Healthy Spinach & Artichoke Chicken Bake
A comforting and nutritious bake that combines shredded chicken, creamy cheeses, and vibrant vegetables for a delicious weeknight meal.
Ingredients
Main ingredients
- 2 cups spinach (fresh or frozen) If using frozen, thaw and squeeze out excess water.
- 1 can artichoke hearts, drained and chopped
- 2 cups cooked chicken, shredded Rotisserie chicken is perfect.
- 1 cup Greek yogurt (plain, full-fat or 2%) For creaminess.
- 1/2 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch or similar baking dish.
- In a large bowl, add the shredded chicken, chopped artichoke hearts, and spinach.
- Stir in the Greek yogurt, softened cream cheese, mozzarella, Parmesan, minced garlic, lemon juice, Italian seasoning, and a pinch of salt and pepper. Mix until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Smooth the top with a spatula.
Baking
- Bake for 25–30 minutes, until the center is hot and the top is bubbly and starting to brown. If you like extra browning, broil for 1–2 minutes—watch closely.
- Let rest 5 minutes before serving. Serve warm.
Notes
For a lighter version, swap half the cream cheese for extra Greek yogurt. For a dairy-free option, use plant-based cream cheese and dairy-free cheese. Leftovers can be used in sandwiches, wraps, or stuffed baked potatoes.