Description
A comforting and nutritious chicken bake with spinach and artichokes, perfect for weeknight meals.
Ingredients
Scale
- 4 chicken breasts, boneless and skinless
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup Greek yogurt or sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 tablespoon olive oil
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the chopped spinach, artichoke hearts, Greek yogurt, minced garlic, and both cheeses in a large bowl.
- Drizzle olive oil in a skillet over medium heat. Season the chicken breasts with onion powder, garlic powder, salt, and pepper. Sear the chicken for about 4-5 minutes on each side until golden brown.
- Transfer the seared chicken breasts to a baking dish. Spread the creamy spinach and artichoke mixture evenly over the chicken.
- Bake in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Let it cool for a few minutes and then sprinkle with fresh parsley before serving.
Notes
For variations, consider using lower-fat Greek yogurt or vegetarian substitutes like eggplant or portobello mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg