Simple Greek Yogurt Chicken Spinach

I’m always looking for ways to sneak more protein into weeknight dinners without spending an hour at the stove. Something that feels a little fancy but comes together in one dish? Even better. That’s exactly what this Greek yogurt chicken spinach recipe does.

The Greek yogurt and mayo create this creamy sauce that keeps the chicken moist while it bakes. The spinach adds some green to the plate without any fuss—just thaw it, squeeze out the water, and you’re done. And the cheese? Well, the cheese makes everything better.

I like to serve this over rice or pasta when I need to stretch it for the whole family. But it’s also great on its own with some crusty bread on the side. Either way, you’re looking at one pan and minimal cleanup, which is all I really want on a Tuesday night.

What Kind of Greek Yogurt Should I Use?

For this recipe, you’ll want to stick with plain, unsweetened Greek yogurt – flavored varieties will throw off the savory taste you’re going for. Full-fat Greek yogurt will give you the creamiest, richest result, but 2% or even nonfat will work just fine if that’s what you have on hand. The thickness of Greek yogurt is what makes it perfect for this dish, so try to avoid regular yogurt which is too runny and won’t give you the same creamy texture. If your Greek yogurt has been sitting in the fridge for a while and there’s liquid on top, just give it a good stir before measuring it out.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make based on what you have in your kitchen:

• Greek yogurt: You can use sour cream instead of Greek yogurt for a similar creamy texture. Regular plain yogurt works too, but drain it through a cheesecloth for about 30 minutes first to remove excess liquid.
• Light mayonnaise: Regular mayo works just fine here. You could also go all Greek yogurt (use 1 cup total) for a lighter version, though the flavor will be a bit tangier.
• White cheddar cheese: Any good melting cheese will do – try regular cheddar, Monterey Jack, or even mozzarella. Each will give you a slightly different flavor profile.
• Fresh baby spinach: Frozen spinach is a great substitute. Use about 10 ounces, thaw it completely, and squeeze out as much water as possible before adding it to the recipe.
• Cooked chicken: Rotisserie chicken is a time-saver, or you can use leftover turkey. In a pinch, canned chicken (drained well) will work too.
• Parmesan cheese: Romano or Asiago cheese make good substitutes and bring a similar salty, sharp flavor to the dish.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this recipe is skipping the step of squeezing out excess water from the spinach – if you don’t remove as much liquid as possible, your casserole will end up watery and the cheese mixture won’t set properly.

Another common error is using cold ingredients straight from the fridge, which can lead to uneven baking and a longer cooking time, so let your greek yogurt, mayo, and cheese sit at room temperature for about 15 minutes before mixing.

Don’t overbake this dish thinking it needs to brown on top – since it’s already cooked chicken, you’re really just heating everything through and melting the cheese, so pull it out once the edges are bubbly and the center reaches 165°F.

Finally, resist the urge to skip greasing the dish well, as the cheese mixture can stick stubbornly to the sides and make serving a real headache.

What to Serve With Greek Yogurt Chicken Spinach?

This creamy chicken and spinach dish is perfect served over rice or pasta – I usually go with white rice or penne because they soak up all that cheesy sauce. You can also scoop it onto toasted baguette slices or serve it with crackers if you want to turn it into more of an appetizer situation. For a lighter option, try it over a baked potato or sweet potato, which adds a nice contrast to the creamy filling. A simple side salad with a light vinaigrette helps balance out the richness of the dish too.

Storage Instructions

Store: Keep any leftovers in an airtight container in the fridge for up to 3 days. The spinach might release a bit of moisture as it sits, but just give it a good stir before reheating and it’ll be fine.

Freeze: This dish doesn’t freeze super well because of the greek yogurt and mayo, which can separate when thawed. If you really want to freeze it, it’ll keep for about a month, but the texture might be a bit watery when you reheat it.

Reheat: Warm it up in the oven at 350°F for about 15-20 minutes until heated through, or microwave individual portions for 1-2 minutes. You might want to add a sprinkle of extra cheese on top before reheating to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 100-120 g
• Fat: 45-55 g
• Carbohydrates: 20-28 g

Ingredients

For the cheese mixture:

• 3/4 cup greek yogurt (Fage 5% recommended)
• 1/2 cup mayonnaise
• 1 cup sharp cheddar
• 2 tsp garlic powder
• 1/2 onion (finely diced)
• 1/3 cup parmesan (freshly grated)
• 1 tsp lemon juice
• 1/4 tsp red pepper flakes

For the filling:

• 10 oz spinach (thawed and squeezed very dry)
• 3 1/2 cups chicken (shredded or cubed)

Step 1: Prepare the Spinach and Mise en Place

• 10 oz spinach
• 1/2 onion

If using fresh spinach, steam it in a pot with a little water for 3-4 minutes until wilted, then transfer to a fine mesh strainer and squeeze out as much water as possible—this is crucial for preventing a watery casserole.

If using frozen spinach (as the ingredient list suggests), thaw it completely and squeeze it very dry using paper towels or a clean kitchen towel, pressing firmly to remove excess moisture.

While the spinach drains, finely dice the half onion and have all remaining ingredients measured and ready.

Step 2: Build the Creamy Cheese Base

• 3/4 cup greek yogurt
• 1/2 cup mayonnaise
• 2 tsp garlic powder
• 1 tsp lemon juice
• 1/4 tsp red pepper flakes
• 1/3 cup parmesan
• 1 cup sharp cheddar

In a large mixing bowl, combine the Greek yogurt, mayonnaise, garlic powder, lemon juice, and red pepper flakes, stirring until smooth.

Add the freshly grated Parmesan and sharp cheddar, then fold in the diced onion until evenly distributed.

I like to taste the mixture at this point and adjust seasoning if needed—sometimes I add a small pinch of salt to brighten the flavors.

This base should be creamy and well-combined.

Step 3: Preheat Oven and Assemble the Casserole

• creamy cheese mixture from Step 2

Preheat your oven to 350°F.

While it heats, lightly grease a 9×13 inch baking dish or similar-sized casserole dish with butter or cooking spray.

Spread about half of the creamy cheese mixture from Step 2 evenly across the bottom of the dish, creating a base layer that will help prevent sticking and add flavor throughout.

Step 4: Layer Chicken and Spinach, Then Top

• 3 1/2 cups chicken
• spinach from Step 1
• remaining cheese mixture from Step 2

Distribute the shredded or cubed chicken evenly over the cheese base, breaking up any large clumps so it cooks evenly.

Spread the prepared spinach from Step 1 over the chicken layer, then top everything with the remaining half of the cheese mixture from Step 2, spreading it gently to cover and seal in the filling.

I find that using an offset spatula helps distribute the topping evenly without compacting the layers underneath.

Step 5: Bake Until Golden and Set

Place the casserole in the preheated 350°F oven and bake for 40-45 minutes, until the top is golden brown and the filling is bubbling slightly around the edges.

The casserole is done when a knife inserted in the center comes out hot and the cheese is melted and beginning to brown on top.

Step 6: Optional Broil for Extra Browning

If you’d like a more deeply browned, slightly crispy top, move the casserole to the top oven rack and broil for 1-2 minutes, watching carefully to avoid burning.

This step is entirely optional but adds nice textural contrast.

Remove from the oven and let rest for 5 minutes before serving.

Simple Greek Yogurt Chicken Spinach

Delicious Simple Greek Yogurt Chicken Spinach recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Calories: 1000

Ingredients Method

Ingredients

  

For the cheese mixture

• 3/4 cup greek yogurt (Fage 5% recommended)
• 1/2 cup mayonnaise
• 1 cup sharp cheddar
• 2 tsp garlic powder
• 1/2 onion (finely diced)
• 1/3 cup parmesan (freshly grated)
• 1 tsp lemon juice
• 1/4 tsp red pepper flakes

For the filling

• 10 oz spinach (thawed and squeezed very dry)
• 3 1/2 cups chicken (shredded or cubed)

Method

 

1. If using fresh spinach, steam it in a pot with a little water for 3-4 minutes until wilted, then transfer to a fine mesh strainer and squeeze out as much water as possible—this is crucial for preventing a watery casserole. If using frozen spinach (as the ingredient list suggests), thaw it completely and squeeze it very dry using paper towels or a clean kitchen towel, pressing firmly to remove excess moisture. While the spinach drains, finely dice the half onion and have all remaining ingredients measured and ready.
2. In a large mixing bowl, combine the Greek yogurt, mayonnaise, garlic powder, lemon juice, and red pepper flakes, stirring until smooth. Add the freshly grated Parmesan and sharp cheddar, then fold in the diced onion until evenly distributed. I like to taste the mixture at this point and adjust seasoning if needed—sometimes I add a small pinch of salt to brighten the flavors. This base should be creamy and well-combined.
3. Preheat your oven to 350°F. While it heats, lightly grease a 9x13 inch baking dish or similar-sized casserole dish with butter or cooking spray. Spread about half of the creamy cheese mixture from Step 2 evenly across the bottom of the dish, creating a base layer that will help prevent sticking and add flavor throughout.
4. Distribute the shredded or cubed chicken evenly over the cheese base, breaking up any large clumps so it cooks evenly. Spread the prepared spinach from Step 1 over the chicken layer, then top everything with the remaining half of the cheese mixture from Step 2, spreading it gently to cover and seal in the filling. I find that using an offset spatula helps distribute the topping evenly without compacting the layers underneath.
5. Place the casserole in the preheated 350°F oven and bake for 40-45 minutes, until the top is golden brown and the filling is bubbling slightly around the edges. The casserole is done when a knife inserted in the center comes out hot and the cheese is melted and beginning to brown on top.
6. If you'd like a more deeply browned, slightly crispy top, move the casserole to the top oven rack and broil for 1-2 minutes, watching carefully to avoid burning. This step is entirely optional but adds nice textural contrast. Remove from the oven and let rest for 5 minutes before serving.