Ingredients
Units
Scale
- 2 cups cooked chicken breast, shredded (approximately 2 large breasts)
- 4 ounces light cream cheese, softened
- 1 cup plain Greek yogurt (2% or nonfat)
- 1/2 cup part-skim shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes, drained and chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat your oven to 375°F. Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and cook for an additional minute.
- In a large mixing bowl, combine shredded chicken, sautéed garlic and sun-dried tomatoes, light cream cheese, Greek yogurt, mozzarella, Parmesan, chopped basil, oregano, thyme, red pepper flakes, kosher salt, and black pepper. Stir until fully incorporated.
- Transfer the mixture into a lightly greased 1-quart baking dish. Bake in the preheated oven for 20 to 25 minutes until heated through, bubbly, and lightly golden on top.
- Let it rest for a few minutes before serving. Garnish with additional fresh basil.
Notes
This dish can be made ahead and stored in the refrigerator for up to 3 days. Pair with roasted vegetables or a mixed greens salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg