Description

Growing up surrounded by family who cherished food ignited in me a lifelong passion for cooking. I have fond memories of helping prepare family meals, learning the secrets to a delicious sauce, and the simple joy of creating something wonderful to share. The combination of olive oil, rich tomato flavor, and creamy cheese always brings a sense of comfort and warmth.

This Italian Chicken Bake captures those classic flavors in a comforting and satisfying dish. Tender pieces of chicken mingle with the subtle tang of artichoke hearts and the gentle earthiness of spinach, creating a delightful harmony of tastes and textures. The blanket of melted cheese brings it all together.

The chicken emerges juicy and flavorful, infused with the bright, savory essence of the Italian-inspired sauce. The artichoke hearts offer a pleasant, slightly chewy counterpoint to the tender chicken, while the spinach wilts down, adding a delicate, vegetal sweetness to the mix. Each bite is a celebration of simple, wholesome ingredients transformed into something truly special.

The melted cheese forms a golden-brown crust in some areas, adding a delightful textural contrast to the soft filling underneath. This bake is incredibly versatile. Feel free to use ground chicken or turkey for a heartier texture, or use another leafy green like kale, instead of spinach for a different flavor profile.

It’s equally wonderful whether served as a comforting lunch or a satisfying dinner. The ease of preparation makes it ideal for busy weeknights, and it's just as suitable for a relaxed weekend gathering. The dish also reheats beautifully, making it an excellent choice for meal prepping.

Its simple flavors and wholesome ingredients makes it a delicious and convenient option any day of the week. Its a wonderful way to bring those classic Italian flavors to your table, creating a dish that’s both comforting and full of flavor.

Preparation Time

Prep Time

20 min

Cook Time

35 min

Total Time

55 min

Nutrition Information

Per 1 servings serving

Calories

650 Kcal

Carbs

7 g

Fiber

2 g

Sugar

3 g

Protein

46 g

Fats

51 g

Saturated Fats 24 g

Unsaturated Fats 23 g

Cholestrol 200 mg

Sodium 700 mg

Potassium 600 mg

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Name: Keto Italian Artichoke Chicken Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 servings
Cuisine: Lunch
Ingredients: 1 tsp, leaves Spices, oregano, dried; ½ tsp, leaves Dried basil; 2 clove Garlic; 4 medium slice Tomato slice; ¼ cup Basil; 1 teaspoon Lemon juice; 1 teaspoon Sea salt; 8 ounce Mozzarella cheese; ½ cup Cream; 3 cup Spinach; 1 pound Chicken breast; 4 cup Frozen cauliflower; ⅔ cup Canned artichoke hearts in oil; 2 large Egg; 3 tablespoon Olive oil; ½ tsp Spices, onion powder; ¼ tsp Garlic powder

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Ingredients

Spices, oregano, dried

1 tsp, leaves

Dried basil

½ tsp, leaves

Garlic

2 clove

Tomato slice

4 medium slice

Basil

¼ cup

Lemon juice

1 teaspoon

Sea salt

1 teaspoon

Mozzarella cheese

8 ounce

Cream

½ cup

10.

Spinach

3 cup

11.

Chicken breast

1 pound

12.

Frozen cauliflower

4 cup

13.

Canned artichoke hearts in oil

⅔ cup

14.

Egg

2 large

15.

Olive oil

3 tablespoon

16.

Spices, onion powder

½ tsp

17.

Garlic powder

¼ tsp

Instructions

Preheat the oven to 375 degrees and arrange your ingredients.

Combine 1.5 Tbsp. olive oil, 1 tsp. oregano, ½ tsp. dried basil, ¼ tsp. garlic powder, ½ tsp. onion powder, and ½ tsp. salt in a glass dish and massage the mixture into the chicken. Bake the chicken for about 15 minutes, or until the chicken is just cooked through before removing the dish from the oven.

While the chicken is baking, add the cauliflower to a pot with 1 Tbsp. olive oil and 1 Tbsp. water. Cover with a lid and set burner to medium heat. In another pan, add 1/2 Tbsp. olive oil and garlic and heat over medium heat. Once the garlic begins to smell fragrant, add the chopped spinach and 1/2 tsp. salt.

When the spinach begins to soften, add the lemon juice and chopped artichoke hearts. Stir until everything has softened and remove the pan from the heat. Check the cauliflower and once it has started to soften, add the cream, lower the heat to medium-low, and re-cover the pot. Continue cooking for about 2-3 minutes, then uncover the pot and turn off the heat. Mash the cauliflower with a potato masher or pulse it a few times in a food processor or blender.

Add the cauliflower to the spinach mixture.

Shred the chicken pieces and add half of the basil to the chicken.

Add the chicken to the spinach and cauliflower mixture. Crack the eggs and mix whisk them with a fork. Shred about half of the mozzarella and add it to the eggs.

Pour the egg mixture over the chicken and veggie mixture and fold them together with half of the basil leaves. Pour the mixture back into the baking dish and level out with a spatula. Slice the remaining mozzarella thinly and arrange over the chicken in the baking dish. Arrange the basil pieces and the tomato slices over the cheese. Top with parmesan cheese, crushed red pepper, and additional oregano, if desired.

Bake in the oven for 15-20 minutes, or until the eggs have set. Turn on the broiler to 500 degrees and place the top oven rack about 10 inches below the broiler. Place the baking dish on the top rack and allow the chicken bake to broil for about 1-2 minutes, then rotate it and allow it to continue broiling. Check the dish occasionally to ensure the top of the casserole doesn’t burn. Continue broiling until the cheese is brown and bubbly. Allow to cool before cutting into 4-6 slices.

Keto Italian Artichoke Chicken Bake Recipe