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.
Another easy keto dinner recipe to add to your repertoire!
Chicken thighs are one of my favorite easy meals, particularly if the skin is crispy and the sauce is creamy. So you can see why this keto spinach artichoke chicken is high on my must-make-again list!
It 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 less than an hour.
Best of all? Chances are good that you have almost everything you need for it in your pantry right now. So what are you waiting for?
And if you love spinach and artichokes together, don’t miss my Keto Calzone recipe.
Keto Skillet Meals
Skillet meals are perfect for busy families. They’re typically straightforward and simple, but they don’t skimp on flavor.
Keto chicken recipes often need extra baking time, to make sure they are cooked through properly. But browning and searing the chicken on the stove first brings out the best flavor.
I highly recommend getting a good ovenproof skillet, so you can go from stovetop to oven easily. You don’t have to use cast iron pans, although that’s always a great choice. Stainless steel is useful as it’s often dishwasher safe too.
Recipes like spinach stuffed chicken and keto jerk chicken are some of my family’s favorites.
Ingredients for Spinach Artichoke Chicken
This easy dinner uses ingredients that are readily available at any grocery store.
- Chicken thighs – Most spinach and artichoke chicken recipes take boneless, skinless breasts but I upped the flavor profile by using crispy skin-on thighs.
- Olive oil – To crisp up the chicken. You can use avocado oil or even coconut oil if you prefer. I don’t recommend butter as it may burn in the high heat of the pan.
- Italian seasoning and garlic – For plenty of Italian flavor.
- Chicken broth – To deglaze the pan.
- Heavy whipping cream – For a rich, creamy sauce.
- Parmesan cheese – A classic addition to any spinach artichoke dish.
- Frozen spinach – You can use fresh too!
- Artichoke hearts – You can use whole or quartered hearts, just be sure to chop them coarsely before adding.
Crispy chicken thighs
I love crispy chicken skin and I’ve perfected my technique to get it perfectly browned in a skillet. When cooking with a cream sauce like this spinach artichoke chicken, make sure to nestle the thighs in on top so that the skin stays crisp.
- Pat the chicken dry. Remove the excess moisture so that the skin crisps up, rather than being stewed or steamed.
- Season with salt and pepper. Salt draws out extra moisture as well so season liberally.
- Heat the oil. Set the pan over medium heat, or even medium high if your stove is not very powerful. Make sure you see a bit of shimmer in the oil but don’t let it start smoking.
- Skin side down. Place the thighs skin-side down in the hot oil and let them cook, undisturbed, for several minutes. This is the magic formula for getting super crispy skin!
- Flip the thighs over and let them cook for another 4 minutes.
- Remove to a plate. They won’t be cooked through at this point but they will be nicely browned. Don’t cover them with anything, as the steam will make the skin soggy.
- Prepare the sauce as directed.
- Add the chicken back in. Nestle the thighs on top, with the skin side up so it doesn’t lose crispness.
- Bake until done. The thighs will cook through in about 20 to 25 minutes.
Frequently asked questions
Yes, absolutely. You can use the same method exactly for breasts or thighs. Depending on how thick they are, the time in the oven may change.
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.
You can still make Keto Spinach Artichoke Chicken! Simply transfer the sauce and chicken to a ceramic baking dish after they are prepared.
Easy! Replace the heavy cream with some thick coconut milk, and add a little nutritional yeast or non-dairy Parmesan.
If you want the chicken thighs to stay crispy, you really need to make this recipe fresh. That said, the leftovers are still delicious the next day, even though the skin has softened.
What to serve with spinach artichoke chicken
This easy dinner recipe is almost a meal unto itself. But if you’re looking to round it out a bit, here are some easy keto side dishes you might like:
- Roasted Delicata Squash
- Mushroom Cauliflower Rice Risotto
- Super Creamy Mashed Cauliflower
- Ham and Cheese Baked Asparagus
- Keto Zucchini Fritters
Easy Spinach Artichoke Chicken
- 6 chicken thighs bone in skin on
- 2 teaspoon Italian seasoning
- Salt and pepper
- 2 tablespoon olive oil or avocado oil
- 4 cloves garlic minced
- ⅓ cup chicken broth
- ⅔ cup heavy whipping cream
- 1 ounce Parmesan cheese finely grated
- 6 ounces artichoke hearts drained and chopped
- 5 ounces frozen spinach thawed and squeezed dry
- 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 ovenproof skillet. Add the chicken thighs, skin side down, and cook undisturbed for 3 to 4 minutes, until golden brown.
- Flip the thighs over and cook another 4 minutes, then transfer to a plate.
- 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 and the sauce is bubbling.