Spinach Artichoke Baked Chicken

Sara K. Larsen - Sunday, May 31, 2015

  • One of my favorite party dips turned into a healthy dinner! 

Makes: 4 servings


  • - 4 boneless skinless chicken breasts
  • - 8 cups fresh spinach
  • - 1 cup canned artichoke hearts, drained and chopped fine
  • - ½ cup plain low fat Greek yogurt
  • - ¼ cup cottage cheese
  • - ½ tsp. garlic powder
  • - 1/8 tsp. pepper
  • - ¼ cup mozzarella cheese, shredded
  • - 1/8 cup parmesan cheese, grated
  • - ½ cup mozzarella cheese, shredded


  1. Preheat oven to 375 degrees. Spray a 9×13 casserole dish with non-stick cooking spray. Place chicken breasts in pan.
  2. Spray a large non-stick skillet over medium heat. Sauté the spinach in a few tbsp. of water, for about 2-3 minutes, or until wilted down, and water is completely evaporated. Remove from heat, and blot dry if there is excess water on the spinach.
  3. In a medium bowl, combine the spinach with the rest of the ingredients until well combined. Spread mixture evenly over chicken in prepared baking pan. Top with mozzarella cheese.
  4. Bake in oven for about 30-35 minutes until cheese is lightly golden brown. 

Nutrition (per serving):

Calories: 175
Fat: 7g
Carbs: 11g
Protein: 20g