Spinach Artichoke Chicken
Creamy, protein-packed chicken breasts topped with a luscious cottage cheese mixture loaded with spinach, artichokes, and Parmesan. Ready in just 25 minutes, this low-carb dinner is perfect for busy weeknights.
Ingredients
- 2 large chicken breasts about 1.5 lbs, boneless, skinless, similar size
- 1/2 cup cottage cheese full-fat for best texture
- 1/4 cup fresh spinach finely chopped
- 1/2 cup artichoke hearts canned or jarred, drained well and chopped
- 2 cloves garlic minced fresh
- 1/4 cup Parmesan cheese freshly grated preferred
- 1/4 cup olive oil extra virgin, divided
- Salt to taste, start with 1/2 teaspoon
- Black pepper to taste, freshly ground preferred
- Cooking spray for baking dish
Instructions
- Prep Your Kitchen
- Preheat oven to 375°F.
- Spray a 9x13-inch baking dish with cooking spray or drizzle with olive oil.
- Prepare the Chicken
- Pat chicken breasts dry with paper towels.
- Season both sides generously with salt and pepper (about 1/4 teaspoon salt per breast).
- If chicken breasts are thick, butterfly them by slicing horizontally through the middle without cutting all the way through.
- Make the Cottage Cheese Mixture
- In a medium bowl, combine cottage cheese, chopped spinach, minced garlic, and Parmesan cheese.
- Mix gently with a spoon until creamy with green flecks throughout.
- Add chopped artichoke hearts and fold in carefully without mashing.
- Taste and adjust seasoning if needed.
- Sear and Assemble
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add chicken breasts and sear for 2-3 minutes per side until golden brown (not cooked through).
- Transfer chicken to prepared baking dish.
- Spoon cottage cheese mixture evenly over each chicken breast.
- Drizzle remaining olive oil on top.
- Bake
- Bake for 12-15 minutes until chicken reaches an internal temperature of 165°F.
- The topping should be bubbling and slightly golden around the edges.
- Optional: Turn on broiler for the last 2 minutes for extra browning (watch carefully).
- Rest and Serve
- Remove from oven and let rest for 5 minutes before serving.
- Use a spatula to transfer each breast to plates.
Notes
Storage: Store in an airtight container in the refrigerator for 3-4 days. The cottage cheese mixture may release a little liquid as it sits, which is normal.
Reheating: Oven method (best): Cover with foil and warm at 350°F for 15-20 minutes. Microwave: Use 50% power and heat in 1-minute intervals to prevent rubbery edges.
Freezing: Not recommended. Cottage cheese becomes grainy when frozen and thawed.
Substitutions: Cottage cheese: Use ricotta for similar texture, or 1/3 cup cream cheese (richer).
Fresh spinach: Substitute 2 tablespoons frozen spinach (thawed and squeezed completely dry).
Artichokes: Try roasted red peppers or sautéed mushrooms for different flavor.
Parmesan: Romano or Asiago cheese work well. Always grate fresh for best melting.
Chicken breasts: Chicken thighs work great; increase cooking time to 18-20 minutes. Pro Tips: Always use full-fat cottage cheese for creamiest texture.
Drain artichokes thoroughly and pat dry with paper towels to prevent watery topping.
Don't over-mix the cottage cheese mixture or it will become runny.
Use a meat thermometer to ensure chicken reaches 165°F internal temperature.
For meal prep, make cottage cheese mixture ahead and store separately; assemble right before baking. Variations: Mediterranean: Add sun-dried tomatoes, kalamata olives, and feta cheese.
Italian: Mix in Italian seasoning, basil, and diced tomatoes; top with mozzarella.
Spicy: Add jalapeños, cayenne pepper, and lime juice; serve with cilantro and avocado.
Mushroom: Sauté mushrooms with garlic before adding to mixture. Nutrition Per Serving: Calories: 335kcal | Protein: 32g | Fat: 21g | Carbohydrates: 4.5g | Fiber: 1g | Sugar: 2gClaude can make mistakes. Please double-check responses.
Reheating: Oven method (best): Cover with foil and warm at 350°F for 15-20 minutes. Microwave: Use 50% power and heat in 1-minute intervals to prevent rubbery edges.
Freezing: Not recommended. Cottage cheese becomes grainy when frozen and thawed.
Substitutions: Cottage cheese: Use ricotta for similar texture, or 1/3 cup cream cheese (richer).
Fresh spinach: Substitute 2 tablespoons frozen spinach (thawed and squeezed completely dry).
Artichokes: Try roasted red peppers or sautéed mushrooms for different flavor.
Parmesan: Romano or Asiago cheese work well. Always grate fresh for best melting.
Chicken breasts: Chicken thighs work great; increase cooking time to 18-20 minutes. Pro Tips: Always use full-fat cottage cheese for creamiest texture.
Drain artichokes thoroughly and pat dry with paper towels to prevent watery topping.
Don't over-mix the cottage cheese mixture or it will become runny.
Use a meat thermometer to ensure chicken reaches 165°F internal temperature.
For meal prep, make cottage cheese mixture ahead and store separately; assemble right before baking. Variations: Mediterranean: Add sun-dried tomatoes, kalamata olives, and feta cheese.
Italian: Mix in Italian seasoning, basil, and diced tomatoes; top with mozzarella.
Spicy: Add jalapeños, cayenne pepper, and lime juice; serve with cilantro and avocado.
Mushroom: Sauté mushrooms with garlic before adding to mixture. Nutrition Per Serving: Calories: 335kcal | Protein: 32g | Fat: 21g | Carbohydrates: 4.5g | Fiber: 1g | Sugar: 2gClaude can make mistakes. Please double-check responses.