Description

If you’re craving something creamy, comforting, and packed with flavor—this Spinach Artichoke Chicken with Cottage Cheese will hit the spot! Inspired by the beloved dip, this dish turns those cheesy, garlicky, and savory flavors into a protein-rich main course. Tender chicken breasts are topped with a luscious spinach-artichoke cottage cheese mixture, then baked to perfection. It’s wholesome, easy to make, and perfect for weeknights or impressing guests.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika (optional for color)

For the Spinach Artichoke Topping:

1 cup low-fat cottage cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tsp garlic, minced
1½ cups fresh spinach (chopped) or ½ cup frozen (thawed and squeezed dry)
1 cup canned artichoke hearts, drained and chopped
¼ tsp red pepper flakes (optional)
Salt and pepper to taste

Optional Garnish:

Chopped parsley
Extra Parmesan
Lemon wedges

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat Oven
Preheat your oven to 400°F (200°C).
Lightly grease a baking dish with olive oil or cooking spray.

Step 2: Season and Sear the Chicken
Pat chicken breasts dry with a paper towel.
Season both sides with salt, pepper, garlic powder, and paprika.
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Sear the chicken for 2–3 minutes on each side until golden brown (it doesn’t need to be cooked through yet).
Transfer seared chicken to the prepared baking dish.

Step 3: Make the Spinach Artichoke Mixture
In a mixing bowl, combine cottage cheese, mozzarella, Parmesan, minced garlic, chopped spinach, artichoke hearts, red pepper flakes, salt, and pepper.
Mix well until everything is evenly incorporated.

Step 4: Assemble the Dish
Spoon the spinach artichoke mixture evenly over each chicken breast.
Use the back of a spoon to spread it out gently.

Step 5: Bake Until Bubbly
Place the baking dish in the oven and bake uncovered for 18–22 minutes, or until the chicken is cooked through (internal temp should reach 165°F).
If you like a golden top, broil for the last 1–2 minutes—watch carefully to avoid burning.

Step 6: Serve and Enjoy
Garnish with chopped parsley and extra Parmesan if desired.
Serve hot with your choice of sides.

Notes

Sear First – Browning the chicken adds flavor and locks in moisture.
Drain Veggies – Squeeze excess water from spinach and artichokes to prevent a watery topping.
Don’t Overcook – Use a meat thermometer for juicy, tender chicken.
Use Full-Fat Cottage Cheese – For a richer flavor, use regular instead of low-fat if desired.
Prep Ahead – The topping can be made a day in advance and stored in the fridge.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American