Keto Spinach Artichoke Chicken Bake (Printable Version)

Rich, creamy chicken topped with spinach artichoke mixture and melted cheese. A comforting low-carb dinner ready in under an hour.

# What You’ll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds

→ Vegetables

02 - 2 cups fresh spinach, chopped
03 - 1 cup canned artichoke hearts, drained and chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 4 ounces cream cheese, softened
06 - ½ cup sour cream
07 - ½ cup mayonnaise
08 - 1 cup shredded mozzarella cheese
09 - ½ cup grated Parmesan cheese

→ Spices and Seasonings

10 - ½ teaspoon onion powder
11 - ½ teaspoon dried Italian herbs
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - Pinch of red pepper flakes, optional

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Place chicken breasts in the prepared baking dish. Season both sides generously with salt, pepper, and dried Italian herbs.
03 - In a medium mixing bowl, combine softened cream cheese, sour cream, mayonnaise, minced garlic, and onion powder. Mix until smooth and well incorporated. Fold in half of the mozzarella and Parmesan cheeses.
04 - Fold chopped spinach and drained artichoke hearts into the cream cheese mixture until evenly distributed.
05 - Evenly spread the spinach-artichoke mixture over the chicken breasts, covering completely.
06 - Distribute remaining mozzarella and Parmesan cheeses over the top. Sprinkle with red pepper flakes if desired.
07 - Bake uncovered for 25 to 30 minutes, or until the internal temperature of the thickest chicken breast reaches 165°F and the top is golden and bubbly.
08 - Remove from oven and allow to rest for 5 minutes before portioning and serving.

# Additional Tips::

01 -
  • It tastes like comfort food but reads like a keto victory, because the creamy richness comes from cheese and cream, not bread or pasta.
  • Dinner hits the table in 45 minutes, which means you can stop ordering takeout and actually relax during the meal instead of waiting.
  • Leftovers reheat beautifully, making it the kind of dish that gets better as the week goes on, not worse.
02 -
  • Don't skip the 5-minute rest, I learned this the hard way by cutting into it immediately and watching all the creamy goodness pool at the bottom of the dish instead of staying on top.
  • Check that your chicken is roughly the same thickness so it cooks evenly, or use a meat mallet for 30 seconds to flatten any thick spots before seasoning and topping.
03 -
  • Use full-fat sour cream and mayonnaise, never the light versions, because they're where the creamy richness that makes this special actually comes from.
  • Grate your own cheese from a block instead of using pre-shredded if you can, it melts smoother and tastes fresher without the anti-caking agents.
Go Back