Keto Spinach Artichoke Chicken
This keto spinach artichoke chicken is a delicious low-carb dinner that's easy to prepare. Featuring a creamy, cheesy topping, it's packed with protein and healthy fats, making it the perfect easy keto chicken dinner for any night!
Ingredients
- ½ (10 ounce) package frozen spinach
- 1 (4 ounce) package cream cheese, softened
- ½ (14 ounce) can quartered artichoke hearts, drained and chopped
- ¼ cup shredded Parmesan cheese
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 4 (8 ounce) boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- ½ cup shredded mozzarella cheese
Instructions
- Microwave the spinach in a medium bowl for 2 to 3 minutes, or until warmed. Let it cool slightly before squeezing out any extra moisture. Return the spinach to the bowl.
- Add cream cheese, chopped artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and ½ teaspoon salt. Stir until well combined and creamy. Set aside.
- Place chicken breasts on a cutting board and pound them to an even thickness of about 1 inch. Season both sides generously with salt and pepper.
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until golden brown. Work in batches as needed.
- Transfer the chicken to a baking dish and evenly spread the spinach-artichoke mixture on top of each breast.
- Bake for 20 to 22 minutes or until the chicken's internal temperature reaches 165°F (74°C).
- Sprinkle mozzarella cheese over the chicken and return it to the oven for 1 to 2 minutes, just until the cheese melts beautifully.
Notes
You can swap mayonnaise for Greek yogurt to lighten up the fat content while still keeping it creamy. For a dairy-free option, use coconut cream and vegan cream cheese.