Tender chicken topped with creamy spinach, artichokes, and Greek yogurt—a comforting 45-minute meal.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Spinach & Artichoke Topping
04 - 1 tablespoon olive oil
05 - 2 cups fresh baby spinach, roughly chopped
06 - 1 (14 oz) can artichoke hearts, drained and coarsely chopped
07 - 2 cloves garlic, minced
08 - 1 cup plain Greek yogurt (preferably whole milk)
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 teaspoon dried oregano
12 - 1/4 teaspoon crushed red pepper flakes (optional)
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Season chicken breasts with salt and pepper. Arrange in a single layer in the prepared baking dish.
03 - Heat olive oil in a skillet over medium heat. Add garlic and sauté 30 seconds until fragrant. Add spinach and cook until wilted, about 2 minutes.
04 - In a mixing bowl, combine sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella, Parmesan, oregano, and crushed red pepper flakes if using. Mix well.
05 - Spread spinach and artichoke mixture evenly over chicken breasts. Bake 25-30 minutes until chicken reaches internal temperature of 165°F and topping is golden and bubbly.
06 - Let rest 5 minutes before serving to allow juices to redistribute.
