Irresistibly Creamy Healthy Spinach Artichoke Chicken Bake

Irresistibly Creamy Healthy Spinach Artichoke Chicken Bake

A delicious and nutritious dish featuring chicken topped with a creamy spinach and artichoke mixture, perfect for weeknight dinners or special occasions.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 large chicken breasts (butterfly cut into 4 cutlets)
2 cups baby spinach (roughly chopped)
1 can (14 oz) marinated artichoke hearts (drained and roughly chopped) Use low-sodium artichoke hearts for a healthier option.
1/2 cup plain low-fat yogurt Alternative to mayo, cream cheese, or sour cream.
1 teaspoon Dijon mustard For flavor.
1 teaspoon garlic powder For flavor.
4 slices mozzarella cheese For topping.

Method

Preparation

Preheat the oven to 400°F.
Butterfly cut the chicken breasts in half to create 4 cutlet-like pieces.
In a large bowl, mix together the spinach, yogurt, artichokes, garlic powder, and mustard to create the spinach artichoke mixture.

Assembly

Lay the chicken cutlets in a single layer in a 9×13 baking dish.
Evenly distribute the spinach mixture over the chicken cutlets.
Place 2 slices of mozzarella cheese on top of each chicken cutlet.

Baking

Bake for 30 minutes, or until chicken reaches an internal temperature of 165°F.
Let the dish rest for 3-5 minutes before serving.
Serve using a slotted spoon to drain excess liquid before plating.

Notes

This dish can be served with a side of brown rice, quinoa, or a fresh salad for a complete meal. Feel free to add other vegetables like bell peppers or mushrooms for more flavor and nutrition. For an extra cheesy experience, you can add more mozzarella or sprinkle some parmesan cheese on top before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven or microwave until heated through.