High Protein Spinach Artichoke Chicken

Last winter, my sister came over for dinner looking completely drained from work, and I threw together this casserole on a whim. The way her eyes lit up when she took that first creamy, cheesy bite told me I'd stumbled onto something special. Now it's her most requested meal whenever she needs a pick me up.

I accidentally discovered that squeezing the frozen spinach in a clean kitchen towel makes all the difference between a watery casserole and a rich, creamy one. My roommate walked in while I was doing this and looked horrified until she tasted the final result.

Ingredients

• 900 g boneless skinless chicken breasts: Dicing while slightly cold gives you cleaner cuts and more even cooking
• 250 g low fat cottage cheese: The secret ingredient that makes this casserole incredibly creamy without the heavy calories
• 120 g shredded part skim mozzarella: Creates those gorgeous cheese pulls everyone loves
• 60 g grated Parmesan: Adds that savory depth that rounds out all the flavors
• 200 g frozen chopped spinach: Thaw completely and squeeze out every drop of excess moisture
• 400 g canned artichoke hearts: Drain well and chop into bite sized pieces for easier eating
• 1 medium yellow onion: Finely diced so it virtually melts into the creamy base
• 2 cloves garlic: Mince fresh since jarred garlic can taste harsh after baking
• 120 g light cream cheese: Soften to room temperature for smooth blending
• 120 ml plain Greek yogurt: Use full fat Greek yogurt for the creamiest texture
• 1 tsp dried Italian herbs: Make your own blend or use store bought
• 1/2 tsp ground black pepper: Freshly cracked makes a noticeable difference
• 1/2 tsp salt: Adjust based on your salt preference
• 1/4 tsp crushed red pepper flakes: Optional but adds lovely warmth
• 30 g gluten free panko breadcrumbs: Regular panko works perfectly if gluten is not a concern
• 20 g grated Parmesan: Extra Parmesan for the golden crispy topping
• Olive oil spray: Helps the breadcrumbs turn perfectly golden brown

Instructions

Get your oven ready:

Preheat to 200°C and grease your casserole dish so nothing sticks later.

Sauté the aromatics:

Cook onion for 3 to 4 minutes until translucent then add garlic for 30 seconds until fragrant.

Cook the chicken:

Add diced chicken and cook 5 to 6 minutes until just cooked through.

Make the creamy base:

Whisk together cream cheese Greek yogurt cottage cheese mozzarella Parmesan and seasonings until smooth.

Combine everything:

Fold in the chicken mixture spinach and artichokes until evenly distributed.

Assemble the casserole:

Spread the mixture into your prepared dish and press down lightly.

Add the crispy topping:

Mix panko with Parmesan and sprinkle evenly over the top then mist with olive oil.

Bake to golden perfection:

Bake for 30 to 35 minutes until bubbly and beautifully browned on top.

Let it rest:

Wait 5 to 10 minutes before serving so it sets up perfectly.

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This recipe became my go to when my best friend started working out and needed high protein meals that actually tasted good. She still texts me every time she makes it saying she cannot believe something this healthy tastes this indulgent.

Making It Ahead

I love assembling this the night before and keeping it in the refrigerator. Just add the breadcrumb topping right before baking so it stays crispy.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Sometimes I serve roasted vegetables on the side for extra color.

Freezing Instructions

Wrap the unbaked casserole tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

• Add an extra 10 minutes baking time if baking from cold
• The topping may need more time to crisp up
• Let it rest a bit longer than usual before serving

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There is something deeply satisfying about serving a dish that feels indulgent while secretly being so good for you. Watch how quickly it disappears.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the casserole up to 24 hours in advance and refrigerate. Add the breadcrumb topping just before baking. You may need to add 5-10 minutes to the cooking time if baking from cold.

→ What can I substitute for cottage cheese?

Ricotta cheese works well as a substitute, though it may increase the fat content slightly. For a dairy-free option, use blended silken tofu or a plant-based cottage cheese alternative.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave for 2-3 minutes or in a 180°C oven until warmed through.

→ Can I freeze this casserole?

Yes, freeze before baking by wrapping the dish tightly with plastic and foil. Thaw overnight in the refrigerator, then bake as directed. Already-baked portions freeze well for up to 3 months.

→ Is this suitable for meal prep?

Absolutely. This casserole reheats beautifully and maintains its texture. Portion into individual containers for grab-and-go lunches throughout the week.