Spinach Artichoke Chicken with Cottage Cheese

This Spinach Artichoke Chicken with Cottage Cheese is a weeknight dream come true. I love how this dish transforms simple ingredients into something rich, satisfying, and packed with protein — and it does it all without the heaviness of cream-based sauces. The addition of cottage cheese not only lightens things up but also delivers that creamy texture I crave, all while boosting the protein content to keep everyone full.

Why You’ll Love This Recipe

• High in protein: Thanks to chicken breast and cottage cheese, this dish offers plenty of fuel to keep me full and satisfied.
• Low-carb friendly: I can enjoy a comforting, creamy main dish without loading up on carbs.
• Quick to make: It’s ready in under an hour from start to finish.
• Flexible ingredients: I can use what I have on hand and still get great results.
• Perfect for meal prep: Leftovers keep well, making it easy to enjoy this dish throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large chicken breasts
• ½ cup cottage cheese
• ¼ cup chopped fresh spinach
• ½ cup artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• ¼ cup grated parmesan cheese
• ¼ cup olive oil
• Salt and pepper to taste

Directions

Step 1: Preheat the Oven and Prep Chicken

I start by preheating my oven to 400°F (200°C). Then I cut the chicken breasts into 1-inch pieces and place them in a mixing bowl. A quick pat dry with paper towels helps the seasonings stick and gives a better sear.

Step 2: Mix the Filling

In a separate bowl, I combine the cottage cheese, chopped spinach, chopped artichoke hearts, minced garlic, and grated parmesan. I mix it all until it’s evenly combined and season with a bit of salt and pepper.

Step 3: Toss and Coat

I pour olive oil over the chicken pieces and toss to coat. Then I gently fold the chicken into the cottage cheese mixture, making sure everything gets coated nicely.

Step 4: Bake

I transfer the mixture to a greased 9×13-inch baking pan and spread it out evenly. It goes into the oven for about 25–30 minutes, or until the chicken is fully cooked and the top turns lightly golden. I check that the internal temperature of the chicken reaches 165°F (74°C) for safety.

Step 5: Rest and Serve

Once baked, I let the dish rest for a few minutes before serving. It’s delicious on its own or paired with a side of roasted vegetables or a light salad.

Servings and Timing

Servings: 4
Prep Time: 15–20 minutes
Cook Time: 25–30 minutes
Total Time: 40–50 minutes

Variations

• Use thighs: I sometimes swap the breasts for boneless, skinless thighs for more flavor and moisture.
• Go vegetarian: I omit the chicken and double the spinach and artichoke for a creamy baked vegetable casserole.
• Cheese alternatives: Ricotta or softened cream cheese can stand in for the cottage cheese.
• Add spice: I toss in a pinch of crushed red pepper flakes for heat.
• Extra veggies: Mushrooms or roasted bell peppers are great stirred into the mix.

Storage/Reheating

• Fridge: I store leftovers in an airtight container for up to 4 days.
• Reheat: I reheat in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes.
• Freezer: I freeze cooled portions in airtight containers for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I thaw and squeeze out the excess water before using. About 2–3 tablespoons of frozen spinach equals ¼ cup fresh.

Is cottage cheese the only option?

No, I can use ricotta or cream cheese instead. Ricotta gives a similar texture, while cream cheese offers a richer result.

Can I prepare this in advance?

Definitely. I mix everything up and keep it covered in the fridge until I’m ready to bake — up to a day ahead.

What should I serve it with?

I usually pair it with roasted broccoli, a simple arugula salad, or even cauliflower mash for a low-carb meal.

Can I make it dairy-free?

For a dairy-free version, I use a plant-based cheese substitute for the cottage cheese and skip the parmesan or use a vegan alternative.

Conclusion

This Spinach Artichoke Chicken with Cottage Cheese has become a weeknight staple in my house. It’s nourishing, flavorful, and so easy to adapt depending on what I have on hand. Whether I’m eating low-carb, looking to boost protein, or just craving something creamy and comforting, this dish delivers every time.

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