Why I Love This Recipe

I love how this recipe transforms the beloved spinach artichoke dip into a hearty main course. The cottage cheese not only adds creaminess but also boosts the protein content, keeping me full and energized. It’s a simple, low-carb dish that doesn’t compromise on flavor, making it a go-to in my meal rotation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 large chicken breasts

  • 1/2 cup cottage cheese

  • 1/4 cup chopped fresh spinach

  • 1/2 cup artichoke hearts, drained and chopped

  • 2 cloves garlic, minced

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup olive oil

  • Salt and pepper to taste

Directions

  1. Preheat the oven to 400°F (200°C).

  2. Butterfly the chicken breasts to create a pocket for stuffing.

  3. In a bowl, mix together the cottage cheese, chopped spinach, chopped artichoke hearts, minced garlic, and grated Parmesan cheese. Season with salt and pepper.

  4. Stuff each chicken breast with the spinach-artichoke mixture and secure with toothpicks if necessary.

  5. Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.

  6. Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

  7. Remove from the oven and let rest for 5 minutes before serving.

Servings and Timing

  • Servings: 4

  • Prep Time: 15-20 minutes

  • Cook Time: 25-30 minutes

  • Total Time: 40-50 minutes

  • Cheese Substitutions: If I don’t have cottage cheese, I use ricotta or softened cream cheese for a similar creamy texture.

  • Greens: I sometimes substitute fresh spinach with thawed and drained frozen spinach.

  • Protein Options: Chicken thighs can be used instead of breasts for a juicier result.

Storage/Reheating

  • Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheating: To reheat, I place the chicken in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15-20 minutes. Alternatively, I microwave individual portions for 2-3 minutes until heated through.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach. I make sure to thaw and squeeze out excess moisture before mixing it into the stuffing.

What can I serve with this dish?

I often serve this chicken with a side of roasted vegetables, a fresh salad, or cauliflower rice for a complete low-carb meal.

Can I prepare this dish ahead of time?

Absolutely. I assemble the stuffed chicken breasts and store them covered in the refrigerator for up to 24 hours before cooking.

Yes, this recipe is low in carbohydrates and high in protein, making it suitable for a ketogenic diet.

Can I freeze the cooked chicken?

Yes, I can freeze the cooked chicken. I wrap it tightly in foil or place it in an airtight container and freeze for up to 2 months. To reheat, I thaw it overnight in the refrigerator and warm it in the oven until heated through.

Conclusion

Spinach Artichoke Chicken with Cottage Cheese is a delightful fusion of creamy, cheesy goodness and lean protein. It’s an easy-to-make, nutritious dish that satisfies my cravings for comfort food without derailing my healthy eating goals. Whether I’m cooking for family or meal prepping for the week, this recipe never disappoints.

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Spinach Artichoke Chicken with Cottage Cheese

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  • Author: Mia
  • Total Time: 40–50 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

This juicy spinach artichoke chicken is stuffed with cottage cheese, garlic, and veggies for a creamy, high-protein meal that’s low in carbs and full of flavor.

Ingredients

2 large chicken breasts

½ cup cottage cheese

¼ cup chopped fresh spinach (or thawed frozen spinach, drained)

½ cup artichoke hearts, drained and chopped

2 cloves garlic, minced

¼ cup grated Parmesan cheese

¼ cup olive oil

Salt and pepper, to taste

Instructions

Preheat oven to 400°F (200°C).

Butterfly chicken breasts to create pockets for stuffing.

In a bowl, mix cottage cheese, spinach, artichokes, garlic, Parmesan, salt, and pepper.

Stuff the chicken breasts with the spinach-artichoke mixture and secure with toothpicks if needed.

Heat olive oil in a skillet over medium-high heat. Sear stuffed chicken for 2–3 minutes per side until golden.

Transfer chicken to a baking dish. Bake for 25–30 minutes or until internal temp reaches 165°F (74°C).

Let rest 5 minutes before serving.

 

Notes

Preheat oven to 400°F (200°C).

Butterfly chicken breasts to create pockets for stuffing.

In a bowl, mix cottage cheese, spinach, artichokes, garlic, Parmesan, salt, and pepper.

Stuff the chicken breasts with the spinach-artichoke mixture and secure with toothpicks if needed.

Heat olive oil in a skillet over medium-high heat. Sear stuffed chicken for 2–3 minutes per side until golden.

Transfer chicken to a baking dish. Bake for 25–30 minutes or until internal temp reaches 165°F (74°C).

Let rest 5 minutes before serving.

  • Prep Time: 15–20 minutes
  • Cook Time: 25–30 minutes
  • Category: Main Course
  • Method: Baked and Seared
  • Cuisine: American

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