Low Carb Chicken Artichoke Bake

This chicken artichoke bake is the perfect low carb meal for the spring! Keto-friendly and dairy-free recipe.

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I have combined chicken and artichoke before with my low carb turmeric chicken dish, and chicken and lemon is a classic pairing. So for this Mediterranean-inspired recipe I've united the three flavors together, adding in some oregano and garlic for good measure!  

Prep time is super short, so you could definitely make this on a weeknight. I love how the chicken poaches in the cooking liquid and the roasted lemon adds a fantastic flavor!

How to Make a Low Carb Chicken Artichoke Bake

Spray a large baking dish with non-stick spray, and add some diced chicken breast.

In a bowl, mix together some dry white wine (or chicken broth, if you prefer), garlic paste, Dijon mustard, and dried oregano.

Pour the mixture over the chicken, then add some baby artichoke hearts. Season everything well with salt and black pepper. 

Place some slices of lemon over the top, then roast in a preheated oven for 30 minutes or until the chicken reaches an internal temperature of 165F.

Use a slotted spoon to serve the chicken and artichokes, then drizzle a little of the cooking liquid over the top.

Cauliflower rice would go fantastically with this dish!

Note: The nutritional data is best estimate as the majority of the cooking liquid (and the lemons!) is not consumed.

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Chicken & Artichoke Bake

5 from 1 vote

This chicken and artichoke bake is the perfect low carb meal for the spring! Keto-friendly and dairy-free recipe.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Net Carbs: 7.7

Calories: 285

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• non-stick spray
• 2 chicken breasts cut into bite-sized pieces
• ¼ cup dry white wine or chicken broth
• 1 tbs garlic paste
• 1 tbs Dijon mustard
• 1 tbs dried oregano
• 14 oz can baby artichoke hearts drained
• salt and black pepper
• 1 lemon sliced

Equipment

• Anolon Ceramics Oval Au Gratin Baking Dish, 2 Quart, Cobalt Blue,46056
• Electric Gravity Pepper Grinder set of 2, Automatic Salt and Pepper Mill Grinder
• ThermoPro TP-16 Digital Cooking Food Meat Thermometer

Step-by-Step Instructions

 

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1. Preheat the oven to 375 F (190C).
2. Spray a large baking dish with non-stick spray, and add the chicken.
3. In a bowl, mix together some dry white wine (or chicken broth), garlic paste, Dijon mustard, and dried oregano.
4. Pour the mixture over the chicken, then add some baby artichoke hearts. Season everything well with salt and black pepper. 
5. Place some slices of lemon over the top, then roast for 30 minutes or until the chicken reaches an internal temperature of 165F.
6. Use a slotted spoon to serve the chicken and artichokes, then drizzle a little of the cooking liquid over the top.

Nutrition

Calories: 285kcalCarbohydrates: 15gProtein: 41gFat: 6gCholesterol: 102mgSodium: 432mgFiber: 7.3gSugar: 1gNet Carbs: 7.7g

Notes

7.7g net carbs per serving (half the chicken and artichokes and a spoonful or two of the cooking liquid).

Nutritional data is best estimate as the majority of the cooking liquid is not consumed.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.