About This Recipe
All the flavors of spinach–artichoke dip smothered over juicy chicken thighs in a bubbly, cheesy skillet. This one-pan keto dinner is weeknight-easy, ready in about 30 minutes, and guaranteed to be a family favorite.
Ingredients
- 1.5 lb (680 g) boneless, skinless chicken thighs
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (120 ml) heavy cream
- 1 cup artichoke hearts, well-drained and chopped
- 1 cup shredded mozzarella
- 1 tsp paprika
- 1/2 tsp garlic powder
- Kosher salt & black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Pat chicken dry; season both sides with salt, pepper, paprika, and garlic powder.
- Heat olive oil in an oven-safe skillet over medium-high. Sear chicken 4–5 minutes per side until deep golden; transfer to a plate (it will finish in the oven).
- Lower heat to medium. Add minced garlic; cook 30 seconds until fragrant.
- Add spinach; sauté 1–2 minutes to wilt. Stir in cream cheese and heavy cream; whisk until smooth and creamy.
- Fold in the chopped, well-drained artichoke hearts; simmer 2 minutes to thicken. Taste and adjust salt/pepper.
- Nestle chicken into the sauce and spoon some over each piece. Sprinkle mozzarella on top.
- Transfer skillet to oven; bake 8–10 minutes until chicken reaches 165°F (74°C). Broil 2–3 minutes to brown the cheese.
- Rest 5 minutes. Garnish with parsley and serve—great with cauliflower rice, zucchini noodles, or steamed broccoli.
Keto Focus
No flour or starch—just high-fat dairy and low-carb veggies for a rich, satisfying sauce. With around 7g net carbs per serving, this dish delivers plenty of healthy fats and moderate protein to keep you full and on track.
Nutrition Facts (per serving)
- Calories: 646
- Protein: 46.6g
- Fat: 47.1g
- Total Carbs: 9g
- Fiber: 2g
- Net Carbs: 7g
Tips & Variations
- Swap thighs for chicken breasts (pound to even thickness and reduce oven time).
- Add-ins: sliced mushrooms, a pinch of red pepper flakes, or a handful of sun-dried tomatoes.
- Cheese swap: try provolone or grated Parmesan for a sharper bite.
- Make it extra green: stir in kale or chopped broccolini with the spinach.
- Serving ideas: spoon over cauliflower mash or alongside roasted asparagus.
Storage & Meal Prep
- Refrigerate in an airtight container up to 3–4 days.
- Reheat gently on the stovetop over low heat with a splash of cream to loosen the sauce.
- Not ideal for freezing due to dairy, but leftovers hold well for lunches.