Growing up, I never thought to mix cottage cheese with anything besides fruit or crackers. That’s what my grandma always served, so that’s what I knew. But one day at a friend’s house, I watched her mix cottage cheese into her spinach artichoke dip, and it completely changed my view. Now, I’ve taken that same idea and turned it into a main dish that my family requests weekly.
This spinach artichoke chicken is creamy, filling, and best of all – it’s way easier on the wallet than using cream cheese. Plus, it adds a nice protein boost that keeps everyone satisfied until bedtime.
Why You’ll Love This Spinach Artichoke Chicken
- High in protein – With chicken breast and cottage cheese as main ingredients, this dish is perfect for anyone looking to add more protein to their diet while keeping things tasty.
- Low-carb friendly – This recipe naturally fits into a low-carb eating plan, making it ideal for keto dieters or anyone watching their carb intake.
- Simple ingredients – You’ll only need a handful of easy-to-find ingredients that you might already have in your kitchen.
- Quick weeknight dinner – Ready in under an hour, this chicken dish fits perfectly into your busy schedule while still delivering restaurant-quality flavor.
What Kind of Chicken Should I Use?
For this recipe, boneless, skinless chicken breasts are your best bet – they’re easy to work with and perfect for stuffing.
You’ll want to look for breasts that are roughly the same size so they cook evenly, and medium to large ones work great since they’re easier to butterfly and stuff.
Fresh chicken is ideal, but if you’re using frozen, make sure it’s completely thawed in the refrigerator before you start cooking.
A good tip is to gently pat the chicken dry with paper towels before you begin – this helps the seasonings stick better and gives you a nicer sear when cooking.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps while keeping the dish just as tasty:
Olive oil: Any neutral cooking oil like avocado or canola oil will work fine here. You can even use melted butter if you prefer.
Cottage cheese: If cottage cheese isn’t your thing, you can use ricotta cheese instead – it’ll give you a similar creamy texture. You could also use cream cheese, just soften it first and use about 1/3 cup since it’s richer.
Fresh spinach: No fresh spinach? You can use frozen spinach – just thaw it and squeeze out all the water first. You’ll need about 2-3 tablespoons of frozen spinach to equal 1/4 cup fresh.
Chicken breasts: Chicken thighs work great here too – they’re actually more forgiving and harder to overcook. Just adjust cooking time slightly as thighs might need a few extra minutes.
Artichoke hearts: While artichokes give this dish its signature flavor, you could use roasted bell peppers or sautéed mushrooms if you’re in a pinch. The taste will be different, but still good!
Parmesan cheese: Romano or Asiago cheese can step in for parmesan. If you’re using pre-grated parmesan, reduce the amount to 3 tablespoons since it’s more compact.
Watch Out for These Mistakes While Cooking
Cutting the chicken breast into the right size can be a challenge. It’s best to cut the chicken into 1-inch pieces so that the recipe turns out perfectly.
A common mistake is not draining the artichokes well enough, which can make the dish watery – pat them dry with paper towels before chopping and mixing with other ingredients.
Estimated Nutrition Facts
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 60-70 g
- Carbohydrates: 15-20 g
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Ingredients
- 2 large chicken breasts
- 1/2 cup cottage cheese
- 1/4 cup chopped fresh spinach
- 1/2 cup artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Step 1: Preheat the Oven and Prepare the Chicken
Begin by preheating your oven to 400°F (200°C).
While the oven is heating, cut the chicken breasts into 1-inch pieces and place them in a mixing bowl.
Step 2: Mix the Ingredients
To the bowl with the chicken, add cottage cheese, spinach, artichoke hearts, garlic, and Parmesan cheese.
Mix everything together well until all components are fully combined.
Step 3: Prepare the Baking Pan
Pour olive oil into a 9×13-inch baking pan to coat the bottom.
This will help prevent sticking and enhance flavor.
Then, add the chicken mixture into the pan, spreading it out evenly.
Step 4: Bake the Chicken Mixture
Bake the mixture uncovered in the preheated oven for 25-30 minutes.
Ensure that the chicken is cooked through and reaches a safe internal temperature.
Step 5: Serve and Garnish
Once baked, remove the dish from the oven and serve hot.
Enjoy your delicious chicken bake!
For an added touch, garnish with additional spinach if desired.
Could you use 2-3 cups of Rotisserie cooked chicken , instead of the 2 raw chicken breasts?? Is there enough “sauce “ to make this recipe creamy?
How many people does this serve?
Around 4 to 6. Depends on the size of the portion 🙂
do you think this would be ok to make ahead of time?
Yes you can 🙂
I’m confused. Why say cut 3in slit in chicken to stuff, but then say cut it into 1in pieces?
I would also love to have this explained?!!
Hi Amanda, it should be cut into 1-inch pieces. I’ve corrected it in the text. Thank you so much for the hint!
To answer the questions about cutting a slit in the breast and then saying chunk it. I feel like 2 recipes got mixed together as it never tells you how to atuff and close to bake. I just diced chicken and tossed everything together and baked.
What is the olive oil listed as an ingredient? The instructions don’t mention any oil. Was that remnants from another recipe where you sautéed chicken breasts?
Hi RogerB, you find the olive oil in Step 3: “Pour olive oil into a 9×13-inch baking pan to coat the bottom.” 🙂