Description
Craving a comfort food fix without the guilt? This creamy, cheesy chicken bake transforms your favorite spinach artichoke dip into a protein-packed dinner that’s ready in under an hour.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 10 oz (280g) frozen spinach, thawed and well-drained
- 14 oz (400g) canned artichoke hearts, drained and roughly chopped
- 8 oz (225g) reduced-fat cream cheese, softened
- ¾ cup (180g) plain Greek yogurt
- ½ cup (50g) grated parmesan cheese, divided
- ¼ cup (30g) shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 tbsp olive oil
- 1 tsp dried Italian herbs
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Ensure spinach is thoroughly drained. Pat chicken pieces dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for about 2 minutes per side until lightly golden but not fully cooked. Transfer to a plate.
- Reduce heat to medium and add diced onion to the same skillet. Cook for 3-4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Reduce heat to low and add cream cheese, stirring until melted. Gradually incorporate Greek yogurt, stirring continuously. Mix in ¼ cup parmesan, all mozzarella, herbs, and red pepper flakes if using. Season with salt and pepper.
- Fold in drained spinach and artichoke hearts. Add the seared chicken and gently toss to coat. Transfer to prepared baking dish and sprinkle with remaining parmesan.
- Bake uncovered for 25-30 minutes until chicken reaches 165°F (74°C) and top is bubbling and golden. Optional: broil for final 2 minutes for extra golden top. Let rest 5 minutes before serving and garnish with parsley.