Cheesy Spinach Artichoke Chicken Bake (Print Version)
# Ingredients:
→ Protein & Main Components
01 -
1.5 pounds boneless, skinless chicken breasts (about 3 large breasts)
02 -
1 tablespoon olive oil
→ Dairy & Cheese
03 -
8 ounces Neufchâtel cheese, softened
04 -
2/3 cup plain Greek yogurt (any fat content)
05 -
1/2 cup small curd cottage cheese (2%)
06 -
1/2 cup plus 1/3 cup shredded mozzarella cheese, divided
07 -
1/4 cup plus 2 tablespoons shredded parmesan cheese, divided
→ Vegetables & Produce
08 -
14 ounce can artichoke hearts packed in water, drained well (about 1½ cups chopped)
09 -
2 cups fresh spinach, lightly packed (or 8 ounces frozen spinach, thawed and squeezed dry)
→ Seasonings
10 -
1 teaspoon garlic powder
11 -
1 teaspoon dried basil
12 -
1/2 teaspoon onion powder
13 -
1/4 teaspoon sea salt
14 -
1/2 teaspoon black pepper
# Instructions:
01 -
Start by preheating your oven to 400°F and lightly coating an 8x8 baking dish with cooking spray.
02 -
Slice each chicken breast lengthwise, then cut against the grain into thin ¼-inch slices. Heat olive oil in a skillet over medium heat, add the chicken, and cook for 6-8 minutes until opaque, turning as needed. Drain any excess liquid, season with salt and pepper, and set aside.
03 -
In a large mixing bowl, combine the softened Neufchâtel cheese, Greek yogurt, cottage cheese, ½ cup mozzarella, ¼ cup parmesan, garlic powder, dried basil, and onion powder. Mix until smooth and well combined.
04 -
Chop your drained artichoke hearts and spinach into small pieces, then fold them into the cheese mixture.
05 -
Add the cooked chicken to your cheese and vegetable mixture, stirring until everything is well coated. Transfer to your prepared baking dish and spread evenly. Top with the remaining 1/3 cup mozzarella and 2 tablespoons parmesan.
06 -
Bake for 20-25 minutes until the cheese is completely melted. For extra bubbly, golden cheese on top, broil for 4-5 minutes at the end. Serve hot right out of the oven!
# Notes:
01 -
For food safety, ensure chicken reaches an internal temperature of 165°F
02 -
Be sure to drain artichoke hearts well to prevent a watery casserole
03 -
This dish can be stored in the fridge for up to 4 days
04 -
For a lower sodium version, look for reduced-sodium cheeses