Description
This Creamy Chicken Spinach Artichoke Bake combines the rich flavors of spinach artichoke dip with juicy chicken tenders, all baked in a creamy sauce made from Greek yogurt, cream cheese, and Parmesan. This 30-minute recipe is easy, protein-packed, and naturally gluten-free. Perfect for a quick weeknight dinner or meal prep!
Ingredients
- 1 tbsp olive oil
- 1½ lbs chicken tenders
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp onion powder
- 4 oz cream cheese, softened
- ½ cup plain Greek yogurt
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Set oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
- Prepare Chicken: Place chicken tenders in a single layer in the baking dish. Season with kosher salt and black pepper.
- Mix Topping: In a bowl, combine spinach, artichokes, garlic, onion powder, cream cheese, Greek yogurt, Parmesan, and half of the mozzarella. Stir until well combined.
- Assemble: Spread the mixture evenly over the chicken tenders. Sprinkle the remaining mozzarella on top.
- Bake: Bake for 25-30 minutes, until the chicken is cooked through and the topping is bubbly and golden.
- Serve: Let it rest for a few minutes before serving. Enjoy with pasta, rice, or a fresh salad!
Notes
Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
Dairy-Free Alternative: Use plant-based cream cheese and dairy-free cheese.
Extra Vegetables: Add mushrooms, bell peppers, or onions for added flavor.
Crispier Topping: Broil for 2-3 minutes at the end for a golden crust.
