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Keto Artichoke and Spinach Chicken

Published
Course Mains
Cooking time 30-60 Minutes
Main Ingredient Chicken
Skill Level Beginner
Servings 2 people
Calories 649kcal
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Ingredients

  • 4 ounces spinach frozen
  • 1 tablespoon water
  • 2 ounces cream cheese softened
  • 4 ounces artichoke hearts drained, chopped
  • 2 tablespoons Parmesan cheese shredded
  • 2 tablespoons keto mayonnaise
  • ¼ teaspoon garlic salt
  • 2 chicken breasts boneless
  • Salt and pepper to taste
  • 2 ounces olive oil
  • ½ cup mozzarella cheese shredded

Nutrition (per serving)

Calories649kcalNet carbs4gFat41gProtein60g

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.
  • In bowl, mix spinach with 2 ounces cream cheese, 4 ounces artichoke hearts, 2 tablespoons Parmesan cheese, 2 tablespoons keto mayonnaise, and ¼ teaspoon garlic salt. Set aside.
  • Using a mallet, pound 2 chicken breasts to even thickness, no more than 1 inch. Season both sides with 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. Transfer to baking dish.
  • Place chicken breasts in a 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 ½ cup mozzarella cheese. Bake 1 to 2 minutes until melted.
  • Serve and enjoy.
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Per serving: Calories 54, Protein 56 g, Carbohydrates 5.4 g, Fat 33.3 g