Spinach Artichoke Stuffed Chicken Breasts

Spinach Artichoke Stuffed Chicken Breasts are an epic combination of your favorite dip and go-to dinner meat, all rolled into one irresistibly delicious recipe!  Cream cheese, yogurt, Mozzarella cheese, artichoke hearts, and frozen spinach are mixed together, stuffed into a chicken breast, and then either baked in the oven or pan-seared in a skillet.  It makes an impressive low-carb and keto-friendly main dish and can easily be meal prepped ahead of time!

Spinach Artichoke Dip Meets Stuffed Chicken Breasts

One of my all-time FAVORITE appetizers is Spinach Artichoke Dip.

If it is at a party, you know where to find me – hovering around that bowl the entire night.

During one of my recent cravings, I decided to switch up this popular dip by turning it into a main dish… spinach and artichoke stuffed chicken breasts!

After a bit of experimentation, the results are in… they are a hit!!

Artichoke hearts and spinach combine with two types of cheese to make a filling that is creamy, cheesy, flavorful, and out-of-this-world delicious.

They’re so simple to make, ready in under 30 minutes and they only have 2 grams of carbs per serving!

So all of you low-carb and keto dieters can rejoice, because this recipe has your name on it.

Ingredients

The ingredients you’ll need for this recipe are relatively simple to find.  Here’s what you need as well as a few substitutions you can try:

• Chicken – You’ll need breasts that are at least 1 inch thick in order to stuff them with ease.  Boneless chicken thighs may be substituted if they are thick enough.
• Spinach – Previously frozen and thawed out spinach is the best type to use.  Fresh spinach can be substituted, but you will need to saute it for a few minutes in order to cook it down.
• Artichoke – Canned artichoke hearts that have been rinsed and drained are then cut into small pieces.  You can use fresh artichoke hearts, but it does take a lot more work.
• Cheeses – A combination of cream cheese and shredded Mozzarella cheese make up the bulk of this filling.  Feel free to substitute the Mozzarella with Gruyere, Asiago, or even white cheddar.
• Yogurt – Greek yogurt was used when testing this recipe and gives a nice, subtle tang to the filling.  You can use regular yogurt, just make sure you use a plain flavor with no sugar added.

Preparing the Chicken

The most technique sensitive part of making this recipe is properly preparing the chicken breasts.

When making stuffed chicken, you will need the breasts to be thick enough so you can easily make a cut down the center.

1. Pound the chicken breasts using a meat mallet until they are a little more than 1-inch thick.
   1. You can skip this step if your breasts are already pretty thin, but the chicken may not come out quite as tender.
2. Cut the chicken breasts into 4-5 ounce portions (if they are not already).  Sprinkle with salt and pepper. (step 1 above)
3. Find the side of each chicken breast that is the longest.  (This will give you plenty of room to stuff it with the filling mixture!)
4. Slice each chicken breast down the middle, being careful not to cut all of the way through. (step 2 above)
   • It’s easiest if you use a relatively sharp knife for this step.

Stuffing Chicken Breasts

The chicken breasts are prepared, the spinach artichoke filling is made, now it’s just time to assemble!

1. To do this you’ll need to grab a medium-sized spoon and scoop up about 1-2 tablespoons of filling at a time. (step 3 above)
2. Place the filling all of the way in the back of the chicken breast, and repeat this process until it is totally full.  (Each breast can fit about ¼ cup of filling.)

If you are concerned about the filling falling out while searing or baking, you can hold the chicken together with a toothpick, if desired.

Spinach Artichoke Filling

It’s pretty simple to make the spinach and artichoke filling.  All you will need to do is mix all of the ingredients together in a medium to large-sized bowl.

A few pointers before making the filling:

• Make sure the spinach is thoroughly thawed and drained.  Excess liquid can make the filling too watery. (step 1 & 2 above)
• Rinse and drain the artichokes before adding in.  Some artichokes are packed in oil so you do not want too much of that in your filling.
• Cream cheese mixes easiest when it is at room temperature.  If you do not have time for it to warm up naturally, soften it in the microwave for 30-60 seconds before mixing in the other ingredients. (step 3 & 4 above)

If you want a few artichoke dip recipes, you might want to check out this Hot Artichoke Dip and this Instant Pot Artichoke Dip.

How to Cook:

Once the chicken breasts are stuffed you can either choose to bake them in the oven or sear them in a skillet.

If you have the time, searing them in a skillet will give you a nice crusty outside that compliments the creamy filling nicely.

Cook in Skillet:

To bake in oven:

1. Preheat oven to 350°F.
2. Add stuffed chicken breasts to a large baking dish, making sure they do not overlap.
3. Bake for 25-30 minutes, or until internal temperature reaches 165 °F.

Serving and Storing

Spinach artichoke stuffed chicken breasts can be served with a sprinkle of fresh parsley for a pop of color.

Much like any other chicken recipe, they taste incredible when served with other low-carb vegetables such as Mashed Cauliflower, Sauté`ed Zucchini and Squash, and Roasted Cauliflower, or more starchy vegetables like these Baked Sweet Potato Fries, Smashed Potatoes, or Southern Corn Fritters.

Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.  They can also be frozen for up to 3-4 months.

FAQs

What do I do if I have leftover filling?

Most likely you will end up with a little extra filling after stuffing the chicken breasts.  During the last 3-5 minutes of cooking or baking, simply add the filling to the skillet or baking dish to warm it up.  Serve the filling on top of the chicken for anyone who wants a bit more!

Can I meal prep these?

Yes!  You absolutely can.  To meal prep this stuffed chicken breast recipe simply stop right before cooking.  On the day of serving, pull the chicken breasts out about 30 minutes before cooking to allow them to come to room temperature.  Proceed with the recipe as written.

More Chicken Recipes

Here are a few more low-carb and keto-friendly chicken recipes:

Baked Honey Mustard Chicken

Honey Balsamic Glazed Chicken

Fiesta Lime Chicken

Bacon Wrapped Chicken

Want more Low-Carb and Keto Dinner Recipes?

Honey Mustard Baked Chicken

Keto Chicken Broccoli Casserole

Sun-Dried Tomato Goat Cheese Chicken

Honey Balsamic Chicken