Keto Easy Cheesy Italian Chicken Bake

There is nothing better than an easy and delicious recipe the whole family will love. This Easy Keto Italian Chicken Bake will even please the picky eaters of the house, and shave some time off your preparation. PS, it’s even better as leftovers. Win-win-win.

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Ingredients Method

Ingredients

4 chicken breasts (boneless and skinless)
1 7 oz jar marinated artichokes, quartered
8 ounces mushrooms (sliced)
2 tablespoon butter
1 tablespoon olive oil
1 small onion (chopped)
2 tablespoons Italian dressing mix * (recipe below or 1 packet Good Seasons Zesty Italian dressing mix)
2 small tomatoes (chopped)
1/2 cup chicken stock
8 ounces cream cheese (cubed)
2 tablespoons of garlic powder
Black pepper to taste
8 ounces shredded mozzarella
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoon oregano
1 teaspoon black pepper
¼ teaspoon thyme
1 teaspoon basil
1 tablespoon parsley
½ teaspoon celery salt
2 tablespoon salt

Method

Preheat the oven to 350*.
Sauté onions and mushrooms until onions are translucent mushrooms are browned.
Put the chicken stock and cream cheese in a bowl and microwave for a minute to melt the cream cheese. Whisk in the dressing mix, garlic powder, and black pepper into the cream cheese mixture until smooth. Stir in the tomatoes, artichokes, mushrooms, and onions.
Place the chicken breasts into a casserole dish. Pour the cream cheese mixture over the chicken. Bake for 30 to 40 minutes or until the chicken is done. Sprinkle the shredded cheese over the top and stick it under the broiler for a few minutes to melt the cheese.
Voila! Cheesy, melty, keto-fied goodness. All in one casserole dish!

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