High-Protein Spinach and Artichoke Chicken Casserole

I’ve been obsessed with finding ways to turn favorite comfort foods into high-protein meals that still taste incredible. After the success of my High-Protein Jalapeño Popper Chicken Casserole and Buffalo Chicken Casserole, I knew I had to take on another classic—spinach artichoke dip.

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It seemed easy at first. I figured I could just toss the ingredients together, bake, and boom—instant perfection. But the first attempt? A total flop. It was watery, bland, and far from the creamy masterpiece I had in mind.

So, I went back to the drawing board, made a few crucial adjustments—like blending the cottage cheese until silky smooth and squeezing every drop of liquid out of the veggies—and now this casserole is everything I wanted it to be: rich, flavorful, and packed with lean protein.

Why You’ll Love This High-Protein Spinach and Artichoke Chicken Casserole

• 47g of protein per serving — perfect for keeping you full and energized.
• Turns your favorite spinach artichoke dip into a hearty, wholesome meal.
• Low-carb, gluten-free, and made with clean ingredients.
• Simple prep with everyday pantry staples.
• You’d never guess it’s made with cottage cheese instead of cream cheese or mayo!

This is the kind of weeknight dinner that makes you feel like you’re indulging, but it’s secretly nourishing your body.

Ingredients You’ll Need

Base Ingredients

• Cottage Cheese: The secret to a creamy, high-protein base. Blend it until smooth — it replaces the heavy mayo and cream cheese. I like 4% cottage cheese, but 2% works too.
• Garlic: Fresh cloves blended into the sauce for a flavor boost.
• Kosher Salt, Black Pepper & Onion Powder: A simple seasoning trio that enhances the creamy base.
• Avocado Oil: Great for searing chicken thanks to its high smoke point. Olive oil is fine too.

Protein & Veggies

• Boneless, Skinless Chicken Breast: Lean, tender protein that makes this dish satisfying and filling.
• Frozen Chopped Spinach: Be sure to thaw and squeeze out all the excess water. This step is crucial!
• Canned Artichoke Hearts: Drain and squeeze them dry before chopping. They add that signature tang and texture.

Cheese Layer

• Shredded Mozzarella: Low-moisture, part-skim mozzarella melts beautifully without making the casserole watery.
• Grated Parmesan: Freshly grated adds more depth and that perfect golden top layer.

How to Make High-Protein Spinach and Artichoke Chicken Casserole

1. Dry Brine the Chicken

Start by preheating your oven to 350°F (175°C). Dice your chicken breast and season generously with kosher salt. Let it rest for at least 20 minutes while you prep everything else. This dry brine step locks in moisture and flavor for perfectly tender chicken.

2. Prep the Spinach and Artichokes

Thaw the spinach completely, then squeeze out every bit of liquid using a clean kitchen towel or paper towels. Do the same with the canned artichokes — they should be as dry as possible to prevent excess moisture in your casserole. Finely chop the artichokes and set them aside.

3. Sauté the Chicken

In a large skillet, heat avocado oil over medium heat. Add the cubed chicken in a single layer. Season with black pepper and cook for 2–3 minutes per side until the chicken is lightly golden and cooked through. Remove from the heat and set aside.

4. Blend the Cottage Cheese Mixture

In a small food processor, combine cottage cheese, garlic, salt, pepper, and onion powder. Blend until smooth and creamy. This step is what gives the casserole that luscious texture without using heavy cream.

5. Combine Everything

In a large mixing bowl or directly in your baking dish, combine the cooked chicken, spinach, artichokes, blended cottage cheese mixture, and about two-thirds of both cheeses. Stir until everything is evenly coated.

6. Bake

Spread the mixture evenly in a greased 9×13-inch baking dish. Cover with foil and bake for 20 minutes. Remove the foil, top with the remaining mozzarella and Parmesan, and bake uncovered for another 10 minutes.

For a golden, bubbly top, broil for 2–3 minutes at the end — just keep an eye on it!

Can I Use Fresh Spinach or Artichokes?

You sure can! Just know that using fresh spinach will take an extra step. Remove the long stems, chop, and wilt it down in a pan before squeezing out the liquid.

As for artichokes — fresh ones can be tricky to prep and require trimming and boiling. Canned or jarred varieties are easier and taste just as delicious here.

Is This Casserole a Complete Meal

Absolutely. Between the chicken and cottage cheese, each serving packs enough protein to serve as a satisfying main course. Pair it with a side salad, roasted veggies, or even a small portion of brown rice or quinoa if you want some extra fiber and carbs.

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Can I Prep This in Advance?

Yes! You can assemble everything up to the baking step, cover the dish tightly with plastic wrap, and refrigerate it for up to 24 hours. When ready to cook, simply remove the wrap and bake as directed.

This makes it a great meal-prep option for busy weeks or family dinners.

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