High-protein spinach artichoke chicken casserole is a deliciously satisfying meal that’s as nutritious as it is comforting. Packed with lean protein, fiber-rich vegetables, and gooey melted cheese, this low-carb, gluten-free dinner is the perfect balance of hearty and healthy. Whether you’re meal prepping for the week or feeding a hungry family, this easy-to-make dish delivers bold flavors and a creamy texture that will keep everyone coming back for seconds. Best of all, it’s made with simple ingredients and ready in under an hour!
Why This Casserole Will Win You Over
This dish takes the beloved flavors of classic spinach artichoke dip and reimagines them into a nutritious, high-protein meal. It’s creamy, cheesy, and packed with tender chicken bites that make every serving deeply satisfying. Ideal for weeknights or prepping ahead, it’s sure to become a go-to favorite for its taste and simplicity.
Ingredients
- 16 oz cottage cheese (4% milkfat recommended)
- 2 cloves garlic, peeled
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp onion powder
- 1 tsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast, diced into bite-sized pieces
- Kosher salt and black pepper to taste
- 1/2 cup low-moisture, part-skim mozzarella cheese, finely shredded
- 2/3 cup parmesan cheese, finely grated
- 1 can (16 oz) artichoke hearts, drained
- 6 oz frozen chopped spinach, thawed and fully drained
Step-by-Step: How to Make High-Protein Spinach Artichoke Chicken Casserole
- Preheat oven to 350°F (175°C).
- For best results, season chicken well with kosher salt and allow it to rest at room temperature for about 20 minutes to act as a dry brine, locking in flavor and moisture.
- Thoroughly drain the artichoke hearts by wrapping them in a dish towel or paper towel and squeezing out excess moisture. Chop finely and set aside.
- Do the same with thawed spinach—removing as much water as possible is key to preventing a soggy casserole.
- Heat a large skillet over medium heat. Add oil and then chicken in a single layer. Season with black pepper. Cook 2–3 minutes per side until mostly done. Remove from heat and discard excess liquid.
- Blend cottage cheese, garlic, salt, pepper, and onion powder in a food processor until smooth.
- In a large bowl or directly in the baking dish, combine chicken, spinach, artichokes, blended cottage cheese mixture, and two-thirds of the shredded cheeses. Mix well and spread evenly.
- Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake uncovered for 10 more minutes. For an irresistible bubbly, golden crust, broil for 2–3 minutes at the end.
Helpful Tips
- Drain spinach and artichokes thoroughly to prevent excess moisture.
- Dry brining the chicken with salt enhances tenderness and flavor.
- A quick broil at the end gives a perfect cheesy crust.
Substitutions And Variations
- Swap chicken breasts for chicken thighs for extra juiciness.
- Use Greek yogurt instead of cottage cheese for a tangier twist.
- Add red pepper flakes or diced jalapeños for some heat.
- Mix in cauliflower rice or quinoa to stretch the dish further.
- Make it vegetarian by subbing tofu or chickpeas for chicken.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 4 days. To freeze, cool the casserole completely, wrap well, and freeze for up to 3 months. Reheat at 350°F until hot throughout or microwave individual servings.
Nutritional Information
Each serving (based on 4 servings total):
- Calories: 404 kcal
- Protein: 47g
- Fat: 17g
- Carbohydrates: 13g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1620mg
- Cholesterol: 116mg
- Vitamin A: 5410 IU
- Vitamin C: 4mg
- Calcium: 404mg
- Iron: 1mg
Serving Suggestions
Serve this casserole alongside a fresh green salad, roasted veggies, or low-carb sides like cauliflower mash. A touch of hot sauce or a drizzle of pesto can elevate the flavor even more.
Frequently Asked Questions About High-Protein Spinach Artichoke Chicken Casserole
Can I prepare it in advance? Yes, you can assemble the casserole a day ahead and refrigerate. If baking directly from cold, increase baking time by 5–10 minutes.
What if I don’t like cottage cheese? Try using Greek yogurt or ricotta for a different flavor and texture.
Can I use fresh spinach instead? Yes, just wilt and drain it before adding.
How do I spice it up? Stir in diced jalapeños, crushed red pepper, or your favorite hot sauce.
Is pre-cooked chicken okay to use? Definitely. Rotisserie chicken is a great shortcut—just chop it up and skip the stovetop cooking step.
Conclusion
I hope this high-protein spinach artichoke chicken casserole brings warmth and satisfaction to your table. It’s a comforting, flavorful dish that’s easy to prepare and nourishing to enjoy. Whether you’re sharing it with loved ones or meal-prepping for yourself, I’m so glad you gave it a try. Happy cooking, and thank you for being part of this food-loving community!
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High-Protein Spinach Artichoke Chicken Casserole
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
High-Protein Spinach Artichoke Chicken Casserole is a creamy, cheesy, protein-packed dish that’s low in carbs and full of flavor. Great for easy weeknight dinners or make-ahead meal prep.
Ingredients
16 oz cottage cheese (4% milkfat)
2 cloves garlic, peeled
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp onion powder
1 tsp avocado or olive oil
1 lb boneless, skinless chicken breast, cubed
Additional kosher salt and pepper to taste
1/2 cup shredded part-skim mozzarella cheese
2/3 cup grated parmesan cheese
1 can (16 oz) artichoke hearts, drained and chopped
6 oz frozen chopped spinach, thawed and drained
Instructions
- Preheat oven to 350°F (175°C).
- For best results, season chicken well with kosher salt and allow it to rest at room temperature for about 20 minutes to act as a dry brine, locking in flavor and moisture.
- Thoroughly drain the artichoke hearts by wrapping them in a dish towel or paper towel and squeezing out excess moisture. Chop finely and set aside.
- Do the same with thawed spinach—removing as much water as possible is key to preventing a soggy casserole.
- Heat a large skillet over medium heat. Add oil and then chicken in a single layer. Season with black pepper. Cook 2–3 minutes per side until mostly done. Remove from heat and discard excess liquid.
- Blend cottage cheese, garlic, salt, pepper, and onion powder in a food processor until smooth.
- In a large bowl or directly in the baking dish, combine chicken, spinach, artichokes, blended cottage cheese mixture, and two-thirds of the shredded cheeses. Mix well and spread evenly.
- Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake uncovered for 10 more minutes. For an irresistible bubbly, golden crust, broil for 2–3 minutes at the end.
Notes
Remove as much moisture as possible from spinach and artichokes for best texture.
Sub Greek yogurt or ricotta if preferred.
Chicken thighs can be used for a richer taste.
Great for meal prep—store leftovers up to 4 days
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 404
- Sugar: 4g
- Carbohydrates: 13g
- Protein: 47g