35+ Mouth-Watering Keto Chicken Artichoke Recipes to Try Today

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If you’re on a keto diet, you’re likely always on the lookout for new and exciting ways to enjoy low-carb meals that are both delicious and satisfying.

One of the most versatile and tasty combinations in the keto world is chicken and artichokes.

These two ingredients are not only keto-friendly but also pack a ton of flavor and nutrients.

Whether you’re looking for a quick dinner, a hearty casserole, or a light salad, chicken and artichokes can be transformed into a wide variety of mouth-watering dishes.

In this blog post, we’ve compiled over 35+ keto chicken artichoke recipes that are perfect for anyone looking to spice up their low-carb menu.

From creamy casseroles and savory frittatas to crispy croquettes and indulgent stuffed mushrooms, there’s something for everyone to enjoy.

Get ready to dive into a collection of easy, flavorful, and satisfying keto-friendly meals that will keep your taste buds happy and your carb count low.

35+ Mouth-Watering Keto Chicken Artichoke Recipes to Try Today

Chicken and artichokes are a match made in keto heaven, offering endless possibilities for creating tasty, nutritious meals without the carbs.

With over 35+ keto chicken artichoke recipes at your fingertips, you’ll never run out of ideas for quick dinners, make-ahead lunches, or even indulgent snacks.

These recipes are not only low in carbs but also packed with protein, healthy fats, and flavor, making them perfect for anyone following a ketogenic lifestyle.

So, why not try something new today?

Your taste buds and waistline will thank you for these satisfying, healthy dishes that keep you on track with your keto goals.

Creamy Keto Chicken and Artichoke Skillet

This rich and satisfying creamy chicken and artichoke skillet is perfect for a low-carb, high-fat meal.

The combination of juicy chicken, tender artichokes, and a luscious garlic Parmesan sauce makes this dish irresistible. Plus, it’s a one-pan recipe, which means easy cleanup!

Ingredients:

2 boneless, skinless chicken breasts (cut into halves)
1 cup canned artichoke hearts (drained and quartered)
2 tbsp olive oil
3 tbsp butter
3 cloves garlic (minced)
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup chicken broth
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tbsp fresh parsley (chopped)

Instructions:

Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning.
Sear the chicken breasts for about 5 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt butter and sauté garlic until fragrant.
Add chicken broth, heavy cream, and Parmesan cheese, stirring well. Let it simmer for a few minutes.
Add the artichoke hearts and return the chicken to the pan. Simmer for another 8-10 minutes until the chicken is fully cooked.
Sprinkle with fresh parsley and serve warm.

This creamy keto chicken and artichoke dish is a perfect blend of savory and indulgent flavors.

The richness of the sauce complements the tenderness of the chicken and artichokes, making it a great comfort meal while staying keto-friendly.

Cheesy Keto Baked Chicken with Artichokes

This cheesy keto baked chicken with artichokes is a comforting, oven-baked dish that combines creamy cheeses, tender chicken, and flavorful artichokes.

It’s simple to prepare, requires minimal effort, and is packed with healthy fats and protein to keep you full and satisfied.

Ingredients:

2 boneless, skinless chicken breasts
1 cup canned artichoke hearts (drained and chopped)
½ cup cream cheese (softened)
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup mayonnaise
2 cloves garlic (minced)
1 tsp onion powder
½ tsp salt
½ tsp black pepper
½ tsp paprika
1 tbsp olive oil

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Season the chicken breasts with salt, pepper, and paprika, then place them in the baking dish.
In a bowl, mix cream cheese, mayonnaise, garlic, onion powder, and chopped artichokes.
Spread the mixture over the chicken breasts and top with mozzarella and Parmesan cheese.
Drizzle with olive oil and bake for 25-30 minutes, or until the chicken is fully cooked and the cheese is golden brown.
Let it rest for a few minutes before serving.

This cheesy keto baked chicken with artichokes is creamy, delicious, and full of flavor.

It’s a great way to enjoy a restaurant-quality meal at home while keeping your carb intake in check.

Garlic Butter Keto Chicken and Artichoke Stir-Fry

This garlic butter chicken and artichoke stir-fry is a quick and easy keto-friendly meal that’s packed with flavor.

The combination of tender chicken, artichokes, and a garlicky buttery sauce makes this dish incredibly satisfying. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights!

Ingredients:

2 boneless, skinless chicken breasts (cut into strips)
1 cup canned artichoke hearts (drained and halved)
3 tbsp butter
2 tbsp olive oil
4 cloves garlic (minced)
½ tsp salt
½ tsp black pepper
1 tsp lemon juice
½ tsp red pepper flakes (optional)
1 tbsp chopped fresh parsley

Instructions:

Heat olive oil in a large pan over medium-high heat. Add chicken strips and season with salt and pepper.
Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Remove from the pan and set aside.
In the same pan, melt butter and sauté garlic until fragrant.
Add the artichoke hearts and stir-fry for 2-3 minutes.
Return the chicken to the pan, add lemon juice and red pepper flakes, and stir well.
Garnish with fresh parsley and serve hot.

This garlic butter keto chicken and artichoke stir-fry is a light yet flavorful meal that’s perfect for anyone following a low-carb diet.

The buttery garlic sauce enhances the taste of the chicken and artichokes, creating a dish that’s both nutritious and delicious.

Keto Spinach and Artichoke Stuffed Chicken

This keto spinach and artichoke stuffed chicken is a flavorful and creamy dish packed with cheesy goodness.

Inspired by the classic spinach and artichoke dip, this stuffed chicken recipe is perfect for a comforting yet healthy meal that’s low in carbs and high in protein.

Ingredients:

2 boneless, skinless chicken breasts
½ cup canned artichoke hearts (drained and chopped)
½ cup fresh spinach (chopped)
½ cup cream cheese (softened)
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
2 cloves garlic (minced)
½ tsp salt
½ tsp black pepper
½ tsp onion powder
1 tbsp olive oil

Instructions:

Preheat oven to 375°F (190°C).
Slice a pocket into each chicken breast, being careful not to cut all the way through.
In a bowl, mix cream cheese, spinach, artichokes, Parmesan, mozzarella, garlic, salt, and onion powder.
Stuff each chicken breast with the mixture and secure with toothpicks.
Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through.

This stuffed chicken dish delivers a deliciously creamy filling wrapped in juicy, seared chicken.

It’s a fantastic way to enjoy a gourmet keto meal without the carbs!

Keto Lemon Garlic Chicken with Artichokes

This keto lemon garlic chicken with artichokes is a bright, tangy, and savory dish that’s perfect for a light but satisfying meal.

The combination of zesty lemon, aromatic garlic, and tender artichokes creates a burst of flavor in every bite while keeping things low-carb and keto-friendly.

Ingredients:

2 boneless, skinless chicken breasts
1 cup canned artichoke hearts (drained and quartered)
2 tbsp butter
2 tbsp olive oil
4 cloves garlic (minced)
Juice of 1 lemon
Zest of ½ lemon
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp red pepper flakes (optional)
1 tbsp fresh parsley (chopped)

Instructions:

Heat olive oil in a skillet over medium heat.
Season chicken breasts with salt, pepper, and oregano. Sear them for about 5 minutes per side until golden brown. Remove from the skillet.
In the same skillet, melt butter and sauté garlic until fragrant.
Add artichoke hearts and cook for 2-3 minutes.
Pour in lemon juice and zest, then return the chicken to the pan. Simmer for another 5 minutes until the chicken is fully cooked.
Sprinkle with red pepper flakes and fresh parsley before serving.

This lemon garlic chicken is a refreshing and vibrant dish that’s both light and satisfying.

It’s perfect for a quick weeknight meal that keeps you on track with your keto goals.

Keto Chicken and Artichoke Casserole

This keto chicken and artichoke casserole is a cheesy, creamy dish that’s easy to prepare and perfect for meal prep.

Packed with protein and healthy fats, it’s an excellent option for a comforting low-carb dinner.

Ingredients:

2 cups cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
½ cup cream cheese (softened)
½ cup sour cream
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic (minced)
½ tsp salt
½ tsp black pepper
½ tsp paprika
1 tbsp olive oil

Instructions:

Preheat oven to 375°F (190°C) and grease a baking dish.
In a bowl, mix cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, pepper, and paprika.
Stir in shredded chicken and artichoke hearts until well combined.
Spread the mixture into the baking dish and bake for 20-25 minutes, or until bubbly and golden brown.
Let it cool for a few minutes before serving.

This keto chicken and artichoke casserole is creamy, cheesy, and incredibly satisfying.

It’s perfect for feeding a family or meal prepping for the week while staying on track with your keto lifestyle!

Keto Tuscan Chicken with Artichokes

This keto Tuscan chicken with artichokes is a rich and flavorful dish inspired by classic Italian flavors.

With a creamy garlic sauce, sun-dried tomatoes, and artichokes, this meal is both delicious and low in carbs, making it perfect for a satisfying keto dinner.

Ingredients:

2 boneless, skinless chicken breasts
1 cup canned artichoke hearts (drained and quartered)
½ cup sun-dried tomatoes (chopped)
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
3 cloves garlic (minced)
2 tbsp olive oil
1 tbsp butter
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 tbsp fresh basil (chopped)

Instructions:

Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning.
Sear the chicken for about 5 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt butter and sauté garlic until fragrant. Add sun-dried tomatoes and artichokes, cooking for 2 minutes.
Pour in chicken broth and heavy cream, then stir in Parmesan cheese. Let the sauce simmer for a few minutes.
Return the chicken to the skillet and let it simmer for another 8-10 minutes until fully cooked.
Garnish with fresh basil and serve.

This Tuscan-inspired dish is a luxurious and comforting meal that’s packed with flavor while staying keto-friendly.

The creamy sauce pairs perfectly with the artichokes, sun-dried tomatoes, and tender chicken.

Keto Chicken and Artichoke Zoodle Alfredo

This keto-friendly take on a classic pasta dish swaps out carb-heavy noodles for zucchini noodles (zoodles), keeping it light yet creamy.

The combination of grilled chicken, artichokes, and a rich Alfredo sauce makes this dish a go-to for pasta lovers on a keto diet.

Ingredients:

2 boneless, skinless chicken breasts (grilled and sliced)
1 cup canned artichoke hearts (drained and chopped)
2 medium zucchini (spiralized into noodles)
1 cup heavy cream
½ cup grated Parmesan cheese
2 tbsp butter
3 cloves garlic (minced)
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tbsp fresh parsley (chopped)

Instructions:

Heat butter in a skillet over medium heat. Add garlic and sauté until fragrant.
Pour in heavy cream and Parmesan cheese, stirring well to create a creamy sauce. Simmer for a few minutes.
Add the artichoke hearts and grilled chicken slices, stirring to coat in the sauce.
Add the zoodles and cook for 2-3 minutes until just tender.
Season with salt, pepper, and red pepper flakes if using.
Garnish with fresh parsley and serve.

This creamy and indulgent keto Alfredo dish gives you all the comfort of a pasta meal without the carbs.

The artichokes add a delicious texture, making it a well-rounded dish perfect for any occasion.

Keto Chicken and Artichoke Soup

This keto chicken and artichoke soup is a warm and comforting dish, perfect for chilly days or when you need a cozy meal.

Packed with creamy broth, tender chicken, and artichokes, this soup is both satisfying and keto-friendly.

Ingredients:

2 cups cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
4 cups chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
3 cloves garlic (minced)
1 tbsp butter
1 tsp dried thyme
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 tbsp fresh parsley (chopped)

Instructions:

Melt butter in a pot over medium heat. Add garlic and sauté until fragrant.
Pour in the chicken broth and bring to a simmer. Add the shredded chicken and artichokes.
Stir in heavy cream, Parmesan cheese, thyme, salt, and pepper. Simmer for 10 minutes.
Adjust seasoning as needed and add red pepper flakes if using.
Garnish with fresh parsley and serve hot.

This creamy, rich keto soup is packed with protein and healthy fats, making it an excellent low-carb meal.

The artichokes give it a unique depth of flavor, making it a comforting and delicious option for any time of the year!

Keto Chicken and Artichoke Salad

This keto chicken and artichoke salad is a fresh, light, and satisfying meal that combines juicy grilled chicken with artichokes and a tangy dressing.

It’s perfect for a quick lunch or a refreshing dinner that is both nutritious and low in carbs.

Ingredients:

2 boneless, skinless chicken breasts (grilled and sliced)
1 cup canned artichoke hearts (drained and quartered)
2 cups mixed greens (spinach, arugula, or lettuce)
½ cucumber (sliced)
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp fresh basil (chopped)
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
¼ cup grated Parmesan cheese

Instructions:

Grill the chicken breasts until fully cooked, then slice them into thin strips.
In a bowl, mix together the mixed greens, artichoke hearts, cucumber, and basil.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper to create the dressing.
Toss the salad with the dressing and top with sliced chicken.
Garnish with grated Parmesan cheese and serve immediately.

This refreshing salad is perfect for a keto-friendly lunch or dinner.

The bright flavors from the lemon and Dijon mustard dressing complement the artichokes and chicken, making it a light but satisfying option.

Keto Artichoke and Chicken Frittata

This keto artichoke and chicken frittata is an easy and delicious low-carb meal that’s perfect for breakfast, lunch, or dinner.

The combination of eggs, creamy artichokes, and tender chicken makes this dish rich in flavor while keeping your carb intake in check.

Ingredients:

2 boneless, skinless chicken breasts (cooked and chopped)
1 cup canned artichoke hearts (drained and chopped)
6 large eggs
½ cup heavy cream
½ cup shredded mozzarella cheese
2 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tsp fresh thyme (chopped)
¼ cup fresh parsley (chopped)

Instructions:

Preheat the oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium heat. Add the chopped chicken and artichokes and sauté for 2-3 minutes.
In a bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper. Pour the egg mixture over the chicken and artichokes.
Sprinkle with mozzarella cheese and fresh thyme.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are fully set.
Garnish with fresh parsley before serving.

This frittata is a great make-ahead option for meal prepping, and it’s full of protein and healthy fats.

It’s an easy, versatile dish that you can enjoy at any time of day.

Keto Chicken and Artichoke Stuffed Peppers

These keto chicken and artichoke stuffed peppers are a tasty and low-carb twist on a classic stuffed pepper dish.

The combination of tender chicken, artichokes, and melted cheese makes for a flavorful filling, while the bell peppers provide a crunchy, slightly sweet base.

Ingredients:

2 large bell peppers (cut in half and seeds removed)
2 cups cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tbsp olive oil
2 tbsp tomato paste
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning

Instructions:

Preheat oven to 375°F (190°C).
Drizzle olive oil over the halved bell peppers and roast them in the oven for 15-20 minutes, until they start to soften.
While the peppers are roasting, mix together the shredded chicken, artichokes, mozzarella, Parmesan, tomato paste, garlic powder, onion powder, salt, pepper, and Italian seasoning.
Remove the peppers from the oven and stuff them with the chicken and artichoke mixture.
Place the stuffed peppers back in the oven and bake for another 10-15 minutes until the cheese is melted and bubbly.
Serve hot and enjoy!

These stuffed peppers are a hearty and satisfying keto meal that can be enjoyed for lunch or dinner.

They’re easy to make and perfect for meal prepping, plus they’re full of healthy fats, protein, and flavor!

Keto Artichoke Chicken Alfredo Bake

This keto artichoke chicken Alfredo bake is a rich and comforting dish that combines creamy Alfredo sauce, tender chicken, and artichokes, all baked together with melted cheese.

It’s a perfect low-carb alternative to traditional pasta bakes and an ideal meal for a cozy night in.

Ingredients:

2 boneless, skinless chicken breasts (cooked and shredded)
1 cup canned artichoke hearts (drained and chopped)
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
3 tbsp butter
2 cloves garlic (minced)
1 tsp dried basil
½ tsp salt
½ tsp black pepper
1 tbsp fresh parsley (chopped, for garnish)

Instructions:

Preheat oven to 375°F (190°C) and grease a baking dish.
In a skillet, melt butter over medium heat and sauté garlic until fragrant.
Add heavy cream and Parmesan cheese to the skillet, stirring until the sauce thickens (about 5 minutes).
Stir in the shredded chicken, artichokes, basil, salt, and pepper. Mix well.
Pour the mixture into the baking dish and top with shredded mozzarella cheese.
Bake for 20-25 minutes, or until the cheese is golden and bubbly.
Garnish with fresh parsley before serving.

This cheesy, creamy bake is a delightful way to enjoy a keto-friendly version of comfort food.

It’s hearty and satisfying while being low in carbs, making it perfect for a weeknight dinner.

Keto Artichoke and Chicken Lettuce Wraps

These keto artichoke and chicken lettuce wraps are a fun, fresh, and low-carb alternative to sandwiches or tacos.

The crunchy lettuce leaves make the perfect vessel for a flavorful mixture of chicken, artichokes, and creamy dressing. These wraps are ideal for a quick lunch or dinner.

Ingredients:

2 boneless, skinless chicken breasts (cooked and shredded)
1 cup canned artichoke hearts (drained and chopped)
1 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
8 large Romaine lettuce leaves
1 tbsp fresh parsley (chopped, for garnish)

Instructions:

In a bowl, combine the shredded chicken, artichokes, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
Mix well until everything is fully coated.
Lay the lettuce leaves flat and spoon the chicken and artichoke mixture onto each leaf.
Garnish with fresh parsley and serve immediately.

These lettuce wraps are light, flavorful, and easy to make, making them a perfect keto-friendly meal for a busy day.

They’re packed with healthy fats, protein, and fresh ingredients while keeping your carb count low.

Keto Chicken and Artichoke Soup with Pesto

This keto chicken and artichoke soup with pesto is a flavorful, rich, and warming dish that’s perfect for a light yet filling meal.

The artichokes add a lovely texture, and the addition of pesto brings an aromatic twist to this comforting low-carb soup.

Ingredients:

2 cups cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
4 cups chicken broth
1 cup heavy cream
2 tbsp pesto (store-bought or homemade)
2 cloves garlic (minced)
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp fresh basil (chopped, for garnish)

Instructions:

Heat olive oil in a large pot over medium heat and sauté garlic until fragrant.
Add the chicken broth and bring it to a simmer.
Stir in the shredded chicken, artichokes, heavy cream, salt, and pepper.
Simmer for about 10 minutes to let the flavors meld together.
Stir in the pesto and mix well.
Garnish with fresh basil before serving.

This keto chicken and artichoke soup with pesto is rich, creamy, and packed with flavor.

It’s perfect for a comforting dinner that’s quick and easy to make while keeping it low-carb and keto-friendly!

Keto Artichoke Chicken Skillet

This keto artichoke chicken skillet is a simple yet flavorful dish that combines tender chicken, artichokes, and a rich creamy sauce.

It’s cooked in one pan, making it a quick and easy low-carb meal for busy nights.

Ingredients:

2 boneless, skinless chicken breasts
1 cup canned artichoke hearts (drained and chopped)
½ cup heavy cream
2 tbsp olive oil
2 tbsp butter
1 clove garlic (minced)
½ tsp salt
½ tsp black pepper
½ tsp lemon zest
1 tbsp fresh thyme (chopped)
1 tbsp fresh parsley (chopped, for garnish)

Instructions:

Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for 5-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt butter and sauté garlic until fragrant.
Add the artichokes and cook for 2 minutes.
Pour in the heavy cream and lemon zest, stirring to combine.
Return the chicken to the skillet, spoon some of the sauce over the top, and cook for an additional 5-6 minutes, or until the chicken is fully cooked.
Garnish with fresh thyme and parsley before serving.

This artichoke chicken skillet is an easy and delicious one-pan meal that’s creamy, savory, and full of rich flavors.

Perfect for a quick dinner without compromising on taste!

Keto Chicken and Artichoke Soup with Bacon

This keto chicken and artichoke soup with bacon is a hearty, comforting bowl of goodness.

The smoky flavor from the bacon, combined with the creamy texture of the soup, makes this dish a perfect low-carb meal for cozy nights.

Ingredients:

2 cups cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
4 cups chicken broth
1 cup heavy cream
6 slices bacon (diced)
2 cloves garlic (minced)
1 tsp dried thyme
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp fresh parsley (chopped, for garnish)

Instructions:

Heat olive oil in a large pot over medium heat. Add diced bacon and cook until crispy, then remove and set aside.
In the same pot, sauté garlic until fragrant.
Pour in the chicken broth, bring to a simmer, and add the shredded chicken and artichokes.
Stir in the heavy cream, thyme, salt, and pepper, and simmer for 10 minutes to allow the flavors to combine.
Return the crispy bacon to the pot and stir well.
Garnish with fresh parsley before serving.

This keto chicken and artichoke soup with bacon is the ultimate comfort food.

The smoky bacon elevates the rich, creamy base, while the artichokes add texture and flavor. It’s a low-carb soup that feels indulgent yet light!

Keto Chicken Artichoke Salad with Avocado

This keto chicken artichoke salad with avocado is a refreshing, protein-packed meal that’s perfect for lunch or dinner.

The creamy avocado pairs beautifully with the artichokes, creating a satisfying and nutrient-dense salad that’s both low-carb and delicious.

Ingredients:

2 cups cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
1 ripe avocado (diced)
2 cups mixed greens (spinach, arugula, or lettuce)
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp fresh basil (chopped)

Instructions:

In a large bowl, combine the shredded chicken, artichokes, avocado, and mixed greens.
In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
Toss the salad with the dressing until everything is well coated.
Garnish with fresh basil and serve immediately.

This keto chicken artichoke salad with avocado is light, fresh, and full of healthy fats and protein.

It’s the perfect meal for anyone looking for a quick, nutritious, and delicious low-carb option. The creamy avocado makes it extra satisfying while keeping it keto-friendly!

Keto Chicken Artichoke Casserole

This keto chicken artichoke casserole is a creamy, cheesy, and comforting dish that makes the perfect dinner option.

With tender chicken, artichokes, and a rich, cheesy sauce, this casserole is not only low in carbs but also packed with flavor and nutrients.

Ingredients:

2 cups cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
1 cup heavy cream
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
1 tbsp butter
1 clove garlic (minced)
½ tsp salt
½ tsp black pepper
1 tsp dried oregano
1 tsp dried basil
1 tbsp fresh parsley (chopped, for garnish)

Instructions:

Preheat your oven to 375°F (190°C) and grease a baking dish.
In a skillet, melt butter over medium heat and sauté the garlic until fragrant.
Stir in the heavy cream, Parmesan, cheddar, salt, pepper, oregano, and basil, mixing until the sauce thickens.
Add the shredded chicken and chopped artichokes to the skillet, and stir well to coat everything with the sauce.
Transfer the mixture to the prepared baking dish and bake for 20-25 minutes, or until the casserole is bubbly and golden.
Garnish with fresh parsley and serve.

This keto chicken artichoke casserole is a fantastic meal for a crowd or meal prepping.

The creamy, cheesy sauce brings all the ingredients together, making it a rich and satisfying low-carb dish that’s sure to please.

Keto Chicken and Artichoke Stuffed Mushrooms

These keto chicken and artichoke stuffed mushrooms are a fun and elegant appetizer or side dish, packed with flavor and perfect for entertaining.

The combination of savory chicken, tender artichokes, and melted cheese inside a mushroom cap makes for a bite-sized treat that’s both low-carb and delicious.

Ingredients:

12 large mushrooms (stems removed)
1 cup cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
½ cup cream cheese (softened)
½ cup shredded mozzarella cheese
1 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tbsp fresh parsley (chopped)

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix together the shredded chicken, chopped artichokes, cream cheese, mozzarella, garlic powder, salt, and pepper.
Stuff the mushroom caps with the chicken and artichoke mixture, pressing down slightly to pack it in.
Drizzle the stuffed mushrooms with olive oil and place them on the prepared baking sheet.
Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
Garnish with fresh parsley before serving.

These keto chicken and artichoke stuffed mushrooms are perfect for any gathering or as a light appetizer.

They are full of flavor, with a creamy filling that’s rich in healthy fats and protein. They’re low-carb, easy to make, and guaranteed to impress!

Keto Chicken and Artichoke Stir-Fry

This keto chicken and artichoke stir-fry is a quick and tasty dish that’s full of flavor and perfect for a busy weeknight.

It’s low in carbs, high in protein, and packed with vegetables, making it a great option for those following a keto lifestyle.

Ingredients:

2 boneless, skinless chicken breasts (sliced thinly)
1 cup canned artichoke hearts (drained and chopped)
1 red bell pepper (sliced)
1 zucchini (sliced)
2 tbsp olive oil
2 tbsp soy sauce (or coconut aminos for a gluten-free option)
1 tbsp apple cider vinegar
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp sesame seeds (optional, for garnish)
1 tbsp green onions (chopped, for garnish)

Instructions:

Heat olive oil in a large skillet or wok over medium heat. Add the sliced chicken and cook until browned, about 5-7 minutes.
Add the red bell pepper, zucchini, and artichokes to the pan. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, apple cider vinegar, garlic powder, salt, and pepper.
Pour the sauce over the chicken and vegetables, and stir to combine.
Cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken and veggies.
Garnish with sesame seeds and green onions before serving.

This keto chicken and artichoke stir-fry is a flavorful, colorful, and satisfying meal that comes together quickly.

It’s perfect for a busy evening and a great way to get in your daily veggies while staying low-carb.

Keto Chicken and Artichoke Pie

This keto chicken and artichoke pie is a savory, comforting dish that’s perfect for a family dinner or meal prep.

With a buttery almond flour crust, creamy chicken, and artichoke filling, it’s a low-carb version of a classic comfort food.

Ingredients:

2 cups cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
½ cup heavy cream
½ cup shredded mozzarella cheese
1 egg (beaten)
1 tbsp butter
1 small onion (chopped)
1 clove garlic (minced)
1 tsp dried thyme
½ tsp salt
½ tsp black pepper
1 cup almond flour (for crust)
¼ cup butter (melted, for crust)
1 egg (for crust)
¼ tsp salt (for crust)

Instructions:

Preheat the oven to 375°F (190°C).
In a large skillet, melt 1 tbsp butter and sauté the onion and garlic until soft and fragrant.
Add the shredded chicken, artichokes, heavy cream, mozzarella, thyme, salt, and pepper. Stir to combine and simmer for 5 minutes, then remove from heat.
In a separate bowl, combine almond flour, melted butter, 1 egg, and salt to form the crust dough. Press the dough into the bottom of a greased pie dish.
Pour the chicken and artichoke mixture into the crust, smoothing the top.
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool slightly before serving.

This keto chicken and artichoke pie offers all the comfort of a traditional pie while keeping things low-carb.

The almond flour crust adds a delicious, nutty flavor that pairs perfectly with the creamy chicken and artichokes.

Keto Chicken and Artichoke Frittata

This keto chicken and artichoke frittata is a versatile, low-carb meal that’s perfect for breakfast, brunch, or dinner.

The eggs provide a fluffy texture, while the artichokes and chicken make it a hearty and flavorful dish.

Ingredients:

2 boneless, skinless chicken breasts (cooked and diced)
1 cup canned artichoke hearts (drained and chopped)
6 large eggs
½ cup heavy cream
1 cup shredded cheddar cheese
2 tbsp olive oil
1 small onion (chopped)
1 clove garlic (minced)
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
Fresh parsley (for garnish)

Instructions:

Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant.
Add the diced chicken and chopped artichokes to the skillet, and cook for another 2-3 minutes.
In a bowl, whisk together the eggs, heavy cream, cheddar cheese, oregano, salt, and pepper.
Pour the egg mixture over the chicken and artichokes in the skillet. Stir gently to combine.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are fully set and lightly golden.
Garnish with fresh parsley before serving.

This keto chicken and artichoke frittata is a quick and easy meal that’s both delicious and satisfying.

It’s a great way to use leftover chicken and is perfect for a protein-packed breakfast or dinner.

Keto Chicken Artichoke Alfredo Zucchini Noodles

This keto chicken artichoke Alfredo zucchini noodles dish is a creamy, flavorful low-carb meal that replaces traditional pasta with zucchini noodles, making it a perfect keto-friendly option.

Ingredients:

2 boneless, skinless chicken breasts (cooked and sliced)
1 cup canned artichoke hearts (drained and chopped)
4 medium zucchini (spiralized into noodles)
1 cup heavy cream
½ cup Parmesan cheese (grated)
1 cup shredded mozzarella cheese
2 tbsp olive oil
2 cloves garlic (minced)
½ tsp salt
½ tsp black pepper
1 tsp dried basil
Fresh parsley (for garnish)

Instructions:

Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced chicken and chopped artichokes to the skillet, cooking for another 2-3 minutes.
Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan, mozzarella, salt, pepper, and dried basil, and cook until the sauce thickens.
Meanwhile, spiralize the zucchini into noodles and lightly sauté them in a separate pan with olive oil for 3-4 minutes, until they are tender but still firm.
Add the zucchini noodles to the skillet with the Alfredo sauce, tossing gently to coat the noodles.
Cook for an additional 2-3 minutes, then garnish with fresh parsley before serving.

This keto chicken artichoke Alfredo zucchini noodles dish is a creamy, comforting, and healthy alternative to traditional pasta.

It’s full of flavor and perfect for those looking to enjoy a low-carb, keto-friendly meal.

Keto Chicken and Artichoke Croquettes

These keto chicken and artichoke croquettes are crispy on the outside, creamy on the inside, and make a perfect low-carb appetizer or snack.

With tender chicken, artichokes, and cheese, they’re flavorful bites that are both satisfying and keto-friendly.

Ingredients:

2 cups cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
½ cup shredded mozzarella cheese
2 tbsp cream cheese (softened)
1 egg (beaten)
½ cup almond flour (for breading)
½ tsp salt
½ tsp black pepper
1 tbsp fresh parsley (chopped, for garnish)
Olive oil for frying

Instructions:

In a large bowl, mix together the shredded chicken, chopped artichokes, mozzarella, cream cheese, egg, salt, and pepper until well combined.
Shape the mixture into small, oval croquettes.
Place almond flour in a shallow bowl and roll each croquette in the almond flour to coat.
Heat olive oil in a skillet over medium heat. Fry the croquettes for 3-4 minutes per side, until golden brown and crispy.
Remove from the skillet and place on paper towels to drain excess oil.
Garnish with fresh parsley before serving.

These keto chicken and artichoke croquettes are crispy, cheesy, and packed with flavor.

They’re perfect for a low-carb snack or appetizer and offer a satisfying crunch without the carbs.

Keto Chicken and Artichoke Stuffed Peppers

Keto chicken and artichoke stuffed peppers are a delicious and filling meal that combines lean chicken with the rich flavor of artichokes, all stuffed inside a sweet bell pepper.

It’s a complete low-carb meal that’s both nutritious and satisfying.

Ingredients:

2 large bell peppers (cut in half and seeds removed)
2 cups cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
½ cup shredded mozzarella cheese
½ cup cream cheese (softened)
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
Fresh parsley (for garnish)

Instructions:

Preheat your oven to 375°F (190°C) and grease a baking dish.
Heat olive oil in a skillet over medium heat and sauté garlic powder and oregano for 1-2 minutes until fragrant.
Add the shredded chicken and chopped artichokes to the skillet, stirring to combine. Cook for 3-4 minutes, then remove from heat.
Stir in the cream cheese and mozzarella cheese until fully incorporated.
Stuff each bell pepper half with the chicken and artichoke mixture.
Place the stuffed peppers in the prepared baking dish and bake for 20-25 minutes, or until the peppers are tender and the filling is hot and bubbly.
Garnish with fresh parsley before serving.

These keto chicken and artichoke stuffed peppers are an easy, one-pan meal that’s full of flavor and perfect for a weeknight dinner.

They’re packed with protein, healthy fats, and fiber while staying low in carbs.

Keto Chicken and Artichoke Quiche

This keto chicken and artichoke quiche is a savory, low-carb option that’s perfect for brunch or a light dinner.

With a buttery almond flour crust, creamy egg filling, and a mix of chicken and artichokes, it’s an indulgent yet healthy dish.

Ingredients:

2 cups cooked, shredded chicken
1 cup canned artichoke hearts (drained and chopped)
6 large eggs
½ cup heavy cream
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
1 tbsp butter (for greasing the pan)
1 cup almond flour (for crust)
¼ cup butter (melted, for crust)
1 egg (for crust)
¼ tsp salt (for crust)
1 tsp dried thyme
½ tsp salt
½ tsp black pepper

Instructions:

Preheat the oven to 375°F (190°C) and grease a quiche dish with butter.
In a medium bowl, mix together almond flour, melted butter, egg, and salt to form the crust dough. Press the dough into the bottom of the quiche dish to form an even crust. Bake for 10 minutes.
In a large bowl, whisk together the eggs, heavy cream, cheddar cheese, mozzarella cheese, thyme, salt, and pepper.
Stir in the shredded chicken and chopped artichokes, then pour the mixture into the partially baked crust.
Bake for 25-30 minutes, or until the quiche is set and lightly golden on top.
Let it cool slightly before slicing and serving.

This keto chicken and artichoke quiche is a flavorful, low-carb dish that’s perfect for breakfast or a light lunch.

The almond flour crust adds a delicious texture and flavor that perfectly complements the creamy filling.