This spinach artichoke chicken bake is a creamy, cheesy, and protein-packed dinner that comes together in just 35 minutes. Inspired by the classic spinach artichoke dip, this wholesome twist turns everyone’s favorite appetizer into a comforting, high-protein main dish that’s perfect for busy weeknights.
Why You’ll Love This Recipe
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Combines the flavors of spinach artichoke dip with juicy, tender chicken
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High in protein and satisfying while still feeling indulgent
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Quick and easy to prepare—ready in just over 30 minutes
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Great for meal prep or family dinners
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A crowd-pleasing dish that pairs well with many sides
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless skinless chicken breasts
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Avocado oil or olive oil
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Salt
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Pepper
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Garlic powder
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Onion powder
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Low-fat cottage cheese
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Low-fat cream cheese, softened
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Fresh spinach, chopped
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Artichoke hearts, chopped or whole
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Shredded mozzarella cheese
Directions
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Preheat oven to 400°F and lightly grease a 9×13 baking dish.
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Arrange chicken breasts in a single layer. Drizzle with oil and season with salt, pepper, garlic powder, and onion powder.
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In a mixing bowl, combine cottage cheese, softened cream cheese, spinach, artichokes, and half of the mozzarella. Stir until well mixed.
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Spread the spinach mixture evenly over the chicken. Sprinkle with the remaining mozzarella.
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Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F.
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Broil for 1–2 minutes to brown the cheese.
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Let rest a few minutes before serving with your choice of sides.
Servings and timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
Variations
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Use Greek yogurt in place of cottage cheese for a tangier flavor.
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Swap mozzarella with parmesan or provolone for a sharper taste.
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Add chopped mushrooms or sun-dried tomatoes for extra flavor.
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For a lighter version, use reduced-fat cheese and smaller chicken cutlets.
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Try cubed chicken for a casserole-style dish.
Storage/Reheating
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat in the oven at 350°F until warmed through, or microwave in short intervals.
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For freezer storage, bake the dish, cool completely, then wrap tightly and freeze for up to 2 months. Reheat from frozen at 375°F until hot.
FAQs
Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out excess liquid before adding it to the mixture.
Do I have to use cottage cheese?
No, you can substitute with Greek yogurt or more cream cheese for a creamier texture.
Can I make this ahead of time?
Yes, assemble the dish up to 24 hours in advance and refrigerate. Bake when ready to serve.
What sides go well with this chicken bake?
It pairs well with roasted vegetables, cauliflower rice, mashed potatoes, or a simple salad.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well, but cooking time may be slightly longer.
How do I know the chicken is fully cooked?
Use a meat thermometer—the internal temperature should reach 165°F.
Can I make this recipe dairy-free?
Yes, substitute dairy-free cream cheese and mozzarella alternatives, and use vegan mayo instead of cottage cheese.
What can I do if the cheese doesn’t brown?
Switch on the broiler for 1–2 minutes to get that golden, bubbly topping.
Can I add pasta or rice to the dish?
You can serve it over cooked pasta or rice, but adding it directly to the bake may alter cooking times.
Is this recipe suitable for meal prep?
Absolutely! Cook once and enjoy for several meals throughout the week.
Conclusion
Spinach Artichoke Chicken Bake is the ultimate weeknight dinner—easy, flavorful, and nourishing. With its creamy spinach-artichoke topping and perfectly seasoned chicken, this dish transforms a classic dip into a hearty, family-friendly meal you’ll want to make again and again.
