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!
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!
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.
How To Make The Best Keto Chicken Florentine Bake With Artichoke Hearts
- 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!
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
Keto Chicken Florentine Bake with Artichoke Hearts
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
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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Great recipe to use up my leftover chicken! And the kids ate it even with all the spinach lol
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!!
The seasoning and cheesiness here were divine! SO, so tasty! The whole family enjoyed it. 🙂
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!
Jenn, I have a question…..can I use fresh spinach?
For sure, but I’d cook it down a bit first.