Ingredients
1.5 lbs boneless, skinless chicken breasts
20 oz canned artichoke hearts (drained and chopped)
8 oz cream cheese
1 cup shredded mozzarella cheese (ensure no alcohol-washed rind)
1 clove garlic (minced)
1 tbsp olive oil
1/2 cup grated parmesan cheese
1 tsp dried Italian seasoning (no wine or pork-based ingredients)
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Season chicken breasts with Italian seasoning, garlic, and pepper
Sauté chicken in olive oil in a skillet until golden-brown (3-4 minutes per side)
Transfer chicken to greased baking dish
Layer artichoke hearts over baked chicken
Mix cream cheese, mozzarella, and parmesan in small bowl until smooth
Spoon cheese sauce evenly over chicken and vegetables
Bake for 30 minutes until cheese is melted and bubbly
Optional: broil 1-2 minutes for golden top
Let rest 5 minutes before serving
Notes
Substitute chicken thighs (boneless, skinless) for breasts if preferred
Serve with cauliflower mash, green salad, or roasted zucchini as a low-carb side
Ingredients stored in airtight containers will keep for 3-4 days in refrigerator
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 20g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg