Go Back

Spinach Artichoke Chicken Bake

Juicy baked chicken breasts smothered in a rich, creamy spinach and artichoke dip topping, finished with melted mozzarella. A perfect low-carb, keto-friendly dinner ready in under 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 large chicken breasts boneless, skinless
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Topping
  • 8 oz cream cheese softened
  • 0.25 cup mayonnaise or sour cream
  • 0.5 cup parmesan cheese grated
  • 3 cloves garlic minced
  • 10 oz frozen spinach thawed and squeezed very dry
  • 14 oz artichoke hearts canned, drained and chopped
  • 1 cup mozzarella cheese shredded, divided

Equipment

  • 9x13 Baking Dish
  • Mixing Bowl
  • Meat Thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish with olive oil.
  2. Place chicken breasts in the baking dish. Rub with olive oil and season generously with salt and pepper.
  3. In a medium bowl, mix softened cream cheese, mayonnaise, parmesan, minced garlic, and half of the mozzarella cheese.
  4. Fold in the dry spinach and chopped artichokes until well combined.
  5. Spread the spinach mixture evenly over each chicken breast. Top with the remaining mozzarella cheese.
  6. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  7. Turn the broiler on for the last 2-3 minutes to brown the cheese until golden and bubbly.
  8. Let rest for 5 minutes before serving.

Notes

Ensure spinach is thoroughly drained of liquid to prevent watery sauce.