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Artichoke Spinach Baked Chicken

December 13, 2015

Who doesn’t love artichoke spinach dip??!!?? I absolutely love it, except for all the fat and calories. So when I stumbled onto this recipe for a “skinny” version of that dip, baked on top of chicken, I was ecstatic! It’s definitely a new favorite around here. Serve it with rice, couscous, mashed potatoes, pasta, or veggies. It works with just about any side dish! I found this recipe on emilybites.com.

8 (4 oz. each) raw boneless, skinless chicken breast cutlets
Kosher salt and freshly ground pepper, to taste
4 oz. cream cheese, softened
½ cup plain Greek yogurt
2 fresh cloves garlic, minced
¼ cup green onion, chopped
14 oz. can artichokes, packed in water, chopped
10 oz. package of frozen spinach, thawed and squeezed dry
½ cup freshly grated Parmesan cheese
½ cup shredded Mozzarella cheese


  • Preheat oven to 375 degrees F.
  • Lightly spray a 9 x 13 baking dish with cooking spray.
  • Lay the chicken breast cutlets across the bottom of the dish in a single layer.
  • Sprinkle with salt and black pepper and place them in the oven to bake for 15 minutes (uncovered).
  • While the chicken bakes, combine yogurt and softened cream cheese in a large bowl and mix together until thoroughly combined.
  • Add all the remaining ingredients and stir together until everything is well mixed.
  • Remove the chicken from the oven after the 15 minutes (it will not be fully cooked yet).
  • If the chicken has released a lot of excess liquid at this point then drain it out or soak it up with paper towels and discard.
  • Using a large spoon or a spatula, spread the cream cheese mixture evenly over the chicken in a nice thick layer.
  • Place the dish back into the oven and continue to bake for another 20-25 minutes until the chicken is cooked through.
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