Description

A creamy, protein-packed casserole featuring tender chicken, spinach, and artichokes with a rich Parmesan-Greek yogurt sauce. Comforting and easy to make for family dinners.

Ingredients

4 boneless, skinless chicken breasts (about 400 g)
500 g fresh spinach (or frozen, thawed & drained)
200 g canned artichoke hearts, drained and chopped
200 g cottage cheese
150 g Greek yogurt
2 tbsp olive oil
1 onion, finely chopped
2–3 garlic cloves, minced
50 g Parmesan cheese, grated
2 tbsp nutritional yeast (optional)
1/2 tsp salt
1/2 tsp black pepper
Pinch of nutmeg

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Instructions

Preheat oven to 375°F (190°C)
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant
Add chicken breasts and cook until browned on both sides and nearly cooked through
Toss in spinach, artichokes, salt, pepper, and nutmeg. Cook until spinach wilts
In a bowl, mix cottage cheese, Greek yogurt, 30 g Parmesan, and nutritional yeast
Stir the cheese-yogurt mixture into the skillet with the chicken mixture
Transfer everything to an oven-safe casserole dish
Sprinkle remaining Parmesan and nutritional yeast over the top
Bake for 20–25 minutes until bubbly and golden

Notes

For a dairy-free version, omit Parmesan and use vegan yogurt
Artichokes can be fresh or frozen (thaw and drain)
Serve with rice, crusty bread, or a green salad

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American