Creamy Greek Yogurt Chicken Spinach Artichoke Bake

This creamy, cheesy chicken bake takes your favorite spinach artichoke dip and transforms it into a protein-packed dinner that’ll have everyone asking for seconds.

What makes this dish truly special is the clever swap of Greek yogurt for traditional heavy cream, keeping all that luxurious texture while adding protein and reducing calories. The combination of three cheeses, tender chicken, and perfectly seasoned vegetables creates layers of flavor that’ll make this an instant family favorite.

Ingredients

For the Chicken Base:

• 1 teaspoon olive oil
• 2 pounds chicken tenders (or chicken breasts cut into 1-inch strips)
• 1½ teaspoons kosher salt, divided
• ¾ teaspoon ground black pepper

For the Creamy Topping:

• 10 ounces frozen chopped spinach, defrosted and squeezed dry
• 14 ounces canned artichoke hearts, drained and roughly chopped
• 3 cloves garlic, minced (or 1½ teaspoons garlic powder)
• ½ teaspoon onion powder
• 4 ounces cream cheese, softened
• ¾ cup plain Greek yogurt (whole milk or 2%)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Steps

1. Preheat your oven to 375°F (190°C). Coat a 9×13-inch baking dish with olive oil, ensuring even coverage to prevent sticking.
2. Arrange chicken pieces in a single layer in the prepared dish. Season with ½ teaspoon salt and ¼ teaspoon pepper, ensuring even distribution. The single layer is crucial for even cooking.
3. In a large mixing bowl, combine spinach (make sure it’s thoroughly squeezed dry to prevent a watery sauce), chopped artichokes, garlic, onion powder, remaining 1 teaspoon salt, ½ teaspoon pepper, cream cheese, yogurt, and Parmesan. Mix until well combined. The mixture should be thick but spreadable.
4. Carefully spread the spinach mixture over the chicken. Pro tip: dollop small amounts across the surface first, then spread to avoid displacing the chicken pieces. Top evenly with mozzarella cheese.
5. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden brown and bubbly. Some liquid will accumulate – this is normal and makes a delicious sauce.
6. Let rest for 5 minutes before serving. This allows the sauce to thicken and the cheese to set slightly.

Smart Swaps

• Use Greek yogurt cream cheese to boost protein further
• Swap mozzarella for low-fat varieties to reduce calories
• Try different greens like kale or Swiss chard (pre-cooked and drained)

Make It Diabetes-Friendly

• Use reduced-fat cheese options to lower saturated fat
• Serve over cauliflower rice (reduces carbs by 22g per serving)
• Add extra vegetables like mushrooms or bell peppers to increase fiber
• Consider portion size: 6 ounces chicken + ¾ cup topping = 12g net carbs

Pro Tips

• Let cream cheese soften at room temperature for 30 minutes for easier mixing
• Pat artichokes extremely dry to prevent excess liquid
• Use chicken pieces of uniform thickness for even cooking
• Check temperature in thickest part of chicken for accuracy