High Protein Chicken Bake (Printable)

Tender oven-baked chicken with creamy Greek yogurt topping, fresh spinach, and cherry tomatoes. High protein, low carb, and ready in 35 minutes.

# What You’ll Use:

→ Protein & Dairy

01 - 1 lb boneless, skinless chicken breasts
02 - 1/2 cup Greek yogurt, plain non-fat or low-fat
03 - 1/4 cup low-fat mozzarella cheese, shredded

→ Vegetables

04 - 1 cup fresh spinach, chopped
05 - 1/2 cup cherry tomatoes, halved
06 - 2 cloves garlic, minced

→ Seasonings & Oils

07 - 1 tbsp olive oil
08 - 1 tsp Italian seasoning
09 - Salt and freshly ground black pepper, to taste

# How-To:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - In a medium bowl, combine Greek yogurt, minced garlic, chopped spinach, shredded mozzarella, Italian seasoning, salt, and pepper. Stir until well mixed.
03 - Arrange chicken breasts in the prepared baking dish.
04 - Evenly spread the yogurt-spinach mixture over the top of each chicken breast.
05 - Scatter the halved cherry tomatoes around and on top of the chicken.
06 - Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the top is lightly golden.
07 - Remove from oven and let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The yogurt keeps the chicken incredibly moist without any heavy cream or butter
  • You can assemble it in 10 minutes and forget about it while the oven does the work
02 -
  • I learned the hard way that thick chicken breasts take longer to cook while thin pieces dry out fast
  • Pounding the chicken to even thickness changed everything for consistent results
03 -
  • Room temperature yogurt mixes more smoothly into the spinach and seasonings
  • Checking the internal temperature with a meat thermometer guarantees perfectly cooked chicken every time
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