Name: High-Protein Spinach and Artichoke Chicken Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1.5 lbs chicken breasts – Boneless, skinless, cubed or sliced; 1 cup Greek yogurt; 4 oz cream cheese, softened; 1 cup shredded mozzarella cheese; 1/2 cup Parmesan cheese; 2 cups fresh spinach (or frozen, thawed, and drained); 1 cup artichoke hearts, chopped (canned or frozen); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon crushed red pepper (optional); Cooking spray or butter for greasing casserole dish

Introduction

This High-Protein Spinach and Artichoke Chicken Casserole is a creamy, flavorful dish perfect for a satisfying dinner. Packed with tender chicken, fresh spinach, and artichokes, it combines cheesy goodness with a nutritious boost. Ideal for meal prep or family meals, it’s both delicious and easy to make.

A black skillet filled with four browned chicken pieces that have a crispy golden-brown texture, surrounded by creamy white sauce mixed with wilted dark green spinach and pale yellow quartered artichoke hearts scattered evenly throughout. The dish looks rich with the sauce coating the spinach and chicken, creating a thick and smooth texture, while the chicken skin is slightly charred with spices and herbs visible. The skillet sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs chicken breasts – boneless, skinless, cubed or sliced

2 cups fresh spinach – can use frozen, thawed, and drained

1 cup artichoke hearts – chopped, canned or frozen

1 cup Greek yogurt – adds creaminess and protein

4 oz cream cheese – softened for smooth texture

1 cup shredded mozzarella cheese – gooey, melty goodness

1/2 cup Parmesan cheese – adds sharp, salty flavor

1 small onion, finely chopped – for savory depth

2 cloves garlic, minced – aromatic flavor base

1 teaspoon Italian seasoning – or mix of dried basil, oregano, thyme

1/2 teaspoon salt – balances flavors

1/4 teaspoon black pepper – adds subtle heat

1/2 teaspoon crushed red pepper (optional) – for a mild kick

Cooking spray or butter – for greasing casserole dish

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: In a skillet, sauté the cubed chicken with salt, black pepper, and Italian seasoning until it is lightly browned but not fully cooked. Remove the chicken from the skillet and set it aside. Slightly undercooking the chicken helps keep it tender in the casserole.

Step 3: In the same skillet, sauté the finely chopped onion and minced garlic until soft and fragrant. Add the spinach and cook until wilted, then stir in the chopped artichoke hearts.

Step 4: In a bowl, combine the Greek yogurt, softened cream cheese, half of the shredded mozzarella, Parmesan cheese, and crushed red pepper if using. Mix until smooth and creamy.

Step 5: In the greased baking dish, layer the sautéed chicken and vegetable mixture evenly. Pour the creamy cheese sauce over the top, spreading it to cover everything well. Sprinkle the remaining mozzarella cheese on top for a bubbly, golden finish.

Step 6: Cover the casserole loosely with foil and bake for 25 to 30 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the top is golden and bubbly.

Step 7: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired for a fresh touch.

Tips & Variations

For extra flavor, add a squeeze of lemon juice to the spinach and artichoke mixture while sautéing.

Swap out mozzarella for fontina or provolone for a different cheesy twist.

Use fresh garlic and freshly grated Parmesan cheese for a bolder taste.

If you prefer a little more heat, increase the crushed red pepper or add a pinch of cayenne.

To make it lower carb, serve with a side of roasted vegetables instead of breadcrumbs or starches.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Just be sure to thaw it completely and squeeze out excess moisture before adding it to the skillet to avoid a watery casserole.