Keto Spinach Artichoke Chicken (View Print Version)

Rich, creamy chicken bake with spinach, artichokes, and mozzarella cheese in a low-carb dish.

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

# Method:

01 - Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
02 - Place chicken breasts in the prepared baking dish. Season both sides with salt, pepper, and Italian herbs.
03 - In a medium bowl, combine 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 artichoke hearts into the creamy mixture until evenly combined.
05 - Evenly spread the spinach-artichoke mixture over the chicken breasts, covering completely.
06 - Top 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 an internal temperature of 165°F (74°C) and the top is golden and bubbly.
08 - Remove from oven and let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Low-Carb Comfort: Only 6g of carbohydrates per serving.
  • High Protein: 41g of protein makes it incredibly filling.
  • Creamy Texture: The combination of sour cream, mayo, and cream cheese creates a dip-like topping.
  • Easy Prep: Takes just 15 minutes of preparation before the oven does the rest.
02 -
  • Temperature Check: Always use a meat thermometer to ensure the chicken reaches exactly 165°F to keep it tender and safe.
  • Prep Ahead: You can mix the spinach artichoke topping a day in advance and store it in the fridge.
  • Allergen Watch: Double-check your mayonnaise for egg content and ensure all seasonings are certified gluten-free if you have strict dietary requirements.
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