KETO SPINACH ARTICHOKE CHICKEN SKILLET

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Keto Spinach Artichoke Chicken Skillet Recipe

A one-pan wonder that’s creamy, crispy, and completely keto-friendly.

KEY INFO
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Calories: 485 per serving
  • Fat: 38g
  • Protein: 32g
  • Net Carbs: 4g
  • Difficulty: Easy
  • Diet Tags: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
  • 12-inch oven-safe skillet (cast iron preferred)
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Tongs
  • Meat thermometer (recommended)
Overhead view of fresh chicken thighs, artichokes, and spinach on a rustic wooden cutting board in soft natural lighting

INGREDIENTS
For the Chicken:
  • 4-6 chicken thighs, bone-in, skin-on (1.5 lbs/680g)
  • 2 tbsp olive oil (30ml)
  • 2 tsp Italian seasoning (10g)
  • 1 tsp sea salt (5g)
  • ½ tsp black pepper (2.5g)
For the Sauce:
  • 10 oz frozen spinach, thawed and squeezed dry (280g)
  • 14 oz artichoke hearts, drained and chopped (400g)
  • 1 cup heavy cream (240ml)
  • 4 cloves garlic, minced
  • ½ cup grated parmesan cheese (50g)
  • Salt and pepper to taste
METHOD
    1. Preheat oven to 375°F (190°C)
    2. Pat chicken thighs dry with paper towels (crucial for crispy skin)
    3. Season chicken generously with Italian seasoning, salt, and pepper
    4. Heat olive oil in skillet over medium-high heat until shimmering
    5. Place chicken skin-side down and sear for 5-7 minutes until golden brown
    6. Flip chicken and cook additional 3 minutes
    7. Remove chicken to a plate
Closeup of golden brown chicken sizzling in a cast iron skillet with rising steam and shimmering oil.

    1. In the same skillet, add minced garlic and cook for 30 seconds
    2. Add spinach and artichokes, stirring to combine
    3. Pour in heavy cream, bring to simmer
Creamy white sauce with spinach and artichokes in a black skillet under warm kitchen lighting

    1. Stir in parmesan cheese until melted
    2. Return chicken to skillet, skin-side up
Oven-ready dish with crispy-skinned chicken in creamy sauce under moody lighting

  1. Transfer to oven and bake 15-20 minutes until chicken reaches 165°F (74°C)
CRUCIAL TIPS
  • MUST squeeze excess water from spinach thoroughly
  • Don’t move chicken while searing for crispiest skin
  • Let skillet rest 5 minutes before serving
  • Keep sauce at gentle simmer to prevent curdling
STORAGE & REHEATING
  • Store in airtight container up to 3 days
  • Reheat in oven at 350°F for 10-15 minutes
  • Not recommended for freezing
COMMON MISTAKES TO AVOID
  • Overcrowding the pan
  • Not patting chicken dry
  • Moving chicken too soon during searing
  • Using cold chicken straight from fridge
VARIATIONS
  • Dairy-Free: Use coconut cream instead of heavy cream
  • Spicy: Add red pepper flakes
  • Extra Cheesy: Mix in mozzarella
  • Herb-Forward: Add fresh thyme and rosemary
Steaming chicken thighs with bubbling sauce garnished with fresh herbs and parmesan shavings on a plate

Remember: Success lies in proper preparation – have all ingredients ready before starting, and don’t rush the searing process. Your patience will be rewarded with perfectly crispy skin and juicy meat!

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