Description
This Spinach Artichoke Chicken Bake is a creamy, cheesy, and healthy weeknight dinner the whole family will love. Tender chicken breasts are topped with a spinach-artichoke yogurt mixture and melty mozzarella for a dish that tastes indulgent but is surprisingly light.
Ingredients
4 (6–8 oz) chicken breasts
2 cups packed baby spinach, roughly chopped
1 cup plain low-fat yogurt
1 cup marinated artichoke hearts, drained and roughly chopped
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
8 slices mozzarella cheese
Instructions
Preheat oven to 400ºF and lightly grease a 9×13 baking dish.
In a large bowl, mix together spinach, yogurt, artichokes, Dijon mustard, and garlic powder until well combined.
Lay chicken breasts in the baking dish in a single layer.
Spread the spinach-artichoke mixture evenly over each chicken breast.
Top each with two slices of mozzarella cheese (overlapping as needed).
Bake uncovered for 30 minutes, or until chicken reaches an internal temperature of 165ºF.
Let rest for 3–5 minutes before serving.
Notes
If chicken breasts are extra thick, lightly pound them for even cooking.
Greek yogurt can be swapped for regular yogurt for extra creaminess.
Leftovers keep well in the fridge for 3–4 days and reheat easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 100 mg