High Protein Spinach Artichoke Chicken (Printable)

Creamy chicken casserole with spinach, artichokes, and three cheeses. High protein, gluten-free.

# What You'll Need:

→ Proteins

01 - 2 lbs boneless skinless chicken breasts, diced
02 - 1 cup low-fat cottage cheese
03 - 1 cup shredded part-skim mozzarella cheese
04 - 1/4 cup grated Parmesan cheese

→ Vegetables

05 - 7 oz frozen chopped spinach, thawed and squeezed dry
06 - 14 oz canned artichoke hearts, drained and chopped
07 - 1 medium yellow onion, finely diced
08 - 2 cloves garlic, minced

→ Dairy & Sauces

09 - 1/2 cup light cream cheese, softened
10 - 1/2 cup plain Greek yogurt

→ Seasonings

11 - 1 tsp dried Italian herbs
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt
14 - 1/4 tsp crushed red pepper flakes

→ Topping

15 - 1/3 cup gluten-free panko breadcrumbs
16 - 2 tbsp grated Parmesan cheese
17 - Olive oil spray

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13-inch casserole dish with cooking spray or olive oil.
02 - Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
03 - Add diced chicken to the skillet. Cook 5–6 minutes, stirring occasionally, until just cooked through. Remove from heat.
04 - In a large bowl, combine cream cheese, Greek yogurt, cottage cheese, mozzarella, 1/4 cup Parmesan, Italian herbs, salt, black pepper, and red pepper flakes. Mix until smooth.
05 - Fold in the cooked chicken, thawed spinach, and chopped artichoke hearts until evenly distributed.
06 - Spread the mixture evenly into the prepared casserole dish.
07 - In a small bowl, mix panko breadcrumbs with 2 tbsp Parmesan. Sprinkle evenly over the casserole. Lightly mist with olive oil spray.
08 - Bake for 30–35 minutes until bubbly and golden brown on top.
09 - Let rest for 5–10 minutes before serving. Garnish with fresh herbs if desired.

# Expert Tips:

01 -
  • You get 45 grams of protein per serving without any weird protein powder aftertaste
  • The creamy sauce comes from cottage cheese and Greek yogurt but tastes like pure indulgence
  • Leftovers actually taste better the next day, making meal prep feel like a treat
02 -
  • Squeezing every last drop of water from the spinach is the most critical step or your casserole will be watery instead of creamy
  • Letting the casserole rest for at least 5 minutes seems annoying but it makes the difference between a messy serving spoon and perfect squares
  • The topping can burn quickly so check at the 25 minute mark and tent with foil if it's getting too dark
03 -
  • Rotisserie chicken works beautifully here and cuts your prep time in half if you're in a rush
  • For extra flavor add a tablespoon of Dijon mustard to the creamy sauce mixture
  • If you're dairy free I've had good luck with cashew based yogurt and vegan cheese shreds

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