High Protein Spinach Artichoke Chicken (Printable)
Creamy chicken baked with spinach, artichokes, and three cheeses for a protein-packed, gluten-free meal.
# What You’ll Need:
→ Proteins
01 - 2 lbs boneless, skinless chicken breasts, diced
02 - 1 cup low-fat cottage cheese
03 - 1 cup shredded part-skim mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
→ Vegetables
05 - 7 oz frozen chopped spinach, thawed and squeezed dry
06 - 14 oz canned artichoke hearts, drained and chopped
07 - 1 medium yellow onion, finely diced
08 - 2 cloves garlic, minced
→ Dairy & Sauces
09 - 1/2 cup light cream cheese, softened
10 - 1/2 cup plain Greek yogurt
→ Seasonings
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt
14 - 1/4 tsp crushed red pepper flakes
→ Topping
15 - 1/3 cup gluten-free panko breadcrumbs
16 - 2 tbsp grated Parmesan cheese
17 - Olive oil spray
# How To Make It:
01 - Preheat oven to 400°F. Grease a 9x13-inch casserole dish with cooking spray or olive oil.
02 - Heat a splash of olive oil in a large skillet over medium heat. Sauté diced onion for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
03 - Add diced chicken to the skillet. Cook 5–6 minutes, stirring, until just cooked through. Remove from heat.
04 - In a large bowl, combine cream cheese, Greek yogurt, cottage cheese, mozzarella, 1/4 cup Parmesan, Italian herbs, salt, black pepper, and red pepper flakes. Mix until smooth.
05 - Fold in the cooked chicken, thawed spinach, and chopped artichoke hearts. Mix until evenly distributed.
06 - Spread mixture evenly into prepared casserole dish.
07 - In a small bowl, mix panko breadcrumbs with 2 tbsp Parmesan. Sprinkle evenly over casserole and lightly mist with olive oil spray.
08 - Bake for 30–35 minutes until bubbly and golden brown on top.
09 - Let rest for 5–10 minutes before serving. Garnish with fresh herbs if desired.
# Expert Advice:
01 -
- It tastes like an indulgent restaurant appetizer but packs 45 grams of protein per serving without the guilt
- The creamy cheese mixture comes together so quickly you can get this in the oven in under 20 minutes even on a busy weeknight
02 -
- I learned the hard way that if you skip squeezing the spinach dry your casserole will have a watery layer at the bottom so really wring it out
- Using room temperature cream cheese instead of cold from the fridge prevents those tiny lumps that never quite blend away
03 -
- A squeeze of fresh lemon juice right before serving brightens all the rich flavors and makes everything taste fresher
- Rotisserie chicken works perfectly here and shaves off about 15 minutes of prep time if you are in a rush