Spinach Artichoke Chicken Casserole

Can a Creamy Casserole Really Have Under 5 Grams of Net Carbs?

Most people believe a creamy, cheesy casserole needs pasta, potatoes, or canned soup to taste good. Yet a single serving of this spinach artichoke chicken casserole has only about 4 grams of net carbs, and it still tastes like your favorite restaurant dip turned into a full dinner.

This spinach artichoke chicken casserole combines tender chicken, creamy cheese sauce, garden spinach and tangy artichoke hearts in one dish. It takes about 45 minutes from start to finish, uses basic grocery store ingredients, and fits a keto or low-carb lifestyle without any fuss.

Ingredients for Spinach Artichoke Chicken Casserole

This recipe makes 6 servings. Every ingredient has a job: the chicken brings protein, the cream cheese brings silky richness, the spinach adds earthy color, and the artichokes add a bright, tangy bite.

• 1.5 lb (680 g) boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 8 oz (225 g) cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry
• 14 oz (400 g) canned artichoke hearts, drained and chopped
• 3 cloves garlic, minced
• 1 cup shredded mozzarella, divided
• 1/2 cup grated Parmesan, divided
• 1/4 tsp red pepper flakes (optional)

Easy substitutions:

• Chicken thighs work in place of breasts and stay juicier.
• Use Greek yogurt instead of sour cream for extra protein.
• Swap fresh spinach for frozen. Wilt 10 oz in a pan first, then squeeze out the water.
• Try a dairy-free cream cheese and cashew-based cheese for a dairy-free version.
• Choose marinated-free artichoke hearts packed in water to keep carbs and oil in check.

Timing

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

That is about 25% faster than the typical 60-minute chicken casserole. The cut-up chicken cooks quickly and the sauce comes together in one bowl, so this spinach artichoke chicken bake is realistic for a busy weeknight.

Step-by-Step Instructions

Here is how to make your spinach artichoke chicken casserole from start to finish.

Step 1: Preheat and Prep

Heat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Tip: set out the cream cheese 30 minutes early so it blends smoothly with no lumps.

Step 2: Season and Sear the Chicken

Toss the chicken pieces with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 4 to 5 minutes until golden on the outside. It does not need to cook through, because it will finish in the oven. Tip: do not crowd the pan, or the chicken will steam instead of brown.

Step 3: Squeeze the Spinach Dry

Place the thawed spinach in a clean kitchen towel and twist hard over the sink. You want it nearly dry.

Tip: This single step is the best way to avoid a watery casserole.

Step 4: Mix the Creamy Sauce

In a large bowl, stir together the cream cheese, sour cream, mayonnaise, minced garlic, half the mozzarella, half the Parmesan, and the red pepper flakes. Fold in the spinach and chopped artichoke hearts until everything is evenly coated.

Step 5: Combine and Assemble

Add the seared chicken to the bowl and stir gently. Spread the mixture evenly in your baking dish.

Tip: Press it down lightly so the top layer of cheese melts evenly.

Step 6: Add the Cheese Topping

Sprinkle the remaining mozzarella and Parmesan over the top. For extra flavor, add a pinch of paprika or Italian seasoning.

Step 7: Bake Until Bubbly

Bake uncovered for 25 to 30 minutes, until the edges bubble and the cheese turns golden. The chicken should reach an internal temperature of 165°F (74°C). Broil for 2 minutes at the end if you like a browned top.

Step 8: Rest Before Serving

Let the dish rest for 5 minutes. This lets the sauce thicken so each scoop holds together on the plate.

Nutritional Information

Nutrition per serving (1 of 6 servings, estimated):

• Calories: about 450
• Protein: about 38 g
• Fat: about 31 g
• Total carbs: about 6 g
• Fiber: about 2 g
• Net carbs: about 4 g

These numbers are estimates calculated from standard ingredient values, such as those in USDA FoodData Central. Brands vary, so check your labels if you track macros closely. With high protein, moderate fat and very few carbs, this spinach artichoke chicken casserole fits well into a keto eating plan. Chicken is a lean, complete protein, and spinach adds vitamin K, folate, and iron. Artichokes bring fiber too, and Healthline’s guide to artichoke benefits explains why they are such a smart low-carb vegetable. The Cleveland Clinic also notes they are low in calories and fat while still rich in nutrients like folate and magnesium.

Healthier Alternatives for the Recipe

Want to lighten up this spinach artichoke chicken casserole or adjust it for different needs? Try these swaps:

• Lower fat: Use reduced-fat cream cheese and Greek yogurt in place of the sour cream and mayonnaise.
• More vegetables: Stir in chopped broccoli or cauliflower florets for extra fiber and volume.
• Dairy-free: Use plant-based cream cheese and nutritional yeast in place of Parmesan.
• Higher protein: Add an extra half pound of chicken or use cottage cheese blended smooth.
• Whole30-friendly idea: Skip the cheese topping and use a dairy-free sauce made from blended cashews.

Serving Suggestions

This spinach artichoke chicken casserole is rich, so pair it with something light and fresh:

• Cauliflower rice or mashed cauliflower to soak up the sauce
• A crisp green salad with lemon vinaigrette
• Roasted broccoli, asparagus or green beans
• Zucchini noodles tossed in olive oil and garlic, or try kelp noodles for a crunchy, near-zero-carb base
• Low-carb garlic bread made with almond flour

Serving it for guests? Spoon the spinach artichoke chicken bake into individual ramekins and garnish with fresh parsley. It also makes a great potluck dish since it travels well in the baking dish. Craving more protein-packed meals? Try our bison burger another night this week.

Common Mistakes to Avoid

• Leaving the spinach wet. Extra water thins the sauce. Squeeze it until almost no liquid comes out.
• Overcooking the chicken. Chicken breast dries out fast. Sear it briefly and let the oven finish the job.
• Using cold cream cheese. It will not blend smoothly. Soften it first.
• Skipping the rest time. Cutting right away leaves a runny casserole.
• Using marinated artichokes. They add oil, sugar and strong flavor that can throw off the balance of your spinach artichoke chicken casserole.
• Using pre-shredded cheese only. It contains anti-caking starch that can melt unevenly. Freshly grated Parmesan melts better.

Storing Tips for the Recipe

• Refrigerator: Cool the spinach artichoke chicken casserole, cover tightly, and store for up to 4 days.
• Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm in a 350°F (175°C) oven for 15 to 20 minutes, or microwave single portions for 1 to 2 minutes.
• Make ahead: Assemble everything up to 24 hours ahead, cover and refrigerate, then bake when ready. Add 5 extra minutes to the bake time if it goes in cold.

Conclusion

This spinach artichoke chicken casserole is creamy, cheesy, and easy, with only about 4 net carbs per serving. It takes 45 minutes, reheats beautifully, and suits keto diets. Try it tonight, leave a comment below with your feedback, and subscribe to my blog for more low-carb recipes.

FAQs

Spinach Artichoke Chicken Casserole

Recipe by Leese

0.0 from 0 votes

Course: DinnerCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This spinach artichoke chicken casserole is creamy, cheesy, and ready in 45 minutes with only 4g net carbs. Get the easy low-carb recipe now!

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken breasts, cut into bite-size pieces

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 8 oz (225 g) cream cheese, softened

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry

• 14 oz (400 g) canned artichoke hearts, drained and chopped

• 3 cloves garlic, minced

• 1 cup shredded mozzarella, divided

• 1/2 cup grated Parmesan, divided

• 1/4 tsp red pepper flakes (optional)

Directions

• Preheat and prep:
  Heat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
• Season and sear the chicken:
  Toss the chicken with salt, pepper, and garlic powder. Sear in olive oil over medium-high heat for 4 to 5 minutes until golden.
• Squeeze the spinach dry:
  Twist the thawed spinach in a clean kitchen towel until nearly dry.
• Mix the creamy sauce:
  Stir together the cream cheese, sour cream, mayonnaise, garlic, half the mozzarella, half the Parmesan, and red pepper flakes. Fold in the spinach and artichokes.
• Combine and assemble:
  Add the seared chicken, stir gently, and spread the mixture in the baking dish.
• Add the cheese topping:
  Sprinkle the remaining mozzarella and Parmesan on top.
• Bake until bubbly:
  Bake uncovered for 25 to 30 minutes, until bubbly and golden. Chicken should reach 165°F (74°C).
• Rest before serving:
  Rest for 5 minutes so the sauce thickens.