Spinach Artichoke Chicken Bake
No more bland chicken breast. This creamy spinach artichoke chicken bake is an easy and flavorful protein for weeknight dinners.
Servings: 4
Equipment
Ingredients
Chicken Breasts
- 4 boneless and skinless chicken breasts
- salt and black pepper to taste
Spinach Artichoke Topping
- 1 cup grated mozzarella divided
- 1 cup low fat plain Greek yogurt
- ½ lemon juiced
- ¼ cup finely chopped chives
- 3-4 garlic cloves minced
- 1 tsp salt
- black pepper to taste
- ¾ cup drained and diced marinated artichoke hearts about 1/2 jar
- 1 cup chopped baby spinach measured after chopping
Instructions
- Position oven rack to the middle and pre-heat to 400 F.
- Place chicken in your large baking dish, avoiding overlap. Season both sides with salt and pepper. Set aside.
- To a large bowl, add half your mozzarella (set the rest aside). Add the remaining ingredients for your spinach artichoke topping and mix until well combined.
- Spread your spinach artichoke mixture evenly over your chicken breasts. Then, top with remaining cheese.
- Bake for 30-40 minutes or until a thermometer inserted into the center of your chicken reads 165 F. Cooking time will vary depending on the size and thickness of your chicken breast.
- Finish for 2-3 minutes under the broiler to brown the cheese. Let rest for 5-minutes before serving and enjoy!
Nutrition
Serving: 1chicken breast | Calories: 371kcal | Carbohydrates: 7g | Protein: 49g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 134mg | Sodium: 1126mg | Potassium: 720mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1355IU | Vitamin C: 20mg | Calcium: 239mg | Iron: 1mg