Keto Spinach Artichoke Chicken (Printable View)

Creamy chicken bake with spinach, artichoke hearts, and melted cheeses in a low-carb style.

# What You’ll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)

→ Vegetables

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

→ Dairy

05 - 4 ounces 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)

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Place chicken breasts in the prepared baking dish. Season both sides with salt, pepper, and dried 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 fully incorporated.
04 - Fold the chopped spinach and drained artichoke hearts into the cream cheese mixture until evenly distributed.
05 - Evenly spread the spinach-artichoke mixture over the chicken breasts, covering completely.
06 - Distribute the remaining mozzarella and Parmesan cheeses over the top. Sprinkle red pepper flakes over the surface if desired.
07 - Bake uncovered for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the cheese topping is golden and bubbly.
08 - Remove from oven and allow the casserole to rest for 5 minutes before plating and serving.

# Best Practices:

01 -
  • It tastes indulgent and restaurant-quality but comes together in under an hour with minimal effort.
  • You get all the comfort of creamy, cheesy dip without feeling guilty because it fits perfectly into keto and low-carb eating.
  • The chicken stays moist under that blanket of cream and cheese, and somehow it never gets boring even when you make it repeatedly.
02 -
  • Don't skip draining your canned artichokes thoroughly, or excess liquid will make the sauce watery and thin instead of that gorgeous creamy coating.
  • If your cream cheese isn't soft, the sauce will be lumpy no matter how hard you stir; let it sit on the counter for 20 minutes beforehand.
03 -
  • If the top browns too quickly before the chicken is cooked through, loosely tent it with foil for the last 10 minutes to slow the cheese from burning while the interior finishes.
  • Don't use pre-shredded cheese from a bag if you can help it; the anti-caking agents prevent it from melting as smoothly, and freshly shredded makes a visible difference in how creamy the final dish turns out.
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