High-Protein Spinach & Artichoke Chicken Casserole
Spinach and Artichoke Chicken Casserole
Seared chicken cubes in a cream-cheese dip sauce with spinach and artichoke – 40 minutes
This is spinach-artichoke dip turned into dinner. Chicken breast cubes get a quick sear so the edges stay gold. Then cream cheese, Parmesan, and a splash of cream fold around chopped artichokes, wilted spinach, and a little leek. It bakes until the top blisters.
About 40 minutes start to bowl. No pasta. The sauce is the meal.
Bake: 20-22
Why you’ll love this casserole
- 42g protein per serving – a real dinner, not a dip
- Only 6g net carbs – no pasta, no breadcrumbs
- About 40 minutes, one skillet plus one dish
- Seared chicken cubes stay juicy in the cream sauce
- Artichoke and spinach taste like the party dip
- Reheats well for lunches
Health notes
- High protein: Chicken breast plus Parmesan and cream cheese.
- Low carb: Spinach and artichoke for bulk, no flour thickener.
- Greens: A full bag of spinach wilts down into every scoop.
- No crumbs: The sauce sets from cream cheese, not a bread topping.
Key element – sear the cubes, squeeze the veg
Brown the chicken in batches so the edges gold instead of steam. Then squeeze spinach and artichokes dry. Water is the enemy of a thick dip sauce. Dry veg plus a short simmer is how you get a scoop that holds, not a soup.
Mary The High Protein Recipes
High-Protein Spinach & Artichoke Chicken Casserole
- Prep15 min
- Total15 min
- Servings6 servings
- Calories410 kcal
Ingredients
Instructions
- Heat the oven. Heat oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish. Pat the chicken cubes dry and season with salt, pepper, and garlic powder.
- Sear the chicken. In a large skillet over medium-high, heat the oil. Brown the cubes in two batches, 2 to 3 minutes per side, until the edges are gold. They do not need to cook through. Transfer to a plate.
- Build the sauce. Lower heat to medium. Cook the leek 2 minutes until soft. Add garlic 30 seconds. Stir in cream cheese, cream, and broth until smooth. Mix in Parmesan, Italian seasoning, and flakes.
- Fold the veg. Stir in spinach until just wilted, then the dry chopped artichokes and the seared chicken. The sauce should coat a spoon. If it looks thin, simmer 1 extra minute.
- Bake and rest. Spread in the dish. Top with mozzarella. Bake 20 to 22 minutes until bubbling and browned in spots. Rest 5 minutes so the sauce thickens, then serve.
Notes & Tips
- Dry the artichokes in a towel. Canned brine will thin the sauce.
- Do not crowd the skillet or the chicken steams and turns grey.
- Room-temp cream cheese melts clean. Cold cubes stay lumpy.
- Resting is what turns dip into casserole. Give it 5 minutes.
- A crack of black pepper on top matches the photo and cuts the cream.
Variations & serving ideas
- 1 small leek (white and light green), sliced thin, rinsed well
- 3 garlic cloves, minced
- 8 oz (225g) cream cheese, cubed, room temp
- 1/2 cup heavy cream
- 1/3 cup chicken broth
- 1/2 cup grated Parmesan
- 1 cup shredded mozzarella
- 1 (14 oz) can artichoke hearts, drained, chopped, squeezed dry
- 5 oz (140g) fresh spinach, roughly chopped
- 1/2 tsp dried Italian seasoning
- Pinch of red pepper flakes (optional)
- No leek: Use 1/2 small onion, diced.
- Rotisserie: Skip the sear. Fold 4 cups shredded chicken into the sauce.
- Frozen spinach: Thaw 10 oz and squeeze until almost dry.
- Lighter: Use half-and-half instead of cream. Sauce will be a little thinner.
- Bacon: Stir in 4 slices cooked, crumbled bacon with the chicken.
- Jalapeno spinach: Add 1 diced jalapeno with the leek for a little heat.
- Cauli bake: Fold in 2 cups steamed cauliflower florets if you want more bulk.
- Skillet only: Skip the oven. Cover the skillet 5 minutes on low until the mozzarella melts.
Storage
- Refrigerator: Up to 4 days (Covered; reheat gently so the sauce stays creamy)
- Freezer: Up to 2 months (Cool fully; thaw overnight, then reheat at 350 F)
- Meal prep boxes: Up to 4 days (Sauce thickens when cold; loosen with a splash of cream)
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 410 kcal |
| Total fat | 23 g |
| Sodium | 720 mg |
| Total carbohydrate | 8 g |
| Fibre | 2 g |
| Protein | 42 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this casserole keto-friendly?
Yes. About 6g net carbs per serving with spinach, artichoke, and a cream-cheese sauce. No pasta and no bread crumbs.
Why is my sauce watery?
The spinach or artichokes were wet. Squeeze both dry, sear the chicken so it does not dump juice, and simmer the sauce until it coats a spoon before you bake.
Can I use frozen spinach?
Yes. Thaw 10 oz and squeeze until almost no water comes out. Then fold it in like the fresh spinach.
Marinated or canned artichokes?
Plain canned, drained and squeezed. Marinated ones add oil and acid that can split the sauce.
Can I make it ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours. Bake 5 extra minutes from cold.
How do I keep the chicken juicy?
Sear only until gold. It finishes in the oven. Overcooking the cubes in the skillet dries them out before they hit the sauce.
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