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Keto Chicken Spinach Artichoke Bake - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts or thighs
  • Spinach: 8 ounces fresh baby spinach (or 10 ounces frozen, thawed and well-drained)
  • Artichokes: 1 (14-ounce) can artichoke hearts, drained and chopped (water-packed, not marinated, for fewer carbs)
  • Cream cheese: 8 ounces, softened
  • Mayonnaise: 1/3 cup (adds creaminess and keeps it keto)
  • Greek yogurt or sour cream: 1/3 cup (optional, for tang and balance)
  • Shredded mozzarella: 1 cup
  • Grated Parmesan: 1/2 cup
  • Garlic: 3–4 cloves, minced (or 1 teaspoon garlic powder)
  • Onion powder: 1 teaspoon
  • Crushed red pepper flakes: 1/4 teaspoon (optional, for mild heat)
  • Olive oil or avocado oil: 1–2 tablespoons
  • Salt and black pepper: To taste
  • Lemon zest: 1 teaspoon (optional, brightens the creamy sauce)

Method
 

  1. Prep the oven and dish: Heat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil or nonstick spray.
  2. Season the chicken: Pat chicken dry. Season both sides generously with salt, pepper, and half the onion powder. If using breasts, consider slicing them in half horizontally for even baking.
  3. Quick sear (optional but recommended): Heat a skillet with 1 tablespoon oil over medium-high. Sear chicken 2–3 minutes per side until lightly golden. You’re not cooking it through—just building flavor. Transfer to the baking dish.
  4. Wilt the spinach: In the same skillet, add a drizzle of oil if needed. Sauté minced garlic for 30 seconds, then add fresh spinach and cook until wilted (1–2 minutes). If using frozen spinach, skip sautéing—just thaw and squeeze out excess water well.
  5. Make the creamy mixture: In a bowl, combine softened cream cheese, mayonnaise, and yogurt (if using). Stir in mozzarella, Parmesan, remaining onion powder, red pepper flakes, lemon zest, and a pinch of salt and pepper until smooth.
  6. Add veggies: Fold the wilted spinach (or well-drained frozen spinach) and chopped artichoke hearts into the creamy mixture. Taste and adjust seasoning—this is your flavor base.
  7. Assemble: Spread the spinach-artichoke mixture evenly over the chicken in the baking dish. Sprinkle a little extra mozzarella and Parmesan on top for a golden crust.
  8. Bake: Bake uncovered for 20–30 minutes, depending on chicken thickness. It’s done when the sauce is bubbling and the chicken reaches an internal temperature of 165°F (74°C).
  9. Rest and serve: Let it rest 5–10 minutes so the sauce sets slightly. Spoon over plates and garnish with cracked pepper or a squeeze of lemon if you like.