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One Dish Spinach and Artichoke Chicken and Rice Bake

Updated: Sep 14, 2020

Anytime I can avoid dirtying more than one dish I am sold. This one dish chicken and rice bake is satisfying, cheesy, so so simple and literally uses one dish! If you like spinach and artichoke dip you will LOVE this dish. Fresh spinach and canned artichoke hearts are mixed with creamy yogurt, mayo, spices and cheese to create a chicken topping of your dreams.

Creamy flavorful rice and moist tender chicken cook together below a cheesy spinach and artichoke topping.

I start this recipe by searing the chicken but this step can be omitted to save time. Instead you can just top the rice with it raw and add on a few minutes to the bake time or until it reaches an internal temperature of 165F.

I also recommend not putting away the chicken broth until the very end. I added a little extra before broiling to ensure my rice was surely done and nice and creamy. If you're someone who prefers a drier rice, you may choose not to add extra, completely up to you!

A great meal for a busy weeknight to pop in the oven and forget about while you get other tasks done.

I love the extra topping of cheese we add right at the end because the melted cheese on top is the best part! The spinach and artichoke mixture is so creamy and flavorful that by topping the chicken and rice with it you can fully flavor the rest of the dish. As it cooks the creamy flavor seep down into the rice and it covers the chicken to ensure nothing gets dried out.

One Dish Spinach and Artichoke Chicken and Rice Bake

4 servings | Cook time: 40 minutes


  • 1/4 cup parmesan cheese

  • 2 tbsp mayonaise

  • 1/2 cup plain greek yogurt

  • 1/2 tsp garlic

  • 1/2 tsp

  • 2 cloves garlic, minced

  • 4 oz shredded mozzarella

  • 4 cups spinach

  • 1 15oz can artichoke hearts, chopped

  • 1 lb chicken breast

  • 1 cup dry jasmine rice

  • 2-2.5 cups low sodium chicken broth


  1. Preheat oven to 400F.

  2. In a large bowl, combine chopped spinach, chopped artichokes, garlic, greek yogurt, mayonnaise, spices and half of the shredded mozzarella in a bowl.

  3. Heat a heavy bottomed oven safe pot or large oven safe sauté pan over medium heat. Spray with nonstick spray and add chicken.

  4. Season top of chicken with salt and pepper and sear chicken for 1-2 minutes (until it starts to brown). Flip the chicken, season the second side with salt and pepper, and sear for 1-2 minutes.

  5. Remove chicken from pan and stir in rice and 1.5 cups chicken broth. Bring mixture just to a boil. Season with salt and remove from heat.

  6. Place chicken on top of the rice and top everything with the spinach and artichoke mixture.

  7. Cover the dish with an oven safe lid or tin foil. Transfer to the oven and bake for 30 minutes.

  8. Take the dish out of the oven and remove tin foil. Add remaining 1/2-1 cup chicken broth and top with remaining mozzarella (1/2 cup for drier rice, 1 cup for creamier).

  9. Return to the oven for another 5 minutes or until the rice is fully cooked and the cheese has melted.

  10. Remove from oven and serve warm.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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