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prep time
20 min
cook time
35 min
ready time
55 min
Keto Italian Artichoke Chicken Bake
My Italian family is responsible for my love of food and cooking. As a child, my grandfather was gracious enough to let me help boil pasta, make marinara sauce, and roll meatballs. If it had olive oil, tomatoes, and cheese, I was in love. I’m thankful that eating low carb allows me to continue eating my favorite Italian flavors! This Italian Chicken Bake combines artichokes, spinach, chicken, and cheese to make a super satisfying and tasty lunch or dinner. Feel free to substitute ground chicken or turkey for the chicken tenderloins, or kale for the spinach if you have have a larger carb allotment (I used lacinato kale the last time I made this dish). This dish freezes well and is easily scaled up, so it’s perfect for weekend meal prep!
--Priscilla C.
Net Carbs
4.8 g
Fiber
2.4 g
Total Carbs
7.2 g
Protein
44.2 g
Fats
32.8 g
503 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Spices, oregano, dried
1 tsp, leaves
Dried basil
½ tsp, leaves
Garlic
2 clove
Tomato slice
4 medium slice
Basil
¼ cup
Lemon juice
1 teaspoon
Sea salt
1 teaspoon
Mozzarella cheese
8 ounce
Cream
½ cup
Spinach
3 cup
Chicken breast
1 pound
Frozen cauliflower
4 cup
Canned artichoke hearts in oil
⅔ cup
Egg
2 large
Olive oil
3 tablespoon
Spices, onion powder
½ tsp
Garlic powder
¼ tsp
Recipe Steps
steps 9
55 min
Step 1
Preheat the oven to 375 degrees and arrange your ingredients.Step 2
Combine 1.5 Tbsp. olive oil, 1 tsp. oregano, ½ tsp. dried basil, ¼ tsp. garlic powder, ½ tsp. onion powder, and ½ tsp. salt in a glass dish and massage the mixture into the chicken. Bake the chicken for about 15 minutes, or until the chicken is just cooked through before removing the dish from the oven.Step 3
While the chicken is baking, add the cauliflower to a pot with 1 Tbsp. olive oil and 1 Tbsp. water. Cover with a lid and set burner to medium heat. In another pan, add 1/2 Tbsp. olive oil and garlic and heat over medium heat. Once the garlic begins to smell fragrant, add the chopped spinach and 1/2 tsp. salt.Step 4
When the spinach begins to soften, add the lemon juice and chopped artichoke hearts. Stir until everything has softened and remove the pan from the heat. Check the cauliflower and once it has started to soften, add the cream, lower the heat to medium-low, and re-cover the pot. Continue cooking for about 2-3 minutes, then uncover the pot and turn off the heat. Mash the cauliflower with a potato masher or pulse it a few times in a food processor or blender.Step 5
Add the cauliflower to the spinach mixture.Step 6
Shred the chicken pieces and add half of the basil to the chicken.Step 7
Add the chicken to the spinach and cauliflower mixture. Crack the eggs and mix whisk them with a fork. Shred about half of the mozzarella and add it to the eggs.Step 8
Pour the egg mixture over the chicken and veggie mixture and fold them together with half of the basil leaves. Pour the mixture back into the baking dish and level out with a spatula. Slice the remaining mozzarella thinly and arrange over the chicken in the baking dish. Arrange the basil pieces and the tomato slices over the cheese. Top with parmesan cheese, crushed red pepper, and additional oregano, if desired.Step 9
Bake in the oven for 15-20 minutes, or until the eggs have set. Turn on the broiler to 500 degrees and place the top oven rack about 10 inches below the broiler. Place the baking dish on the top rack and allow the chicken bake to broil for about 1-2 minutes, then rotate it and allow it to continue broiling. Check the dish occasionally to ensure the top of the casserole doesn’t burn. Continue broiling until the cheese is brown and bubbly. Allow to cool before cutting into 4-6 slices.
Comments
varissul 9 months ago
I am giving 3 stars because the prep and cooking method (not to mention the ingredient list is out of order) is too long. I cooked the chicken in my Instant Pot (15 minutes, poultry setting, natural release, 2 large chicken breasts with tenders or 1 lb), then shredded it. I did add 1/4 cup of chicken stock (0 net carbs) and seasoned it according to the directions. Next, I microwaved the cauliflower but didn't mash it. Instead, I tossed it into the spinach just the way it was. I also didn't add the extra fresh basil to the spinach mixture. I added the heavy cream and reduced it a bit (about 5 minutes). Tossed the spinach mixture with the eggs/cheese, then the shredded chicken, and tossed again. Put it all in a 9x13-inch pan and top with more cheese and tomatoes. Baked it in a 375 dF oven for 20 minutes —much more straightforward; an easier preparation for me.
JBeazy 3 years ago
Fantastic dish. Made it for friends and they immediately asked for the recipe too!
Wetherbeed 4 years ago
Absolutely delicious!
Breezy 4 years ago
I dont see the weight per serving
Sistabunya 5 years ago
This dish is AMAZING! Comfort food mmmmmm. Heaven. I was very suprised at the flavor. Do yourself a favor and make this dish ...TODAY!!!
jeanalberti77b721 6 years ago
We absolutely loved it! Can’t wait to try it again!
recipewriter 6 years ago
So glad to hear you enjoyed this recipe!