Description
This Healthy Spinach Artichoke Chicken Bake is a flavorful and nutritious dish combining tender chicken breasts with a creamy spinach and artichoke topping. Enhanced with garlic, Italian seasoning, and a blend of cheeses, it’s a wholesome, comforting meal perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Spinach Artichoke Mixture
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup plain non-fat Greek yogurt
- 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
Other
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the chicken.
- Sauté Garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
- Cook Spinach: Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat to prevent overcooking.
- Mix Topping: In a bowl, combine the cooked spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, Italian seasoning, salt, and pepper. Stir until all ingredients are well incorporated.
- Prepare Chicken: Place the chicken breasts in a lightly greased baking dish. Evenly spread the spinach-artichoke mixture over each piece of chicken.
- Bake Chicken: Bake uncovered in the preheated oven for 25-30 minutes, or until the chicken is fully cooked through and the internal temperature reaches 165°F (74°C).
- Broil for Finish: For a golden, bubbly top, switch the oven to broil and broil the chicken for an additional 2-3 minutes, watching closely to avoid burning.
- Rest and Serve: Remove the dish from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Ensure the chicken breasts are of even thickness for uniform cooking; pounding them lightly can help.
- You can substitute fresh spinach with frozen spinach, just be sure to thaw and drain excess liquid.
- Use a meat thermometer to check doneness to avoid under or overcooking.
- For a richer flavor, substitute part of the mozzarella with gouda or fontina cheese.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
