Keto Italian Artichoke Chicken Bake with Cauliflower Mash
A hearty low-carb casserole featuring seasoned chicken breast layered with creamy cauliflower mash, sautéed spinach, and tangy artichoke hearts, all topped with melted mozzarella and fresh basil. This protein-packed dish delivers classic Italian flavors while staying keto-friendly, making it perfect for weeknight dinners or meal prep. The combination of eggs and cream creates a rich, custard-like base that binds everything together beautifully.
Ingredients
- 1 tsp oregano, dried leaves
- ½ tsp dried basil, leaves
- 2 clove garlic
- 4 medium slice tomato, sliced
- ¼ cup fresh basil
- 1 teaspoon lemon juice
- 1 teaspoon sea salt
- 8 ounce mozzarella cheese
- ½ cup cream
- 3 cup spinach
- 1 pound chicken breast
- 4 cup frozen cauliflower
- ⅝ cup canned artichoke hearts, in oil
- 2 large eggs
- 3 tablespoon olive oil
- ½ tsp onion powder
- ¼ tsp garlic powder
Instructions
- 1
Preheat oven to 375 degrees and arrange ingredients
- 2
Combine olive oil, oregano, basil, garlic powder, onion powder, and salt in glass dish and massage into chicken
- 3
Bake chicken for 15 minutes or until just cooked through
- 4
Cook cauliflower in pot with olive oil and water, covered, over medium heat
- 5
Sauté garlic in olive oil over medium heat until fragrant
- 6
Add spinach and salt to garlic, cook until softened
- 7
Stir in lemon juice and artichoke hearts until softened, remove from heat
- 8
Add cream to cauliflower, reduce to medium-low heat, cover and cook 2-3 minutes
- 9
Mash cauliflower with potato masher or pulse in food processor
- 10
Combine cauliflower with spinach mixture
- 11
Shred chicken and mix with half the basil
- 12
Add chicken to vegetable mixture
- 13
Whisk eggs and mix with half the shredded mozzarella
- 14
Pour egg mixture over chicken and vegetables, fold with remaining basil
- 15
Transfer to baking dish and level with spatula
- 16
Top with sliced mozzarella, basil, and tomato slices
- 17
Bake 15-20 minutes until eggs are set
- 18
Switch to broiler at 500 degrees, place dish 10 inches from broiler
- 19
Broil 1-2 minutes, rotate, continue until cheese is brown and bubbly
- 20
Cool before cutting into slices
Tips
Make sure chicken is just cooked through in the first baking step to prevent overcooking during the final bake.
Drain artichoke hearts well to prevent excess moisture in the casserole.
Watch carefully during broiling to prevent burning - cheese can go from golden to burnt quickly.
Good to Know
Refrigerate up to 4 days in covered container
Assemble up to 1 day ahead, cover and refrigerate, add 10 minutes to baking time
Cut into squares and serve hot as main dish
Common Mistakes
Don't overcook chicken in first step to avoid dry meat in final dish
Ensure eggs are fully set before broiling to prevent runny texture
Substitutions
FAQ
Can I use fresh cauliflower instead of frozen?
Yes, chop into small pieces and increase cooking time by 5-7 minutes until tender before mashing.
How long will leftovers keep in the refrigerator?
Store covered for up to 4 days. Reheat portions in microwave or oven until heated through.
Can I freeze this casserole?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight and reheat in 350F oven for 20-25 minutes.