Description
This Healthy Spinach Artichoke Chicken Bake is a delicious and nutritious meal featuring tender chicken breasts topped with a creamy blend of spinach, artichoke hearts, Greek yogurt, and cheeses. Baked to perfection and finished with a golden broil, it’s a wholesome dinner option that’s easy to prepare and packed with flavor.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Spinach Artichoke Mixture
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup Greek yogurt (plain, non-fat)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Sauté garlic: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook spinach: Add the chopped fresh spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat.
- Mix filling: To the wilted spinach, stir in the chopped artichoke hearts, Greek yogurt, shredded mozzarella cheese, grated Parmesan cheese, dried Italian seasoning, salt, and pepper until the mixture is well combined.
- Prepare chicken: Place the chicken breasts in a lightly greased baking dish. Evenly spread the spinach and artichoke mixture on top of each chicken breast.
- Bake: Bake uncovered in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C) and juices run clear.
- Broil (optional): For a golden, bubbly top, switch the oven to broil and broil the chicken for an additional 2-3 minutes. Keep a close watch to prevent burning.
- Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes before serving to retain juices and flavor.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Use non-fat Greek yogurt to keep the dish healthier without compromising creaminess.
- You can substitute fresh spinach with frozen spinach (thawed and drained) if needed.
- To make it spicier, add crushed red pepper flakes to the spinach-artichoke mixture.
- This dish pairs well with a side of quinoa, brown rice, or roasted vegetables for a balanced meal.
