Keto Spinach Artichoke Chicken (Printable version)

Creamy spinach and artichoke layered atop tender chicken with melted cheese for a rich dish.

# Ingredient list:

→ Protein

01 - 4 boneless, skinless chicken breasts, approximately 1.5 lbs

→ Vegetables

02 - 2 cups fresh spinach, chopped
03 - 1 cup canned artichoke hearts, drained and chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 4 oz cream cheese, softened
06 - 1/2 cup sour cream
07 - 1/2 cup mayonnaise
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese

→ Spices & Seasonings

10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon dried Italian herbs
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Pinch of red pepper flakes, optional

# Step-by-step guide:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Place chicken breasts in prepared baking dish. Season both sides generously with salt, pepper, and Italian herbs.
03 - In a medium mixing bowl, combine softened cream cheese, sour cream, mayonnaise, minced garlic, onion powder, and half of the mozzarella and Parmesan cheeses. Mix until smooth and well incorporated.
04 - Gently fold the chopped spinach and artichoke hearts into the cream cheese mixture until evenly distributed.
05 - Evenly distribute the spinach-artichoke mixture over the chicken breasts, covering completely.
06 - Top with remaining mozzarella and Parmesan cheeses. Sprinkle red pepper flakes over top if desired.
07 - Bake uncovered for 25 to 30 minutes, or until chicken reaches internal temperature of 165°F and cheese topping is golden and bubbly.
08 - Remove from oven and let rest for 5 minutes before plating and serving.

# Expert tips:

01 -
  • It tastes indulgent and restaurant-quality while staying well under your carb limit for the day.
  • Everything happens in one dish, which means minimal cleanup and maximum flavor without the fuss.
  • Chicken stays incredibly moist under that creamy artichoke blanket, nothing dry or boring about it.
02 -
  • Don't skip softening the cream cheese, or you'll spend ten minutes fighting to combine everything and end up with an uneven sauce.
  • Make sure your artichoke hearts are truly drained before folding them in, or excess liquid will turn your bake watery instead of creamy.
  • Check the chicken's internal temperature rather than guessing based on color, since it cooks differently under the thick sauce layer.
03 -
  • Pound your chicken breasts to even thickness before seasoning so they cook uniformly and you avoid any dry edges.
  • If you want extra richness, substitute some of the mayonnaise with heavy cream, but go slowly—the sauce can become too thin.
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