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high protein chicken spinach bake easy one pan mea 2026 05 01 205507 683x1024 1

High Protein Chicken Spinach Bake

A delicious one-pan meal packed with protein and nutrients, perfect for a nutritious lunch or dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 oz 6 oz boneless skinless chicken breast per serving
  • 4 cups fresh spinach Use fresh for best flavor and nutrition.
  • 0.5 cups shredded mozzarella cheese Can substitute with a blend of cheese like parmesan or cheddar.
  • 0.5 cups Greek yogurt
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 tablespoon olive oil For greasing and cooking.
  • Salt, pepper, and Italian herbs to taste Add crushed red pepper flakes for extra heat if desired.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease your skillet or baking dish with olive oil.
  2. Season the chicken breasts with salt, pepper, and Italian herbs.
  3. Heat olive oil in the skillet over medium heat. Sear the chicken for 3-4 minutes per side until golden brown but not fully cooked through. Remove and set aside.
  4. In the same skillet, add minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and translucent.
  5. Add fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Stir frequently.
  6. In a mixing bowl, combine Greek yogurt with a pinch of salt and pepper. Stir the sautéed spinach mixture into the yogurt until evenly mixed.
  7. Place seared chicken breasts back into the skillet on top of the spinach mixture. Spoon remaining spinach-yogurt mixture over the chicken to coat it well.
  8. Sprinkle shredded mozzarella cheese evenly over the top.
Baking
  1. Bake uncovered for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C) and cheese is bubbly and lightly browned.
  2. Let rest for 5 minutes before serving.

Notes

This dish is best served hot straight from the oven. It can be paired with quinoa or brown rice, or served alongside a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to three months.