Description
This Creamy Spinach Artichoke Chicken Bake combines tender chicken tenders with a luscious mixture of spinach, artichokes, garlic, and creamy cheeses including Greek yogurt, making for a delicious, comforting, and protein-packed dinner option. Baked until bubbly and golden, it’s perfect served alongside rice, quinoa, pasta, or roasted potatoes.
Ingredients
For the Chicken:
- 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, divided
For the Spinach Artichoke Mixture:
- 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 teaspoons garlic powder
- ½ teaspoon onion powder
- 4 ounces cream cheese, softened
- ¾ cup plain Greek yogurt (whole milk or 2% recommended)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare: Heat the oven to 375℉ (190℃). Grease a 9-by-13-inch casserole dish evenly with the olive oil to prevent sticking and promote browning.
- Arrange Chicken: Place the chicken strips in a single even layer in the prepared casserole dish. Season them with ½ teaspoon kosher salt and ¼ teaspoon black pepper to enhance their natural flavor.
- Prepare Spinach Artichoke Mixture: In a large mixing bowl, combine the defrosted and drained spinach, chopped artichoke hearts, minced garlic (or garlic powder), onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, softened cream cheese, Greek yogurt, and grated Parmesan cheese. Mix until thick and well incorporated.
- Assemble Bake: Spoon dollops of the spinach artichoke mixture over the chicken in the casserole dish. Spread it evenly to cover the chicken completely. Then sprinkle the shredded mozzarella cheese uniformly over the top layer.
- Bake: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃) and the cheese topping is bubbly and golden brown.
- Rest and Serve: Remove from oven and allow the dish to cool for about 5 minutes to let the flavors meld and juices settle. Serve warm with your choice of cooked rice, quinoa, pasta, or roasted potatoes.
Notes
- Use whole milk or 2% Greek yogurt as fat-free yogurt can add too much water, which affects texture.
- Make sure to squeeze out excess water from the thawed spinach to prevent a watery casserole.
- Check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked and safe to eat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, add crushed red pepper flakes to the spinach mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
