Keto Spinach-Artichoke Chicken

Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping. It's the ultimate comfort food for those following a keto or low-carb lifestyle, and will be loved by everyone in the family regardless of diet! Serve with a side of roasted broccoli or asparagus, or on top of cauliflower rice.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 554 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• salt and pepper to taste
• ½ cup shredded mozzarella cheese
• ¼ cup mayonnaise
• ¼ cup shredded Parmesan cheese
• 1 (4 ounce) package cream cheese, softened
• ½ (14 ounce) can quartered artichoke hearts, drained and chopped
• ½ (10 ounce) package frozen spinach
• 4 (8 ounce) boneless, skinless chicken breasts

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.

Step 3

Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.

Step 4

Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.

Step 5

Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.

Step 6

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.