Spinach artichoke chicken is an easy and delicious keto skillet recipe. It features crispy chicken thighs in a rich cream sauce with spinach, artichokes, garlic, and parmesan. However, the original recipe only called for half (which we deemed too paltry) of the spinach and artichokes so we doubled that, as noted in the list below. Also, we added two more thighs to total eight, allowing two per person for a dinner feeding four.
This AMAZING recipe takes all the rich flavors of a great spinach artichoke dip and turns it into a full meal. And it’s an easy one pan recipe that’s ready in about an hour. Truly delicious! Typically, I am more of a white meat fan, while The Hubs prefers dark meat. Next time I may include a mix of thighs and chicken breast quarters, but again, maybe not…
Instead of frozen, fresh spinach works in this recipe as well. You obviously won’t need to thaw and squeeze it; simply chop it up and stir it into the sauce before transferring the dish to the oven.
Low-Carb Spinach Artichoke Chicken
Ingredients
- 8 chicken thighs, bone in, skin on
- 2 tsp. Italian seasoning
- Salt and pepper
- 3 Tbsp. olive oil or avocado oil
- 4 cloves garlic, minced
- ⅓ cup chicken broth
- ⅔ cup heavy whipping cream
- 1 oz. Parmesan cheese, finely grated
- 12 oz. artichoke hearts, drained and chopped
- 10 oz. frozen spinach, thawed and squeezed dry
Directions
- Preheat the oven to 350F. Pat the chicken thighs dry and sprinkle all over with the Italian seasoning, salt, and pepper.
- Heat the oil over medium heat in a large (at least 12″) ovenproof skillet. Add the chicken thighs, skin side down, and cook undisturbed for 3 to 4 minutes, until golden brown. (Our chicken skin took 8 minutes to get a nice golden brown.)
- Flip the thighs over and cook another 4 minutes, then transfer to a plate. Drain most of the fat from the pan and discard.
- Add the garlic to the pan and sauté until fragrant, about 1 minute.
- Stir in the broth to deglaze the pan, scraping up any browned bits. Bring to a simmer. Add the cream and Parmesan and continue to cook until slightly thickened, another minute or two.
- Stir in the chopped artichokes and the spinach until well combined. Place the chicken thighs on top of the cream sauce and bake 20 to 25 minutes, until the chicken is cooked through to a temp of 170° to 175°, and the sauce is bubbling.
Roughly adapted from an online recipe from All Day I Dream About Food
Accounting for Taste 
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