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Delicious Spinach-Artichoke-Greek Yogurt Chicken food shot

Spinach-Artichoke-Greek Yogurt Chicken

Tender marinated chicken breasts stuffed with spinach and artichoke, finished with a creamy Greek yogurt–Parmesan sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Bowl
  • Grill or Grill Pan
  • Sharp Knife
  • Toothpicks
  • small food processor or blender
  • Plate
  • Measuring Spoons
  • Measuring cup

Ingredients
  

  • 3 tablespoons plain nonfat Greek yogurt
  • 1/4 teaspoon garlic, minced
  • 2 tablespoons liquid from jarred artichokes (packed in water)
  • salt and pepper pinch for marinade; additional to taste for sauce
  • 1 pound chicken breasts
  • 4 small artichoke hearts, packed in water, drained for stuffing
  • 8-10 leaves fresh spinach for stuffing
  • Italian seasoning sprinkle
  • 1/2 cup plain nonfat Greek yogurt for sauce
  • 4 small artichoke hearts, packed in water, drained for sauce
  • 1 teaspoon garlic, minced for sauce
  • 1/3 cup Parmesan cheese, grated
  • salt and pepper to taste for sauce

Instructions
 

  • In a large bowl, whisk together 3 tablespoons Greek yogurt, 1/4 teaspoon minced garlic, 2 tablespoons artichoke jar liquid, and a pinch of salt and pepper to make the marinade.
  • Place the chicken breasts in the bowl and spoon the marinade over them to coat. Cover and refrigerate for at least 2 hours.
  • When ready to cook, preheat your grill to medium-high heat.
  • Use a sharp knife to slice a pocket into the side of each chicken breast, taking care not to cut through the other side.
  • Stuff each pocket with 2–3 spinach leaves (about 8–10 leaves total across breasts) and one small drained artichoke heart. Secure openings with toothpicks and sprinkle the outside with a pinch of Italian seasoning.
  • Grill the stuffed chicken until cooked through and no longer pink in the middle, about 6–7 minutes per side, flipping once.
  • Transfer chicken to a plate and cover; let rest for 10 minutes.
  • While the chicken rests, combine 1/2 cup Greek yogurt, the remaining 4 small drained artichoke hearts, 1 teaspoon minced garlic, and 1/3 cup grated Parmesan in a small food processor; blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
  • Spoon the creamy artichoke–Greek yogurt sauce over the rested chicken and serve.

Notes

  • Marinate the chicken at least 2 hours for best flavor.
  • Secure pockets with toothpicks to prevent filling from falling out while grilling.
  • Use a meat thermometer to ensure chicken reaches 165°F if unsure.
  • Drain jarred artichokes well to avoid a watery filling.