Description
A comforting and creamy chicken bake featuring Greek yogurt, spinach, and artichokes, perfect for family gatherings.
Ingredients
- 1 teaspoon olive oil
- 2 pounds chicken tenders (or chicken breasts, cut into 1-inch thick strips)
- 1½ teaspoons kosher salt (divided)
- ¾ teaspoon ground black pepper
- 10 ounces frozen chopped spinach (defrosted and squeezed dry)
- 14 ounces canned artichoke hearts (drained, patted dry, and roughly chopped)
- 3 cloves garlic (minced, or 1 ½ teaspoons garlic powder)
- ½ teaspoon onion powder
- 4 ounces cream cheese (softened)
- ¾ cup plain Greek yogurt (preferably whole milk or 2%)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F and grease a 9-by-13-inch casserole dish with olive oil.
- Arrange the chicken in an even layer within the dish and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
- In a large bowl, mix together the spinach, artichoke hearts, garlic, onion powder, 1 teaspoon salt, and ½ teaspoon pepper. Add cream cheese, Greek yogurt, and Parmesan cheese, and stir until well combined.
- Dollop the spinach mixture over the chicken and spread evenly. Top with shredded mozzarella cheese.
- Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and golden brown.
- Let cool for 5 minutes before serving.
Notes
Consider garnishing with freshly chopped parsley or basil before serving.
