Mediterranean Spinach Artichoke Chicken with Cottage Cheese
This Mediterranean Spinach Artichoke Chicken brings together tender baked chicken breasts and a creamy, protein-packed sauce made with cottage cheese instead of heavy cream. The combination of spinach, artichokes, garlic, and melted cheese creates a flavorful topping that feels indulgent but is still light and nourishing. It’s an easy weeknight dinner that also feels special enough for guests.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
For the Sauce:
1 cup cottage cheese
1 cup fresh spinach, chopped
½ cup canned artichoke hearts, drained and chopped
¼ cup grated Parmesan cheese
2 cloves garlic, minced
½ cup shredded mozzarella cheese
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
For Garnish:
Fresh parsley, chopped
Red pepper flakes (optional)
Instructions
Preheat the oven:
Heat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
Prepare the chicken:
Pat the chicken breasts dry with paper towels. Rub them lightly with a bit of olive oil, then season with salt, pepper, and a pinch of Italian seasoning on both sides. Arrange them in the prepared baking dish.
Make the sauce:
In a mixing bowl, combine cottage cheese, chopped spinach, artichokes, Parmesan, garlic, mozzarella, olive oil, Italian seasoning, salt, and black pepper. Stir until evenly mixed. The mixture should be thick and creamy.
Top the chicken:
Spoon the spinach-artichoke mixture evenly over each chicken breast, spreading it to cover the top fully.
Bake:
Place the dish in the oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is hot and lightly golden.
Garnish and serve:
Remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley and a pinch of red pepper flakes before serving.
Tips & Variations
Choose the right chicken cut:
For the juiciest result, use medium-thickness chicken breasts—about 6–7 ounces each. If they’re too thick, pound them slightly to even thickness so they cook evenly.
Use full-fat cottage cheese for creaminess:
Low-fat cottage cheese works, but full-fat makes the sauce richer and smoother when baked. It also balances the tang from the artichokes.
Blend the sauce (optional):
If you prefer a smoother texture, blend the cottage cheese with half the spinach and garlic before mixing in the rest. It creates a creamier topping without changing the flavor.
Add extra Mediterranean flavor:
Mix in a few chopped sun-dried tomatoes or a spoonful of kalamata olives for a salty, briny punch.
Try different cheeses:
You can swap mozzarella for fontina or provolone if you want a stronger, meltier cheese. A touch of crumbled feta also adds a nice tang.
Make it spicy:
Add crushed red pepper flakes or a pinch of smoked paprika to the sauce for gentle heat and color.
Use frozen spinach if needed:
Frozen spinach works fine—just thaw it completely and squeeze out all excess water before adding it to the mixture, or the sauce will turn watery.
Turn it into a casserole:
Slice the chicken into bite-sized pieces and layer everything in a baking dish like a casserole. Bake until bubbly and golden, then serve it over rice, pasta, or quinoa.
Add a squeeze of lemon:
A drizzle of fresh lemon juice right before serving brightens the flavors and balances the richness of the sauce.
Make it ahead:
You can assemble everything up to a day in advance, cover tightly, and refrigerate. Bake just before serving—add about 5 extra minutes of cooking time if it’s going straight from the fridge to the oven.
Q&A
Q: Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well. They’re juicier and a bit more forgiving if slightly overcooked. Just reduce the baking time by about 5 minutes since thighs cook faster.
Q: What if I don’t like cottage cheese?
You can substitute it with ricotta cheese or Greek yogurt for a similar creamy texture. Cottage cheese just gives extra protein and a light, mild flavor that blends well.
Q: Can I make this on the stovetop instead of baking?
Yes. Sear the chicken in a skillet until golden on both sides, then reduce heat to low. Add the spinach-artichoke mixture on top, cover, and cook for 10–12 minutes, or until the chicken is cooked through.
Q: Can I make it dairy-free?
You can. Use dairy-free cottage cheese or tofu-based alternatives, and replace the mozzarella and Parmesan with vegan cheese. The texture will still be creamy and flavorful.
Q: What can I serve it with?
This dish goes well with roasted vegetables, garlic mashed potatoes, cauliflower rice, or a simple Mediterranean salad with lemon dressing.
Nutrition
(per serving, based on 4 servings)
Calories: ~290
Protein: 42 g
Carbohydrates: 5 g
Dietary Fiber: 1 g
Total Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 105 mg
Sodium: 550 mg
Sugar: 2 g
Calcium: 20% DV
(Values are estimates and will vary slightly depending on ingredient brands and portion sizes.)
Conclusion
This Mediterranean Spinach Artichoke Chicken is a lighter, high-protein twist on the classic dip-inspired dish. The cottage cheese adds a creamy texture without the heaviness of cream or mayo, while spinach, garlic, and artichokes bring bright Mediterranean flavor. It’s a simple, wholesome meal that feels comforting but still fresh—perfect for busy weeknights or when you want something hearty and healthy at the same time.