Keto Spinach Artichoke Chicken (Printable version)

Creamy chicken bake with spinach and artichoke, packed with flavor and low in carbs.

# 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

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Place the chicken breasts in the prepared baking dish. Season both sides evenly 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 and fully incorporated.
04 - Fold the chopped spinach and drained artichoke hearts into the cheese mixture until evenly distributed.
05 - Evenly spread the spinach and artichoke mixture over the chicken breasts, covering them completely.
06 - Sprinkle the remaining mozzarella and Parmesan cheeses over the mixture. Add a pinch of red pepper flakes if desired.
07 - Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the top is golden and bubbly.
08 - Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

# Expert Advice:

01 -
  • It tastes like comfort food but keeps you solidly in ketosis without any guilt or carb counting stress.
  • Twenty minutes of actual work means you're eating something restaurant-quality on a random Tuesday night.
  • The cheese gets beautifully bubbly and golden while the chicken stays impossibly tender underneath.
02 -
  • Don't skimp on draining the artichoke hearts—I learned this the watery way, and it completely changes the texture if you don't.
  • Softening your cream cheese first isn't optional; cold cream cheese will create lumpy sauce no matter how hard you stir, and there's no fixing it mid-bake.
03 -
  • Make sure your cream cheese is actually soft before you start mixing—room temperature ingredients blend into silky sauce, while cold ones create lumps that won't disappear.
  • Don't walk away during the last 10 minutes of baking; that's when the cheese goes from bubbly to perfectly golden, and the window is shorter than you'd think.
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