High Protein Chicken Bake

I threw this together on a Tuesday evening when I was tired of bland chicken and staring at a tub of Greek yogurt in my fridge. The combination sounded strange at first, but something about the creamy yogurt melting into the warm spinach just worked. Now it is the one recipe my coworkers actually ask me to bring to potlucks.

Last summer my sister came over to help me meal prep for the week. We made three batches of this chicken bake, laughing while trying to evenly spread the yogurt mixture and probably eating more tomatoes than made it into the dish. She still texts me every time she makes it for her family now.

Ingredients

• Boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate
• Greek yogurt: Use plain nonfat or lowfat for that creamy texture without the extra calories
• Low fat mozzarella cheese: Just enough to add a subtle melty layer on top
• Fresh spinach: Chopped finely so it incorporates into the yogurt mixture beautifully
• Cherry tomatoes: They roast down into little bursts of sweetness while baking
• Garlic: Minced fresh releases more flavor than garlic powder ever could
• Italian seasoning: A simple blend that ties everything together without extra work
• Olive oil: Lightly grease your dish to prevent any sticking
• Salt and pepper: Season generously since the yogurt needs a little help bringing out all the flavors

Instructions

Heat things up:

Preheat your oven to 400°F and lightly grease an 8x8 baking dish with olive oil

Mix the creamy topping:

Combine Greek yogurt, garlic, spinach, mozzarella, Italian seasoning, salt, and pepper in a bowl until everything is well incorporated

Arrange the chicken:

Place your chicken breasts in the prepared dish, spacing them evenly so heat can circulate

Spread the goodness:

Divide the yogurt mixture over each piece of chicken, spreading it to the edges

Add the tomatoes:

Scatter halved cherry tomatoes around and on top for pops of roasted flavor

Bake until perfect:

Cook for 20 to 25 minutes until chicken reaches 165°F internally and the top turns golden

Let it rest:

Give the dish 5 minutes to settle before serving so the juices redistribute

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This recipe became my go-to when I started seriously tracking my protein intake but refused to eat another dry, boring chicken breast. The way the yogurt keeps everything tender while packing in that extra protein made it feel like I had discovered a secret hack.

Making It Your Own

Kale or Swiss chard work beautifully if you want to switch up the greens. Sometimes I add a pinch of red pepper flakes when I want a little warmth, or fresh basil from my windowsill garden right before serving.

Perfect Pairings

I love serving this with roasted vegetables or cauliflower rice for a complete low carb meal. The dish is substantial enough to stand alone with a simple side salad if you are keeping things light.

Meal Prep Magic

This chicken bake keeps incredibly well in the refrigerator for up to four days. The flavors actually develop overnight and taste even better for lunch the next day.

• Store individual portions in glass containers for easy grab and go meals
• Reheat gently in the microwave covered with a damp paper towel
• The yogurt mixture prevents the chicken from drying out when reheated

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Hope this becomes one of those reliable recipes you turn to when you want something healthy but refuse to compromise on flavor.

Recipe Questions & Answers

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw it completely and squeeze out excess moisture before mixing with the Greek yogurt to prevent the topping from becoming watery.

→ 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 inserted into the thickest part of the breast to check doneness.

→ Can I prepare this ahead of time?

Absolutely. Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 extra minutes to the cooking time.

→ What can I substitute for Greek yogurt?

Sour cream or plain regular yogurt can be used, though Greek yogurt provides the best protein content and thickness. For a dairy-free option, try a dairy-free Greek-style yogurt alternative.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.