You want a dinner that feels luxurious, cooks fast, and doesn’t blow your macros? This Keto Chicken & Artichoke Casserole hits like a five-star restaurant special and still keeps carbs in check. It’s creamy, tangy, cheesy, and ridiculously satisfying—no dry chicken, no watery sauce, no fake “diet food” vibes.
Make it once and you’ll start buying artichokes in bulk like a pro. The best part: it’s weeknight-easy but date-night-impressive.
What Makes This Recipe So Good
This casserole nails the holy trinity: high-protein, low-carb, and maximum flavor. The artichokes bring a bright, briny bite that cuts through the rich cream sauce, so you never get bored.
Rotisserie chicken or leftover grilled chicken keeps the workflow simple without sacrificing texture.
We use a cream-cheese-and-parmesan base that bakes into a thick, velvety sauce—no flour, no cornstarch, no nonsense. A hint of lemon and garlic keeps it fresh, while mozzarella delivers that stretchy, golden top. It reheats like a champ, so you’ll love it for meal prep.
What You’ll Need (Ingredients)
- 3 cups cooked chicken, shredded or cubed (rotisserie works great)
- 1 (14 oz) can artichoke hearts, drained and roughly chopped (water-packed, not marinated)
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1/2 small onion, finely diced (optional but recommended)
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme or Italian seasoning
- Zest of 1/2 lemon + 1–2 tsp lemon juice
- Salt and black pepper, to taste
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 2 cups fresh spinach, roughly chopped (optional but awesome)
- Fresh parsley, chopped, for garnish
The Method – Instructions
- Preheat and prep: Heat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish or similar casserole pan.
- Sauté aromatics: In a skillet over medium heat, warm olive oil. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30–60 seconds until fragrant.
- Build the sauce: Lower heat to medium-low.
Add cream cheese and stir until melty and smooth. Pour in heavy cream and chicken broth, whisking to combine.
- Season it: Add Dijon, thyme, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Simmer 2–3 minutes until slightly thickened.
- Cheese it up: Stir in Parmesan and half the mozzarella until blended.
Taste and adjust salt/acidity—this is your flavor foundation.
- Add greens: Fold in spinach and cook 1–2 minutes until wilted. Remove from heat.
- Combine: In a large bowl, mix chicken and chopped artichokes. Pour the sauce over and toss to coat evenly.
- Assemble: Transfer mixture to the baking dish.
Top with the remaining mozzarella.
- Bake: Bake 18–22 minutes until bubbling around the edges and lightly golden on top. If you want extra color, broil 1–2 minutes. Don’t walk away—broilers have trust issues.
- Rest and garnish: Let it sit 5–10 minutes to set.
Sprinkle with parsley and a fresh grind of pepper.
Preservation Guide
- Fridge: Store leftovers in an airtight container for 3–4 days. Reheat covered at 325°F (165°C) for 12–15 minutes or microwave gently in 45-second bursts.
- Freezer: Freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge.
Reheat covered at 350°F (175°C) for 20–25 minutes until hot.
- Make-ahead: Assemble up to the baking step, cover tightly, and refrigerate 24 hours or freeze. Add 5–10 minutes to bake time if cold.
- Moisture tip: If reheating looks dry, splash in 1–2 tablespoons cream or broth, then cover and warm.
Health Benefits
- Keto-aligned macros: High in protein and fat, very low in net carbs—perfect for ketosis while keeping you full.
- Artichoke power: Artichokes bring fiber, antioxidants, and prebiotics that support gut health. Fancy and functional.
- Protein for recovery: Chicken provides complete protein for muscle repair and satiety, so you’re less likely to raid the pantry at 9 p.m.
- Electrolyte-friendly: Parmesan offers calcium and sodium—handy for keto, when electrolyte needs can bump up.
- Spinach benefits: If included, spinach adds folate, magnesium, and vitamin K without swinging the carbs.
Avoid These Mistakes
- Using marinated artichokes without adjusting salt and oil.
If that’s all you have, drain well, pat dry, and reduce added salt and fat.
- Skipping the thickening step. Don’t rush the sauce; give it a short simmer so it’s glossy, not watery.
- Overcooking the bake. The chicken is already cooked. You’re just melting and bubbling—20 minutes, not 45.
- Too much lemon juice. A little brightens; too much curdles the vibe. Taste as you go.
- Cheese overload on top only. Blend some cheese into the sauce for body; the top is for drama.
Variations You Can Try
- Bacon & scallion: Add 4 slices crisped, chopped bacon and 1/4 cup sliced scallions for smoky crunch.
- Jalapeño kick: Stir in 1–2 diced jalapeños and swap mozzarella for pepper jack.
Hello, heat.
- Mushroom umami: Sauté 8 oz sliced mushrooms with the onions for deeper flavor and texture.
- Pesto swirl: Add 2 tbsp basil pesto to the sauce, reduce lemon slightly, and finish with pine nuts.
- Turkey or shrimp swap: Use leftover turkey or quickly sautéed shrimp. If using shrimp, cut bake time to 12–15 minutes.
- Dairy-light: Replace half the cream with unsweetened almond milk and add 1/4 tsp xanthan gum for body. Still keto, still creamy.
FAQ
Can I use raw chicken instead of cooked?
Yes, but cook it first for best texture.
Sear bite-size pieces in a skillet with oil and salt until just cooked through, then proceed. Adding raw chicken straight to the casserole risks uneven cooking and watery sauce—hard pass.
Are marinated artichokes okay?
They work in a pinch. Drain and pat dry, then reduce added salt and oil.
Expect a bolder, herby flavor—could be a win IMO.
What can I substitute for heavy cream?
Use a mix of half heavy cream and unsweetened almond milk, or full-fat coconut milk for dairy-light. If thinning the cream, add a pinch of xanthan gum or extra cream cheese to keep it luscious.
Is this gluten-free?
Yes. No flour, no breadcrumbs.
Just confirm your broth and Dijon are certified gluten-free, FYI.
How do I make it spicier?
Add more red pepper flakes, swap mozzarella for pepper jack, or stir in a teaspoon of hot sauce with the Dijon. Taste as you go so you don’t accidentally nuke your taste buds.
What should I serve it with?
Great with a simple arugula salad, roasted asparagus, or zucchini ribbons tossed in olive oil and lemon. If not keto, a small side of buttered orzo is elite.
Can I meal prep this?
Absolutely.
Portion into containers, refrigerate up to 4 days, and reheat gently. It holds texture and flavor like a champ.
My Take
This Keto Chicken & Artichoke Casserole is the kind of recipe that tricks your brain in the best way: comfort food mouthfeel with clean, tight macros. The lemon and artichoke keep it bright, the cheese keeps it indulgent, and the whole thing comes together fast enough for the busiest weeknight.
It’s a rare dish that pleases keto diehards and carb lovers at the same table—no apologies, no compromises. Make it once, and it’ll earn permanent residency in your dinner rotation.
