Keto Spinach Artichoke Chicken (Print Version)

Creamy low-carb chicken bake with spinach, artichoke hearts, and melted cheeses for satisfying comfort.

# What You'll 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

# How to Make It:

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 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 cream mixture.
05 - Evenly spread the spinach-artichoke mixture over the chicken breasts.
06 - Top with remaining mozzarella and Parmesan cheeses. Sprinkle red pepper flakes if desired.
07 - Bake uncovered for 25 to 30 minutes until chicken reaches internal temperature of 165°F and the top is golden and bubbly.
08 - Allow the casserole to rest for 5 minutes before plating and serving.

# Expert Tips:

01 -
  • It tastes decadent and restaurant-worthy but comes together in less time than ordering takeout.
  • One pan means minimal cleanup, and the creamy artichoke topping stays moist so the chicken never feels dry.
  • It's naturally low-carb so you can actually relax and enjoy comfort food without the guilt spiral.
02 -
  • Don't skip the resting time—those five minutes let the juices redistribute in the chicken so it doesn't dry out when you cut into it.
  • If your oven runs hot, tent the dish loosely with foil for the first fifteen minutes to prevent the cheese from browning too fast before the chicken cooks through.
03 -
  • Soft cream cheese mixes smoothly into the sauce—hard cream cheese creates lumps that never fully integrate no matter how much you stir, so pull it out of the fridge ahead of time.
  • Pat the artichoke hearts dry before chopping; excess moisture is the enemy of a creamy, cohesive topping.
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