Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the chicken.
In a baking dish, place the pound of chicken breasts. Season them with a pinch of salt and pepper, making sure to coat them evenly.
In a mixing bowl, combine the 3 tablespoons of plain nonfat Greek yogurt, 1/4 teaspoon minced garlic, and 2 tablespoons of the artichoke liquid. Stir in the 4 drained artichoke hearts, 8-10 chopped fresh spinach leaves, and Italian seasoning to taste. Mix until everything is well combined.
Spread the spinach-artichoke mixture over the chicken breasts evenly, ensuring they are well coated.
In a separate bowl, mix together the 1/2 cup of plain nonfat Greek yogurt, the remaining 1 teaspoon of minced garlic, and the 1/3 cup of grated Parmesan cheese. This creamy topping will enhance the flavors and create a delicious crust.
Spread the creamy yogurt mixture over the spinach-artichoke layer on the chicken, making sure to cover it generously.
Place the baking dish in the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
Once done, remove the dish from the oven and let it cool for a few minutes. Serve hot, and enjoy the delicious flavors of your Spinach-Artichoke-Greek Yogurt Chicken!
