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Keto Spinach-Artichoke Chicken
Keto Spinach-Artichoke Chicken
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cheesy spinach artichoke topped chicken - a keto comfort food masterpiece!
Ingredients:
  • 0.5 (10 ounce) package frozen spinach
  • 1 (4 ounce) package cream cheese, softened
  • 0.5 (14 ounce) can quartered artichoke hearts, drained and chopped
  • 0.25 cup shredded Parmesan cheese
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 4 (8 ounce) boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 0.5 cup shredded mozzarella cheese
Instructions:
  • Heat spinach in microwave for 2-3 minutes until warm. Allow to cool slightly, then gently squeeze to remove excess moisture.
  • Add the spinach back to the bowl and combine with cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt before setting it aside.
  • Tenderize chicken breasts to a uniform thickness of no more than 1-inch. Season generously with salt and pepper all over.
  • Preheat your oven to 375°F (190°C).
  • In a large skillet over medium-high heat, heat olive oil until shimmering. Sear chicken breasts for 2 to 3 minutes per side in batches, if needed. Transfer chicken to a large baking dish and top each breast with spinach-artichoke mixture.
  • Roast in the oven until chicken is cooked through, 20 to 22 minutes. Temperature should reach 165 degrees F (74 degrees C) when checked with a thermometer. Sprinkle mozzarella on top and bake until melted, 1 to 2 minutes more.

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