Name: Healthy Spinach Artichoke Chicken Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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

This creamy, nutritious Healthy Spinach Artichoke Chicken Bake is loaded with tender spinach and tangy artichokes, making it the perfect wholesome weeknight dinner. It’s comforting yet healthy, offering a delicious balance of flavors and a satisfying protein boost.

Why You’ll Love This Recipe

I love this recipe because it combines classic flavors in a healthier way without sacrificing taste. The creamy spinach and artichoke topping feels indulgent but uses Greek yogurt instead of heavy cream, keeping it light. It’s quick to prepare, great for meal prep, and fits well with low-carb, paleo, and whole30 lifestyles. Plus, it’s a crowd-pleaser that’s simple enough for busy evenings but still feels special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

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 everything is 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 keeping a close eye to prevent burning.

Remove from the oven and let the chicken rest for 5 minutes before serving.

Servings and timing

This recipe serves 4 people. The total time needed is about 40 minutes, with 10 minutes for prep and 30 minutes for cooking. It’s perfect for a quick and satisfying dinner after a busy day.

Variations

I sometimes swap mozzarella for cheddar or add a pinch of red pepper flakes for a spicy kick. You can also use fresh artichokes if available or try substituting the spinach with kale or Swiss chard for a different green. For a dairy-free option, I use a vegan yogurt and omit the cheeses or replace them with vegan alternatives.

Storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions but the oven method helps maintain the texture better.

Related Recipes:

Tuscan Artichoke Tomato Salad

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works fine. Just make sure to thaw and squeeze out excess water before cooking to avoid a watery topping.

Is this recipe suitable for meal prep?

Absolutely! It reheats well and stays flavorful, making it a great option for preparing lunches or dinners ahead of time.

Can I make this recipe dairy-free?

Yes, swap the Greek yogurt for a dairy-free yogurt alternative and use vegan cheese or omit the cheese altogether.

What can I serve with this dish?

I like pairing it with a simple side salad, roasted vegetables, or cauliflower rice for a low-carb meal.

How can I tell when the chicken is fully cooked?

The best way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). The juices should run clear as well.

Conclusion

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. Whether I’m feeding the family or prepping meals for the week, this recipe is always a winner in my kitchen.

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