Preheat your oven to 400°F and allow it to fully heat while you prepare the ingredients. A properly preheated oven helps the chicken cook evenly and allows the creamy sauce to gently thicken without separating. Lightly grease a baking dish with olive oil or avocado oil to prevent sticking and make cleanup easier later. Choose a baking dish large enough so the chicken breasts sit comfortably without overlapping.

Remove the chicken breasts from the refrigerator and pat them completely dry using paper towels. Removing excess moisture is important because it helps the seasonings stick better and prevents extra liquid from thinning the creamy sauce while baking. If the chicken breasts are especially thick, you can lightly pound them to an even thickness for more consistent cooking.

Season both sides of the chicken generously with sea salt, black pepper, paprika, turmeric, onion powder, and oregano. Rub the seasonings gently across the surface so the flavor coats the chicken evenly. The paprika adds warmth and subtle smokiness, turmeric gives earthy depth and color, and oregano adds a comforting herb flavor that pairs beautifully with the creamy sauce.

In a medium mixing bowl, whisk together the Greek yogurt, olive oil, minced garlic, chicken broth, grated parmesan cheese, and a pinch of black pepper until smooth and creamy. Continue whisking until the sauce looks fully combined without lumps. The Greek yogurt creates a creamy texture without making the dish overly heavy, while the garlic and parmesan add rich savory flavor. If the sauce feels too thick, add a small splash of broth to loosen it slightly.

Place the seasoned chicken breasts into the prepared baking dish in a single layer. Leave a little space between each piece so the heat circulates evenly around the chicken while baking. This helps the chicken cook more consistently and keeps the sauce from becoming crowded or watery.

Scatter the fresh spinach around and slightly underneath the chicken breasts. As the chicken bakes, the spinach will soften into the creamy sauce and absorb the garlic herb flavors beautifully. Spreading the spinach underneath also helps prevent it from drying out in the oven.

Slowly pour the creamy garlic sauce evenly over the chicken breasts and spinach. Use a spoon or spatula to gently spread some of the sauce across the tops of the chicken so every piece stays coated while baking. The sauce should surround the chicken without completely drowning it, allowing the top to lightly brown while the inside stays tender and juicy.

Transfer the baking dish to the preheated oven and bake uncovered for about 25–30 minutes, depending on the thickness of the chicken breasts. About halfway through cooking, you can spoon some of the warm sauce over the chicken to keep it moist and flavorful. The chicken is fully cooked when it reaches an internal temperature of 165°F and the juices run clear. Avoid overbaking because chicken breasts can dry out quickly if left too long in the oven.

Once fully cooked, carefully remove the baking dish from the oven and allow the chicken to rest for about 5 minutes before serving. Resting gives the juices time to redistribute throughout the meat, helping the chicken stay moist and tender. The creamy sauce will also thicken slightly as it cools for a few minutes.

Sprinkle freshly chopped parsley generously over the warm chicken just before serving. The fresh herbs add brightness, color, and freshness that balance the creamy garlic sauce beautifully. Serve warm with roasted vegetables, cauliflower rice, mashed cauliflower, quinoa, or a fresh salad for a comforting and nourishing meal.