Go Back

Keto Spinach Artichoke Chicken Meal Prep - Creamy, Satisfying, and Ready for the Week

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 medium boneless, skinless chicken breasts (about 2 pounds total), patted dry
  • Oil and seasoning: 1–2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika
  • Spinach: 5 ounces fresh baby spinach (or 10 ounces frozen, thawed and well-drained)
  • Artichokes: 1 can (14 ounces) quartered artichoke hearts, drained and chopped
  • Creamy base: 6 ounces cream cheese, softened; 1/3 cup mayonnaise; 1/4 cup sour cream
  • Cheese: 1/2 cup grated Parmesan; 1 cup shredded mozzarella (or provolone/Monterey Jack)
  • Aromatics: 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional)
  • Freshness: Zest of 1/2 lemon and 1 tablespoon lemon juice
  • Garnish: Fresh parsley or chives, chopped (optional)
  • For serving (optional, low-carb): Cauliflower rice, zucchini noodles, spaghetti squash, or a simple green salad

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  2. Season the chicken: In a bowl, toss chicken breasts with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Arrange in the baking dish in a single layer.
  3. Sauté the spinach: In a large skillet over medium heat, wilt the fresh spinach with a drizzle of oil and a pinch of salt, 1–2 minutes. If using frozen spinach, skip the sauté and squeeze out as much water as possible.
  4. Mix the topping: In a medium bowl, combine cream cheese, mayonnaise, sour cream, Parmesan, minced garlic, red pepper flakes, lemon zest, and lemon juice. Stir until smooth. Fold in chopped artichokes and the spinach.
  5. Top the chicken: Spread the spinach-artichoke mixture evenly over the chicken. Sprinkle shredded mozzarella on top.
  6. Bake: Bake 22–28 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If you like a browned top, broil for 1–2 minutes at the end.
  7. Rest and garnish: Let it rest 5 minutes, then scatter parsley or chives over the top.
  8. Portion for meal prep: Slice the chicken if desired. Divide the chicken and creamy topping into 4 meal prep containers. Add your chosen side, like cauliflower rice or steamed broccoli.