Spinach Artichoke Chicken Bake
No more bland chicken breast. This creamy spinach artichoke chicken bake is an easy and flavorful protein for weeknight dinners.
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
Equipment
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!
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