Save The first time I made this chicken bake, I was honestly skeptical about the Greek yogurt. I'd never used yogurt as a base for a savory topping before, and the idea seemed strange. But something magical happens in that oven, the yogurt creates this incredibly creamy, almost savory cheesecake-like layer that keeps the chicken moist while developing this gorgeous golden crust. Now it's become one of those recipes I make when I want something that feels indulgent but actually fits my healthy eating goals perfectly.
Last Tuesday my sister came over for dinner and literally asked if I'd slaved over this meal for hours. I laughed while showing her the empty yogurt container and mixing bowl, but honestly, that's the beauty of this recipe. It looks impressive enough for company but comes together in the time it takes your oven to heat up. We ended up sitting at the table way longer than usual, just picking at the roasted tomatoes that had turned into these sweet little flavor bombs.
Ingredients
- 1 lb boneless, skinless chicken breasts: Look for breasts that are roughly the same thickness so they cook evenly, and pound them slightly if they're thick
- ½ cup Greek yogurt (plain, non-fat or low-fat): This is the secret ingredient that creates the creamy topping while keeping everything light
- ¼ cup low-fat mozzarella cheese, shredded: Adds just enough cheese flavor without overwhelming the dish
- 1 cup fresh spinach, chopped: Fresh spinach works best here, wilted spinach can make the topping too watery
- ½ cup cherry tomatoes, halved: These become like little roasted jewels scattered throughout the dish
- 2 cloves garlic, minced: Use fresh garlic, not jarred, for the best flavor punch
- 1 tbsp olive oil: A little goes a long way for greasing the pan and adding richness
- 1 tsp Italian seasoning: Dried herbs work perfectly here, but add fresh basil at the end if you have it
- Salt and freshly ground black pepper, to taste: Don't skimp on the seasoning, it brings everything together
Instructions
- Heat things up:
- Preheat your oven to 400°F and give your baking dish a quick coat of olive oil so nothing sticks
- Mix the magic topping:
- In a medium bowl, combine the Greek yogurt, garlic, spinach, mozzarella, Italian seasoning, salt, and pepper until it forms a thick, spreadable mixture
- Arrange and coat:
- Lay the chicken breasts in your prepared dish and spread that yogurt-spinach mixture generously over each piece, like you're frosting a cake
- Add the tomatoes:
- Scatter those halved cherry tomatoes around and on top of the chicken where they'll roast down into sweet little bursts
- Bake to perfection:
- Slide it into the oven for 20 to 25 minutes until the chicken hits 165°F internally and the top is golden and gorgeous
- Let it rest:
- Give the dish 5 minutes out of the oven before serving, this lets the juices redistribute and makes slicing easier
Save This recipe has saved me on countless busy weeknights when I want something that feels like comfort food but still keeps me on track. There's something so satisfying about pulling that bubbling dish out of the oven, seeing how the yogurt has turned golden and the tomatoes have collapsed into sweet little pockets. It's become my go-to for meal prep Sundays because it reheats perfectly and actually tastes better the next day when the flavors have had time to really get to know each other.
Making It Your Own
I've experimented with different greens when spinach wasn't in the fridge, and kale or Swiss chard both work beautifully if you chop them finely. The key is not to overload the topping with too many vegetables or it won't set properly. Sometimes I'll add a pinch of red pepper flakes to the yogurt mixture when I want a little kick, especially on colder nights when something spicy just hits different.
Side Dish Magic
Cauliflower rice has become my favorite pairing because it soaks up all those pan juices without adding extra carbs. But honestly, roasted vegetables or even a simple green salad with a tangy vinaigrette works perfectly to cut through the richness of the yogurt topping. The cherry tomatoes create their own sauce, so you don't need much else to make this a complete, satisfying meal.
Storage And Prep Ahead
This is hands-down one of the best meal prep recipes I've found. The chicken stays incredibly moist for three to four days in the refrigerator, unlike so many other baked chicken recipes that dry out completely. I often double the recipe on Sunday and portion it out for the week, knowing I have something healthy and delicious waiting for me after long days.
- Let the dish cool completely before storing, otherwise condensation will make everything soggy
- Reheat gently with a splash of water or broth to bring back some of that creamy texture
- The yogurt topping can separate slightly in the fridge, but a quick stir or gentle reheat brings it right back
Save This recipe is proof that healthy eating doesn't have to be boring or complicated. Sometimes the simplest ingredients, combined with a little creativity, create the most satisfying meals.
Kitchen Questions
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw it completely and squeeze out excess moisture before adding to the yogurt mixture to prevent the dish from becoming watery.
- → What temperature should the chicken reach?
The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the thickest part of the breast.
- → Can I make this ahead of time?
Absolutely. Assemble everything up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready, adding a few extra minutes if going from the fridge.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven at 350°F until warmed through.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great. They may take slightly longer to cook—check for an internal temperature of 165°F and ensure juices run clear.