Baked Chicken with Spinach and Artichokes
I’ve got an easy weeknight dinner for you that your family is sure to love. It’s a low-carb keto-friendly baked chicken with a fantastic cheesy, garlicky spinach and artichoke topping. This winner is healthy and delicious! Winner winner chicken dinner!
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I’d like to thank Karen at Sarcastic Parent for inspiring this recipe. I love her version of this dish, too, which she calls Keto Spinach Artichoke Chicken, but I’ve made some tweaks that my family and I enjoy.
How to make baked chicken with spinach and artichokes
First of all, you need some chicken! My family loves chicken thighs, so that is what I use. Chicken thighs are dark meat chicken which is fuller in flavor than chicken breasts, which is why we prefer it. Chicken thighs are also a more budget-friendly choice. However, this recipe will also work great with chicken breasts or chicken tenderloins. If you choose tenderloins, reduce the first time in the oven to 10-15 minutes.
Next, you need some spinach! My Baked Chicken with Spinach and Artichokes recipe calls for a 10 oz bag of frozen spinach. Get organic spinach if you can find and afford it as spinach is on the EWG working group’s list of the most pesticide-ridden fruits and vegetables. It needs to be thawed before you add it to the recipe. If you think ahead, you could move it from the freezer to the fridge the night before so it thaws on its own. Or you can microwave it for a couple of minutes.
I like to empty my bag of frozen spinach onto a plate covered with a tea towel or a large paper towel. Then I microwave it until thawed. When it’s cool enough to handle (which is right away for me as I have fingers of steel and not a lot of patience) I wring it out over the sink to get out the extra liquid. It’s an important step to drain away the extra liquid, or else your dinner will end up too watery. You could also place it in a colander or sieve and press the water out.
The last time I made this I had some fresh kale on hand, so I chopped that and added it in with the spinach. Turned out great! Fresh spinach would be fine, too. If you use fresh I would recommend chopping it, and you might need to cook it a bit longer.
You can use either canned or frozen artichoke hearts for this recipe. If you are using canned like I did, drain the artichokes well and then chop them up coarsely. If you choose frozen artichokes, you will need to thaw them ahead of time. You can use any of my suggestions above for thawing the artichokes. Do not use marinated artichokes. They will change the taste of the recipe drastically. Actually, I guess they probably would taste yummy. I haven’t tried it though, so buyer beware.
A note about the mayonnaise: please get some avocado oil-based mayo for your family. Avocado oil is such a good, healthy fat that supports your family’s health. Mayonnaise made with canola or soybean oil is so bad for you – please read my article about healthy fats to learn more. Avocado oil cooking spray is also a good choice for cooking at high temperatures.
I thought the Mediterranean flavors of spinach and artichoke would be enhanced with dill, and that turned out to be a good choice! I used dry dill, but fresh dill would be delicious if you have it. I also added celery seed since it adds just an extra little something.
My keto baked chicken recipe calls for two kinds of cheese. I’m going for a Mediterranean vibe here, so I used Italian cheeses. I mixed shredded Parmesan into the topping, but I think Asiago would also be delicious.
Then on top, I spread a mixture of shredded Provolone and Mozzarella. Trader Joe’s carries a yummy Italian blend, and I’m sure other brands have similar choices. The last time I made this I didn’t have any shredded or block cheese so I used the slices of Provolone that usually go on sandwiches. It’s a flexible recipe – you can use whichever cheese you have on hand.
Do you have a nice baking pan? I really like ceramic ones. I have a Le Creuset one that my mom bought be years ago. Rachael Ray also has a nice set of pans.
This makes a yummy dinner on its own since it is chock full of meat and veggies. If you are eating low carb, riced cauliflower would make a nice side dish. If you are not eating low carb, or you want something extra to serve the kids, this would be delicious with some nice French bread or on a bed of rice or pasta.
I hope you enjoy your baked chicken with spinach and artichokes! Pin and share, and please comment below if you have any suggestions!
Baked Chicken with Spinach and Artichokes
- 2 lbs boneless, skinless chicken thighs or breasts
- cooking spray avocado is best
- salt and pepper
- 2 tsp garlic powder
- 8 oz cream cheese
- 10 oz frozen spinach, thawed
- 2 14 oz cans artichoke hearts, chopped
- ½ cup mayonnaise avocado based is best
- 1 tsp dried dill or 1 Tbsp fresh dill
- ½ tsp celery seed optional
- 4 cloves garlic, minced
- 1 cup parmesan, shredded or asiago
- 1½ cups Italian cheese blend, shredded provolone or mozzarella is also good
- Spray a large baking dish with cooking spray.
- Season your chicken pieces on both sided with salt, pepper, and garlic powder. Place them in the pan and bake for 20 minutes at 400°.
- While the chicken is baking, place the cream cheese in a large non-metallic bowl and microwave for 30 seconds to soften.
- Once the cream cheese is softened, add into the bowl the spinach (thawed – you can do this in the microwave), mayonnaise, dill, celery seed, garlic, and parmesan. Mix thoroughly.
- After the 20 minutes of baking, take the chicken out of the oven and cover it with the spinach and artichoke mixture.
- Adjust the temperature of the oven to 350° and then bake for 15 minutes.
- Next, sprinkle the shredded Italian cheese over the top. Bake 5 more minutes to melt the cheese, then enjoy!
Looking for more healthy family-friendly dinners? Try these:
Jalapeno Popper Chicken Skillet