Description
A delicious and healthy Spinach Artichoke Chicken Bake featuring tender chicken breasts topped with a creamy spinach, artichoke, and yogurt mixture, all melted under layers of mozzarella cheese. This easy-to-make baked dish is perfect for weeknight dinners and combines wholesome ingredients for a flavorful meal.
Ingredients
Scale
Chicken
- 4 (6-8 oz) chicken breasts
Spinach Artichoke Mixture
- 2 cups packed baby spinach, roughly chopped
- 1 cup plain low-fat yogurt
- 1 cup marinated artichoke hearts, drained and roughly chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
Topping
- 8 slices mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC), ensuring it reaches the proper temperature for baking the chicken evenly.
- Prepare Spinach Mixture: In a large mixing bowl, combine the roughly chopped baby spinach, plain low-fat yogurt, drained and chopped marinated artichoke hearts, garlic powder, and Dijon mustard. Mix thoroughly to create a creamy, flavorful topping mixture.
- Assemble in Baking Dish: Place the chicken breasts in a single layer inside a 9×13 inch baking dish. Evenly spread the spinach and artichoke mixture over each chicken breast. Then, lay 2 slices of mozzarella cheese atop each piece of chicken, allowing them to overlap as needed to cover the surface well.
- Bake the Chicken: Transfer the prepared dish to the oven and bake for about 30 minutes, or until the chicken reaches an internal temperature of 165ºF (74ºC) to ensure it is fully cooked. Cooking time may vary depending on the thickness of the chicken breasts.
- Rest and Serve: After baking, remove the dish from the oven and let the chicken rest for 3-5 minutes. This helps the juices redistribute, resulting in moist and tender chicken. Serve warm and enjoy your Spinach Artichoke Chicken Bake.
Notes
- Make sure to check the internal temperature of the chicken to confirm it is fully cooked.
- You can substitute the low-fat yogurt with Greek yogurt for a thicker texture.
- Artichoke hearts packed in water are preferred to avoid extra oil and calories.
- Feel free to add a pinch of red pepper flakes for a spicy kick.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
