Cheesy Artichoke Chicken (Print Version)
# Ingredients:
→ Protein & Main Components
01 -
1 tablespoon olive oil
02 -
1.5 pounds of boneless chicken breasts (about 3 large pieces), no skin or bones
→ Dairy & Cheese
03 -
1/2 cup shredded cottage cheese, 2% fat
04 -
8 ounces softened Neufchâtel cheese
05 -
2/3 cup plain Greek yogurt of any fat level
06 -
1/4 cup grated parmesan cheese plus 2 extra tablespoons, divided
07 -
Shredded mozzarella: 1/3 cup saved for topping, 1/2 cup for mixing
→ Vegetables & Produce
08 -
Two handfuls (2 cups) loosely packed fresh spinach, or 8 ounces thawed frozen spinach that's been squeezed dry
09 -
One 14-ounce can of water-packed artichoke hearts, drained well and chopped (makes 1½ cups)
→ Seasonings
10 -
1 teaspoon dried basil
11 -
A pinch of sea salt (1/4 teaspoon)
12 -
1 teaspoon garlic powder
13 -
Black pepper, 1/2 teaspoon
14 -
1/2 teaspoon onion powder
# Instructions:
01 -
Set your oven to heat up to 400°F. Give an 8x8 dish a quick spray of non-stick cooking spray before you start.
02 -
Cut each chicken breast lengthwise first, then slice them across into thin strips about ¼-inch thick. On medium heat, warm olive oil in a pan, toss in the chicken, and cook for 6 to 8 minutes, flipping occasionally, until the meat’s no longer pink inside. Drain off liquid, sprinkle with salt and pepper, and put the chicken to one side.
03 -
Grab a big bowl and mix Neufchâtel, Greek yogurt, cottage cheese, ½ cup of mozzarella, 1/4 cup parmesan, garlic powder, onion powder, and dried basil. Stir until you’ve got a smooth consistency.
04 -
Chop up the spinach and drained artichokes into small chunks. Stir them gently into the creamy mixture.
05 -
Throw the cooked chicken into the veggie-cheese combo and stir it well so everything is coated. Spread this evenly into your prepared dish, then sprinkle the top with 1/3 cup mozzarella and 2 tablespoons parmesan cheese.
06 -
Pop the dish into the oven for 20-25 minutes until the cheese melts completely. Want a golden and bubbly top? Broil for an extra 4-5 minutes after baking. Serve while it's still nice and warm!
# Notes:
01 -
Check that your chicken is fully cooked—it should reach 165°F.
02 -
Draining artichokes properly will stop your dish from being watery.
03 -
Keep in the fridge for up to 4 days if you have leftovers.
04 -
To reduce salt, choose cheeses labeled with 'reduced-sodium'.