Spinach-Artichoke Chicken Breasts for a Keto Diet

Ingredients

• olive oil
• 1 (9 ounce) package fresh spinach
• 2 cloves garlic, minced
• 1 (14.5 ounce) can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• ½ cup shredded Parmesan cheese
• 1 (4 ounce) package crumbled feta cheese
• 6 skinless, boneless chicken breast halves

Step 1

Heat your oven to 375°F (190°C). While that’s warming up, heat some olive oil in a skillet over medium heat. Toss in the spinach and garlic, cooking and stirring until the spinach wilts, which should take about 3 to 4 minutes. Once it’s done, drain the mixture well, pressing out any extra moisture, then transfer it to a bowl. Stir in the artichoke hearts, mayonnaise, Parmesan, and feta cheese until everything is nicely combined.

Step 2

Lay the chicken breasts in an ungreased 9x12-inch baking dish. Spread the spinach and artichoke mixture evenly over the top of each piece. Pop the dish into the oven and bake until the chicken is cooked through and the topping starts to brown around the edges, about 25 to 30 minutes. When it’s done, carefully pour out any excess liquid from the pan.

Step 3

Now, move a rack to about 6 inches from the broiler and preheat the broiler. Place the baking dish under the broiler for a few minutes, just long enough to get the topping nicely browned and bubbly—keep an eye on it so it doesn’t burn, around 2 to 5 minutes. Once that’s done, it’s ready to serve!