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Healthy Spinach & Artichoke Chicken Bake

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This Healthy Spinach & Artichoke Chicken Bake transforms the beloved creamy dip into a nutritious, high-protein dinner. Tender baked chicken breasts are topped with a cheesy, veggie-packed spinach and artichoke mixture, delivering cozy comfort with a lightened-up twist—perfect for quick, wholesome weeknight meals! #SpinachArtichokeChicken #HealthyBake

Ingredients

  • 4 boneless, skinless chicken breasts

  • 1 cup plain Greek yogurt

  • 1/2 cup light cream cheese, softened

  • 1/2 cup grated parmesan cheese

  • 1 cup shredded mozzarella cheese (divided)

  • 1 (14 oz) can artichoke hearts, drained and chopped

  • 1 cup frozen spinach, thawed and squeezed dry

  • 2 cloves garlic, minced

  • 1/2 tsp onion powder

  • 1/2 tsp black pepper

  • Salt, to taste

  • Olive oil spray (for greasing dish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil spray.

  2. In a medium bowl, mix together Greek yogurt, light cream cheese, parmesan, 1/2 cup mozzarella, chopped artichokes, spinach, garlic, onion powder, black pepper, and salt.

  3. Place chicken breasts in the baking dish. Top each breast with a generous spoonful of the spinach-artichoke mixture, spreading it evenly.

  4. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.

  5. Bake uncovered for 30–35 minutes, until chicken is cooked through (internal temperature of 165°F) and cheese is golden and bubbly.

  6. Let rest for 5 minutes before serving. Enjoy with a side of quinoa, brown rice, or roasted vegetables.

Notes

  • Fresh spinach can be used instead of frozen—just sauté briefly before mixing.

  • Swap mozzarella for part-skim provolone for a different cheesy flavor.

  • Great for meal prep; leftovers stay juicy and flavorful!

Find it online: https://yumfoodusa.com/healthy-spinach-artichoke-chicken-bake/