Description

Spinach Artichoke Chicken with Cottage Cheese is where comfort meets health. Tender chicken breast is coated in a velvety sauce made with cottage cheese – yes, cottage cheese! – then blended with vibrant spinach and tangy artichokes. This isn’t just another chicken dinner; it’s a wholesome, protein-packed twist on a classic that proves healthy meals can still be full of flavor.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts (about 6 oz each)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste

For the Spinach Artichoke Sauce:

1 cup cottage cheese (full-fat for creamiest results)
4 oz cream cheese, softened
1/2 cup freshly grated Parmesan cheese
3 cloves garlic, minced
5 oz fresh baby spinach
1 cup marinated artichoke hearts, drained and chopped
1/2 cup chicken broth (low-sodium preferred)
2 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes (optional)
Fresh basil leaves for garnish

Smart Substitutions:
For dairy-free options, swap cottage cheese with cashew cream and use nutritional yeast instead of Parmesan. Greek yogurt works beautifully in place of cream cheese, though the texture will be slightly tangier. Those watching sodium can use fresh artichokes instead of marinated ones, though you’ll want to add a pinch more salt to compensate for flavor.

Instructions

1. Prep the Chicken

Pat chicken breasts dry with paper towels and season generously with salt, pepper, garlic powder, and oregano. Let them rest at room temperature for about 10 minutes – this small step ensures even cooking throughout.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts. Cook for 6-7 minutes without moving them – you’ll hear that beautiful sizzling sound that means a golden crust is forming. Flip and cook another 5-6 minutes until the internal temperature reaches 165°F.

3. Rest and Slice

Transfer chicken to a cutting board and tent with foil. Let it rest for 5 minutes (this keeps the juices locked in), then slice into thick, diagonal pieces. The resting time is perfect for starting your sauce.

4. Build the Sauce Base

In the same skillet (don’t clean it – those golden bits add flavor!), reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom.

5. Create the Creamy Foundation

Whisk cottage cheese and softened cream cheese together in a bowl until relatively smooth. Add this mixture to the skillet along with Parmesan cheese, stirring constantly to prevent any lumps from forming.

6. Add the Stars

Stir in the chopped artichokes and fresh spinach. The spinach will seem like a lot at first, but it wilts down quickly. Cook for 2-3 minutes until the spinach is just wilted and bright green.

7. Finish and Serve

Add lemon juice and red pepper flakes, then taste and adjust seasoning. Return sliced chicken to the skillet just to warm through. Garnish with fresh basil and serve immediately while everything is hot and creamy.

Nutrition

Calories: 340
Fat: 15g
Carbohydrates: 8g
Fiber: 3g
Protein: 42g