When I first started my journey toward losing 80 pounds, I thought giving up Southern comfort food was the price I had to pay. It felt impossible to enjoy hearty dinners without feeling sluggish afterward. I’m Jordan Bell, based right here in Asheville, NC, and I run the Easy Detox Recipes blog because I proved that belief wrong! I’ve spent years perfecting how to take those rich, soulful flavors we all love and transform them into clean, high-protein meals. That’s exactly what we’re doing today with this incredible Skinny Spinach Artichoke Chicken Casserole. It tastes like the decadent dip you crave, but it’s packed with goodness that fuels you instead of slowing you down. This is clean comfort food that truly satisfies!
Gather Your Ingredients for Skinny Spinach Artichoke Chicken Casserole
Okay, grabbing your ingredients is the fun part because you’re about to see how simple it is to make this amazing Skinny Spinach Artichoke Chicken Casserole. We aren’t using heavy cream or tons of mayo here, which is where the magic happens! Everything comes together fast. Make sure you have everything measured out before you start seasoning the chicken, or you might accidentally dump in too much pepper—oops!
You’ll need your 1.5 pounds of boneless, skinless chicken breasts ready to go. Trust me on this: pat that chicken completely dry before you start seasoning it. Dry chicken gets a beautiful little crust when it bakes, and that texture is everything!
Non-Negotiable Components for the Skinny Spinach Artichoke Chicken Casserole
For the chicken itself, we’re keeping it straightforward but flavorful. You need that tablespoon of avocado oil for coating, plus your seasoning lineup: minced garlic, garlic powder, onion powder, salt, pepper, and a pinch of red pepper flakes if you like a tiny bit of heat. Don’t skip rubbing those seasonings in well; you want every surface of the chicken to be coated before it hits the baking dish. That’s how you build flavor from the bottom up!
Creating the Creamy, Healthy Binder
This is where we lighten things up for our Skinny Spinach Artichoke Chicken Casserole. You need low-fat cottage cheese and plain low-fat Greek yogurt to replace all that heavy dairy. Get your reduced-fat cream cheese softened up—this helps it blend smoothly with the yogurt and cottage cheese. Don’t forget the flavor boosters: fresh spinach, those lovely chopped artichoke hearts, your lemon zest and juice, and the Italian herb blend. These come together to make that incredible, creamy sauce that blankets the chicken.
Essential Equipment for Your Baked Chicken Casserole
You don’t need a million fancy gadgets for this casserole, which is the beauty of it! Since this is a weeknight winner, we keep the tool list short and sweet. You probably have everything sitting in your cabinets already.
- A standard 9 by 13 inch casserole dish—make sure it’s big enough for the chicken in a single layer!
- One large mixing bowl for whipping up that creamy spinach artichoke goodness.
- Measuring cups and spoons for accuracy with the seasonings.
- A small bowl or plate for mixing your dry spices before rubbing them onto the chicken.
- A silicone spatula or spoon for spreading the topping evenly.
Step-by-Step Guide to Making Skinny Spinach Artichoke Chicken Casserole
This is where the magic really happens, and honestly, it comes together faster than you think! Remember, we are aiming for that indulgent flavor without the guilt. The key to a great Skinny Spinach Artichoke Chicken Casserole is making sure everything is coated beautifully before it goes into the oven. Preheat that oven to 400°F right away so it’s hot when you’re ready to bake.
Preparing the Chicken Base
First, get your 9 by 13 inch dish ready by lightly greasing it up with a bit of oil. Next, lay those dried chicken breasts down in a single layer—they shouldn’t be overlapping much at all. Drizzle that tablespoon of oil over them and rub it around. Now for the flavor: combine your garlic powder, onion powder, salt, pepper, and those red pepper flakes if you’re using them. Sprinkle this spice mix, along with your fresh minced garlic, all over the chicken. Take your time and rub those seasonings right into the meat. It’s worth the extra 30 seconds!
Mixing the Lightened Spinach Artichoke Topping
In a separate bowl, we’re building the creamy sauce. Whisk together the cottage cheese, Greek yogurt, and softened cream cheese until it’s mostly smooth. If you see a few small lumps, don’t panic; those will melt away later! Stir in your lemon zest, juice, and the Italian herbs. Then, gently fold in your chopped spinach and artichoke hearts. Finally, mix in the half cup of mozzarella and the quarter cup of Parmesan that are designated for the mixture. Keep folding until everything looks evenly distributed.
Assembling and Baking the Skinny Spinach Artichoke Chicken Casserole
Time to layer! Spoon that entire creamy topping over your seasoned chicken, making sure you spread it edge-to-edge so every piece of chicken is completely covered. This layer protects the chicken and keeps it juicy. Sprinkle the remaining cheeses—that last half cup of mozzarella and two tablespoons of Parmesan—right on top. Cover the dish loosely with foil and slide it into that 400°F oven for 15 minutes. After that first blast, pull the foil off and bake for another 8 to 12 minutes. You’re looking for a bubbling top and chicken that reads 165°F internally. Seriously, grab that thermometer!
Final Touches and Resting Time
If you want that extra golden-brown visual pop on your Skinny Spinach Artichoke Chicken Casserole, slide it under the broiler for just a minute or two—but stand right there because cheese burns fast! The very last, and critical, step for this casserole is letting it rest for 5 to 10 minutes after it comes out. This lets that creamy layer set up just enough so it doesn’t run everywhere when you cut into it. Finish with a sprinkle of fresh parsley or chives, and dinner is served!
Tips for Success with Your High Protein Casserole
Making this dish consistently delicious is easy once you know a few of my little secrets that I learned through trial and error. This isn’t just about following steps; it’s about respecting the fresh ingredients we’re using to keep this casserole light but satisfying. If you treat the ingredients right, the final result for your high protein casserole will be perfect every single time.
My number one goal when making this is maximizing flavor while keeping the fat low, and that starts with the cheese. Seriously, skip the pre-shredded bags if you can. Grating your mozzarella and Parmesan right off the block makes a huge difference in how smoothly they melt into that creamy sauce.
Ingredient Swaps and Preparation Hacks
If you want something richer than chicken breasts, go ahead and swap in boneless, skinless chicken thighs. They stay incredibly juicy, which is great if you tend to overbake things a little! Also, if you’re using frozen spinach—and please don’t use frozen artichokes, those get mushy—you absolutely must thaw it completely and squeeze every drop of extra water out. That liquid will thin your entire binder!
Another great trick I use is prepping ahead. If I know I’m busy on a Tuesday, I’ll assemble the entire Skinny Spinach Artichoke Chicken Casserole on Monday night, cover it tightly, and stick it in the fridge. When you pull it out to bake, just let it sit on the counter for about 20 minutes while the oven heats up. It takes a little longer to bake, maybe an extra 5 minutes, but having dinner ready to go is worth it! You can find more meal prep ideas on my blog posts.
Common Questions About This Baked Chicken Dish
I get so many questions about making sure this dish works perfectly, especially since we’re swapping out some traditional heavy ingredients for lighter ones. Don’t worry if you need clarification; we all started somewhere when we first tried making comfort food clean!
Can I Substitute Ingredients in the Skinny Spinach Artichoke Chicken Casserole?
You definitely can make little tweaks! If you really don’t like cottage cheese, you can swap it out for more Greek yogurt, but you should blend that yogurt until it’s super smooth first so you don’t get that grainy texture. Also, as I mentioned before, chicken thighs are a fantastic, richer substitute for the breasts if you aren’t worried about keeping the fat content super low. Just remember that thighs might need an extra couple of minutes under the foil!
How Do I Know When the Skinny Spinach Artichoke Chicken Casserole is Fully Cooked?
Visual cues are great, but the internal temperature is your best friend here. You want to see that cheese topping bubbling nicely and maybe getting a little color on the edges. But the real confirmation for your Skinny Spinach Artichoke Chicken Casserole is checking the thickest piece of chicken. It has to hit 165°F. If you don’t have a thermometer, cut into the center—the juices should run clear, and the chicken should be opaque all the way through. No pink allowed!
Storage and Reheating for Easy Meal Prep
This is one of the best parts about the Skinny Spinach Artichoke Chicken Casserole: it makes fantastic leftovers! Once it’s completely cooled, you can store portions in an airtight container in the fridge for up to three days. If you want to freeze it, let it cool completely first, then seal it up tight—it freezes beautifully for up to two months. Reheating is usually best done in the microwave for about two minutes until it’s piping hot again! If you need more ideas for easy dinners, check out my dinner recipes.
Nutritional Estimates for Skinny Spinach Artichoke Chicken Casserole
When you’re trying to eat cleaner, seeing the numbers really helps you plan your meals, right? I always run the numbers on my own recipes because I want to make sure they fit my goals, even when they taste this amazing. Please remember that these figures are just an estimate for the Skinny Spinach Artichoke Chicken Casserole based on the ingredients listed. If you use different brands or swap out cheese types, the totals will shift a little bit! For more healthy meal planning inspiration, follow me on Pinterest.
The best part is that huge protein count! That comes straight from the chicken, cottage cheese, and Greek yogurt doing the heavy lifting. Here’s what you can generally expect per serving:
| Component | Estimate Per Serving |
| Calories | 340 |
| Protein | 42 grams |
| Fat | 13 grams |
| Carbohydrates | 7 grams |
It’s a lean, mean, satisfying dinner machine, and I’m so proud we can enjoy such a rich flavor profile while keeping things light!
Share Your Experience Making This Clean Comfort Food
I’m so excited for you to try this lighter take on a classic! Tell me how your Skinny Spinach Artichoke Chicken Casserole turned out in your kitchen. Did you add extra red pepper flakes? Let me know what you think in the comments below, and please give this recipe a rating so others know how much you loved this clean comfort food!
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Amazing 340 Calorie Skinny Spinach Artichoke Chicken Casserole
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Skinny Spinach Artichoke Chicken Casserole transforms classic dip flavors into a lighter, high-protein baked dinner. Juicy chicken breasts are covered with a creamy blend of cottage cheese, Greek yogurt, spinach, and artichokes, topped with just enough cheese for a cozy, nutrient-dense weeknight meal.
Ingredients
- 1 and 1/2 pounds boneless skinless chicken breasts trimmed and patted dry
- 1 tablespoon avocado oil or olive oil
- 3 or 4 garlic cloves minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes optional
- 1 cup low fat cottage cheese
- 1 cup plain low fat Greek yogurt
- 3 ounces reduced fat cream cheese softened
- 2 cups fresh spinach chopped and lightly packed
- 1 cup artichoke hearts drained and chopped canned or marinated
- 1/2 cup shredded part skim mozzarella cheese for the mixture
- 1/4 cup finely grated parmesan cheese for the mixture
- Zest of half a lemon plus 1 tablespoon lemon juice
- 1 teaspoon dried Italian herb blend
- 1/2 cup shredded part skim mozzarella cheese for topping
- 2 tablespoons finely grated parmesan cheese for topping
- 2 tablespoons chopped fresh parsley or chives for serving
Instructions
- Heat the oven to 400°F and lightly grease a 9 by 13 inch casserole dish with avocado oil or olive oil.
- Place the chicken breasts in the dish in a single layer, drizzle with the tablespoon of oil, and rub to coat both sides.
- Sprinkle the garlic powder, onion powder, salt, pepper, and red pepper flakes evenly over the chicken along with the minced garlic, then rub the seasonings in so the surface is well coated.
- In a mixing bowl, stir together the cottage cheese, Greek yogurt, softened cream cheese, lemon zest, lemon juice, and dried Italian herbs until mostly smooth with just a few small bits of cheese.
- Fold the chopped spinach and chopped artichoke hearts into the creamy mixture, then add the 1/2 cup mozzarella and 1/4 cup parmesan and stir until everything is evenly combined.
- Spoon the spinach artichoke mixture over the seasoned chicken, spreading it all the way to the edges so every piece is covered in a fairly even layer.
- Sprinkle the remaining 1/2 cup mozzarella and 2 tablespoons parmesan evenly over the top to create a thin cheesy crust.
- Cover the dish loosely with foil and bake for 15 minutes, then remove the foil and continue baking for another 8 to 12 minutes until the topping is bubbling and lightly browned at the edges and the chicken is opaque and juicy.
- Check that the thickest piece of chicken has reached an internal temperature of at least 165°F (74°C) before removing the dish from the oven.
- For extra color, slide the uncovered casserole under the broiler for 1 or 2 minutes, watching closely until the cheese on top is golden in spots.
- Let the casserole rest for 5 to 10 minutes so the creamy layer can thicken slightly, then finish with chopped parsley or chives and serve warm.
Notes
- Use boneless skinless chicken thighs instead of breasts for more richness.
- Swap Greek yogurt for more cottage cheese, blending it until smooth first.
- If using frozen spinach, thaw it completely and squeeze out all excess liquid.
- Grate mozzarella and parmesan from a block for better melting quality.
- Assemble the casserole earlier in the day and chill; let it come toward room temperature before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled portions for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: N/A
- Sodium: N/A
- Fat: 13 grams
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 7 grams
- Fiber: N/A
- Protein: 42 grams
- Cholesterol: N/A
