Keto Spinach Artichoke Chicken (Printable)

Low-carb chicken bake with spinach, artichokes, and rich cheeses for a satisfying and easy meal.

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 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)

# How to Cook:

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

# Expert Advice:

01 -
  • Classic spinach artichoke dip flavors in a hearty main dish
  • Keto, low-carb, and gluten-free friendly
  • Easy 45-minute preparation and cooking process
  • High protein content with only 6g of carbohydrates per serving
02 -
  • Soften the cream cheese completely to ensure a smooth, lump-free sauce.
  • Drain the artichoke hearts thoroughly to prevent excess moisture in the dish.
  • Use a meat thermometer to avoid overcooking the chicken breasts.
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