Creamy Spinach Artichoke Keto Chicken – Comforting, Low-Carb, and Weeknight Easy

This is the kind of dinner that makes everyone at the table happy. Tender chicken breasts are smothered in a rich, cheesy sauce loaded with spinach and artichokes—the classic dip turned into a full, satisfying meal. It’s comforting without being heavy, and it fits beautifully into a low-carb or keto lifestyle.

Best of all, it cooks in one pan and comes together fast, so it’s perfect for busy nights. If you want a crowd-pleaser with clean flavors and simple steps, this is it.

What Makes This Special

This dish blends the familiar flavors of spinach artichoke dip with juicy seared chicken, so you get big comfort with minimal effort. It’s naturally low in carbs and high in satisfying fats, making it a great fit for keto without sacrificing flavor.

The sauce is silky but not fussy—no roux, no flour, just cream, cheeses, and vegetables. Plus, it’s a one-pan recipe, so cleanup is easy and the flavors stay concentrated.

What You’ll Need

• Chicken: 4 boneless, skinless chicken breasts (or 6–8 thighs), patted dry
• Oil and Butter: 1 tablespoon olive oil and 2 tablespoons butter
• Seasoning: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika (optional)
• Garlic: 3 cloves, minced (or 1/2 teaspoon garlic paste)
• Spinach: 4 cups fresh baby spinach, roughly chopped (or 10 ounces frozen, thawed and squeezed dry)
• Artichokes: 1 can (14 ounces) quartered artichoke hearts, drained and squeezed gently to remove excess liquid
• Cream: 1 cup heavy cream
• Cream Cheese: 4 ounces, softened and cubed
• Parmesan: 1/2 cup finely grated
• Mozzarella: 1 cup shredded (low-moisture, part-skim or whole milk)
• Broth: 1/2 cup low-sodium chicken broth
• Lemon: Zest of 1/2 lemon and 1 tablespoon juice (optional but brightens the sauce)
• Red Pepper Flakes: A pinch, to taste (optional)
• Fresh Herbs: 2 tablespoons chopped parsley or chives for garnish

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
2. Heat the pan: Set a large skillet over medium-high heat.

   Add the olive oil and 1 tablespoon butter.

3. Sear the chicken: When the fat is hot and shimmering, add the chicken in a single layer. Sear 4–6 minutes per side until golden and mostly cooked through. Transfer to a plate and tent loosely with foil.
4. Sauté aromatics: Reduce heat to medium.

   Add remaining 1 tablespoon butter. Stir in the minced garlic and cook 30 seconds, just until fragrant.

5. Add spinach: Toss in the chopped spinach. Cook, stirring, until wilted and most moisture evaporates, 1–2 minutes (longer if using frozen—cook until dry).
6. Stir in artichokes: Add the drained artichoke hearts.

   Cook 1 minute to warm through and pick up flavor from the pan.

7. Build the sauce: Pour in the chicken broth and heavy cream. Bring to a gentle simmer, stirring and scraping any browned bits from the bottom of the pan.
8. Melt in cheeses: Reduce heat to medium-low. Add the cream cheese and stir until smooth.

   Sprinkle in Parmesan and mozzarella, stirring until the sauce is thick and velvety.

9. Season and brighten: Taste and adjust salt and pepper. Add lemon zest, lemon juice, and red pepper flakes if using. The lemon keeps the sauce from feeling too heavy.
10. Return chicken to the pan: Nestle the seared chicken and any juices back into the sauce.

    Simmer gently 3–5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce clings nicely.

11. Finish and serve: Sprinkle with fresh parsley or chives. Serve hot as is, or over zucchini noodles, cauliflower rice, or steamed green beans for a complete meal.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it chills; it loosens when gently reheated.

For best results, reheat on the stovetop over low heat with a splash of broth or cream, stirring occasionally. Avoid high heat to keep the sauce smooth and prevent the dairy from splitting.

Benefits of This Recipe

• Keto-friendly: Low in carbs and high in satisfying fats from cream, cheese, and olive oil.
• One-pan convenience: Fewer dishes and a faster cleanup routine.
• Protein-rich: Chicken delivers lean protein to keep you full and energized.
• Vegetable boost: Spinach and artichokes add fiber, micronutrients, and flavor.
• Flexible: Works with breasts or thighs, fresh or frozen spinach, and different cheeses.
• Make-ahead friendly: Great for meal prep; tastes even better the next day.

What Not to Do

• Don’t skip drying the chicken: Wet chicken won’t sear well and will steam instead of brown.
• Don’t crowd the pan: If your skillet is small, sear in batches to get that golden crust.
• Don’t boil the sauce hard: A rapid boil can cause the cream to separate. Keep it to a gentle simmer.
• Don’t add watery spinach or artichokes: Excess moisture thins the sauce.

  Squeeze them dry first, especially if using frozen spinach.

• Don’t overcook the chicken: Target 165°F. Overcooked chicken turns dry, even in a creamy sauce.

Recipe Variations

• Bacon upgrade: Cook 4–6 slices chopped bacon first, then use the rendered fat to sear the chicken. Stir the crispy bacon back in at the end.
• Mushroom twist: Sauté 8 ounces sliced cremini mushrooms with the garlic for an earthy depth.
• Cheese swap: Use fontina or provolone instead of mozzarella for extra melt and richness.

  Pecorino can replace Parmesan for a sharper bite.

• Spicy version: Add diced jalapeño with the garlic or bump up the red pepper flakes.
• Sun-dried tomato pop: Stir in 1/4 cup chopped oil-packed sun-dried tomatoes for sweet-tangy contrast.
• Thighs instead of breasts: Use boneless thighs for extra juiciness; they’re forgiving and harder to overcook.
• Dairy-light option: Replace half the cream with unsweetened almond milk and increase cream cheese to maintain body.

FAQ

Can I make this ahead?

Yes. Cook fully, cool, and refrigerate up to 4 days. Reheat gently on the stove with a splash of cream or broth.

The flavors meld and improve by day two.

Can I freeze it?

You can, but the sauce may become slightly grainy after thawing. If freezing, cool completely, freeze up to 2 months, and thaw overnight in the fridge. Reheat slowly and whisk in a bit of cream to smooth it out.

Is this recipe spicy?

No, not by default.

It’s mild and kid-friendly. Add red pepper flakes or a diced jalapeño if you want heat.

What can I serve it with that’s still keto?

Great options include cauliflower rice, sautéed zucchini noodles, roasted broccoli, or a simple arugula salad with olive oil and lemon. The creamy sauce coats veggies beautifully.

Can I use rotisserie chicken?

Yes, but add it at the end to warm through in the sauce.

Skip the searing steps and start at the sauté stage. Be gentle to avoid drying it out.

How do I prevent the sauce from splitting?

Keep the heat moderate, add cheeses gradually, and stir often. If it looks too hot, lower the flame and splash in a bit of broth or cream to stabilize.

What if my sauce is too thin?

Simmer a few extra minutes to reduce, stirring frequently.

Or add another ounce of cream cheese to thicken quickly without flour.

Can I make it in the oven?

Yes. After making the sauce on the stove, nestle the seared chicken in a baking dish, pour sauce over, and bake at 375°F for 10–15 minutes until the chicken reaches 165°F.

Is this gluten-free?

Yes, it’s naturally gluten-free as written. Always check labels on broth and cheeses to be safe.

Can I use frozen chicken?

It’s best to thaw first for even cooking and proper sear.

If you must cook from frozen, expect extra moisture and a less golden crust.

In Conclusion

Creamy Spinach Artichoke Keto Chicken brings big, cozy flavor with simple ingredients and one-pan ease. It’s rich but balanced, satisfying without the carbs, and flexible enough for your preferences. Keep this recipe in your weeknight rotation, and you’ll have a reliable, restaurant-quality dinner that tastes like a treat every time.