. Yum! Even the picky teenager liked it.
Stephanie, can this be frozen?Thanks
Love the Portion for the point value.
Delicious! My husband doesn’t like new things but he had 2 helpings!
This is awesome and on the regular dinner rotation in my house!! Approval from my husband (who usually turns his nose up at things like fat free cheese) and my toddler who avoids most veggies- stuffs the spinach in this recipe in his mouth like I’ve never seen before!! Thank you for all the great recipes to help me stay on track and keep my family happy at the same time. much appreciated!!
Made this last night for dinner and could not have been more pleased. It was so simple and so delicious. The huge portion sizes are an added bonus!
Loved this! My husband is a picky eater and he said it was great. He even told me to make it again!!
My 13-year old daughter took one bite and said, “you can make this again”. If that’s not high praise, I don’t know what is!! 😆. Delicious!!
So simple, yet delicious!
Portions are very generous and the dish is tasty and satisfying. A great option for WW since the point value is so low. Will be adding this to the rotation of “Steph recipes” that move through my weekly meal plans!
Made this once for meal prep – very generous portions and very yummy! My husband and I loved it.
I made this for my lunches in the office this week. SO GOOD. I halved each serving (made 8 servings with this recipe each at 3 ww points on blue) and mixed in 1oz of elbow pasta each time I ate this and it was like a hearty bowl of mac and cheese.. so delicious, I will definitely be adding this to my rotations. So delicious and so easy
I’ve made this twice and it’s been a huge hit. Thanks Steph!
Incredible flavor! Huge and filling servings! This is a recipe I will make again and again.
I have made this at least 4 times for lunch prep and always put it over zoodles. So filling and tasty!
I love this so much. I use the frozen artichokes from Trader Joe’s
By far one of my favorite dishes to make for lunch meal prep- this reheats so well and is delicious!
My family loved this meal! I’ll be making it again very soon.
THIS IS AMAZING!!! It does not even feel like I’m eating a “lightened up” recipe – feels indulgent! Thanks for amazing recipes, Steph!
This recipe is absolutely delicious. Made it for my mom who can be picky and she loved it! Another great recipe!!
Made this and it was delicious! My picky husband and kids loved it too! We will definitely make again.
So delicious!
Just tried this recipe……. so delicious and filling. 😊
Love this recipe! Thanks Steph! I have curly kale I want to use up- do you think I could use that (hard rip pieces removed) instead of spinach? Thanks!
How many ounces of chicken? Chicken breast vary so much in size. Just wondering please?
This was absolutely delicious. You can not go wrong with this one. The portion sizes are more than generous! Made some rice as a side and it was super filling!
Have made this a few times now! I love the heaping serving and the flavor! I did my chicken in the instant pot with tons of spices, and I do recomend tasting before baking to make sure it has enough salt/pepper. I serve it over cauli rice and it is such a hearty, comforting full bowl of food!
Delicious!!! Had mine with Angel hair pasta. Huge portions & very filling! Thank you for another awesome recipe!
Making this tomorrow
Cheesy, HUGE portion, and such good flavor. Thanks, Steph, for another winner, winner, chicken dinner!
So delicious! Paired it with spaghetti squash for my lunch this week!
Unbelievably delicious!! Thank you for all of these creative and easy to follow recipes. They have been a game changer in my home!
This was sooooo good! I forgot the tomatoes but had Sun-dried tomatoes on hand so I improvised. Huge portion and definitely full of flavor. Will be adding this into the rotation.
Just made this with some alternative because I couldn’t find them in my local grocery store but this tastes amazing and it really is a huge portion!
I made this last night and it was AMAZING!!! I can’t wait to make it again next week!
This recipe is amazing!! I just made it and it is so creamy and flavorful!! We had it over rice. I definitely will be making this a part of my rotation!!
Another winner!! Easy and so good. Does not taste light at all. Next time I would serve over spaghetti squash.
It’s a very Festive dish green/red. Will make again.
Amazing comfort food at its best.
Increased the garlic a bit based on person preference and added hot pepper flakes for serving. Get’s better over time. I also used frozen spinach (defrosted and wrung out) with no issue. Served it over pasta. Delicious!
This dish is amazing! Huge portions and such great flavor. My husband said this is his new favorite dinner! I serve it over pasta.
I had been kind of hesitant to try any savory dishes as I was a bit intimidated but I saw this one posted on Instagram and I had to try it! This meal makes you feel like you a cheating on your weight loss goals. There are no words to describe how yummy this cheesy dish is. Bonus that it gives you 4 additional points on WW because of all the veggies it has!! Will DEFINITELY be making this again!
Do U Really Use 16 Oz Spinach? 😊
yes I did!
This was so good!! And easy!! Was a hit with the hubs as well. Thanks for sharing such great recipes with us 🙂
Made this recipe for meal prep this week. It was so good! The perfect, healthy comfort food dish.
This came out delicious! I didn’t have cherry tomatoes on hand so I used a can of diced tomatoes! It was so good we served it over pasta
Made this tonight. Delicious!
I have made this twice now! So good! My husband also loves it. I am keeping this recipe to the front of my recipe pile!
We absolutely love this recipe! So easy and so delicious!
Ooooo …. how I would LOVE to have weights and/or volumes for the chicken breasts (rotisserie chickens vary wildly in size), the Pecorino Romano and the Mozzarella … to make sure I’m going to get the same texture (and taste) this otherwise-magnificent recipe promises.
A new favorite! Haven’t made a bad meal yet, this will be a staple.
Very tasty! I put pasta at the bottom of the casserole dish first.
Next time I’ll double the amount of tomatoes.
Loved this! Easy & delicious, especially with a rotisserie chicken. Would be great as a vegetarian main dish with mushrooms instead of chicken! I plan to serve with cauliflower rice.
I have had this recipe on my mind for awhile now, and I finally made it. It was so cheesy and flavorful, and really hit the spot on a cold and rainy day. My boyfriend doesn’t eat chicken normally, but he loved this dish as well. So good!!
I used some rotisserie chicken and subbed roasted red peppers for tomatoes. Delicious!!!
Made this tonight. I thought it was so good. I made it for just 2 and it adjusted measurements fine. I’ll make this again!
This was really good!!!
Made it twice for a family of 4, no leftovers!