Our family is slightly obsessed with this chicken dish. I threw it together one night in a desperate attempt to find a good low-carb chicken dish that could be baked and not made on the stove. You know, mix and bake. Just throw it in and let it do its thang.
It might’ve been a lucky night because everyone raved about it! So, I made it again. And, again. I’ve made it every week for the last couple months. The leftovers are just as good so it’s a great dish to make for the week!
Only a couple notes about this:
• I use canned marinated artichokes. Try to get a brand that doesn’t have any unnecessary additives in it. Clean eating is the goal in my recipes.
• You can use roasted red peppers or a small jar of pimentos.
• I buy pastured chicken 95% of the time. Here’s an article explaining the reasons why I’m willing to pay extra.
Low-carb Mozzarella Artichoke Chicken
Rich and decadent mozzarella chicken with marinated artichokes and roasted red peppers.
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings
Ingredients
4 oz cream cheese
4 oz mayonnaise
4 oz Parmesan or Asiago cheese, grated
3 oz artichoke hearts, minced
2 oz roasted red peppers, diced
1/4 tsp mineral salt
8 oz mozzarella cheese, shredded
Minced parsley for garnish
Fresh-ground black pepper to taste
2 boneless, skinless chicken breasts, sliced laterally to make 6 thin, flat pieces
Instructions
Preheat oven to 400˚.
In a bowl, combine cream cheese, mayo, parmesan, artichoke, peppers and salt.
Place chicken breasts in a baking dish and spread mixture over top, covering the chicken.
Sprinkle with mozzarella, parsley and fresh-ground black pepper.
Bake for 45 minutes or until cheese is golden brown on top.
Remove and serve immediately.
Notes
Goes great with these green beans, this broccoli and this cauliflower!
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Main dish
- Method: baked