High Protein Chicken Bake with Greek Yogurt

A creamy, macro-friendly chicken bake with Greek yogurt, spinach, and mozzarella that delivers 33g of protein per serving in just 45 minutes. Perfect for meal prep and weeknight dinners.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

1.25 lbs boneless skinless chicken breast pounded to even 3/4-inch thickness
1 tbsp extra virgin olive oil
2 cloves garlic minced
3/4 cup Greek yogurt full-fat or 2% recommended; avoid fat-free
1/4 cup low-fat mozzarella cheese shredded
1 cup spinach chopped; if frozen, thaw and squeeze completely dry
1/2 cup cherry tomatoes halved
1 tsp Italian seasoning
salt and pepper to taste

Equipment

9x13 inch baking dish
mixing bowl
meat thermometer
Meat mallet or rolling pin

Method

Preheat the oven to 400 degrees F. Lightly coat a 9x13-inch baking dish with olive oil.
Pound any chicken breast thicker than 3/4 inch to even thickness using a meat mallet or rolling pin.
In a mixing bowl, combine Greek yogurt, minced garlic, chopped spinach, shredded mozzarella, Italian seasoning, salt, and pepper. Stir until thick and creamy.
Arrange chicken breasts in the baking dish with space between each piece. Season tops lightly with salt and pepper.
Spread about 3 tablespoons of yogurt mixture evenly over each chicken breast to create a full coating.
Scatter the halved cherry tomatoes around and on top of the chicken.
Bake for 20 to 25 minutes until the chicken reaches 165 degrees F at the thickest part. The topping should be lightly golden with bubbling edges.
Rest for 5 minutes before serving to allow juices to redistribute.

Notes

Use full-fat or 2% Greek yogurt only. Fat-free versions release excess water during baking. Store in airtight containers for 4 days refrigerated or 3 months frozen. Reheat with a splash of chicken broth to restore moisture. Make-ahead: assemble up to 24 hours in advance and refrigerate; add 5 minutes to bake time when starting from cold.