Dish Type: Main Course / Casserole / Chicken
Main Ingredients: Chicken breast, spinach, artichoke hearts, Greek yogurt or cream cheese, shredded cheese, garlic, onion, herbs
Cuisine: American / Healthy Comfort Food
Cooking Method: Baked casserole
Emotional Tone: Creamy, comforting, healthy, hearty

High-Protein Spinach and Artichoke Chicken Casserole

Imagine a cozy dinner that’s creamy, cheesy, and packed with protein — all in one dish. That’s exactly what you get with this High-Protein Spinach and Artichoke Chicken Casserole. It takes the classic flavors of spinach and artichoke dip and transforms them into a satisfying, nutritious, and hearty main course.

Tender chicken breasts, perfectly seasoned, are baked with a luscious mixture of spinach, artichokes, Greek yogurt, and shredded cheese. Every bite delivers creamy, cheesy goodness with a subtle tang from artichokes, and a hit of protein to keep you full and satisfied. It’s comfort food done smarter — indulgent yet nourishing.

Whether you’re meal prepping for the week, feeding a hungry family, or looking for a low-carb alternative to traditional casseroles, this dish checks all the boxes. The aroma of garlic, butter, and bubbling cheese filling your kitchen makes it impossible to wait until it’s ready.

If you’re ready to enjoy a healthy, high-protein twist on classic comfort food, let’s dive into this creamy spinach and artichoke chicken casserole.

Why You’ll Love This Recipe

1. High-Protein & Satisfying: Packed with lean chicken and Greek yogurt for a nutrient-rich meal.
2. Creamy & Cheesy: Rich, cheesy sauce without being overly heavy.
3. Easy Weeknight Dinner: Prep in under 20 minutes and bake for a delicious dinner.
4. Family-Friendly: Even picky eaters love the creamy spinach and cheese.
5. Meal-Prep Ready: Make ahead and reheat for quick lunches or dinners.
6. Low-Carb Option: Serve without pasta or rice for a keto-friendly version.

If you love creamy baked chicken dishes or high-protein casseroles, this recipe is a must-try.

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.

Step-by-Step Instructions

1. Preheat Oven & Prepare Dish
   Preheat to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook Chicken
   In a skillet, sauté cubed chicken with salt, pepper, and Italian seasoning until lightly browned but not fully cooked. Remove and set aside. Pro tip: Slightly undercooking the chicken ensures it stays tender in the casserole.
3. Sauté Vegetables
   In the same skillet, sauté onions and garlic until soft. Add spinach and cook until wilted. Stir in chopped artichoke hearts.
4. Prepare Creamy Sauce
   In a bowl, combine Greek yogurt, cream cheese, half of the mozzarella, Parmesan, and optional crushed red pepper. Mix until smooth.
5. Assemble Casserole
   Layer chicken and sautéed vegetables in the baking dish. Pour the creamy cheese mixture evenly over the top. Sprinkle remaining mozzarella on top for a bubbly, golden finish.
6. Bake to Perfection
   Cover loosely with foil and bake 25–30 minutes. Remove foil and bake another 10–15 minutes until top is golden and bubbly.
7. Garnish & Serve
   Let the casserole rest 5 minutes before serving. Garnish with fresh parsley if desired.

Tips for Success

1. Use fresh spinach for better texture; if using frozen, squeeze out excess water.
2. Don’t overcook chicken in the skillet; it will finish baking in the casserole.
3. Soften cream cheese before mixing to avoid lumps.
4. Add extra Parmesan for a crispier, golden top layer.
5. Serve immediately for best texture; leftovers are still tasty but slightly softer.

Variations & Substitutions

• Low-Carb/Keto: Skip any pasta or serve over zucchini noodles.
• Extra Veggies: Add mushrooms, bell peppers, or broccoli for more fiber.
• Cheese Swap: Use pepper jack or gouda for a different flavor profile.
• Dairy-Free Option: Use coconut yogurt and vegan cheese alternatives.

What to Serve With It

• Garlic Bread or toasted baguette for dipping into creamy sauce.
• Side Salad with a light vinaigrette for freshness.
• Roasted Vegetables for a nutrient-packed meal.
• Cauliflower Rice for a low-carb option.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for 3–4 days.
• Freezer: Can freeze before baking or after cooking (tightly wrapped) for up to 2 months.
• Reheating: Warm in the oven at 350°F for 15–20 minutes or microwave individual portions until heated through.

Pro tip: Add a splash of milk or extra Greek yogurt while reheating to restore creaminess.

Nutrition Facts (per serving, serves 6)

• Calories: 320 kcal
• Protein: 38 g
• Carbohydrates: 7 g
• Fat: 15 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 460 mg

High-protein, low-carb, and suitable for a keto-friendly meal with modifications.

Common Mistakes to Avoid

1. Overcooking chicken before baking — leads to dryness.
2. Using frozen spinach without draining — makes casserole watery.
3. Skipping cream cheese or Greek yogurt — reduces creaminess.
4. Not covering casserole while baking — can dry out top.
5. Assembling too early without covering — sauce may dry out.

FAQ Section

Q1: Can I make this casserole ahead of time?
Yes! Assemble it the night before, cover, and refrigerate until ready to bake.

Q2: Can I use chicken thighs instead of breasts?
Absolutely — they stay juicy and add extra flavor.

Q3: Can I freeze this casserole?
Yes, freeze either before baking or after cooling. Thaw overnight in the fridge before baking or reheating.

Q4: Can I make it dairy-free?
Use coconut yogurt or vegan cream cheese and dairy-free cheese alternatives.

Q5: Can I add more veggies?
Yes! Mushrooms, bell peppers, or broccoli work well for extra fiber and nutrients.

Q6: Is this recipe low-carb?
Yes, with no pasta. Serve over zucchini noodles or cauliflower rice for a keto-friendly version.

Conclusion

This High-Protein Spinach and Artichoke Chicken Casserole is creamy, cheesy, and packed with protein — the perfect healthy comfort food for weeknights or meal prep. Tender chicken, flavorful veggies, and a rich, cheesy sauce make this a family-friendly winner that even picky eaters love.

If you loved this, try my Healthy Meatloaf with Protein-Packed Mashed Potatoes
next — it’s another creamy, protein-packed casserole perfect for cozy dinners.