Keto Spinach-Artichoke Chicken
Description
Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping to create the ultimate keto comfort food.
Ingredients
•
1/2 (10 ounce) package frozen spinach
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1 (4 ounce) package cream cheese, softened
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1/2 (14 ounce) can quartered artichoke hearts, drained and chopped
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1/4 cup shredded Parmesan cheese
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1/4 cup mayonnaise
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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4 (8 ounce) boneless, skinless chicken breasts
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salt and pepper to taste
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1 tablespoon olive oil
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1/2 cup shredded mozzarella cheese
Directions
1
Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
2
Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
3
Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
4
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.