High Protein Spinach Artichoke Chicken (Printable Version)
Creamy, protein-packed casserole with tender chicken, spinach, and artichokes—ready in under an hour.
# What You Need:
→ Meats
01 - 2 lbs boneless, skinless chicken breast, cooked and shredded
→ Vegetables
02 - 8 oz fresh spinach (or 1 package frozen, thawed and drained)
03 - 14 oz canned artichoke hearts, drained and chopped
04 - 1 medium yellow onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 7 oz plain Greek yogurt (fat-free or low-fat)
07 - 1/2 cup light cream cheese, softened
08 - 1/2 cup cottage cheese
09 - 1 cup part-skim mozzarella cheese, shredded
10 - 1/4 cup grated Parmesan cheese
→ Spices and Seasonings
11 - 1 tbsp olive oil
12 - 1 tsp dried Italian herbs
13 - 1/2 tsp black pepper
14 - 1/2 tsp salt, adjusted to taste
15 - Pinch cayenne pepper (optional)
→ Optional Topping
16 - 1/2 cup gluten-free breadcrumbs
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch casserole dish with cooking spray or oil.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 to 4 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Add spinach to the skillet. Sauté until wilted if using fresh spinach, or until heated through if using frozen. Remove from heat.
04 - Transfer the cooked vegetables to a large mixing bowl. Add shredded chicken and chopped artichoke hearts, tossing gently to combine.
05 - In a separate bowl, combine Greek yogurt, cream cheese, cottage cheese, half the mozzarella, Parmesan, Italian herbs, salt, pepper, and cayenne. Stir until smooth and well blended.
06 - Fold the cheese mixture into the chicken and vegetable mixture, stirring thoroughly until everything is evenly coated.
07 - Spoon the mixture into the prepared casserole dish, spreading it into an even layer. Top with remaining mozzarella and gluten-free breadcrumbs if using.
08 - Bake for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
09 - Remove from oven and let rest for 5 to 10 minutes before serving to allow the filling to set.
# Expert Tips:
01 -
- It packs 48 grams of protein per serving without tasting like meal prep or punishment.
- The creamy sauce relies on Greek yogurt and cottage cheese instead of heavy cream, so you get all the comfort without the food coma.
02 -
- Wet spinach or artichokes will make the casserole soupy, so squeeze them like you are angry at them before adding.
- The casserole will look a bit loose when it comes out but it firms up beautifully as it rests, so trust the process.
03 -
- Shred the chicken while it is still warm because it falls apart effortlessly and absorbs the sauce better.
- Let the cream cheese fully soften on the counter for at least 30 minutes or you will end up with unpleasant lumps no matter how hard you stir.