Spinach Artichoke Chicken with Cottage Cheese (Printable)

Protein-packed chicken with wilted spinach, tangy artichokes, and luscious cottage cheese sauce

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil

→ Spinach & Artichoke Mixture

05 - 2 cups fresh baby spinach, roughly chopped
06 - 1 can (14 oz) artichoke hearts, drained and chopped
07 - 3 cloves garlic, minced
08 - ½ cup finely chopped onion

→ Sauce

09 - 1 cup low-fat cottage cheese
10 - ½ cup low-sodium chicken broth
11 - ½ cup grated Parmesan cheese
12 - ½ cup shredded mozzarella cheese, divided
13 - ½ teaspoon dried Italian herbs
14 - ¼ teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt and black pepper.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
04 - In the same skillet, add chopped onion and cook for 2 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
05 - Add chopped spinach to the skillet and cook until wilted, approximately 2 minutes. Stir in chopped artichoke hearts and cook for 1 minute more.
06 - Combine cottage cheese, chicken broth, Parmesan cheese, half of the mozzarella cheese, Italian herbs, and red pepper flakes in a blender or food processor. Blend until completely smooth.
07 - Pour the blended sauce into the skillet with the spinach and artichoke mixture. Stir well to combine and bring to a gentle simmer.
08 - Nestle the seared chicken breasts into the sauce. Spoon some of the sauce mixture over each piece of chicken. Sprinkle with the remaining mozzarella cheese.
09 - Transfer the skillet to the preheated oven and bake for 15-18 minutes, until chicken reaches an internal temperature of 165°F and the sauce is bubbling.
10 - Let the dish rest for 5 minutes before serving. Spoon sauce over chicken and garnish with extra Parmesan or fresh herbs if desired.

# Expert Tips:

01 -
  • The cottage cheese sauce creates this velvety texture that feels indulgent while packing in serious protein
  • Everything cooks in one skillet so you get maximum flavor with minimal cleanup
  • The combination of spinach, artichokes, and melted cheese makes it feel like you are eating dip for dinner but in the best way possible
02 -
  • The cottage cheese might look curdled in the blender but keep blending and it will turn silky smooth
  • Using an oven-safe skillet means you do not have to transfer anything and lose any of that flavorful sauce
03 -
  • Let the chicken come to room temperature for about 20 minutes before cooking for more even results
  • Squeeze frozen spinach thoroughly if you are using it instead of fresh so your sauce does not become watery

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