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Garlic Parmesan Chicken Protein Bake - Easy, Comforting, And High-Protein

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup plain Greek yogurt (2% or 0% both work)
  • 1/2 cup grated Parmesan cheese, plus 2 tablespoons for topping
  • 1/2 cup part-skim shredded mozzarella
  • 3–4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika (optional for color and warmth)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth (or water)
  • 2 cups fresh spinach, roughly chopped
  • Fresh parsley, chopped, for garnish (optional)
  • Lemon wedges, for serving (optional, but brightens everything)

Method
 

  1. Preheat the oven. Set it to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
  2. Prep the chicken. Pat the chicken dry and cut into bite-size pieces. This helps it cook evenly and absorb the sauce.
  3. Make the protein sauce. In a bowl, stir together Greek yogurt, 1/2 cup Parmesan, mozzarella, garlic, olive oil, Dijon, Italian seasoning, smoked paprika, onion powder, salt, pepper, and chicken broth. The mixture should be thick but spreadable.
  4. Add the greens. Fold in the chopped spinach. It will wilt in the oven and add color, fiber, and nutrients.
  5. Combine in the dish. Add the chicken to the baking dish and pour the sauce over it. Toss to coat so every piece is covered. Spread into an even layer.
  6. Top and bake. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake uncovered for 22–28 minutes, until the chicken reaches 165°F (74°C) in the thickest pieces and the edges bubble.
  7. Finish under the broiler. For a golden crust, broil on high for 1–3 minutes. Watch closely so it doesn’t burn.
  8. Rest, garnish, and serve. Let it rest 5 minutes so the sauce sets. Sprinkle with parsley and serve with lemon wedges. Pair with steamed veggies, roasted potatoes, zucchini noodles, or brown rice.