Chicken · 30 min
Two-Cheese Chicken, Spinach & Artichoke Melts
- 30 min
- 2–6 servings
- 652 kcal / serving
Creamy spinach, artichoke, and shredded chicken melt between toasted bread with melty cheeses, delivering a creamy bite and a crisp edge. A quick weeknight sandwich that comes together with pantry staples and fresh spinach.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (6 oz) jarartichoke hearts, marinated
- 1 (5 oz) pkgbaby spinach
- ¾ lbchicken breasts, boneless skinless
- 1 clovegarlic
- ¼ (8 oz) blockmozzarella cheese
- 1 ozParmesan cheese
- ¼ cupplain Greek yogurt
- 4 sliceswhole grain bread
From the pantry: black pepper, butter, unsalted, Italian seasoning, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- 1 clovegarlic
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ¼ (8 oz) blockmozzarella cheese
- 1 ozParmesan cheese
- ¼ cupplain Greek yogurt
Bakery & bread
- 4 sliceswhole grain bread
Sauces, oils & condiments
- ½ (6 oz) jarartichoke hearts, marinated
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | ½ (6 oz) jar | 1 (6 oz) jar | 1 ½ (6 oz) jars |
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| garlic | 1 clove | 2 cloves | 3 cloves |
| mozzarella cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Season the chicken and cook it in a hot skillet with a little butter until it’s lightly browned and cooked through, then transfer to a waiting bowl and cover.
- In the same pan, add a touch more butter, then sauté minced garlic briefly until fragrant.
- Add the spinach in portions, letting each handful wilt before adding the next until all are coated and soft.
- Stir in mozzarella, Parmesan, chopped artichokes, and yogurt; heat until the cheese melts and the mixture comes together, then fold in the chicken.
- Spread a portion of the spinach-chicken mix onto half of the bread slices and cap with the remaining slices to form sandwiches.
- Warm a skillet and melt butter to coat the bottom, then cook the first side of the sandwiches until the bottoms are golden brown and the cheese starts to melt, about 2–4 minutes.
- Carefully flip the sandwiches and cook the opposite side until golden and the filling is hot, another 2–4 minutes, then transfer to a cutting board.
- Slice the sandwiches in half and divide them onto plates for serving.
Two tips
- Prep the filling ahead by refrigerating the cooked chicken and spinach mixture for up to one day.
- For a lighter option or different texture, swap in a portion of plain Greek yogurt with a splash of milk and use any remaining cheese to top the sandwiches just before finishing.
Nutrition per serving
- Calories
- 652 kcal
- Protein
- 64 g
- Carbs
- 36 g
- Fat
- 28 g
- Fiber
- 7 g
- Sodium
- 694 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.