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High Protein Spinach Artichoke Chicken Casserole Recipe

High Protein Spinach Artichoke Chicken Casserole Recipe

This High Protein Spinach Artichoke Chicken Casserole is incredibly easy to whip up, taking inspiration from classic creamy flavors but with a protein boost. In under 30 minutes of active prep, you’ll have a bubbling, comforting casserole that’s perfect for weeknights. The creamy sauce, tender chicken, and savory spinach-artichoke combo create a truly satisfying experience that’s sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Casserole, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon black pepper divided
  • 1 cup chopped yellow onion about 1/2 medium onion
  • 2 cloves garlic minced
  • 5 ounces fresh spinach roughly chopped
  • 14 ounces canned artichoke hearts drained and chopped
  • 4 ounces cream cheese softened
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup Greek yogurt plain, non-fat
  • 1/2 cup shredded Parmesan cheese divided
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup Panko breadcrumbs optional, for topping

Equipment

  • Oven-safe skillet
  • Baking dish (2-quart capacity)

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish with cooking spray or a little olive oil.
  2. Heat the 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the bite-sized chicken pieces, season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Add the chopped yellow onion to the same skillet (no need to add more oil if there’s still some left). Cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 cup chopped yellow onion, 2 cloves garlic
  4. Add the chopped fresh spinach to the skillet. Cook, stirring frequently, until the spinach is wilted, about 2-3 minutes.
    5 ounces fresh spinach
  5. Stir in the drained and chopped artichoke hearts. Add the softened cream cheese, chicken broth, and Greek yogurt to the skillet. Stir until the cream cheese is melted and the mixture is smooth and creamy.
    14 ounces canned artichoke hearts, 4 ounces cream cheese, 1/2 cup low-sodium chicken broth, 1/4 cup Greek yogurt
  6. Stir in 1/4 cup of the shredded Parmesan cheese, the remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the red pepper flakes (if using). Taste and adjust seasonings as needed. Return the cooked chicken to the skillet and stir gently to combine everything.
    1/2 cup shredded Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 pound boneless, skinless chicken breasts
  7. Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top of the casserole. If you desire a crispy topping, sprinkle the Panko breadcrumbs over the cheese.
    1/2 cup shredded Parmesan cheese, 1/4 cup Panko breadcrumbs
  8. Place the skillet (if oven-safe) or transfer the mixture to the prepared baking dish into the preheated oven. Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown. Let it rest for a few minutes before serving.

Notes

Allow the casserole to cool completely before storing. Store in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.