Spinach Artichoke Chicken: A Healthy, Protein-Packed Dinner You’ll Make Again and Again
Why You’ll Love This Recipe
Looking for a creamy, flavorful chicken dinner that’s both healthy and satisfying? This Spinach Artichoke Chicken brings together the richness of a classic dip with lean protein for a perfect weeknight meal. It’s low in carbs, packed with nutrients, and comes together in under an hour.
Whether you’re on a health journey or just want to feed your family something delicious, this dish ticks all the boxes.
Health Benefits of the Key Ingredients
Spinach
Spinach is loaded with iron, magnesium, and antioxidants. It helps reduce inflammation, supports digestion, and boosts immunity.
Artichokes
Marinated artichoke hearts bring flavor and texture, plus they support liver health and are high in fiber.
Greek Yogurt
A healthy substitute for sour cream or mayonnaise, plain low-fat yogurt adds creaminess without added fat and includes gut-friendly probiotics.
Chicken Breast
Lean, high in protein, and low in fat—chicken breast is the ultimate base for a balanced meal.
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 2 cups baby spinach, chopped
- 1 cup plain low-fat Greek yogurt
- 1 cup marinated artichoke hearts, drained and chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt & pepper, to taste
- (Optional) ¼ cup shredded parmesan cheese for topping
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil or nonstick spray.
Step 2: Make the Filling
In a large bowl, mix together:
- Greek yogurt
- Dijon mustard
- Garlic powder
- Chopped spinach
- Chopped artichoke hearts
Add salt and pepper to taste. Stir until well combined.
Step 3: Prepare the Chicken
Using a sharp knife, make a horizontal pocket in each chicken breast (don’t slice all the way through). Stuff each breast generously with the spinach-artichoke mixture.
If you have leftover filling, you can spread it on top of the chicken later.
Step 4: Assemble and Bake
Place the stuffed chicken breasts in the prepared baking dish. If desired, sprinkle with shredded parmesan for an extra cheesy finish.
Bake for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and slightly golden on top.
What to Serve With It
- Steamed brown rice or quinoa
- Roasted sweet potatoes
- A crisp green salad with lemon vinaigrette
- Whole grain bread or garlic toast
Pro Tips
- For extra flavor: Add a pinch of crushed red pepper or smoked paprika to the filling.
- Using frozen spinach? Thaw completely and squeeze out excess water before mixing.
- Make it ahead: You can prep the stuffed chicken a day in advance and bake when ready.
Frequently Asked Questions
Can I use other cheeses?
Yes! Feel free to mix in shredded mozzarella, cream cheese, or feta for variety.
Is this recipe keto-friendly?
Absolutely. It’s low in carbs and high in protein and fat, perfect for a keto meal plan.
Can I freeze it?
You can freeze the stuffed, uncooked chicken. When ready to eat, thaw in the fridge overnight and bake as directed.
Final Thought
This Spinach Artichoke Chicken is more than just a dinner—it’s a powerhouse of flavor and nutrition. Great for meal prepping, family dinners, or impressing guests without spending hours in the kitchen.
Add it to your weekly rotation and enjoy a guilt-free, creamy chicken dish that doesn’t compromise on health!