Tender chicken is smothered in a creamy spinach and artichoke topping, then baked until bubbly and golden. This satisfying Keto Artichoke and Spinach Chicken is indulgent yet simple enough for a stress-free weeknight meal.
Instructions
- Preheat oven to 375 degrees F / 190 degrees C.
- Add 4 ounces spinach to pan over medium-low heat with 1 tablespoon water. Cover and steam for 2 to 3 minutes, until defrosted. Let cool slightly. Squeeze out excess moisture.4 ounces spinach, 1 tablespoon water
- In bowl, mix spinach with 2 ounces cream cheese, 4 ounces artichoke hearts, 2 tablespoons Parmesan cheese, 2 tablespoons keto mayonnaise, and ยผ teaspoon garlic salt. Set aside.2 ounces cream cheese, 4 ounces artichoke hearts, 2 tablespoons Parmesan cheese, 2 tablespoons keto mayonnaise, ยผ teaspoon garlic salt
- Using mallet, pound 2 chicken breasts to even thickness, no more than one inch. Season both sides with salt and pepper to taste.2 chicken breasts, salt and pepper to taste
- Heat 2 ounces olive oil in skillet over medium-high heat. Sear chicken 2 to 3 minutes per side. Work in batches if needed.2 ounces olive oil
- Place chicken breasts in large baking dish. Spread spinach mixture evenly over each chicken breast.
- Bake 20 to 22 minutes, or until internal temperature reaches 165 degrees F / 74 degrees C.
- Top with ยฝ cup mozzarella cheese. Bake 1 to 2 minutes until melted.ยฝ cup mozzarella cheese
- Serve and enjoy.
ย
Video
Add your rating
Ratings and reviews
Based on 1 reviews
Reviews with images
Search reviews
Family Fave!
This one was a huge hit! None of us care for artichokes, however we do like spinach artichoke dip, so figured this might be ok, as long as the chokes were chopped up into pretty small pieces. We paired it with the Roasted Cabbage Wedges, and everyone cleaned their plates. Great meal. Thanks Dr. Berg!
