Keto Chicken Spinach & Artichoke Casserole

Looking for a cozy dinner that’s easy, filling, and keto-friendly? This chicken spinach and artichoke casserole is one of my go-to comfort food recipes. Tender chicken is baked in a creamy, cheesy sauce with spinach and artichokes — a flavor combination that never gets old.

The best part? It comes together with simple pantry and freezer staples. No special ingredients, just real food baked into one hearty dish. I love that it’s versatile too — serve it on its own in a big bowl, or add a low-carb side like zucchini noodles or extra greens to make it stretch even further.

Whether you’re meal-prepping or feeding a hungry family, this keto chicken casserole makes 4 generous or 6 regular servings. Creamy, cheesy, and deeply satisfying — it’s the kind of low-carb dinner you’ll want on repeat.

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Why You’ll Love This Recipe

• Creamy comfort food – Rich, cheesy, and satisfying without the fuss.
• Pantry & freezer friendly – Frozen spinach, canned artichokes, and basic dairy get it done.
• Family-approved – Hearty, crowd-pleasing flavors everyone enjoys.
• Flexible serving – Great solo or with zucchini noodles, cauliflower rice, or extra greens.
• Meal-prep ready – Makes 4–6 servings and keeps well for easy lunches or dinners.

Ingredients and Swaps

• Chicken thighs – Boneless, skinless thighs stay tender and juicy.
• Spinach – Frozen spinach is convenient; just thaw and squeeze out excess water.
• Artichoke hearts – Canned or jarred artichokes (in water or brine, not oil) bring classic flavor.
• Mayo + yogurt (or sour cream/cream cheese) – This combo makes the sauce rich and creamy. Use full-fat for best results.
• Garlic & onion powder – For depth of flavor without chopping. Fresh garlic can replace powdered.
• Mozzarella & Parmesan – Melty and flavorful. Any mild cheese (like Monterey Jack), or even Gruyere, can work if needed.
• Butter or ghee – For greasing the dish and adding flavor. Olive oil is fine if you prefer.
• Seasonings – Salt, pepper, and dried herbs (like oregano or thyme) can be added to taste.

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Can I use fresh spinach instead of frozen?

Yes! Just sauté or steam fresh spinach until wilted, then squeeze out as much liquid as possible before adding it in. This prevents excess water from making the casserole soggy.

What if I don’t have artichoke hearts?

You can leave them out, or swap with chopped zucchini or mushrooms for a similar texture and bulk. The flavor will be different but still delicious. Another option is to use canned hearts of palm or jackfruit. These are closer in flavor than fresh vegetables.

Can I make this dairy-free?

Yes, but it will alter the taste slightly. Replace the yogurt or cream cheese with unlafored coconut yogurt, and swap mozzarella and Parmesan for your favorite dairy-free cheese alternative.

Can I use chicken breasts instead of thighs?

Yes, but reduce the baking time slightly (check at 30–35 minutes) since breasts cook faster and can dry out more easily.

Tips for Best Results

• Drain ingredients well – Too much liquid from spinach, artichokes, or chicken will make the casserole watery.
• Mix cheese into the sauce – Stirring some of the cheese into the spinach-artichoke mixture makes the filling extra creamy and flavorful.
• Let it rest before serving – Allow the casserole to cool for 5–10 minutes after baking. This helps the sauce thicken and makes slicing easier.

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Serving Suggestions

• As-is in a bowl – It’s rich and filling on its own.
• With a veg side – Zucchini noodles, steamed broccoli, or sautéed greens.
• Low-carb pasta vibe – Spoon over shirataki fettuccine, low-carb spaghetti, or roasted spaghetti squash.
• Over “rice” – Cauliflower rice or shirataki rice for extra bulk.
• Loaded bake – Top with extra mozzarella and broil 2–3 minutes for a bubbly finish.

Storage

Cool completely, then refrigerate in an airtight container for up to 3 days. For longer storage, portion and freeze (airtight, label-dated) for up to 3 months. Reheat covered at 175 °C/350 °F (or gently on the stovetop) until piping hot; add a splash of water or cream if the sauce tightens. Give it a quick stir after reheating to bring the creamy texture back together.

Similar Recipes You’ll Love

Love creamy, cozy bakes like this? Here are more low-carb casseroles and skillet dinners with big flavor and simple ingredients.

• Cheesy Tuna Casserole
• Greek Beef & Cheese Casserole
• Mac and Cheese Cassserole

Step-by-step

1. Preheat your oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

   

2. Grease a large baking dish with butter or ghee. Lay the chicken pieces out in a single layer in a shallow baking dish. (If you're using frozen chicken, make sure it's completely defrosted and all excess moisture is removed.)

   

3. Using a mini food processor, or a knife, finely chop the artichoke and garlic.

   

4. Place in a small mixing bowl with the spices, mayonnaise and yoghurt and mix to combine.

   

5. Squeeze all of the moisture out of the spinach and mix through. Add ²/₃ of the grated cheeses and stir through.

   

6. Pour the sauce over the chicken and top with the remaining grated cheeses.

   

7. Bake for 40 to 45 minutes. Store in a covered dish in the fridge for up to 3 days or portion out and freeze.

   

Recipe

Keto Chicken Spinach & Artichoke Casserole

★★★★☆4.4 (67 ratings)

Creamy keto chicken casserole with spinach, artichokes, and melty cheese. Easy to make with pantry and freezer ...

Hands on

15m

Overall

1h

Servings

6

6.7 g

Net carbs

43 g

Protein

31.5 g

Fat

499

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 servings

• 2 tbsp butter or ghee (30 ml)
• 1 kg chicken thighs, skinless and boneless (2.2 lb)
• 1 package frozen spinach, defrosted and drained (250 g/ 8.8 oz)
• 1 can artichoke hearts (400 g/ 14.1 oz)
• ¹/₂ cup paleo mayonnaise (110 g/ 3.9 oz) - you can make your own mayo
• ¹/₄ cup Greek yoghurt, cream cheese or sour cream (63 g/ 2.2 oz)
• 1 clove garlic, minced or ¹/₄ tsp garlic powder
• 2 tsp onion powder
• sea salt and pepper, to taste
• 1 cup shredded mozzarella (115 g/ 4 oz)
• ¹/₄ cup finely grated Parmesan (23 g/ 0.8 oz)

Instructions

1. Preheat your oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

2. Grease a large baking dish with butter or ghee. Lay the chicken pieces out in a single layer in a shallow baking dish. (If you're using frozen chicken, make sure it's completely defrosted and all excess moisture is removed.)

3. Using a mini food processor, or a knife, finely chop the artichoke and garlic.

4. Place in a small mixing bowl with the spices, mayonnaise and yoghurt and mix to combine.

5. Squeeze all of the moisture out of the spinach and mix through. Add ²/₃ of the grated cheeses and stir through.

6. Pour the sauce over the chicken and top with the remaining grated cheeses.

7. Bake for 40 to 45 minutes. Store in a covered dish in the fridge for up to 3 days or portion out and freeze.

Nutrition per serving, about 280 g/10 oz

Carbs 6%Protein 36%Fat 58% of calories

Net carbs

6.7 g

Total carbs

11.6 g

Fiber

4.9 g

Sugars

1.7 g

Protein

43 g

Fat

31.5 g

Saturated fat

9.5 g

Calories

499 kcal

Sodium

624 mg · 27.1% RDA

Magnesium

109 mg · 27.2% RDA

Potassium

906 mg · 45.3% EMR

Nutrition by ingredient

Per about 280 g/10 oz	Net carbs	Protein	Fat	kcal
Butter, unsalted, grass-fed	0 g	0 g	3.8 g	34
Chicken thighs (skinless, boneless, raw)	0 g	32.8 g	6.9 g	202
Spinach, fresh	0.6 g	1.2 g	0.2 g	10
Artichoke, canned (globe or French)	3.8 g	1.9 g	0.2 g	34
Mayonnaise	0.1 g	0.2 g	15.2 g	136
Yogurt, plain (full-fat, Greek style, 5% fat)	0.4 g	0.9 g	0.5 g	10
Garlic, fresh	0.2 g	0 g	0 g	1
Onion powder, spices	0.5 g	0.1 g	0 g	3
Mozzarella cheese (low moisture, for pizza)	1.1 g	4.5 g	3.7 g	56
Parmesan cheese	0.1 g	1.3 g	1 g	15
Total	6.7 g	43 g	31.5 g	499

Serving size about 280 g/10 oz

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free