Spinach & Artichoke Chicken White Bean Bake

Course: Main Course

Cuisine: Universal

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 341kcal

Author: Lauren

This Spinach & Artichoke Chicken White Bean Bake is a cozy, high-protein one-dish dinner made with tender chicken, white beans, spinach, and a creamy, garlicky sauce. Everything bakes together in one dish for an easy, family-friendly meal.

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Ingredients

1.25 lb. boneless skinless chicken breast diced into 1/4–1/2-inch pieces
1 Tbsp. olive oil (15g)
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper
3 cloves garlic minced
2 Tbsp. fresh lemon juice (30g)
10 oz. frozen spinach thawed & squeezed of liquid
1 14-oz can quartered artichoke hearts drained & chopped
1 15-oz can cannellini beans drained & rinsed
1/2 cup small-curd cottage cheese (120g)
1/4 cup grated parmesan cheese (25g)
3/4 cup shredded mozzarella cheese (84g) divided
1/2 cup plain panko breadcrumbs (32g)

Instructions

Preheat the oven to 375 degrees F.
Add the diced chicken to a large bowl or directly to a 9×13-inch baking dish. Drizzle with the olive oil and season with the Italian seasoning, salt, and pepper. Toss until evenly coated.
Add the garlic, lemon juice, spinach and artichokes. Stir to combine.
Add the cannellini beans, cottage cheese, parmesan, and 1/4 cup of the mozzarella. Stir until everything is evenly combined, then spread the mixture into an even layer.
Sprinkle the remaining 1/2 cup mozzarella over the top, followed by the panko breadcrumbs.
Bake for 30–35 minutes, or until the casserole is bubbling and the chicken is cooked through.
Let rest for 5–10 minutes. Finish with lemon zest, if desired, and enjoy!
Serve as is, or with pasta, rice, potatoes, salad, vegetables, bread, etc...

Notes

To use fresh spinach: You'll need about 6–8 cups of fresh spinach. Sauté it first until wilted, and drain any excess liquid before adding.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1–2 minutes or warm in the oven at 350°F until heated through.
This recipe can also be frozen for up to 2 months. Let thaw overnight in the refrigerator before reheating.

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