Description
This High-Protein Spinach Artichoke Chicken Casserole is a creamy, nutritious one-dish wonder that delivers over 35 grams of protein per serving. Tender chicken pieces are baked with wilted spinach, tangy artichoke hearts, Greek yogurt, and melted cheese for a comforting meal that’s perfect for weeknight dinners or meal prep. Easy to make, incredibly satisfying, and packed with vegetables and lean protein.
Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
10 oz fresh spinach (or frozen, thawed and squeezed dry)
14 oz artichoke hearts (canned in water, drained and quartered)
1 cup full-fat Greek yogurt
1½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 medium yellow onion, diced
4 cloves garlic, minced
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. In a bowl, combine cubed chicken with 1 tablespoon olive oil, minced garlic, paprika, Italian seasoning, salt, and pepper. Toss to coat evenly and let rest for 15 minutes at room temperature.
3. Heat a large skillet over medium heat with remaining 1 tablespoon olive oil. Add diced onion and sauté for 4-5 minutes until softened and translucent.
4. Add remaining garlic to skillet and cook for 30-60 seconds until fragrant.
5. Add spinach to skillet. If using fresh, add in batches and cook until wilted (3-4 minutes). If using frozen, ensure it’s completely thawed and squeeze out all excess water before adding.
6. Stir in quartered artichoke hearts and cook for 2-3 minutes until heated through. Remove from heat.
7. In a large mixing bowl, combine the sautéed vegetable mixture with Greek yogurt, ¾ cup mozzarella, and ¼ cup Parmesan. Stir until smooth and well combined.
8. Fold in the marinated chicken pieces, distributing evenly throughout the creamy mixture.
9. Transfer the mixture to the prepared casserole dish and spread evenly.
10. Top with remaining ¾ cup mozzarella and ¼ cup Parmesan cheese.
11. Bake uncovered for 25-30 minutes until chicken reaches an internal temperature of 165°F and the cheese is golden and bubbly.
12. Remove from oven and let rest for 5-10 minutes before serving.
Notes
For best results, use full-fat Greek yogurt to prevent curdling and ensure creamy texture.
You can substitute chicken thighs for breasts for a juicier, more forgiving option.
This casserole freezes beautifully for up to 3 months. Thaw overnight in refrigerator before reheating.
Ensure frozen spinach is completely thawed and squeezed dry to avoid a watery casserole.
If using fresh spinach, you’ll need about 10 oz which will wilt down significantly.
The casserole actually tastes better the next day as flavors meld together—perfect for meal prep.
For keto-friendly version, use heavy cream instead of Greek yogurt.
Add extra vegetables like mushrooms, bell peppers, or zucchini for more nutrients without significantly changing macros.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 generous cup (approximately 300g)
- Calories: 385
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
Keywords: high protein casserole, spinach artichoke chicken, healthy casserole, meal prep, protein packed dinner, chicken casserole, Greek yogurt chicken, one dish meal