Chicken breasts are baked with a creamy and sharp artichoke and spinach topping in this ketogenic main dish. Serve chicken with the topping alongside your favorite vegetables or other keto side dish.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Heat olive oil in a skillet over medium heat. Add spinach and garlic and cook, stirring, until the spinach has wilted, 3 to 4 minutes. Drain mixture in a sieve and squeeze out excess liquid; transfer to a mixing bowl. Mix in artichoke hearts, mayonnaise, Parmesan cheese, and feta cheese and stir until all ingredients are well combined.

  • Place chicken breasts in an ungreased 9x12-inch baking pan. Spread artichoke spinach mixture evenly over the chicken.

  • Bake in the preheated oven until the chicken juices run clear and the edges of the cheese topping are starting to brown, 25 to 30 minutes. Remove from the oven. Carefully pour out and discard excess liquid from the baking pan.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Place the baking pan under the broiler and broil until the top of the cheese topping has browned a little more, 2 to 5 minutes.

Nutrition Facts

540 calories; 40.3 g total fat; 104 mg cholesterol; 1029 mg sodium. 11.4 g carbohydrates; 33.8 g protein; Full Nutrition


Rating: 4 stars
It was delicious-- everyone loved it! Not for anyone on a diet though... I lightened up the recipe with 1/2 the mayo parmesan and feta. All else I kept the same and the results were great! Read More
Rating: 4 stars
My husband loved it and I thought it was good. I halved the mayo and Parmesan and used a full pound of chicken. I liked that ratio. Read More