Name: Spinach Artichoke Chicken with Cottage Cheese: A Creamy, Protein-Packed Comfort Classic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; Salt and pepper (you know the drill); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup low-fat cottage cheese; ½ cup plain Greek yogurt (or sour cream if you’re feeling fancy); ¼ cup grated Parmesan; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon crushed red pepper flakes (optional, but why not?); 1 (14 oz) can artichoke hearts, drained and chopped; 1 cup frozen spinach, thawed and squeezed dry (or use fresh sautéed spinach); ½ cup shredded mozzarella (because cheese is non-negotiable)

What the heck is this?
Imagine all the creamy goodness of your favorite spinach artichoke dip—now imagine it turned into a hearty, satisfying chicken dinner that doesn’t wreck your calorie count. That’s what this Spinach Artichoke Chicken with Cottage Cheese delivers. This dish takes the luxurious flavor of a restaurant-style creamy chicken bake but swaps in cottage cheese to boost the protein and lighten up the sauce without sacrificing any richness. It’s perfect for a weeknight family meal, meal prep for the gym grind, or when you’re just craving something cozy and cheesy but want to sneak in your greens.

Why You’ll Love This Recipe
It’s packed with flavor thanks to garlic, artichokes, and a creamy, tangy sauce
Uses cottage cheese for creaminess without all the fat from heavy cream
Perfect one-pan bake that keeps cleanup minimal
Protein-forward, veggie-loaded, and totally satisfying
Great for meal prep—it reheats like a dream

The Good Stuff You’ll Need
For the Chicken Situation:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper (you know the drill)
1 teaspoon garlic powder
1 teaspoon onion powder

For the Creamy Dreamy Topping:

½ cup shredded mozzarella (because cheese is non-negotiable)

1 cup low-fat cottage cheese

½ cup plain Greek yogurt (or sour cream if you’re feeling fancy)

¼ cup grated Parmesan

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon crushed red pepper flakes (optional, but why not?)

1 (14 oz) can artichoke hearts, drained and chopped

1 cup frozen spinach, thawed and squeezed dry (or use fresh sautéed spinach)

Let’s Do This
1. Preheat & Prep.
Get that oven going at 400°F (200°C). Lightly grease a baking dish that fits your chicken snugly.

2. Chicken first.
Place chicken breasts in the dish. Drizzle with olive oil, sprinkle with garlic powder, onion powder, salt, and pepper. Give them a little pat for good luck.

3. Mix the topping.
In a bowl, stir together cottage cheese, Greek yogurt, Parmesan, garlic powder, onion powder, salt, pepper, and red pepper flakes. Fold in chopped artichokes and spinach. It should look like the dip you hover near at parties.

4. Layer it on.
Spoon the mixture evenly over the chicken breasts. Top with mozzarella like your life depends on it.

5. Bake.
Pop it in the oven for 25–30 minutes, or until the chicken hits 165°F internally. Want it golden and bubbly? Broil for the last 2–3 minutes, watching closely.

6. Rest, then serve.
Let it sit for 5 minutes so everything settles into creamy perfection. Then serve it up and bask in the compliments.

Serving Suggestions
Serve it over cauliflower rice, mashed potatoes, pasta, or just with some crusty bread to scoop up all the creamy goodness. A side salad with a tangy vinaigrette balances out the richness perfectly.

Switch It Up
Use chopped rotisserie chicken instead of raw and reduce baking time by 10 minutes
Sub Greek yogurt for cottage cheese if that’s more your vibe
Try kale or Swiss chard instead of spinach
Want more crunch? Top with breadcrumbs before baking

Make-Ahead Tips
Assemble everything ahead of time and keep it in the fridge for up to 24 hours before baking. You can also bake it fully, cool, and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through.

Questions People Actually Ask
Can I freeze this? Yes, but the texture of the cottage cheese may change slightly. Freeze in an airtight container for up to 2 months. Thaw overnight and reheat gently.
Can I use frozen spinach? Yes, just thaw and squeeze out all the moisture first.
Is this low carb? Very! Especially if served with low-carb sides like cauliflower rice or zucchini noodles.

Spinach Artichoke Chicken with Cottage Cheese: A Creamy, Protein-Packed Comfort Classic

Author: Tyla
Total Time: 45 minutes
Yield: 4 servings 1x

Print Recipe

Description

You know that warm, cheesy spinach artichoke dip that magically disappears at every party? Imagine that, but spooned generously over juicy baked chicken breasts, with a creamy cottage cheese twist that makes it secretly high-protein and weeknight-hero approved. It’s like a casserole, a dip, and a main dish all teamed up and decided to glow up together. Bonus? It’s stupid easy to make.

Ingredients

Scale

For the Chicken Situation:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper (you know the drill)
1 teaspoon garlic powder
1 teaspoon onion powder

For the Creamy Dreamy Topping:

1 cup low-fat cottage cheese
½ cup plain Greek yogurt (or sour cream if you’re feeling fancy)
¼ cup grated Parmesan
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional, but why not?)
1 (14 oz) can artichoke hearts, drained and chopped
1 cup frozen spinach, thawed and squeezed dry (or use fresh sautéed spinach)
½ cup shredded mozzarella (because cheese is non-negotiable)

Instructions

1. Preheat & Prep.
Get that oven going at 400°F (200°C). Lightly grease a baking dish that fits your chicken snugly.