🥗 Healthy Spinach Artichoke Chicken with Cottage Cheese ❤
Description
This creamy, cheesy dish transforms a classic spinach artichoke dip into a wholesome main course. By using cottage cheese instead of cream cheese or heavy cream, it keeps the richness without the extra calories or fat. Juicy chicken breasts are stuffed or topped with a flavorful mixture of spinach, artichokes, and cottage cheese, then baked to perfection. Perfect for a protein-packed, low-carb meal!
📝 Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- 1 cup cottage cheese (low-fat or full-fat, as preferred)
- 1 cup fresh spinach, chopped
- 1/2 cup canned artichoke hearts, drained and chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup shredded mozzarella cheese (optional, for topping)
- Fresh parsley or basil for garnish (optional)
🍽️ Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with a bit of olive oil.
- Prepare the filling: In a bowl, combine cottage cheese, chopped spinach, artichoke hearts, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Prepare the chicken: Pat chicken breasts dry and slice a horizontal pocket into each breast (do not cut all the way through). Season lightly with salt and pepper.
- Stuff the chicken: Spoon the spinach-artichoke mixture into each chicken breast pocket. If you have extra filling, spread it on top of the chicken.
- Sear the chicken (optional for more flavor): Heat olive oil in a skillet over medium heat. Sear each stuffed chicken breast for 2 minutes per side to lock in moisture and flavor.
- Bake: Transfer chicken to the baking dish. Top with shredded mozzarella if using. Cover loosely with foil.
- Bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C) and chicken is cooked through.
- Garnish and serve: Let rest for 5 minutes, then garnish with fresh parsley or basil. Serve with a light salad or roasted veggies.
💡 Notes & Tips
- Cottage Cheese Tip: Blend it for a smoother texture if you prefer a creamier filling.
- Spinach Substitute: Use frozen spinach (thawed and squeezed dry) if fresh isn’t available.
- Chicken Hack: Butterfly the breasts for easier stuffing.
- Low-fat version: Use low-fat mozzarella and reduced-fat Parmesan.
- Serving idea: Serve over cauliflower rice, quinoa, or zoodles for a balanced low-carb meal.
🍴 Servings
- Serves: 4
- Portion size: 1 stuffed chicken breast
🧮 Nutritional Information (Approximate per serving)
- Calories: 320
- Protein: 40g
- Carbs: 5g
- Fat: 15g
- Fiber: 2g
- Sugar: 2g
- Sodium: 550mg
Nutritional values may vary based on cheese types and optional ingredients used.
🌿 Health Benefits
- High in protein: Great for muscle maintenance and satiety.
- Low in carbs: Suitable for low-carb and keto-friendly diets.
- Rich in calcium: Thanks to cottage cheese and Parmesan.
- Loaded with antioxidants: From spinach and artichokes.
- Heart-healthy fats: From olive oil and moderate cheese use.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! Assemble and refrigerate up to 24 hours before baking. Add 5 extra minutes to the baking time if cooking from cold.
Q: Can I freeze it?
A: Yes. Wrap the uncooked, stuffed chicken in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Q: What can I use instead of cottage cheese?
A: Greek yogurt or ricotta cheese are good alternatives for similar texture and protein content.
Q: Can I make this dairy-free?
A: Try dairy-free ricotta and omit the mozzarella/Parmesan, or use plant-based versions.