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Keto Chicken Spinach & Artichoke Casserole

4.4 stars, average of 64 ratings

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Here is your saviour during busy days where you need something easy to prepare, from pantry and freezer ingredients… that cooks in one dish!

Tender pieces of chicken are cooked in a tasty, creamy sauce full of the delicious and classic flavour combination of spinach and artichoke.

I love that you can use any chicken pieces that you have in the freezer, and also that there are no difficult to obtain ingredients.

And the icing on the cake? It’s best served in a generous bowl so you can eat it curled up in the chair while you catch up on your shows or finish reading your book.

This casserole can be eaten on its own but feel free to add a veggie side to bulk it up. Extra spinach or spiralized zucchini noodles work best! This low-carb recipe makes four generous servings or up to six regular servings so portion it out to fit your macros. Enjoy!

Hands-on Overall

Serving size about 280 g/10 oz

Allergy information for Keto Chicken Spinach & Artichoke Casserole

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

Nutritional values (per serving, about 280 g/10 oz)

Net carbs6.7 grams
Protein43 grams
Fat31.5 grams
Calories499 kcal
Calories from carbs 6%, protein 36%, fat 58%
Total carbs11.6 gramsFiber4.9 gramsSugars1.7 gramsSaturated fat9.5 gramsSodium624 mg(27% RDA)Magnesium109 mg(27% RDA)Potassium906 mg(45% EMR)

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)


  1. Preheat your oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
    Keto Chicken Spinach & Artichoke Casserole
  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.) Keto Chicken Spinach & Artichoke Casserole
  3. Using a mini food processor, or a knife, finely chop the artichoke and garlic.
    Keto Chicken Spinach & Artichoke Casserole
  4. Place in a small mixing bowl with the spices, mayonnaise and yoghurt and mix to combine.
    Keto Chicken Spinach & Artichoke Casserole
  5. Squeeze all of the moisture out of the spinach and mix through. Add 2/3 of the grated cheeses and stir through.
    Keto Chicken Spinach & Artichoke Casserole
  6. Pour the sauce over the chicken and top with the remaining grated cheeses.
    Keto Chicken Spinach & Artichoke Casserole
  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.
    Keto Chicken Spinach & Artichoke Casserole

Ingredient nutritional breakdown (per serving, about 280 g/10 oz)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0 g3.8 g34 kcal
Chicken thighs (skinless, boneless, raw)
0 g32.8 g6.9 g202 kcal
Spinach, fresh
0.6 g1.2 g0.2 g10 kcal
Artichoke, canned (globe or French)
3.8 g1.9 g0.2 g34 kcal
0.1 g0.2 g15.2 g136 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
0.4 g0.9 g0.5 g10 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Onion powder, spices
0.5 g0.1 g0 g3 kcal
Mozzarella cheese (low moisture, for pizza)
1.1 g4.5 g3.7 g56 kcal
Parmesan cheese
0.1 g1.3 g1 g15 kcal
Total per serving, about 280 g/10 oz
6.7 g43 g31.5 g499 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (6)

This is soooo tasty. Freezes well, and is ideal for popping in the oven to reheat while I do my online tutorials. I shall most definitely be making several so that I can stock my freezer. I'm only 5 weeks into two years of study!!
I'm looking forward to the Australian spring, when I can harvest fresh artichokes from my garden, and use those instead of tinned for a couple of batches.
I also used well chopped fresh spinach instead of frozen, and creme fraiche instead of yoghurt/sour cream.

Thank you so much Liz, I'm glad you enjoyed!

We just finished having this dish for dinner.  It was excellent! I made substitutions because I did not have everything in recipe;  I did not have frozen spinach so I substituted half a bottle of Kale Pesto with White Cheddar (Sonoma from Costco) , doubled the cheese, doubled the artichokes, used chicken breasts (cut in pieces 1x2 inches or so.
It was really really tasty!   In fact, I would make this again in a heartbeat!
It reminds me of artichoke dip but more hearty; I think it would be good to add a small can of chopped green chillies.
Thank you for this!!

Thank you for the lovely tips Janis, that sounds so good!

This sounds so delicious! Going to give it a try. Also, would be good with cooked veggies, I’ll bet!

I agree! This will be great with a veggie side 😊