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.
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