Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.

Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Sear them for 2–3 minutes per side until golden brown but not fully cooked.

In a mixing bowl, combine the cottage cheese, chopped artichokes, spinach, garlic, onion powder, basil, and half of the Parmesan and mozzarella. Mix until well blended.

Place the seared chicken breasts in the prepared baking dish. Generously spread the spinach artichoke mixture over each piece.

Sprinkle the remaining mozzarella and Parmesan over the top of the chicken and filling.

Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the cheese is golden and bubbly. If desired, broil for the last 2–3 minutes for a crispier top.

Let the dish rest for a few minutes before serving. Spoon a little of the extra sauce from the pan over the chicken.