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This high-protein spinach and artichoke chicken casserole is one of those cozy, reliable dinners you’ll keep coming back to. It brings all the creamy, cheesy flavor of the classic dip everyone loves—baked into a satisfying main dish.

Simple to prep and ready in under an hour, this casserole is perfect for busy weeknights or make-ahead meals. It feels indulgent, but it’s packed with protein to keep you full and fueled.

If you love comfort food that’s easy, family-friendly, and secretly nourishing, this is a recipe worth keeping on repeat.

For the Spinach Artichoke Chicken Casserole

• Chicken Breast – Lean, boneless, skinless chicken breast adds hearty texture and keeps the dish high in protein while staying light.
• Cottage Cheese – Blended until smooth, this is the secret ingredient that creates a creamy base while boosting protein without making the casserole heavy.
• Spinach – Frozen chopped spinach adds color, nutrients, and that classic spinach-artichoke flavor. Be sure to squeeze out all excess moisture.
• Artichoke Hearts – These bring a slightly tangy, savory bite that balances the richness of the cheese.
• Mozzarella Cheese – Mild and melty, mozzarella helps bind everything together and gives the casserole its gooey texture.
• Parmesan Cheese – Finely grated parmesan adds sharp, salty depth and enhances the overall flavor.
• Garlic – Fresh garlic provides bold flavor and gives the dish its signature savory base.
• Kosher Salt & Black Pepper – Simple seasonings that bring out all the flavors without overpowering them.
• Onion Powder – Adds subtle onion flavor without changing the creamy texture.
• Avocado Oil or Olive Oil – Used to lightly cook the chicken and prevent sticking while adding a touch of richness.

High-Protein Baked Spinach & Artichoke Chicken Recipe

This Spinach and Artichoke Chicken Casserole turns the flavors of a classic party dip into a satisfying, protein-packed dinner. Each serving delivers 47 grams of protein, thanks to lean chicken breast and creamy blended cottage cheese.

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Course: Dinner, Main Course

Cuisine: American

Keyword: High-Protein Baked Spinach & Artichoke Chicken Recipe

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

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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 artichoke hearts (16 oz), drained
• 6 oz frozen chopped spinach, thawed

Instructions

1. Preheat the oven to 350°F.
2. Optional but recommended: Generously season the cubed chicken breast with kosher salt and allow it to rest at room temperature for 20 minutes or longer while preparing the other ingredients. This dry-brining step helps keep the chicken juicy and flavorful.
   • 1 lb boneless, skinless chicken breast, kosher salt
3. Place the drained artichoke hearts in a thin dish towel, cheesecloth, or paper towel and squeeze firmly to remove as much liquid as possible. Some crushing is perfectly fine. Finely chop the artichokes and set aside.
   • 1 can artichoke hearts
4. Using the same towel, squeeze all excess moisture from the thawed spinach. This step is essential for preventing a watery casserole.
   • 6 oz frozen chopped spinach
5. Heat a large pan over medium heat. Once hot, add the oil, then spread the chicken evenly in the pan so the pieces do not overlap. Season with black pepper. Cook for 2–3 minutes, flip, and cook another 2–3 minutes until the chicken is mostly cooked through. Remove from the pan, draining off any excess liquid, and set aside.
   • 1 tsp avocado oil, black pepper
6. Add the cottage cheese, garlic cloves, kosher salt, black pepper, and onion powder to a small food processor. Blend until completely smooth.
   • 16 oz cottage cheese, 2 garlic cloves, ½ tsp kosher salt, ¼ tsp black pepper, ¼ tsp onion powder
7. In the baking dish, combine the cooked chicken, spinach, chopped artichokes, blended cottage cheese, and about ⅔ of both the mozzarella and parmesan, reserving the remaining cheese for later. Stir until evenly mixed, then spread into an even layer.
   • ½ cup mozzarella cheese, ⅔ cup parmesan cheese
8. Cover the dish tightly with aluminum foil and bake for 20 minutes.
9. Remove the foil, sprinkle the remaining mozzarella and parmesan evenly over the top, and return the dish to the oven, uncovered, for 10 minutes. For a golden, bubbly finish, switch to broil for the last few minutes if desired. Serve warm and enjoy.

 

Nutrition
Calories: 404kcal | Carbohydrates: 13g | Protein: 47g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 116mg | Sodium: 1620mg | Potassium: 741mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5410IU | Vitamin C: 4mg | Calcium: 404mg | Iron: 1mg

 

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1. Can I use fresh spinach instead of frozen?
   Yes, fresh spinach works well. Sauté it until wilted, then squeeze out as much liquid as possible before adding it to the casserole to prevent excess moisture.
2. Do I need to blend the cottage cheese?
   Blending the cottage cheese is recommended for a smooth, creamy texture. If you skip this step, the casserole will still taste great but will have small curds throughout.
3. Can I substitute the chicken with another protein?
   Yes, cooked shredded chicken or ground turkey can be used instead. Just make sure the protein is fully cooked and seasoned before adding it to the dish.
4. How do I keep the casserole from becoming watery?
   Be sure to squeeze out all excess liquid from both the spinach and the artichokes using a dish towel, paper towel, or cheesecloth. This step makes a big difference in the final texture.
5. How do I get a golden, bubbly cheese topping?
   Bake the casserole uncovered for the last 10 minutes, then switch to broil for 2–3 minutes. Watch closely so the cheese browns without burning.

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