Healthy Spinach Artichoke Chicken Bake
I really enjoy making this Healthy Spinach Artichoke Chicken Bake because it feels indulgent but is packed with nutritious ingredients. It’s easy to throw together, perfect for weeknights, and versatile enough to customize to my dietary needs.
Ingredients
- 4 boneless skinless chicken breasts
- 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
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add chopped spinach and cook until wilted, roughly 2-3 minutes. Remove from heat.
- Stir in the chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, Italian seasoning, salt, and pepper until well combined.
- Place the chicken breasts in a lightly greased baking dish. Spread the spinach-artichoke mixture evenly over each piece of chicken.
- Bake uncovered for 25-30 minutes, or until the chicken is fully cooked and the juices run clear (internal temperature of 165°F / 74°C).
- For a golden, bubbly top, broil for an additional 2-3 minutes while watching closely to prevent burning.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
- Frozen spinach can be used if thawed and drained well to avoid excess water.
- Swap mozzarella for cheddar or add red pepper flakes for variation.
- Use fresh artichokes or substitute spinach with kale or Swiss chard as alternatives.
- For dairy-free, use vegan yogurt and vegan cheese or omit cheese entirely.