Description
This Healthy Spinach Artichoke Chicken with Cottage Cheese is a nutritious and flavorful dish featuring tender seared chicken breasts topped with a creamy, cheesy sauce packed with spinach and marinated artichoke hearts. It’s a lighter take on classic spinach artichoke flavors, perfect for a wholesome dinner ready in just 35 minutes.
Ingredients
Scale
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
Sauce
- 1 cup cottage cheese (full-fat recommended 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)
Garnish
- Fresh basil leaves
Instructions
- Prep the Chicken: Pat the chicken breasts dry with paper towels and season them generously with salt, freshly ground black pepper, garlic powder, and dried oregano. Let the chicken sit at room temperature for about 10 minutes to ensure even cooking throughout.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken breasts. Cook undisturbed for 6-7 minutes to develop a golden crust. Flip the breasts and cook for an additional 5-6 minutes until the internal temperature reaches 165°F.
- Rest and Slice: Transfer the cooked chicken breasts to a cutting board and tent loosely with foil. Let rest for 5 minutes to lock in the juices, then slice into thick, diagonal pieces. This resting period is ideal to start preparing the sauce.
- Build the Sauce Base: Without cleaning the skillet, lower the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, scraping the skillet bottom to loosen any browned bits for added flavor.
- Create the Creamy Foundation: In a bowl, whisk together the cottage cheese and softened cream cheese until relatively smooth. Add this mixture to the skillet along with the grated Parmesan cheese, stirring constantly to prevent lumps.
- Add the Stars: Stir in the chopped artichoke hearts and fresh spinach leaves. The spinach will seem bulky at first, but it wilts quickly. Cook for 2-3 minutes until the spinach has just wilted and turned bright green.
- Finish and Serve: Stir in the fresh lemon juice and red pepper flakes (if using). Taste the sauce and adjust seasoning as needed. Return the sliced chicken to the skillet just to warm it through. Garnish with fresh basil leaves and serve immediately while hot and creamy.
Notes
- Using full-fat cottage cheese and softened cream cheese ensures a more luscious and creamy sauce.
- Allowing the chicken to rest before slicing keeps it moist and juicy.
- Low-sodium chicken broth helps control the salt level in the dish.
- The red pepper flakes add a subtle heat but can be omitted for a milder flavor.
- This recipe is ideal for quick weeknight dinners and can be paired with a side of roasted vegetables or quinoa for a complete meal.
