Description
This Spinach Artichoke Chicken Bake combines the rich, cheesy flavors of classic spinach artichoke dip with tender, juicy chicken, creating a hearty, low-carb meal that’s both delicious and nutritious. Packed with protein, creamy cottage cheese, and savory Parmesan, this dish is perfect for a quick weeknight dinner or meal prep favorite.
Ingredients
- Boneless, skinless chicken breasts
- Cottage cheese
- Fresh spinach, chopped
- Artichoke hearts, drained and chopped
- Garlic cloves, minced
- Grated Parmesan cheese
- Olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- Season the chicken with salt and black pepper, then set aside.
- In a mixing bowl, combine cottage cheese, spinach, artichokes, garlic, and Parmesan cheese until well blended.
- Spread the chicken pieces evenly in the baking dish and top with the spinach artichoke mixture.
- Drizzle with olive oil and bake for 25-30 minutes until the chicken is fully cooked and the top is slightly golden.
- Let cool for a few minutes before serving.
Notes
-
- Use chicken thighs instead of breasts for a juicier dish.
- For a richer texture, add a small amount of cream cheese to the mixture.
- If using frozen spinach, thaw and squeeze out excess moisture before mixing.
- Serve with roasted vegetables, quinoa, or cauliflower rice for a complete meal.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American