# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts, about 1.5 lbs
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Spinach & Artichoke Topping
04 - 1 tablespoon olive oil
05 - 2 cups fresh baby spinach, roughly chopped
06 - 1 can (14 oz) artichoke hearts, drained and coarsely chopped
07 - 2 cloves garlic, minced
08 - 1 cup plain Greek yogurt, whole milk
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 teaspoon dried oregano
12 - 1/4 teaspoon crushed red pepper flakes
# How-To:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Season chicken breasts with kosher salt and freshly ground black pepper. Arrange in a single layer in the prepared baking dish.
03 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook for approximately 2 minutes until just wilted.
04 - Transfer sautéed spinach to a mixing bowl. Add chopped artichoke hearts, Greek yogurt, shredded mozzarella, grated Parmesan, dried oregano, and crushed red pepper flakes. Mix thoroughly until well combined.
05 - Distribute spinach and artichoke mixture evenly over the chicken breasts, ensuring complete coverage.
06 - Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and the topping becomes golden and bubbly.
07 - Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
