Keto Creamy Spinach and Artichoke Chicken

Season the boneless, skinless chicken breasts with salt and black pepper to taste.

In a large skillet, heat the olive oil over medium-high heat.

Add the chicken breasts to the skillet and cook for about 6-7 minutes per side, or until they are cooked through and have an internal temperature of 165°F (74°C). Let them rest for a few minutes, then slice into strips.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring it to a simmer.

Stir in the grated Parmesan cheese and continue to simmer, allowing the sauce to thicken.

Add the chopped fresh spinach and chopped artichoke hearts to the skillet. Stir well and let them cook for about 2-3 minutes until they are wilted and heated through.

Add the softened cream cheese to the skillet, mixing until it's fully incorporated and the sauce is creamy.

Return the sliced chicken to the skillet and heat it in the creamy spinach and artichoke sauce.

Season the dish with additional salt and black pepper if needed.

Garnish your Keto Creamy Spinach and Artichoke Chicken with chopped fresh parsley for added flavour and presentation.

Serve hot as a delicious and keto-friendly dinner.