Keto-Friendly Baked Chicken with Spinach and Artichokes

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 it’s warming up, heat a bit of olive oil in a skillet over medium heat. Toss in the spinach and garlic, stirring until the spinach wilts—this usually takes about 3 to 4 minutes. Once cooked, drain the mixture well and press out any extra moisture, then transfer it to a bowl. Stir in the artichoke hearts, mayo, Parmesan, and feta until everything is nicely combined.

Step 2

Place your chicken breasts in a baking dish (around 9x12 inches) without greasing it first. Spread the spinach and artichoke mixture evenly over the top of each piece. Pop the dish in the oven and bake until the chicken is cooked through and the cheese topping starts to turn golden, roughly 25 to 30 minutes. When it’s done, carefully pour off any liquid from the pan.

Step 3

Now, move an oven rack about 6 inches from the broiler element and turn the broiler on. Slide the baking dish under the broiler for a few minutes—about 2 to 5—until the cheese topping gets a nice, bubbly brown finish. Keep an eye on it so it doesn’t burn! Once done, let it cool for a minute, then serve and enjoy.