Let Me Tell Ya About This Spinach Artichoke Chicken
So the very first time I made this healthy spinach artichoke chicken with cottage cheese, I was mostly just trying to use up the stuff lingering in my fridge (you know how it gets, right?). Honestly, I was actually aiming for something else entirely, but the artichokes called out to me—plus, I had a tub of cottage cheese that threatened mutiny if I didn't use it soon. Long story short: it became a happy accident, and now my family asks for it on the regular. It's kind of my go-to when I've got spinach wilting or leftover chicken, but also when I want to feel a little fancy without too much faff. Oh, and if you’ve ever found yourself picking at the dip bowl during a party wishing it was an actual meal...well, this is basically that dream come true (only healthier, and you don’t have to fight for the last scoop).
Why I Keep Making This
I make this when I want something hearty but not heavy, and my family goes crazy for it because it's creamy, cheesy, and has just enough green stuff to feel virtuous. (My youngest will even eat spinach in this, which is nothing short of a miracle.) Plus, unlike those casserole deals that take an hour and a half, this comes together in a snap. And hey, if you ever tried to make a creamy chicken bake without all the calories and ended up with a sad, watery mess—yep, been there, done that—this version actually works. Well, unless you forget to squeeze the spinach. That was a learning day.
What You’ll Need (and Some Workarounds)
- 2-3 boneless, skinless chicken breasts (if you only have thighs, use 'em—sometimes I even use rotisserie chicken when I'm running late)
- 2 cups fresh spinach (frozen works too, just squeeze it like it owes you money)
- 1 cup artichoke hearts, chopped (I use the jarred ones; my mum swears by canned, but who's checking?)
- 1 cup cottage cheese (I use full fat for extra creaminess, but any kind will do)
- ½ cup shredded mozzarella (or honestly, whatever melty cheese you forgot at the back of the fridge)
- 2 cloves garlic, minced (or a big ol' spoon of the jarred stuff if that's what you have—no shame)
- Salt and pepper, to taste
- ¼ cup grated parmesan (optional, but I love the sharpness)
- A squeeze of lemon (if you remember)
Alright, So What Do You Actually Do?
- Preheat your oven to 400°F (200°C). Or whatever temp your oven actually gets to—mine runs a bit hot so I usually knock it back a smidge.
- Prep the chicken: Slice your chicken breasts in half horizontally so they cook faster (unless you like waiting forever). Season them with a pinch of salt and pepper.
- Get the spinach sorted: If using fresh, wilt it down in a pan with a little oil and the garlic—takes like 2 minutes. If you're using frozen, just zap it in the microwave and drain really well. Like, really well—otherwise you’ll get soup.
- Mix the cheesy goodness: In a big bowl, mash together the cottage cheese, half the mozzarella, parmesan, artichokes, and spinach. I usually sneak a taste here (don’t tell). Add a squeeze of lemon if you’ve got it—it perks things up.
- Layer it up: Lay the chicken in a baking dish, then smother each piece with the cheesy spinach mixture. Sprinkle the rest of the mozzarella on top. If it looks a bit weird at this stage, that’s normal—mine always does.
- Bake for about 25–30 minutes, or until the cheese is golden and bubbly and the chicken is cooked through. Don’t panic if it gets a touch brown around the edges—it adds character, right?
- Let it sit for a few minutes after you pull it out, so it doesn't burn your tongue clean off. (I speak from experience, ouch.)
What I’ve Learned the Hard Way
- Don’t skip draining the spinach. Trust me, spinach water is not your friend.
- Sometimes I get lazy and skip the lemon; honestly, it’s fine without it, but better with.
- I’ve tried making it with Greek yogurt instead of cottage cheese—turns out a bit tangy, which some people like, but not my thing.
Variations I’ve Messed Around With
- I swapped in kale once when I ran out of spinach. Good, but a bit more chew than I’d like.
- If you want a vegetarian version, skip the chicken and layer the cheese mix over roasted portobellos. Tastes lush.
- Tried adding sun-dried tomatoes one time—looked pretty, tasted kinda odd. Maybe skip that one.
What If You Don’t Have The Fancy Gear?
I use a big casserole dish for this, but you could totally get away with a cake tin or even a cast-iron skillet. I even saw someone online use a disposable foil tray—so use what you’ve got; it’s not a science experiment. Oh, and if you need a good skillet, Serious Eats has a handy guide I actually used when I bought mine (years ago now!).
How to Store This (If There’s Any Left)
Technically, it’ll keep in the fridge for up to 3 days in a sealed container. But honestly, in my house it never lasts more than a day—everyone raids it for lunch the next day, and I’m lucky if I get any. If you do have leftovers, it reheats nicely in the microwave (or the oven if you want crispy cheese again).
How I Serve It (Most Days)
I like to put this over a big pile of rice or some garlic bread if I’m feeling indulgent. My partner insists it’s best with a green salad “to keep it healthy”—which, fair enough. Sometimes we do both. Oh, and my aunt once brought over a batch and we wrapped it up in tortillas for an impromptu dinner party. Worked a treat, actually.
Stuff I Learned the Hard Way (Pro Tips)
- Let it cool for a few minutes, or all the cheese just slides off—tried to rush it once and, well, it wasn’t pretty.
- Don’t overbake. The first time I did, the chicken turned into something that could bounce—so keep an eye on it after 25 minutes.
- Oh, and actually, I find it works better if you shred the chicken a bit before baking. More cheesy bits per bite.
Questions I Get Asked (And Sometimes Don’t Know the Answer To)
- Can I prep this ahead? - Yep! Mix the filling and have the chicken ready, then assemble and bake when you need. Or bake the whole thing, then just reheat.
- I hate cottage cheese, can I use something else? - You can try ricotta, but it’ll taste a bit richer. Greek yogurt sort of works (see above) but isn’t my fave. Cream cheese is...well, very decadent, but not exactly healthy anymore!
- Can I freeze it? - You can, though I don’t love what it does to the texture. The cheese gets a little weird. But if you’re not picky, go for it!
- Is this super spicy? - Not at all, but if you want a kick, add a pinch of red pepper flakes. Or don’t, up to you!
- Do I need to use all that cheese? - Honestly? No. Sometimes I use less mozzarella if I’m running low, and it’s still good. But cheese is life, so I tend to go all in.
And hey, if you want more healthy chicken ideas, Budget Bytes has some fab options. Or if you need a spinach-artichoke dip for parties (that you can also eat for dinner, no judgement), check out this classic recipe.
Right, that’s probably more than you needed to know about this dish. Let me know if you give it a whirl, and if your family likes it as much as mine does (or if you figure out a way to sneak even more cheese in there—always up for ideas!).
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup low-fat cottage cheese
- 1 cup fresh spinach, chopped
- ½ cup canned artichoke hearts, drained and chopped
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
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2In a medium bowl, mix together the cottage cheese, chopped spinach, chopped artichoke hearts, Parmesan cheese, and minced garlic. Season with salt and black pepper.
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3Place the chicken breasts in the prepared baking dish. Evenly spread the spinach artichoke cottage cheese mixture over each chicken breast.
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4Drizzle the tops with olive oil. Bake for 25-30 minutes, or until the chicken is cooked through and the topping is golden.
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5Remove from the oven and let rest for 5 minutes before serving. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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