Tender chicken topped with creamy spinach, artichokes, and melted cheese for a comforting weeknight meal.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Spinach & Artichoke Topping
04 - 1 tablespoon olive oil
05 - 2 cups fresh baby spinach, roughly chopped
06 - 1 (14 oz) can artichoke hearts, drained and coarsely chopped
07 - 2 cloves garlic, minced
08 - 1 cup plain Greek yogurt (preferably whole milk)
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 teaspoon dried oregano
12 - 1/4 teaspoon crushed red pepper flakes (optional)
# Steps:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Season both sides of the chicken breasts evenly with kosher salt and black pepper. Arrange them in a single layer in the prepared baking dish, ensuring they are not overlapping.
03 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the chopped baby spinach and cook, stirring occasionally, until just wilted, about 2 minutes. Remove from heat.
04 - In a mixing bowl, combine the sautéed spinach with garlic, chopped artichoke hearts, Greek yogurt, shredded mozzarella, grated Parmesan, dried oregano, and crushed red pepper flakes (if using). Mix thoroughly until all ingredients are evenly distributed.
05 - Spoon the spinach and artichoke mixture evenly over each chicken breast, spreading it to cover the surface completely. Press lightly to adhere the topping to the chicken.
06 - Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. The topping should be golden brown and bubbly.
07 - Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute and makes for more tender meat.
