Spinach Artichoke Chicken with Cottage Cheese

Hey there! Have you ever tried spinach artichoke chicken with cottage cheese? Oh wow, it’s like a warm, cozy hug in a dish!

I made this last week, and guess what? It’s super creamy, cheesy, and packed with flavor. And the best part? It’s so easy — like mix, bake, done!

If you love that spinach artichoke dip (you know, the one everyone fights over), you have to try this chicken version. Plus, I added cottage cheese, so it’s extra creamy and a little healthier too. You’ll wanna make it again and again!

So, wanna cook it with me? Let me show you how simple it is. Keep reading, and I’ll share all the yummy steps!

Why You’ll Love This Recipe

• Protein-Packed Comfort: Loaded with lean chicken and creamy cottage cheese, it’s filling without being heavy.
• Vegetable Boost: Spinach and artichokes bring nutrients and earthy flavor.
• Creamy without Heavy Cream: Cottage cheese creates a luscious sauce without extra fat.
• Easy to Make: Simple steps, everyday ingredients — perfect for beginners and seasoned cooks alike.
• Great for Meal Prep: Stores well for a quick reheat during busy days.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Servings:
This recipe makes about 4 servings, perfect for a small family dinner. Double the ingredients for a larger crowd or meal prep.

Difficulty:
Beginner-friendly, but satisfying enough for those who love to cook.

Required Kitchen Tools

Here’s what you’ll need to make this creamy spinach artichoke chicken:

• Large Oven-Safe Skillet (or a deep sauté pan): For searing the chicken and baking everything together.
• Cutting Board & Sharp Knife: To prep the vegetables and chicken.
• Mixing Bowls: For preparing the cheese and veggie filling.
• Tongs or Spatula: For turning chicken easily without tearing.
• Measuring Cups & Spoons: For precise seasoning and ingredients.
• Grater (Optional): For freshly grating Parmesan cheese if using whole block.

Ingredients for Spinach Artichoke Chicken with Cottage Cheese

Here’s everything you’ll need to bring this creamy dish together (exact measurements will be in the recipe card below):

• Chicken Breasts (boneless, skinless): Lean and tender, the perfect protein base.
• Cottage Cheese: Adds a creamy, high-protein sauce without extra fat.
• Fresh Spinach: Provides color, nutrients, and mild earthy flavor.
• Artichoke Hearts (canned or frozen, drained and chopped): Adds a soft texture and tangy bite.
• Parmesan Cheese (freshly grated): For sharp, savory flavor and a melty topping.
• Garlic (freshly minced): Adds aromatic depth to the filling.
• Olive Oil: For searing the chicken and cooking the veggies.
• Salt & Black Pepper: Basic seasoning to highlight all the other flavors.
• Optional: Red pepper flakes for a subtle kick, and lemon zest for a fresh finish.

Variations for Spinach Artichoke Chicken with Cottage Cheese

• Add Mozzarella: Mix shredded mozzarella into the filling for extra cheese pull.
• Use Greek Yogurt: Substitute some cottage cheese with Greek yogurt for tangier flavor.
• Add Herbs: Fresh basil, thyme, or parsley can elevate the flavor profile.
• Go Spicy: Sprinkle in red pepper flakes or a dash of hot sauce.
• Swap Proteins: Try with boneless chicken thighs or even turkey cutlets.
• Make it Vegetarian: Use thick slices of roasted eggplant instead of chicken.

How to Make Spinach Artichoke Chicken with Cottage Cheese — Step-by-Step Instructions

1. Prepare the Filling

In a medium bowl, combine the cottage cheese, chopped artichoke hearts, minced garlic, grated Parmesan cheese, salt, and pepper. Stir everything until fully combined.

Next, roughly chop the fresh spinach and add it to the cheese mixture. If you prefer, you can lightly sauté the spinach for 1-2 minutes in a separate pan to wilt it before mixing — this helps reduce extra moisture, but it’s optional if you’re short on time. Stir the filling again until all ingredients are well blended. Set aside.

Tip: If your cottage cheese is very watery, drain it slightly to avoid a runny filling.

2. Prepare the Chicken

Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket — be sure not to cut all the way through. This will hold the creamy spinach artichoke filling.

Season both sides of the chicken breasts generously with salt and black pepper. You can also sprinkle a little garlic powder if you want to deepen the flavor.

3. Stuff the Chicken

Using a spoon, gently stuff each chicken breast pocket with the spinach artichoke cottage cheese filling. Don’t worry if some filling peeks out — that’s part of the charm, and it will melt into a delicious sauce as it cooks.

Press the chicken lightly to hold the filling inside. If needed, you can use toothpicks to secure the openings, but in most cases, pressing them gently works fine.

4. Sear the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the stuffed chicken breasts in the pan.

Sear the chicken for about 3-4 minutes on each side until golden brown. This step helps lock in the juices and creates a flavorful crust.

Note: Don’t worry about fully cooking the chicken at this stage — it will finish cooking in the oven.

5. Bake Until Done

After searing, transfer the skillet to a preheated oven at 375°F (190°C).

Bake the chicken for about 15-18 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F (74°C)).

If you want a more golden top, you can sprinkle extra Parmesan cheese over the chicken before baking.

6. Rest and Serve

Once baked, remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to settle and keeps the chicken moist.

Carefully remove any toothpicks if you used them.

Optional: For a burst of freshness, add a sprinkle of lemon zest or fresh herbs like parsley right before serving.

Serving and Decoration

How to Serve Spinach Artichoke Chicken

This rich and creamy chicken pairs beautifully with simple sides that balance its flavors. Here are some serving ideas:

• With Rice or Quinoa: A bed of fluffy rice, brown rice, or quinoa will soak up the creamy sauce perfectly.
• With Pasta: Serve alongside buttered noodles, linguine, or penne to make it a hearty meal.
• With Roasted Veggies: Pair with roasted asparagus, zucchini, or broccoli for added nutrients and color.
• With Salad: A light green salad with lemon vinaigrette adds a refreshing contrast to the creamy chicken.
• With Mashed Potatoes: For a more comforting option, creamy mashed potatoes work beautifully.

Tip: Drizzle any extra sauce from the skillet over the chicken and sides for added flavor.

Storing Spinach Artichoke Chicken

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: You can also freeze the cooked chicken for up to 2 months. Wrap tightly in foil or freezer-safe containers.
• Reheat: Reheat gently in a covered skillet over low heat or microwave, adding a splash of water or broth if needed to keep it moist.

Tip: If reheating from frozen, let it thaw in the refrigerator overnight before warming up.

Tips and Tricks for Success

• Don’t Overstuff: While it’s tempting to pack as much filling as possible, keep it moderate to prevent overflowing during cooking.
• Sear First, Then Bake: Searing locks in moisture and gives the chicken a nice color before baking it to perfection.
• Use Fresh Parmesan: Freshly grated Parmesan melts better and adds more robust flavor than pre-shredded versions.
• Control Moisture: If using frozen spinach or artichokes, squeeze out as much water as possible to prevent a watery filling.
• Check Internal Temp: Always ensure the chicken reaches 165°F (74°C) for safe eating — use a meat thermometer for accuracy.
• Optional Add-ins: A squeeze of lemon over the top right before serving can brighten up the creamy richness.

Nutrition Information (Per Serving)

Nutrient	Amount (Approximate)
Calories	320 kcal
Protein	38 g
Carbohydrates	7 g
Fat	15 g
Saturated Fat	5 g
Fiber	2 g
Sugar	2 g
Sodium	520 mg
Cholesterol	95 mg

Note: Nutrition values are estimated and can vary based on ingredient brands and portions used.

Spinach Artichoke Chicken FAQs

Q: Can I use frozen spinach instead of fresh?
A: Yes, but make sure to thaw and squeeze out excess water before mixing it into the filling to avoid extra moisture.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless thighs work well. Adjust cooking time as thighs may cook faster than breasts.

Q: What can I use instead of cottage cheese?
A: You can swap it with ricotta cheese for a similar texture or cream cheese for a richer flavor, though it will increase fat content.

Q: How do I know when the chicken is done?
A: Use a meat thermometer—chicken is safely cooked at 165°F (74°C). If you don’t have one, cut into the thickest part to ensure there’s no pink.

Conclusion

Spinach Artichoke Chicken with Cottage Cheese is creamy, savory, and packed with protein, making it a satisfying meal for any night of the week. With simple steps and wholesome ingredients, it’s a recipe you’ll come back to often — whether for a cozy family dinner or meal prepping healthy lunches.