Cheesy Spinach Artichoke Bake (Print Version)
# Ingredients:
→ Main Protein & Base
01 -
1 tablespoon olive oil
02 -
1.5 pounds of chicken breasts, no bones or skin (about 3 big ones)
→ Cheese & Dairy
03 -
1/2 cup plus 1/3 cup shredded mozzarella, split
04 -
8 ounces softened Neufchâtel cheese
05 -
2/3 cup plain Greek yogurt (any type)
06 -
1/2 cup of small curd cottage cheese, 2% milkfat
07 -
1/4 cup plus another 2 tablespoons of shredded parmesan, split
→ Veggies
08 -
2 cups fresh spinach, roughly packed (can switch to 8 ounces frozen spinach, thawed and squeezed dry)
09 -
14-ounce artichoke hearts, packed in water, drained (should give about 1 1/2 cups chopped)
→ Spices & Seasoning
10 -
1 teaspoon of dried basil
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon onion powder
13 -
1 teaspoon garlic powder
14 -
1/4 teaspoon sea salt
# Instructions:
01 -
Set your oven to heat up to 400°F. Lightly grease an 8x8 dish with some cooking spray.
02 -
Slice up the chicken breasts lengthwise first, then cut across the grain into 1/4-inch pieces. Heat a skillet on medium, toss in the olive oil, and cook the chicken for about 6-8 minutes until it’s no longer pink. Dump excess liquid, sprinkle a bit of salt and pepper, and set the chicken aside.
03 -
In a big bowl, stir together Neufchâtel cheese, Greek yogurt, cottage cheese, 1/2 cup of mozzarella, 1/4 cup parmesan, onion powder, dried basil, and garlic powder. Mix it until it’s all smooth.
04 -
Chop the drained artichoke hearts and spinach into little pieces. Stir them into the cheesy mixture.
05 -
Stir the cooked chicken into your veggie and cheese mixture till everything is coated. Pour it into the greased dish, leveling it out. Sprinkle the extra shredded mozzarella (1/3 cup) and parmesan (2 tablespoons) over the top.
06 -
Pop the dish in the oven for around 20-25 minutes, making sure the cheese is nice and melted. Want the top to brown up? Broil it for a few minutes at the end. Serve it warm straight out of your oven!
# Notes:
01 -
Check that your chicken hits at least 165°F to be cooked safely.
02 -
Make sure to drain the artichoke hearts fully; extra water can ruin the texture.
03 -
Keep it refrigerated for no more than four days.
04 -
Choose reduced-sodium cheeses if you're cutting back on salt.