Keto Baked Spinach-Artichoke Chicken Breasts recipe

Who doesn’t love a good, creamy, artichoke and spinach dip? I love a homemade spinach-artichoke dip so much, I could practically eat it as an entrée… which is why I developed this keto chicken recipe: Keto Baked Spinach-Artichoke Chicken Breasts! Chicken breasts are baked with a creamy and sharp artichoke and spinach topping in this keto spinach artichoke chicken main dish. Serve the recipe for spinach artichoke chicken breast with the topping alongside your favorite vegetables or other keto side dish. You’ll want to pin this one to your ketogenic diet recipe boards, or save it for anytime you need a new keto dinner recipe idea. Want more keto and low carb recipes? Click these links to see more of my low-carb recipes and keto recipes (including my popular Keto Blueberry Cream Cheese Crumble recipe). I developed this baked spinach artichoke chicken breast recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Keto Baked Spinach-Artichoke Chicken Breasts on Allrecipes here, and see the full Keto Baked Spinach-Artichoke Chicken Breasts recipe along with some of my cooking tips below.

More recipes like this baked spinach artichoke chicken recipe

If you love the flavors of this baked spinach artichoke chicken breast recipe, you’ll want to check out these spinach and artichoke recipes next:

• Baked Feta, Spinach, and Artichoke Dip
• Instant Pot Feta, Spinach, and Artichoke Dip
• Feta and Spinach Tartlets
• Beef Bacon-Wrapped Spinach-Stuffed Chicken Breasts
• Spinach Dip-Stuffed Pull Apart Tree

What you need to make this keto spinach artichoke chicken recipe

Here are the ingredients you’ll need to gather to make this recipe for keto spinach artichoke chicken:

• Olive oil
• 1 (9-ounce) package fresh spinach
• 2 cloves garlic, minced
• 1 (14.5-ounce) can artichoke hearts drained and chopped
• 1 cup mayonnaise
• 1/2 cup shredded Parmesan cheese
• 1 (4-ounce) package crumbled feta cheese
• 6 boneless, skinless chicken breasts

How to make this recipe for spinach artichoke chicken breast

First thing’s first, you start by making the spinach and artichoke topping for this baked spinach artichoke chicken breast recipe.

Sauté some spinach and garlic until the spinach has wilted (about 3 to 4 minutes).

Isn’t it amazing how much spinach wilts down?

You’ll want to drain the spinach and garlic mixture in a sieve and squeeze out the excess liquid before transferring it to a mixing bowl.

Mix in chopped artichoke hearts, mayonnaise, Parmesan cheese, and feta cheese and stir until all ingredients are well combined.

Yummmmm…

Place boneless, skinless chicken breasts in an ungreased 9×12″ baking pan, then spread that glorious artichoke-spinach mixture evenly over the chicken.

Bake the keto spinach artichoke chicken in an oven preheated to 375 degrees F until the chicken juices run clear and the edges of the cheese topping are starting to brown (25 to 30 minutes). After removing the pan from the oven, carefully pour out and discard excess liquid from the baking pan. After the liquid is removed, you’ll broil this baby for a bit to get a nice golden color and slightly crisped cheese topping.

Scoop out the breasts topped with the spinach-artichoke topping to serve them.

Serve the baked spinach artichoke chicken with your favorite vegetable or keto-friendly side dish.

You’ll find yourself coming back to the pan to scoop more of the keto artichoke and spinach dip topping! Here’s the Keto Baked Spinach-Artichoke Chicken Breasts recipe! Don’t forget to pin and share if you’re inspired, and if you love it, please consider leaving a review on the recipe!