Creamy, protein-packed, and full of flavor
If you love classic spinach artichoke dip, you’re going to fall head over heels for this Spinach Artichoke Chicken. It’s rich and creamy yet surprisingly light, thanks to the use of cottage cheese instead of heavy cream or sour cream. Every bite is tender chicken coated in a luscious, garlicky sauce packed with spinach, tangy artichokes, and melted cheese.
This recipe is a perfect weeknight meal — high in protein, low in carbs, and done in under 40 minutes. Comfort food that’s actually good for you? Yes, please! 😍
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🥣 Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (or thighs if preferred)
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
For the Creamy Spinach Artichoke Sauce:
1 tablespoon olive oil or butter
3 cloves garlic, minced
2 cups fresh spinach (roughly chopped)
1 (14 oz / 400 g) can artichoke hearts, drained and chopped
1 cup low-fat cottage cheese
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese (plus extra for topping)
¼ teaspoon crushed red pepper flakes (optional for heat)
Salt and pepper to taste
Juice of ½ lemon (optional, to brighten flavor)
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🔪 Instructions
1. Prepare and Sear the Chicken
1. Pat chicken dry with paper towels and season both sides with salt, pepper, garlic powder, and paprika.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear chicken breasts for 4–5 minutes per side until golden brown. They don’t need to be fully cooked through yet — just nicely browned. Remove from pan and set aside.
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2. Make the Spinach Artichoke Sauce
1. In the same skillet, reduce heat to medium and add a drizzle of olive oil or butter.
2. Add minced garlic and sauté for about 30 seconds, until fragrant.
3. Add spinach and chopped artichokes; cook until spinach wilts, about 2–3 minutes.
4. In a blender or food processor, combine cottage cheese, Parmesan, and half the mozzarella. Blend until smooth and creamy.
5. Pour this mixture into the skillet, stirring gently to combine. Add red pepper flakes and adjust seasoning with salt, pepper, and lemon juice if desired.
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3. Combine and Bake (or Simmer)
Option 1 – Oven Finish:
1. Preheat oven to 375°F (190°C).
2. Return the seared chicken to the skillet, nestling it into the creamy sauce.
3. Sprinkle with extra mozzarella cheese.
4. Bake for 15–20 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C) and cheese is bubbly and golden.
Option 2 – Stovetop Finish:
1. Cover skillet with a lid and simmer on low heat for 10–12 minutes, until chicken is fully cooked.
2. Uncover, sprinkle with cheese, and let it melt before serving.
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🍽️ Serving Suggestions
Serve your creamy Spinach Artichoke Chicken with:
Steamed rice, cauliflower rice, or mashed potatoes
Pasta or zucchini noodles for a hearty twist
A side of roasted vegetables or garlic bread
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💡 Tips for Success
Blend the cottage cheese — this makes the sauce perfectly smooth and creamy.
Use thawed frozen spinach if you don’t have fresh; just squeeze out excess moisture.
Add a spoonful of Greek yogurt for an extra tangy kick.
For a baked dip-style version, shred the cooked chicken and mix everything in a casserole dish, then bake until bubbly.
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❤️ Why You’ll Love This Recipe
✔️ High-protein and low-carb
✔️ Creamy without being heavy
✔️ Perfect for meal prep or family dinners
✔️ A healthy twist on a crowd-pleasing classic
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🧄 Storage & Reheating
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Reheat gently in the microwave or oven, adding a splash of milk or broth if needed to loosen the sauce.
Can be frozen for up to 2 months — thaw overnight before reheating.
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🥰 In Summary
Spinach Artichoke Chicken with Cottage Cheese is the ultimate comfort-meets-nutrition recipe — creamy, garlicky, and loaded with flavor but still light and wholesome. Whether you’re serving it at a dinner party or meal-prepping for the week, this dish will make you feel like a kitchen hero.
Spinach Artichoke Chicken with Cottage Cheese 🧄
