Hot Artichoke Dip Chicken with Parmesan & Yogurt

Do you remember the cheesy, garlicky deliciousness of that old Hot Artichoke Dip that was so ubiquitous in the 90’s? The one Olive Garden reinvented? How good would those same flavors be over chicken? But maybe just a bit healthier would be great – to ring in the New Year…

Hot Parmesan Dip Chicken

Hot Parmesan Dip Chicken

This was inspired by a dish my Sister-in-Law whipped up for us on my last visit. I have mentioned my Sister-in-Law, the mad genius of cooking, the one who never uses recipes? She makes the best Herbed Yogurt Sauce which she served with Summer Squash and Zucchini, is responsible for “my” Braised Turnip Greens and taught me the best trick ever for Asparagus. And now this deliciousness.

Her recipe: “Yeah, it’s yogurt. I might have put a little cheese in it?” Really? “Yeah, Parmesan.” Hmm. So, here is my version, and feel free to riff as you go. Admittedly not the most attractive of dishes, it IS easy, healthy, quick & delicious! The chicken stays nice and moist under the little “blanket” of yogurt.

Hot Artichoke Dip Chicken

Hot Artichoke Dip Chicken

Next time, I think I’ll add in a dribble of white wine to the sauce, or maybe a little lemon juice. Perhaps a teensy sprinkle of olive oil over the top. I may even tuck a little spinach in, here and there. Or sub out the Parmesan for some Asiago or Feta. Vary the herbs. After all, after you’ve made this once, who needs a recipe? It’s that easy.

Like my Sister in Law says, “Every meal should be an adventure!”

Serve with a green vegetable. We had asparagus, but green beans or broccoli would be lovely, too. The meal ran about $4.50, so a pair with a reasonable in-season vegetable.

Hot Parmesan Dip Chicken

Hot Parmesan Dip Chicken

Hot Artichoke Chicken

  • Servings: 4
  • Difficulty: easy
  • Print
  • 4 boneless skinless chicken breasts, 6 ounces each
  • 1 can of artichoke hearts, well-drained
  • 1/4 cup of chopped olives, Kalamata is good
  • 1/2 cup or so, or a 5-ounce container plain Greek yogurt
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 1/2 to 1 teaspoon garlic powder
  • 3/4 teaspoon Italian Seasoning
  • A dash of water, white wine or lemon juice, if desired or needed

Preheat oven to 375 degrees. Spray a shallow baking dish with non-stick cooking spray or use a bit of olive oil brushed over the bottom and sides.

Sprinkle chicken breasts with salt and pepper. Place in casserole, sprinkle artichoke hearts and olives around. Combine yogurt, Parmesan cheese, and seasonings. Add a touch of water, wine or lemon juice (or combination) to make the mixture a spreadable consistency. (Greek yogurts vary in consistency and the mixture may need to be loosened up a bit.) Spread over chicken breasts and vegetables.

Bake for 40 minutes total, or until chicken is cooked through and topping is browned. Check at 35 minutes and if not browning, turn on the broiler.

Note: timing is dependent on the size of the chicken breasts – in my area it seems the breasts have gotten irregular in size and huge! The package I used varied from 9 ounces to nearly a pound. I trimmed them down to help them cook evenly and avoid waste, and will use the trimmed pieces for another dish – maybe a stir-fry.

While the chicken baked, Gibson and I took a quick walk around the neighborhood – walking in snow is somewhat magical! It’s warmed up considerably from our high of minus 1 degree of yesterday. today, we’re supposed to hit 11 above with a low of 11 below. Some views from my neighborhood, along with the path next to my house.

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Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe for saving money/time and managing this recipe on a budget.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.


Calories 268; tot fat 10g; chol 79mg; sod 875mg; pot 409mg; tot carb 13g; fib 2g; sug 6g; prot 31g; vit a 5%; vit c 7%; calc 28%; iron 7%


18 thoughts on “Hot Artichoke Dip Chicken with Parmesan & Yogurt

    • Thanks! 🙂 It’s good to be back! This, I think, will come to be one of my “back pocket” recipes – perfect for those days when I open up the fridge and think what on earth can I make that’s quick and easy? And it really does feel lighter and less oily with the yogurt instead of the old mayo/parm combos in the dip!

  1. This sounds mind blowingly delicious! I remember a version of this served in a bread bowl of course, at The Prescott Brewing Company in As. Your options that you list for variations are fantastic too.
    Now how can I stay in biking shape when I’m going to be scarfing this down? LOL

  2. Thanks for the idea. I have some spinach dip that I bought at the bakery (they sell them in 2 sizes of tubs) which might be a nice thing to add the next time I bake some chicken breasts.

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