Spinach & Artichoke Chicken Bake (Print version)

Tender chicken breasts baked with creamy spinach and artichoke topping made with Greek yogurt and cheese.

# Required ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Spinach & Artichoke Topping

04 - 1 tablespoon olive oil
05 - 2 cups fresh baby spinach, roughly chopped
06 - 1 (14 oz) can artichoke hearts, drained and coarsely chopped
07 - 2 cloves garlic, minced
08 - 1 cup plain Greek yogurt
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 teaspoon dried oregano
12 - 1/4 teaspoon crushed red pepper flakes (optional)

# How to make it:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish. Season chicken breasts with salt and pepper, then arrange in a single layer in the prepared dish.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook until wilted, approximately 2 minutes.
03 - In a mixing bowl, combine sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella cheese, Parmesan cheese, dried oregano, and red pepper flakes if using. Mix thoroughly until well combined.
04 - Spread the spinach and artichoke mixture evenly over the chicken breasts, ensuring complete coverage.
05 - Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
06 - Remove from oven and let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • High Protein: With 48g of protein per serving, it is both filling and nutritious.
  • Easy Prep: Takes only 15 minutes of hands-on time before the oven does the rest.
  • Gluten-Free: A naturally gluten-free meal that doesn't compromise on comfort or flavor.
02 -
  • Rest the Meat: Always let the chicken rest for 5 minutes after baking to ensure the juices redistribute for maximum tenderness.
  • Monitor Temp: Use an instant-read thermometer to check the thickest part of the breast; 165°F (74°C) is the goal for perfectly cooked poultry.
  • Fresh Garlic: Using freshly minced garlic instead of the jarred kind provides a much brighter, more aromatic flavor to the topping.
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