# What You'll 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 (14 oz) can artichoke hearts, drained and coarsely chopped
07 - 2 cloves garlic, minced
08 - 1 cup plain Greek yogurt (preferably 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 (optional)
# How-To Steps:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt and 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, being careful not to burn.
04 - Add chopped spinach to the skillet and cook for 2 minutes, stirring occasionally, until just wilted. Remove from heat.
05 - In a mixing bowl, combine the sautéed spinach mixture, chopped artichoke hearts, Greek yogurt, shredded mozzarella, grated Parmesan, dried oregano, and crushed red pepper flakes if using. Stir until thoroughly incorporated.
06 - Spread the spinach and artichoke mixture evenly over each chicken breast, covering completely. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
07 - Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
