Spinach Artichoke Chicken with Cottage Cheese

Looking for a creamy, flavorful dinner that feels indulgent but is actually good for you? This Spinach Artichoke Chicken with Cottage Cheese is exactly what you need. Inspired by the crowd-favorite dip, this dish features juicy chicken breasts smothered in a creamy spinach and artichoke topping made with high-protein cottage cheese instead of heavy cream. It’s rich, savory, and satisfying—without weighing you down.

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Why You’ll Love This Recipe
Light Yet Creamy – Cottage cheese brings a creamy texture without the extra fat.
Family Friendly – A dish both adults and kids will devour.
Quick Prep – Ready in about 30 minutes, perfect for busy nights.
Low-Carb and High-Protein – Ideal for healthy eating without sacrificing flavor.
Make-Ahead Friendly – Great for prepping ahead and baking later.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Salt and black pepper to taste

For the Spinach Artichoke Mixture:

• 1 cup low-fat or full-fat cottage cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1½ cups fresh spinach, chopped (or ½ cup frozen, thawed and squeezed dry)
• 1 cup canned artichoke hearts, drained and chopped
• 1 tsp lemon juice
• ¼ tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

For Garnish:

• Fresh parsley, chopped
• Extra grated Parmesan (optional)

Tools You’ll Need

• Skillet or sauté pan
• Medium mixing bowl
• Baking dish
• Cutting board and knife
• Oven-safe thermometer (optional but helpful)

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a baking dish and set aside.

Step 2: Season the Chicken
Pat the chicken breasts dry with paper towels.
Rub both sides with olive oil and season with garlic powder, onion powder, paprika, salt, and pepper.

Step 3: Sear the Chicken
Heat a skillet over medium-high heat.
Sear the chicken breasts for 2–3 minutes per side until golden. (This helps seal in juices and adds flavor.)
Transfer to the prepared baking dish.

Step 4: Make the Spinach Artichoke Topping
In a medium bowl, mix together the cottage cheese, mozzarella, Parmesan, garlic, spinach, artichokes, lemon juice, and crushed red pepper flakes.
Season with salt and pepper to taste. Mix until fully combined.

Step 5: Top the Chicken
Spoon the spinach artichoke mixture over each chicken breast, spreading it evenly.

Step 6: Bake
Bake uncovered for 18–22 minutes or until the chicken is cooked through and reaches 165°F internally.
If desired, broil for the last 1–2 minutes to lightly brown the top—just keep an eye on it.

Step 7: Garnish and Serve
Sprinkle with chopped parsley and extra Parmesan if desired.
Serve hot with your choice of sides.

Tips for Success
Sear First – Searing locks in juices and adds a golden color.
Drain the Veggies – Squeeze out excess moisture from spinach and artichokes to avoid watery sauce.
Don’t Overbake – Chicken dries out fast, so use a thermometer if possible.
Use Full-Fat Cottage Cheese – For a richer flavor and creamier texture.

Serving Suggestions

• Garlic mashed potatoes or mashed cauliflower
• Steamed or roasted broccoli, carrots, or green beans
• Rice, quinoa, or cauliflower rice
• A crisp green salad with vinaigrette
• Low-carb dinner rolls or toasted sourdough

How to Store & Reheat

Storing:
Place leftovers in an airtight container and refrigerate for up to 3 days.

Freezing:
Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:
Oven – Bake at 350°F for 10–15 minutes, covered with foil.
Microwave – Heat in short bursts until warmed through, though texture may soften.

Frequently Asked Questions

1. Can I use chicken thighs instead?
   Yes! Boneless, skinless chicken thighs work just as well. Just adjust the cook time slightly.
2. Can I make it vegetarian?
   You can replace the chicken with thick slices of roasted cauliflower or portobello mushrooms.
3. What if I don’t have cottage cheese?
   Ricotta or thick Greek yogurt can be substituted, but cottage cheese gives the lightest texture.
4. Is this dish low-carb?
   Yes, it’s naturally low in carbohydrates and great for a high-protein diet.
5. Can I prep it ahead of time?
   Absolutely. Assemble the chicken and topping, cover, and refrigerate for up to 24 hours before baking.

Final Thoughts
Spinach Artichoke Chicken with Cottage Cheese is creamy, hearty, and full of flavor—but without the heaviness of traditional creamy dishes. The cottage cheese melts beautifully into a cheesy spinach-artichoke layer that’s bursting with texture and taste. Serve it with your favorite side and enjoy a comforting dinner that’s as nourishing as it is delicious.

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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 330 | Protein: 38g | Carbohydrates: 7g | Fat: 16g | Fiber: 2g | Sodium: 520mg

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