This article explores various keto-friendly artichoke chicken recipes, offering a range of options from creamy casseroles to stuffed chicken breasts. These recipes are not only delicious but also cater to those following a ketogenic or low-carb lifestyle.
Artichoke Chicken Bake
This chicken artichoke bake is a perfect low-carb meal. The prep time is super short, so you could definitely make this on a weeknight. This dish combines chicken and artichoke. Chicken and lemon is a classic pairing.
Ingredients and Preparation
To prepare this dish, preheat the oven to 375°F (190°C). Spray a large baking dish with non-stick spray and add the chicken. In a bowl, mix together some dry white wine (or chicken broth), garlic paste, Dijon mustard, and dried oregano. Pour the mixture over the chicken, then add some baby artichoke hearts.
Nutritional Information
Each serving (half the chicken and artichokes and a spoonful or two of the cooking liquid) contains approximately 7.7g net carbs. Note that the nutritional data is a best estimate, as the majority of the cooking liquid is not consumed.
Cheesy Artichoke Chicken
This Artichoke Chicken has quickly become a favorite. It is incredibly delicious! It takes only a few minutes to make and it tastes fantastic.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
The key ingredients for this recipe include chicken, Italian dressing, artichokes, mayonnaise, garlic, and parmesan cheese.
Cooking Instructions
To give the chicken extra flavor, marinate it in some bottled Italian dressing for a few hours to overnight. Preheat oven to 375ºF. Heat olive oil in a non-stick skillet over medium-high heat. Remove chicken from marinade and cook 2 minutes per side. Place chicken on foil-lined baking sheet. In a medium bowl, mix together chopped artichoke hearts, Parmesan cheese, mayonnaise, and garlic powder.
Serving Suggestions
Serve this with some asparagus, zucchini, pasta, or rice for a restaurant-quality meal at home!
Creamy Keto Artichoke Chicken
This Keto Artichoke Chicken Recipe is decadently creamy with tender pieces of chicken breast in sauce, flavor-packed artichoke hearts, and sun-dried tomatoes.
Ingredient Swaps
Start with the easy ingredient swaps that make this dish diet-friendly and easy to make with whatever you have on hand.
Read also: Keto Calorie Counting: A Detailed Guide
- Chicken: This recipe can be made with tender chicken breasts, boneless chicken thighs, or even turkey chunks or cutlets. You can even make it with meatballs.
- Flavorings: For a strict low-carb meal, omit the sun-dried tomatoes. Feel free to play with the herbal flavorings. Fresh oregano and thyme are both delicious with creamy chicken, artichoke hearts, and sun-dried tomatoes. For another hit of briny flavor to enhance the artichoke hearts, add drained capers or pitted chopped olives.
- Dairy-Free Option: Replace the cream cheese with non-dairy milk such as unsweetened almond milk, cashew milk, or coconut milk. Combine 1 1/4 cups non-dairy milk of choice with 1 1/2 tablespoons gluten-free flour in a small bowl. Be sure to use a Paleo/Whole30-friendly flour blend to make this cream cheese substitute. Add the milk mixture to your sauce (instead of the cream cheese) and allow it to simmer for a few minutes until thickened.
Serving Suggestions
This hearty chicken dish is easy to pair with your favorite vegetable side dishes or starches.
Cooking Instructions
Season the chicken breasts with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for 5 to 6 minutes per side, or until golden brown and mostly cooked through. Set aside on a plate. Reduce the heat to medium-low. Add the garlic and sun-dried tomatoes and sauté for about 1 minute, or until the garlic is fragrant. Add the broth and simmer for 5 minutes. Stir in the cream cheese with a whisk, mixing until the cheese starts to melt into the broth and transforms into a smooth sauce. Stir in the artichoke hearts. Season with a pinch of salt and pepper, if needed. Stir in the chopped parsley.
Keto Spinach Artichoke Chicken Casserole
This Spinach Artichoke Chicken Casserole has all the same amazing flavors of the popular dip with tender juicy chicken added for a hearty and delicious meal. The taste is so amazing, even your non-Keto family is sure to love it.
Ingredients
The casserole is made with cooked chicken (rotisserie chicken is a convenient option), frozen spinach, and artichokes in a jar. Other ingredients include cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt, and pepper.
Cooking Instructions
Preheat oven to 375°F. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt, and pepper to a large mixing bowl. Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese. Mix well, then pour into a 9" x 13" baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes. Increase the temperature to 400°F and bake for another 5 minutes or until the cheese is slightly golden and bubbly. Allow to cool slightly before serving. The artichoke hearts that I used were in a jar, plain, not marinated.
Read also: Magnesium Supplements for Keto
Nutritional Data
Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice.
Keto Spinach Artichoke Chicken Casserole (Alternative Recipe)
This Keto Spinach Artichoke Chicken Casserole is a rich and delightful meal. This low-carb recipe is a nice elevation of a classic appetizer.
Inspiration and Variations
Inspired by the Chicken Parmesan Casserole from Carolyn Ketchum’s cookbook, Easy Keto Dinners, this casserole is a family favorite. It can also be made as a dip for an appetizer.
Cooking Instructions
Preheat oven to 400°F. In a large skillet over medium heat, melt butter and sauté onion until translucent. Add spinach, artichokes, and jalapeno. Sauté until spinach is wilted. Sprinkle with a little salt and pepper. In a large bowl, mix cream cheese, mayo, sour cream, and garlic powder until smooth. Add mixture to skillet. Add cooked cubed chicken and mozzarella to skillet. Stir. Pour contents into baking dish (like an 8x8 pan), if not using an oven-safe skillet. Top with Parmesan and bake for 20 minutes or until bubbly and brown.
Nutritional Information
Per serving: Calories: 452, Total Fat: 33g, Carbohydrates: 6g Total, 4g NETg, Fiber: 2g, Protein: 18g.
Low-Carb Spinach Artichoke Stuffed Chicken
This low-carb Spinach Artichoke Stuffed Chicken is a 30-minute dinner dream! This one-pan, low-carb meal is the perfect choice for your keto dinner!
Key Features
Impressive Presentation. 30-Min Recipe. Packed with Protein and Veggies.
Cooking Instructions
Preheat the oven to 400 degrees F. In a small bowl combine the chopped artichokes, chopped spinach, parmesan, mozzarella and softened cream cheese, set aside. Slice each chicken breast lengthwise so that the breast folds open (be sure not to slice all the way through). Spread the spinach artichoke mixture on one side of the chicken and fold the other side over, secure with a toothpick if needed. Lightly sprinkle the seasoning mixture on each side. Place in a greased baking dish. If you feel like your chicken breast is too thick or not evenly cut, so one side is significantly thicker than the other, you can pound it flat.
Nutritional Information
Each stuffed chicken breast has about two net carbs per serving.
One-Skillet Spinach Artichoke Chicken
This One-Skillet Spinach Artichoke Chicken is a great way to enjoy the spinach artichoke flavor combination with chicken.
Key Ingredients
This recipe uses full-fat coconut milk as a plant-based substitute for heavy cream.
Cooking Instructions
Heat a large cast iron skillet (or any oven proof skillet) over med-high heat. Once browned, remove chicken from skillet to a plate and lower heat to medium. Add onions and cook one minute until softened, then add garlic and cook 30 seconds. Add spinach in batches to wilt, then add artichoke hearts, stir and continue to cook 3 minutes over med heat until softened and heated through. Season with crushed red pepper, salt, and pepper to taste, stir in broth and lemon juice. Remove just the chicken from skillet with tongs to make the sauce. Whisk tapioca and mustard into coconut milk, then add to skillet and whisk to combine. Bring to a boil and allow to boil 2-3 minutes until thickened, stirring. Return chicken to skillet and serve with spinach artichoke sauce. Enjoy!