Print Recipe

Skinny Spinach Artichoke Chicken

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 8


  • 8 4 oz, raw boneless, skinless chicken breast cutlets (2 lbs total weight)
  • 4 oz 1/3 less fat cream cheese, softened
  • 1/2 cup non fat, plain Greek yogurt
  • 2 cloves garlic, minced
  • 1/4 white onion, chopped
  • 14 oz canned artichokes (water based brine- not oil), chopped
  • 10 oz frozen spinach, thawed and squeezed of excess liquid
  • 1/2 cup greated Parmesan cheese
  • 1/2 cup 2% Mozzarella cheese


  • Preheat oven to 375 degrees. Lightly mist 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 them with salt and black pepper and place them in the oven to bake for 15 minutes.
  • While the chicken bakes, combine the 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 of the baking dish 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.
  • 1 serving = 1 chicken breast with topping