High-Protein Spinach Artichoke Chicken Casserole for Easy Weeknight Dinners
This High-Protein Spinach and Artichoke Chicken Casserole turns your favorite creamy dip into a hearty, protein-packed meal with 47g of protein per serving. Blended cottage cheese and juicy chicken breast make this dish both indulgent and nourishing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 16 oz cottage cheese (4% preferred)
- 2 garlic cloves, peeled
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- 1 tsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- kosher salt, to taste
- black pepper, to taste
- ½ cup low-moisture, part-skim, finely shredded mozzarella cheese
- ⅔ cup finely grated parmesan cheese
- 1 can (16 oz) artichoke hearts, drained
- 6 oz frozen chopped spinach, thawed
Instructions
1. Preheat oven to 350°F.
2. If time allows, season cubed chicken breast generously with kosher salt and let sit at room temperature for 20 minutes to act as a dry brine.
3. Squeeze out excess liquid from the artichoke hearts using a towel or paper towel, chop finely, and set aside.
4. Squeeze out excess liquid from thawed spinach and set aside.
5. Bring a large pan to medium heat. Add oil, then the cubed chicken in a single layer. Season with black pepper. Cook 2–3 minutes per side until mostly cooked through. Remove and set aside.
6. In a small food processor, blend cottage cheese, garlic, salt, pepper, and onion powder until smooth.
7. In a baking dish, combine the cooked chicken, spinach, artichokes, blended cottage cheese, and about ⅔ of both mozzarella and parmesan. Stir until evenly mixed and spread out.
8. Cover the dish with foil and bake for 20 minutes.
9. Remove foil, sprinkle remaining mozzarella and parmesan over top, and bake uncovered for 10 more minutes. Optional: broil briefly for a golden, bubbly crust.
10. Serve warm and enjoy!
Notes
For maximum flavor, let the chicken sit salted for at least 20 minutes before cooking.
Make sure to squeeze out as much liquid as possible from the spinach and artichokes to prevent a watery casserole.
You can use rotisserie chicken for a faster prep.
Pairs well with a simple side salad or roasted vegetables.