Description
A creamy and cheesy chicken bake featuring spinach and artichokes, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup Greek yogurt
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the chopped spinach, artichoke hearts, Greek yogurt, half of the mozzarella cheese, Parmesan cheese, minced garlic, onion powder, red pepper flakes (if using), and a pinch of salt and pepper in a mixing bowl.
- Place the chicken breasts in a greased baking dish.
- Spoon the spinach and artichoke mixture generously over each chicken breast.
- Sprinkle the remaining mozzarella cheese on top.
- Drizzle a little olive oil on top.
- Cook for about 30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Allow the dish to cool for a few minutes before serving.
Notes
For a vegetarian option, replace the chicken with hearty vegetables like zucchini or cauliflower. For dairy-free, use plant-based yogurt and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg