High-Protein Spinach Artichoke Chicken
This hearty casserole combines tender chicken with creamy cheeses, spinach, and artichokes for a protein-packed, comforting dinner that's simple to prepare and full of savory flavor.
Equipment
- 1 skillet for cooking chicken and vegetables
- 1 9x13-inch baking dish for baking casserole
- 1 mixing bowl
Ingredients
- 1.5 pounds boneless skinless chicken breast diced
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 10 ounces fresh spinach chopped
- 14 ounces artichoke hearts drained and quartered
- 8 ounces low-fat cream cheese softened
- 1 cup plain Greek yogurt
- 0.5 cup low-fat cottage cheese
- 1 cup shredded part-skim mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat oven to 375°F and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat; season diced chicken with salt and pepper and cook until no longer pink, about 5 to 7 minutes.
- Add minced garlic to the skillet and cook for 1 minute.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Add drained and quartered artichoke hearts, then remove from heat.
- In a mixing bowl, combine softened cream cheese, Greek yogurt, and cottage cheese until smooth.
- Fold the chicken and vegetable mixture into the cheese mixture until evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle shredded mozzarella and grated Parmesan on top.
- Bake for 20 to 25 minutes until bubbly and cheese is golden.
- Let casserole rest for 5 minutes before serving.
Notes
- Substitute kale or Swiss chard for spinach if desired.
- Use cooked rotisserie chicken to save prep time.
- Add red pepper flakes for extra spice.
- Store leftovers in an airtight container; refrigerate up to 4 days.