Spinach Artichoke Chicken Bake

I swapped yogurt for a brick of cream cheese. It was easy and tasty. Would definitely make it again.

Moist and delicious and easy

I decided to flour and brown the cutlets. I sprinkled Italian seasoning onto the mixture once on the chicken and some grated Parmesan. Then topped with shredded mozzarella not slices. Served with a wild rice blend

Used cream cheese instead of Greek yogurt. Waited for the last 5 minutes of baking to add the mozzarella cheese on top. Really quick and delicious week night dinner

I forgot to grab the artichokes on my shopping trip, but made the dish without them. It was very good. Super easy and definitely will make again.

Omg SO GOOD, with changes. Forget powdered garlic, added 1/2 tbsp of minced garlic instead. Added 1/4 cup of mayo and 1/4 cup Parm. Dead easy to make too.

Was good. Added some parm, italian seasoning and salt to the topping

Instructions Preheat oven to 400ºF. In a large bowl mix together spinach, yogurt, artichokes, garlic powder, and mustard. Lay chicken breasts down in a single layer in a 9x13 baking dish. Evenly distribute spinach mixture overtop the chicken breasts. Lay 2 slices of the mozzarella cheese on top of each chicken breast, overlapping to fit is okay. Transfer to the oven and bake 30 minutes until chicken is fully cooked (cooking time will vary due to size of the chicken breast, the chicken should reach an internal temperature of 165ºF). Let rest 3-5 minutes before serving.

It's not bad. It could use a little bit more flavor, but I'm not sure what kind of flavor. I will also absolutely swap chicken breast for boneless, skinless thighs instead next time, because those are the far superior cut of chicken in every way. =)

It was decent, nothing special.