Description
A hearty and nutritious bake featuring tender chicken, artichokes, spinach, and a creamy layer of Greek yogurt and cheese, perfect for family dinners.
Ingredients
- 1 teaspoon olive oil
- 2 pounds chicken tenders (or chicken breasts, cut into 1-inch thick strips)
- 1½ teaspoon 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 1½ tsp 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 your oven to 375 degrees.
- Grease a 9-by-13-inch casserole dish with olive oil.
- In a mixing bowl, combine spinach, artichoke hearts, garlic, onion powder, and 1 teaspoon of salt and pepper. Mix well.
- Add the cream cheese, Greek yogurt, and Parmesan cheese to the spinach mixture. Stir until thoroughly combined.
- Arrange the chicken in the prepared casserole dish. Season with the remaining salt and pepper.
- Spoon the creamy mixture evenly over the chicken.
- Sprinkle shredded mozzarella cheese on top.
- Bake for 20 to 25 minutes, until the chicken reaches 165 degrees and the cheese is bubbling and golden brown.
- Let the dish cool for 5 minutes before serving.
Notes
For a richer flavor, experiment with mixing different cheeses. Let the dish rest after cooking to help set the creamy topping for neat portions.