Spinach Artichoke Chicken
A quick and impressive spinach artichoke topping for weeknight chicken dinners that's lighter but still creamy and melty.
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts Halve or pound to even thickness if needed.
Spinach Artichoke Topping
- 1 cup fresh spinach, chopped Substitute with 3/4 cup thawed frozen spinach, well-drained.
- 1 can artichoke hearts, drained and chopped Marinated adds flavor; rinse to reduce oil/salt.
- 1 cup cottage cheese For a lighter creaminess; ricotta is a fine substitute.
- 1 cup shredded mozzarella cheese Use low-moisture for best melt.
- 1 clove garlic, minced Or 1/2 tsp garlic powder in a pinch.
- Salt and pepper To taste.
- Olive oil for cooking Or avocado oil.
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Pat the chicken dry and season both sides with salt and pepper. Pound to even thickness if breasts are thick.
- Heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Add the chicken and cook for 3–4 minutes per side until nicely browned.
- Remove the chicken and place it in a baking dish.
- In a medium bowl, combine the cottage cheese, chopped spinach, chopped artichoke hearts, shredded mozzarella, and minced garlic. Stir until evenly mixed and season lightly with salt and pepper.
- Spoon the spinach-artichoke mixture evenly over each chicken breast, smoothing the topping so it adheres.
Cooking
- Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is bubbly and lightly golden.
- Let rest for 5 minutes, then serve warm.
Notes
If you prefer a richer topping, swap half the cottage cheese for cream cheese or add 2–3 tablespoons sour cream. For a low-carb boost, stir in a couple of tablespoons of grated Parmesan. Store leftovers in an airtight container and consume within 3–4 days.