For an extra layer of flavor, consider adding a pinch of red pepper flakes to the spinach-artichoke mixture. If you don't have an oven-safe skillet, transfer the seared chicken breasts to a baking dish before topping with the spinach-artichoke mixture. To prevent the chicken from drying out, you can add a splash of chicken broth to the bottom of the baking dish before baking. For a richer flavor, substitute half of the mayonnaise with sour cream or Greek yogurt. Ensure the spinach is thoroughly drained to prevent a watery topping.
Keto Spinach-Artichoke Chicken
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS193
Indulge in the creamy decadence of spinach and artichoke dip, reimagined as a luscious topping for juicy baked chicken. This keto-friendly delight is a symphony of flavors and textures, guaranteed to become a family favorite, regardless of dietary preferences. Serve alongside vibrant roasted vegetables or atop a bed of fluffy cauliflower rice for a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol179 mg
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Fiber1 g
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Protein56 g
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Saturated Fat12 g
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Sodium952 mg
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Sugar1 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a microwave-safe bowl, microwave the thawed spinach until heated through, approximately 2-3 minutes. Allow to cool slightly, then squeeze out any excess moisture using your hands or a clean kitchen towel.
02 Step
Recipe View Return the squeezed spinach to the bowl. Add the softened cream cheese, chopped artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and sea salt. Mix thoroughly until well combined. Set aside.
03 Step
Recipe View Place each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet or rolling pin to an even thickness of about 1/2-inch. Season both sides generously with freshly ground black pepper and a touch more sea salt.
04 Step
Recipe View Preheat your oven to 375 degrees F (190 degrees C).
05 Step
Recipe View Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned. Work in batches if necessary to avoid overcrowding the pan. Transfer the skillet with the chicken to the preheated oven.
06 Step
Recipe View Generously spread the spinach-artichoke mixture evenly over the top of each chicken breast.
07 Step
Recipe View Bake in the preheated oven for 20-22 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees F (74 degrees C).
08 Step
Recipe View Sprinkle the shredded mozzarella cheese over the top of each chicken breast and continue baking for an additional 1-2 minutes, or until the cheese is melted and bubbly.
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Roel Walker
Jun 9, 2025I tried using goat cheese instead of cream cheese, it came out so well!
Buford Graham
Apr 12, 2025The searing really makes the chicken much better, don't skip that step!
Beaulah Farrell
Feb 23, 2025I added some sun-dried tomatoes to the topping and it was delicious!
Makenzie Dietrich
Dec 9, 2024Definitely a keeper! Thank you for sharing this recipe!
Luciano Kuvalis
Aug 24, 2024Next time I'll add a little lemon juice to the spinach mixture, it needs a bit of acid.
Abbie Oconnell
Aug 11, 2024I was worried about the chicken being dry, but it came out so juicy and tender!
Elroy Wunsch
Mar 14, 2024A great way to use up leftover spinach and artichoke dip ingredients.
Felix Schmidt
Jan 9, 2024This recipe is a game-changer! So easy and flavorful, even my picky eaters loved it!
Phoebe Dare
Nov 5, 2023I've made this several times and it's always a hit. The spinach-artichoke topping is amazing!
Jaydon Mccullough
Oct 20, 2023So yummy and low carb too, perfect for my diet