Keto Spinach Artichoke Chicken (Printer View)

A creamy chicken dish with spinach, artichokes, and mozzarella, perfect for low-carb comfort meals.

# Components:

→ 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 steps:

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

# Expert Advice:

01 -
  • It tastes decadent and restaurant-quality, but you'll have it on the table faster than delivery arrives.
  • One dish, minimal cleanup, and everyone at the table gets excited—that's the holy trinity of weeknight wins.
  • The creamy, melty topping keeps the chicken impossibly juicy, even if you accidentally overbake it slightly.
  • It fits keto without tasting like you're being virtuous, which honestly changes everything about sticking to it.
02 -
  • If your cream cheese is cold straight from the fridge, it won't blend smoothly—leave it on the counter for 10 minutes so you don't end up with lumpy sauce.
  • The spinach releases water as it bakes, which is actually what keeps this dish creamy; don't panic if the top looks wet halfway through cooking.
03 -
  • Don't skip letting the cream cheese soften—it's the difference between a smooth, luxurious sauce and one with annoying little lumps throughout.
  • If your cheese topping browns too quickly, tent the dish loosely with foil for the last 10 minutes, then uncover to finish crisping.
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