Keto Spinach Artichoke Chicken Bake

Microwave the spinach in a medium-sized bowl until it reaches your desired level of warmth, typically taking 2 to 3 minutes. Allow the spinach to cool down a bit before gently pressing it with your fingers to release any excess moisture.

Transfer the spinach back into the bowl and combine it with cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set the mixture aside for now.

Take your chicken breasts and use a meat mallet or the back of a heavy knife to pound them into an even layer, no more than 1 inch thick. Sprinkle both sides of the chicken with salt and pepper for added flavor.

Preheat your oven to 375 degrees Fahrenheit (or 190 degrees Celsius, if you prefer metric).

Heat some olive oil in a large skillet over medium-high heat. Cook the chicken breasts in the hot oil, 2 to 3 minutes per side, if necessary. Remove the chicken from the skillet and place it in a large baking dish. Spread the spinach-artichoke mixture evenly over each chicken breast.

Place the chicken breasts in the preheated oven and bake until they reach your desired level of doneness, typically 20 to 22 minutes. Use an instant-read thermometer to check the internal temperature of the chicken; it should read at least 165 degrees Fahrenheit (74 degrees Celsius).

Once the chicken is cooked, top each breast with some mozzarella cheese and return it to the oven for an additional 1 to 2 minutes, or until the cheese has melted and is bubbly.