Keto Spinach-Artichoke Chicken

Name: Keto Spinach-Artichoke Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 0.5 (10 ounce) package frozen spinach; 1 (4 ounce) package cream cheese, softened; 0.5 (14 ounce) can quartered artichoke hearts, drained and chopped; 0.25 cup shredded Parmesan cheese; 0.25 cup mayonnaise; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 4 (8 ounce) boneless, skinless chicken breasts; salt and pepper to taste; 1 tablespoon olive oil; 0.5 cup shredded mozzarella cheese

4.8

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11 Photos

Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping. It's the ultimate comfort food for those following a keto or low-carb lifestyle, and will be loved by everyone in the family regardless of diet! Serve with a side of roasted broccoli or asparagus, or on top of cauliflower rice.

Recipe by France C

Updated on September 4, 2022

close up view of Keto Spinach-Artichoke Chicken served with carrots on a white plate

11

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

½ (10 ounce) package frozen spinach
1 (4 ounce) package cream cheese, softened
½ (14 ounce) can quartered artichoke hearts, drained and chopped
¼ cup shredded Parmesan cheese
¼ cup mayonnaise
½ teaspoon garlic powder
½ teaspoon salt
4 (8 ounce) boneless, skinless chicken breasts
salt and pepper to taste
1 tablespoon olive oil
½ cup shredded mozzarella cheese

Directions

Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.

Cook's Note:

I normally use chicken breasts that are about 8 to 10 ounces.

Nutrition Facts (per serving)

554	Calories
33g	Fat
5g	Carbs
56g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 554
% Daily Value *
Total Fat 33g	43%
Saturated Fat 12g	61%
Cholesterol 179mg	60%
Sodium 952mg	41%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 56g
Vitamin C 4mg	21%
Calcium 217mg	17%
Iron 2mg	12%
Potassium 459mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.