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Keto Chicken Florentine Bake With Artichoke Hearts

Ready for a 1-dish wonder that’s packed full of big flavor? This creamy keto Chicken Florentine Bake with Artichoke Hearts is hearty, easy, full of veggies, and low in net carbs. Plus, there’s no cream cheese!

Keto Chicken Florentine Bake with Artichoke Hearts
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Oooh look at that buttery, crunchy topping! This easy keto casserole recipe is a winner, and the best news is that there’s no cream cheese in it! If you’re tired of cream cheese, then this is the recipe for you! It’s loaded with tender chunks of chicken, spinach, artichoke hearts, and a cheesy sauce. It’s a 1-dish recipe you can really dig into!

A horizontal image of 2 baking dishes filled with keto chicken florentine bake.

I love dishes like this. I love how simple they are and how the flavors really shine. I serve noodles or rice for the kids, and hubby and I just dig into this dish just like it is.

Frozen spinach makes this dish a breeze, and you can use leftover rotisserie chicken in it if you like. I love the extra flavor from marinated artichoke hearts; just watch for hidden sugars or starches in the ingredient label.

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Ingredients

  • Onion – Finely chopped.
  • Butter – I use salted butter.
  • Garlic – Fresh garlic.
  • Eggs
  • Heavy whipping cream
  • Italian seasoning – Use your favorite sugar-free brand.
  • Crushed red pepper flakes
  • Salt and pepper
  • Cooked chicken – Cubed or chopped.
  • Monterey Jack cheese – Shredded.
  • Artichoke hearts – Drained and cut into large chunks.
  • Frozen chopped spinach – Thawed and squeezed dry.
  • Parmesan cheese
  • Pork panko – Or almond flour for the topping; optional.
Labeled ingredients to make keto Chicken Florentine Bake with Artichoke Hearts.

How To Make The Best Keto Chicken Florentine Bake With Artichoke Hearts

  1. Preheat your oven to 350-F. Spray a baking dish with nonstick cooking spray.
  2. Cook the onion in the butter in a skillet over medium heat until translucent. Add the minced garlic and cook for a minute more.
  3. Whisk the eggs, heavy whipping cream, Italian seasoning, salt and pepper, and crushed red pepper flakes in a bowl.
  4. Add the chicken, cheese, artichoke hearts, spinach, onion, and garlic. Mix well to combine.
  5. Melt the remaining butter and mix it with the Parmesan cheese and pork panko.
  6. Transfer the mixture to the prepared baking dish. Top with the Parmesan cheese and panko mixture and bake for 15-20 minutes or until bubbly in the center.
  7. Enjoy!

Chef Jenn’s Tips

  • Leftover baked, grilled, or rotisserie chicken works well in this recipe. Shredded chicken thighs in an Instant Pot would also work.
  • Don’t chop the artichoke hearts too small, or they’ll get lost in the casserole.
  • You can change up the cheese – try mozzarella, cheddar, colby, or whatever you have on hand.

Recommended

Make It A Meal

Wondering what to serve with keto Chicken Florentine Bake with Artichoke Hearts? The nice thing about casseroles is that they’re a complete meal. If you want to add to the meal, consider veggie-centric and low-carb dishes like a Wedge Salad, air fryer asparagus, or a simple salad with Green Goddess Dressing.

Storage

Store any leftovers in an air-tight container in the fridge for 3-4 days.

Step By Step Process

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Keto Chicken Florentine Bake with Artichoke Hearts
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4.97 from 53 votes

Keto Chicken Florentine Bake with Artichoke Hearts

This is an easy peasy casserole featuring spinach, cooked chicken, and tender artichoke hearts – and no cream cheese!
Course Main Course
Cuisine American, Italian
Keyword beef casserole, chicken florentine, creamed spinach, keto chicken casserole, keto chicken florentine bake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 714kcal
Author Chef Jenn

Ingredients

  • 1/4 cup finely chopped onion
  • 2 tablespoons butter
  • 1 clove garlic minced
  • 2 eggs
  • 1 cups heavy whipping cream
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups chopped cooked chicken
  • 2 cups shredded Monterey Jack cheese
  • 10 ounce package frozen spinach thawed and squeezed dry
  • 1 cup artichoke hearts roughly chopped
  • 1/4 cup Parmesan cheese grated
  • 1/2 cup pork panko
  • 1 tabelspoon butter melted

Instructions

  • Preheat your oven to 350-F. Spray a baking dish with nonstick cooking spray.
  • Cook the onion in the butter in a skillet over medium heat until translucent. Add the minced garlic and cook for a minute more.
  • Whisk the eggs, heavy whipping cream, Italian seasoning, salt and pepper, and crushed red pepper flakes in a bowl.
  • Add the chicken, cheese, artichoke hearts, spinach, onion, and garlic. Mix well to combine.
  • Melt the remaining butter and mix it with the Parmesan cheese and pork panko.
  • Transfer the mixture to the prepared baking dish. Top with the Parmesan cheese and panko mixture and bake for 15-20 minutes or until bubbly in the center.
  • Enjoy!

Notes

Chef Jenn’s Tips

  • Leftover baked, grilled, or rotisserie chicken works well in this recipe.
  • Don’t chop the artichoke hearts too small, or they’ll get lost in the casserole.
  • You can change up the cheese – try mozzarella, cheddar, colby, or whatever you have on hand.

Nutrition

Serving: 1cup | Calories: 714kcal | Carbohydrates: 12g | Protein: 48g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 282mg | Sodium: 1191mg | Potassium: 592mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9998IU | Vitamin C: 5mg | Calcium: 667mg | Iron: 3mg | Net Carbohydrates: 7g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

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about jenn

Hi, I’m Jenn!

I’m a cookbook author (Keto Soup Cookbook and Keto Diabetic Cookbook and Meal Plan) as well as a retired chef, recipe developer, and writer of this blog (that’s a lot of hats!). I embarked on a journey to create foodie-worthy Keto-friendly meals that any home cook can be proud of! No matter if you’re low-carb, no-carb, dirty, or strict Keto, there are recipes in Keto Cooking Wins for you and your family. Read more...

6 thoughts on “Keto Chicken Florentine Bake With Artichoke Hearts”

  1. 5 stars
    This Keto Chicken Florentine Bake with Artichoke Hearts is super easy to make and very tasty! I made this for my family and we were eating dinner in about 30 minutes!!

    Reply
  2. 5 stars
    I love keto meals but I do sometimes want a break from all the cream cheese. This recipe delivers amazing taste without it. And I love all the veggies! Will make again, for sure!

    Reply
4.97 from 53 votes (49 ratings without comment)

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