Triple the cheese and incredibly decadent — you won’t believe this dish is actually lightened-up. Serve Cheesy Spinach and Artichoke Chicken Bake with your favorite grain or a low-carb side for a complete, satisfying meal.
Ingredients
Gather the following:
- cooked chicken breasts (shredded or chopped; see notes below for quick cooking methods)
- 1 onion, diced
- 14 oz artichoke hearts, packed in water, drained and chopped
- 2 cloves garlic, minced
- 16 oz fresh spinach leaves
- 10 oz cherry tomatoes, halved
- 1 cup part-skim ricotta
- 1.5 cups fat-free mozzarella, divided (reserve 1/2 cup for topping)
- 1/4 cup grated pecorino Romano
- 1/2 tsp salt and fresh cracked pepper, to taste
Cook the chicken
If you prefer convenience, use rotisserie chicken. To make quick poached chicken: place 1.5 lbs raw chicken breasts in a large pot with two dried bay leaves, a pinch of kosher salt, a few whole peppercorns and two smashed garlic cloves. Cover with water, bring to a boil, then reduce to a simmer and cook until internal temperature reaches 165°F (about 15–20 minutes). For roasted chicken: preheat the oven to 450°F, season the breasts with salt and pepper, place on a lightly oiled sheet pan and roast 20–25 minutes until 165°F. Dice or shred the cooked chicken and set aside.
Prepare the filling
In a large frying pan over medium-high heat, sauté the diced onion with a light spray of olive oil for about 5 minutes, until translucent. Add the chopped artichoke hearts and minced garlic; cook for about one minute until fragrant. Stir in the halved cherry tomatoes and cook for roughly 10 minutes, until they begin to burst and create a thick, flavorful sauce. Season with salt and pepper. Add the spinach, cover the pan to steam briefly, and toss with tongs until wilted — this should only take a couple of minutes. Remove the lid, add the cooked chicken and stir to combine.
Add the cheeses
With the pan off the heat, stir in the ricotta, 1 cup of the mozzarella (reserve 1/2 cup), and the grated pecorino Romano. Mix until the filling is creamy and evenly combined. Taste and adjust seasoning as needed.
Bake and serve
Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with cooking spray and transfer the cheesy chicken mixture into the dish. Sprinkle the remaining mozzarella over the top, cover with foil and bake for 15 minutes. Remove the foil and bake an additional 5 minutes to lightly brown and crisp the cheese. This recipe yields four generous servings and pairs well with rice, quinoa, or a low-carb option like cauliflower rice, zoodles or spaghetti squash.
Storage and reheating
Store leftovers covered in the baking dish or portion into airtight containers. Refrigerate for up to 3–4 days. To reheat, warm a serving briefly in the microwave, then finish in a preheated oven to restore a crisp top, if desired.
Cheesy Spinach and Artichoke Chicken Bake
Equipment
- frying pan
- 9 x 13 baking dish or casserole
Ingredients
- 2 chicken breasts, cooked, shredded or chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 14 oz artichoke hearts, in water
- 10 oz cherry tomatoes, halved
- 1 cup part-skim ricotta
- 1/4 cup grated pecorino Romano
- 1.5 cup fat-free mozzarella
- 1/2 tsp salt
- fresh cracked pepper, to taste
- 16 oz spinach leaves
Instructions
- Preheat oven to 375°F.
- In a large frying pan, sauté the chopped onion with olive oil spray for about 5 minutes until translucent.
- Rinse and drain the artichoke hearts, chop and add to the pan.
- Add the minced garlic and cook 1 minute until fragrant.
- Add the halved cherry tomatoes and cook about 10 minutes until they burst and begin to break down.
- Season with salt and pepper.
- Add the spinach, cover to steam and wilt the leaves, stirring occasionally (a few minutes).
- Add the cooked chicken and stir to combine. Remove from heat.
- Stir in the ricotta, 1 cup mozzarella and pecorino Romano. Taste and adjust seasoning.
- Spray a 9 x 13 baking dish with olive oil spray. Pour the mixture into the dish and top with the remaining mozzarella.
- Cover with foil and bake 15 minutes. Remove foil and bake another 5 minutes until cheese is bubbly and slightly browned.
Notes
To save time, use rotisserie chicken. Spinach cooks down significantly, so two large bags will wilt to a modest volume. Store leftovers in an airtight container for 3–4 days.
Nutrition
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Carbohydrates: 19 g
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Protein: 51 g
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Fat: 10 g
You might also enjoy these recipes with artichokes:
Tomato and Cheese Stuffed Artichokes
Spinach Egg Bake with Phyllo