Keto Spinach Artichoke Chicken (Print version)

Creamy chicken bake with spinach and artichokes, ideal for low-carb and keto lifestyles.

# What You Need:

→ 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 and 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

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Place chicken breasts in the prepared baking dish. Season both sides evenly 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 combined.
04 - Fold chopped spinach and drained artichoke hearts into the creamy mixture until evenly distributed.
05 - Evenly spread the spinach-artichoke mixture over the chicken breasts, covering completely.
06 - Top casserole with remaining mozzarella and Parmesan cheeses. Sprinkle red pepper flakes on 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 serving to allow juices to redistribute.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without making you feel guilty about your keto goals.
  • Everything happens in one dish, which means minimal cleanup and maximum flavor.
  • You get that spinach artichoke dip magic, but it's substantial enough to call dinner.
02 -
  • Don't skip the resting time because the sauce is still bubbling and loose when it first comes out of the oven, but those 5 minutes make all the difference.
  • If your cream cheese isn't softened, your sauce will have grainy bits that no amount of stirring will fix, so take it out 15 minutes before you need it.
03 -
  • Use freshly shredded cheese instead of pre-shredded because it melts smoother and creates a silkier sauce.
  • If your casserole looks like it's browning too fast on top before the chicken is done, loosely tent it with foil for the remaining time.
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