Keto Chicken Artichoke Bake
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Chicken Artichoke Bake
You gotta love the one dish meals! With just a few ingredients tossed into a casserole dish you can have this Keto Chicken Artichoke Bake on the table in just about 30 minutes. With less prep time and minimal clean up, this low carb family favorite dinner is a winner.
Most of the world knows about the viral Baked Feta Pasta video. Of course we don’t do pasta on Keto, so we made a few versions of our own. Baked Feta Salmon and Baked Feta Sausage to name a few of our Keto versions…and they were delicious.
I started thinking about how I could do that viral dish with two of our favorite and easy go-to ingredients…chicken and artichokes. Another favorite while on Keto is our jalapeno artichoke dip.
Then it came to me…
Mixing and mashing the baked tomatoes, jalapenos, onions and artichokes with creamy melted goat cheese could be a delicious topper for baked chicken. I coated the chicken with a quick mayo and parmesan mix…and then baked.
- chicken breast, thin sliced
- artichoke hearts, quartered and rough chopped
- cherry tomatoes
- onion, sliced
- jalapenos, deseeded and sliced
- olive oil
- goat cheese
- parmesan cheese, finely grated
- Italian seasoning
- garlic powder
- baby spinach
Chicken Thin Sliced
One of the tricks in getting this meal on the table fast is the thin sliced chicken. When you thinly slice the chicken you cut the cooking time way down.
However, you can use full chicken breast in this recipe for Keto Chicken Artichoke Bake. Simply bake the dish at 350* for about 30-40 minutes. All the other steps in this recipe are the same…just longer bake time at slightly lower temperature.
Toss in Casserole Dish
One of the things that most people love about my Baked Feta Salmon recipe is that all the ingredients are just tossed right inthe casserole dish.
It’s the same for this Chicken Artichoke Bake, but we switch up the ingredients and push the chicken to the side.
This is a relatively quick bake time for chicken and these roasted tomatoes. We turn up the heat slightly and we thin slice the chicken. Both these steps help speed up the cook time.
Bake your Keto Chicken Artichoke Bake (thin sliced chicken) for about 25 minutes. For thicker chicken you will need to cook longer or until chicken internal temp reaches 165*.
Mix and Mash
Once the dish has baked it’s time to mix and mash the vegetables with the cheese. The goat cheese (or cream cheese) will be nice and melty. The tomatoes will be soft and squishy. Using a wooden spoon, simply mix and mash all the vegetables and cheese together to get a creamy mix.
Keep the chicken off to the other side of the casserole dish…we have one more step.
Wilting the Spinach
The reason we separate the chicken and vegetables in this dish is that the spinach needs to be wilted in the end after you bake everything. You will mix and mash the fresh baby spinach right into the hot, creamy, cheesy mix. Once the spinach is fully coated you will pop the dish back into a broiling oven for just 1-2 minutes.
This last step helps brown the chicken and wilt the spinach quicker.
Pull the casserole dish out of the oven and give the creamy vegetables a good stir. Plate up your chicken and spoon the artichoke and goat cheese mix over each piece of chicken.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 1 minute increments for up to 3 minutes to enjoy.
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Chicken Artichoke Bake
- 1 lb chicken breast thin sliced
- ½ cup mayonnaise
- ½ parmesan cheese finely grated
- 15 oz artichoke hearts quartered and rough chopped
- 8 oz cherry tomatoes
- 2 medium jalapeños deseeded and sliced
- ½ cup onion sliced
- ¼ cup olive oil
- ½ tsp salt
- 4 oz goat cheese
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- 5 oz baby spinach
- Preheat the oven to 375°.
- In a small bowl mix together the mayonnaise and the grated parmesan cheese. Place the thin sliced chicken breast in the bowl of mayo and cheese mixture. Completely coat the chicken with the mayo and cheese mixture. Set aside.
- In a large casserole dish mixed together the chopped artichoke hearts, cherry tomatoes, sliced onion, jalapenos, and olive oil with the salt. Push the vegetables all the way to one side of the casserole dish. Nestle the 4 oz block of goat cheese in the middle of the vegetables.
- Transfer the chicken to the empty side of the casserole dish. The chicken will fit snugly. Sprinkle the chicken with the Italian seasoning and garlic powder.
- Bake the chicken dish for 30 minutes. Remove the casserole dish from the oven after 25 minutes of baking.
- Using a heavy wooden spoon, mix and mash all the vegetables together with the melted goat cheese. Place the baby spinach on the mashed vegetable and cheese mixture. Completely coat and cover all of the baby spinach.
- Turn the oven up to broil and place the casserole dish back in the oven for 2 minutes or until the top of the chicken is slightly browned.
- Serve chicken with the vegetable cheese mixture spooned on top. Enjoy.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.