Introduction

This High-Protein Spinach and Artichoke Chicken Casserole is a creamy, comforting dish packed with flavor and nutrition. Featuring tender chicken, fresh spinach, and tangy artichokes, it combines the best of a classic dip with hearty protein for a satisfying meal.

A close-up of a black cast iron skillet filled with five pieces of golden brown, crispy chicken thighs slightly raised above a creamy white sauce mixed with green spinach leaves. Around the chicken, there are light yellow-green artichoke hearts, cut into quarters, sitting partially submerged in the thick sauce. The sauce has a smooth texture with specks of herbs, while the spinach is soft and wilted, adding deep green patches throughout the dish. The skillet is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: In a skillet, sauté the cubed chicken with salt, black pepper, and Italian seasoning until it is lightly browned but not fully cooked. Remove from heat and set aside. (Slightly undercooking the chicken helps keep it tender in the casserole.)
Step 3: In the same skillet, cook the chopped onion and minced garlic until soft and fragrant. Add the spinach and cook until wilted, then stir in the chopped artichoke hearts.
Step 4: In a bowl, mix together the Greek yogurt, softened cream cheese, half of the shredded mozzarella, Parmesan cheese, and the optional crushed red pepper until smooth and creamy.
Step 5: Layer the partially cooked chicken and the sautéed vegetables evenly in the prepared baking dish. Pour the creamy cheese mixture evenly over the top and sprinkle with the remaining mozzarella cheese.
Step 6: Cover the casserole loosely with foil and bake for 25 to 30 minutes. Then remove the foil and bake for another 10 to 15 minutes until the cheese is golden and bubbly.
Step 7: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired for a fresh touch.

Tips & Variations

For extra flavor, add a squeeze of lemon juice to the creamy sauce before baking.
Use frozen spinach and artichokes if fresh are not available, just be sure to thaw and drain well to avoid excess moisture.
Swap out mozzarella for Monterey Jack or provolone for a different cheesy profile.
Add sliced mushrooms or sun-dried tomatoes to the vegetable mix for another layer of flavor.
Use low-fat Greek yogurt and cheese for a lighter version without losing creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole covered with foil in a 350°F (175°C) oven until heated through. For longer storage, freeze the casserole before baking for up to 2 months; thaw overnight and bake as directed, adding extra baking time if needed.

How to Serve

The image shows a black cast iron skillet filled with a creamy dish made of seared golden-brown chicken thighs sitting in a light cream sauce mixed with wilted dark green spinach leaves and pale yellow artichoke hearts scattered evenly throughout. The sauce looks thick and silky, coating the chicken and vegetables, with some small green herb leaves sprinkled on top. The skillet sits on a white marbled surface, and a wooden spoon is visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra moisture and flavor. Adjust cooking time slightly to ensure they are fully cooked.

Is this casserole suitable for freezing?

Absolutely. You can freeze it either before or after baking. If freezing before baking, thaw overnight in the fridge and bake as instructed. If freezing after baking, reheat gently to preserve texture and flavor.