Save The first time I made this chicken bake, I was skeptical about the Greek yogurt on top. But something magical happens in that oven, the yogurt transforms into this creamy, tangy layer that keeps the chicken unbelievably moist while the edges get golden and slightly crisp. It's become one of those recipes I can make with my eyes closed, and somehow it never fails to make the kitchen smell amazing.
Last winter, my sister came over looking exhausted after a brutal week at work. I threw this together while she sat at the counter, and watching her face light up when she took that first bite, told me this was more than just dinner. It's become her most requested recipe whenever she visits.
Ingredients
- 1 lb boneless skinless chicken breasts: About 4 small breasts work perfectly, but if yours are thick, give them a gentle pound to even out the cooking time
- ½ cup Greek yogurt: Plain Greek yogurt is the secret weapon here, it creates a creamy texture while keeping things light and packed with protein
- ¼ cup low-fat mozzarella cheese: Just enough to add that irresistible cheesy pull without making it feel heavy
- 1 cup fresh spinach: Chopped fresh spinach wilts beautifully into the yogurt mixture, but kale or Swiss chard work if that's what you have
- ½ cup cherry tomatoes: These little guys burst in the oven, releasing their juices to create a light sauce around the chicken
- 2 cloves garlic: Freshly minced garlic infuses the whole dish with aromatic flavor, don't be tempted to use the jarred stuff
- 1 tbsp olive oil: Use this to grease your baking dish, it prevents sticking and adds a subtle richness
- 1 tsp Italian seasoning: This dried herb blend ties everything together, but fresh basil or oregano work wonderfully too
- Salt and freshly ground black pepper: Season generously, the Greek yogurt needs a good amount of salt to bring out its best flavor
Instructions
- Get your oven ready:
- Preheat to 400°F and grab an 8x8 inch baking dish, giving it a quick rub with olive oil so nothing sticks.
- Mix up the creamy topping:
- In a medium bowl, combine the Greek yogurt, minced garlic, chopped spinach, shredded mozzarella, Italian seasoning, salt, and pepper until everything's evenly distributed.
- Arrange and coat:
- Lay your chicken breasts in the prepared dish, then spoon that gorgeous yogurt-spinach mixture over each piece, spreading it thick and even.
- Add the tomatoes:
- Scatter those halved cherry tomatoes all around and on top of the chicken, they'll roast down into something incredible.
- Bake until golden:
- Slide it into the oven for 20 to 25 minutes, until the chicken hits 165°F internally and the top is lightly golden in spots.
- Let it rest:
- Pull the dish from the oven and give it 5 minutes to rest, this locks in all those juices before you dig in.
Save This recipe has saved me on countless weeknights when I want something healthy but refuse to settle for boring. There's something about pulling that bubbling dish from the oven that makes even a regular Tuesday feel like a small occasion.
Making It Your Own
The beauty of this dish lies in how adaptable it is to whatever you have on hand. I've swapped in kale when spinach wasn't available, added sun-dried tomatoes for extra depth, and even thrown in artichoke hearts when I wanted something more indulgent. The basic formula stays the same, but the variations keep it interesting week after week.
Pairing Suggestions
I love serving this with roasted vegetables or over cauliflower rice for a complete low-carb meal. On days when I want more substance, a simple green salad with lemon vinaigrette cuts through the richness perfectly. The dish itself is substantial enough that you really only need something light and fresh alongside it.
Meal Prep Magic
This chicken reheats beautifully, making it perfect for batch cooking on Sundays. The yogurt mixture keeps the breast meat from drying out in the microwave, which is honestly a game-changer for lunch leftovers. Store individual portions in airtight containers, and you've got lunch sorted for half the week.
- Double the recipe and freeze individual portions for those days when cooking feels impossible
- Let the chicken cool completely before storing to prevent condensation from making it soggy
- If reheating, add a splash of water and cover loosely to maintain moisture
Save There's a quiet confidence that comes from having a reliable, healthy recipe in your back pocket that never fails to deliver. This chicken bake is exactly that, simple enough for a Tuesday but special enough for company.
Recipe FAQ
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw it completely and squeeze out excess moisture before adding to the yogurt mixture to prevent the dish from becoming watery during baking.
- → What temperature should the chicken reach?
The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the thickest part of the breast.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or oven at 350°F until warmed through.
- → Can I make this dairy-free?
Substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream, and use vegan mozzarella shreds. The texture and baking time remain similar.
- → What sides pair well with this bake?
Cauliflower rice, roasted zucchini, or a simple green salad with lemon vinaigrette complement the Mediterranean flavors. For heartier meals, serve with quinoa or sweet potato wedges.