Keto Spinach Artichoke Chicken Bake with Mozzarella

Why You’ll Love This Recipe

• Comfort-food flavors with a keto-friendly spin.
• Everything bakes at the same oven temperature for easy timing.
• Creamy, cheesy topping keeps chicken ultra-juicy.
• One bake, one side, minimal cleanup and big weeknight payoff.

Grocery List

• Produce: Fresh spinach (or frozen), broccoli florets, garlic, fresh parsley (optional), lemon (optional)
• Dairy: Cream cheese, sour cream, shredded mozzarella, grated Parmesan
• Pantry: Boneless skinless chicken breasts, canned artichoke hearts, mayonnaise, olive oil, kosher salt, black pepper, garlic powder, smoked paprika, crushed red pepper flakes

Full Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (6–8 oz each), pounded to even 3/4-inch thickness
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Olive oil or nonstick spray, for the baking dish

Spinach–Artichoke Layer

• 8 oz cream cheese, softened
• 1/3 cup sour cream
• 2 tbsp mayonnaise
• 2 garlic cloves, finely minced
• 4 oz fresh spinach, chopped (or 10 oz frozen spinach, thawed and squeezed dry)
• 1 cup chopped artichoke hearts (about 8 oz drained weight), patted dry
• 3/4 cup shredded mozzarella cheese
• 1/4 cup finely grated Parmesan cheese
• 1/8 tsp crushed red pepper flakes (optional)
• Pinch of kosher salt, to taste

Cheesy Finish

• 1/4 cup shredded mozzarella cheese
• 1/4 cup finely grated Parmesan cheese

Roasted Broccoli

• 1 lb broccoli florets
• 1 1/2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Optional Garnish

• 2 tbsp chopped fresh parsley
• Lemon wedges for serving

Step-by-Step Instructions

Step 1: Preheat and set up pans

Heat the oven to 425°F (220°C) with racks in the middle and upper third. Lightly grease a 9×13-inch baking dish with olive oil or spray, and line a rimmed sheet pan with parchment for the broccoli.

Step 2: Prep the spinach and artichokes

If using frozen spinach, thaw completely and squeeze out excess water until very dry. If using fresh spinach, chop, then microwave in a bowl for 60–90 seconds to wilt; wring out moisture with a clean towel. Pat the artichoke hearts dry and chop into small pieces to avoid a watery topping.

Step 3: Make the creamy spinach–artichoke mixture

In a medium bowl, mix the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the garlic, spinach, artichokes, crushed red pepper flakes (if using), 3/4 cup mozzarella, and 1/4 cup Parmesan. Season with a pinch of salt to taste. The mixture should be thick, spreadable, and chunky from the artichokes.

Step 4: Season the chicken and assemble

Pat the chicken dry and pound to an even 3/4-inch thickness for even cooking. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Arrange the breasts in the greased baking dish. Divide the spinach–artichoke mixture evenly over the chicken (about 1/2 cup per piece) and spread to the edges. Sprinkle the tops with the remaining 1/4 cup mozzarella and 1/4 cup Parmesan.

Step 5: Bake the chicken

Bake on the middle rack for 20–25 minutes, until the internal temperature reaches 165°F (74°C) at the thickest part. For extra color, switch to broil for 1–2 minutes until the cheese is spotty-golden and bubbling. Transfer the dish to a cooling rack and rest 5 minutes to let juices settle.

Step 6: Roast the broccoli while the chicken bakes

Toss the broccoli florets with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper on the lined sheet pan. Roast on the upper rack for 18–22 minutes, tossing halfway, until edges are browned and the centers are tender-crisp. If you like extra char, broil for 1 minute at the end, watching closely.

Step 7: Finish and serve

Garnish the chicken with chopped parsley and a squeeze of lemon if desired. Spoon any pan juices over the chicken. Serve each breast with a generous side of roasted broccoli.

Pro Tips

• Room-temp cream cheese blends smoothly; soften it for 15–20 seconds in the microwave if needed.
• Squeeze the spinach and pat the artichokes dry; excess moisture is the enemy of a thick, luscious topping.
• Pounding the chicken to even thickness prevents dry edges and undercooked centers.
• Use an instant-read thermometer for perfect doneness at 165°F without overbaking.
• Broil briefly at the end for that irresistible golden, bubbly cheese crust.

Variations

• Chicken thighs: Use 8 small boneless, skinless thighs. Bake 22–28 minutes, depending on size.
• Bacon-jalapeño: Fold 1/2 cup crisp crumbled bacon and 1–2 tbsp minced jalapeño into the spinach–artichoke mixture.
• Pescatarian twist: Spoon the spinach–artichoke mixture over 4 salmon fillets; bake at 425°F for 12–15 minutes.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat at 325°F for 12–15 minutes, or microwave gently until heated through. The spinach–artichoke mixture can be made up to 3 days ahead. You can assemble the chicken with topping up to 24 hours in advance; cover and refrigerate, then add 3–5 minutes to the bake time. Freeze baked leftovers (without broccoli) for up to 2 months; thaw overnight and reheat at 325°F until hot.

Nutrition (per serving)

Approximate: 730 calories; 56 g protein; 49 g fat; 12 g total carbs; 3 g fiber; 9 g net carbs; 1,050 mg sodium. Values will vary with brands and exact sizes.