Artichoke dip is one of my all-time favorite snacks. As I was planning what I was going to make for dinner (and craving that artichoke dip I made the week prior) I knew I had chicken breasts in the freezer. I ultimately thought why not stuff the chicken with a spinach and artichoke filling? So here is that recipe and it might just become a staple weeknight dinner for me!
Although this chicken is filling on its own, I still like to make a salad with it. I thought some crispy romaine lettuce, cherry tomatoes, and dijon vinaigrette would do well. After cooking the chicken, the spinach and artichoke filling pours out of the meat so you never have to go a bite without!
Yields 4 servings of Keto Spinach & Artichoke Stuffed Chicken Breast
The Preparation
Stuffed Chicken:
- 20 ounces boneless, skinless chicken breast
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 2 teaspoons fresh garlic, minced
- 1/2 cup cheddar cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 8 ounces fresh artichoke, chopped
- 4 ounces frozen spinach, chopped
- 1 teaspoon crushed red pepper flakes
- salt and pepper, to taste
- 2 tablespoons olive oil
Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- salt and pepper, to taste
Salad:
- 20 ounces romaine lettuce, chopped
- 12 medium cherry tomatoes, quartered
- 1/2 medium red onion, sliced
The Execution
1. Gather and prepare all the ingredients. Preheat oven to 375F.
2. Grease a baking dish with olive oil.
3. In a bowl, combine the softened cream cheese, mayonnaise, minced garlic, cheddar and parmesan cheese, artichokes, spinach, & crushed red pepper flakes. Mix until combined well. Season with salt and pepper.
4. With a knife, slice the chicken breast on one side just enough so it does not cut through the chicken but large enough so it will hold the spinach and artichoke filling.
5. Using a spoon, spoon the spinach and artichoke filling into the chicken breast.
6. Evenly line the stuffed chicken breasts in a baking dish.
7. Drizzle olive oil on top of the chicken breasts. Season with salt and pepper.
8. Bake in the oven for 25 minutes or until the chicken reaches 165F.
9. In a bowl, make the vinaigrette by combining the olive oil, apple cider vinegar, dijon mustard, and salt and pepper. Stir until combined well.
10. Mix together the romaine lettuce, cherry tomatoes, and onions for the salad and toss it in the vinaigrette.
11. Plate the chicken and salad. Enjoy!
This makes a total of 4 servings of Spinach & Artichoke Stuffed Chicken Breast. Each serving comes out to be 724 calories, 46.5g fats, 10.9g net carbs, and 59.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 20 ounce boneless, skinless chicken breast | 936 | 20.4 | 0 | 0 | 0 | 175.8 |
| 4 ounce cream cheese | 388 | 38.6 | 4.7 | 0 | 4.7 | 7 |
| 2 tablespoon mayonnaise | 187 | 20.6 | 0.2 | 0 | 0.2 | 0.3 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 1/2 cup cheddar cheese | 247 | 20.4 | 1.9 | 0 | 1.9 | 14 |
| 1/2 cup parmesan cheese | 216 | 14.3 | 2.1 | 0 | 2.1 | 19.3 |
| 8 ounce fresh artichoke | 120 | 0.7 | 27.2 | 12.9 | 14.3 | 6.6 |
| 4 ounce frozen spinach | 33 | 0.7 | 4.8 | 3.3 | 1.5 | 4.1 |
| 1 teaspoon crushed red pepper flakes | 6 | 0.3 | 1 | 0.5 | 0.5 | 0.2 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 3 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| 1 tablespoon apple cider vinegar | 3 | 0 | 0.1 | 0 | 0.1 | 0 |
| 1 teaspoon dijon mustard | 3 | 0.2 | 0.3 | 0.2 | 0.1 | 0.2 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 20 ounce romaine lettuce | 96 | 1.7 | 18.7 | 11.9 | 6.8 | 7 |
| 12 medium cherry tomatoes | 37 | 0.4 | 8 | 2.5 | 5.5 | 1.8 |
| 1/2 medium red onion | 21 | 0.1 | 4.8 | 0.7 | 4.1 | 0.6 |
| Totals | 2897 | 185.8 | 75.4 | 32.1 | 43.4 | 237.2 |
| Per Serving (/4) | 724 | 46.4 | 18.9 | 8 | 10.9 | 59.3 |
Spinach & Artichoke Stuffed Chicken Breast
Ingredients
Stuffed Chicken
- 20 ounce boneless, skinless chicken breast
- 4 ounce cream cheese softened
- 2 tablespoon mayonnaise
- 2 teaspoon fresh garlic minced
- ½ cup cheddar cheese shredded
- ½ cup parmesan cheese shredded
- 8 ounce fresh artichoke chopped
- 4 ounce frozen spinach chopped
- 1 teaspoon crushed red pepper flakes
- salt and pepper to taste
- 2 tablespoon olive oil
Vinaigrette
- 3 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- salt and pepper to taste
Salad
- 20 ounce romaine lettuce chopped
- 12 medium cherry tomatoes quartered
- ½ medium red onion sliced
Instructions
- Gather and prepare all the ingredients. Preheat oven to 375F.
- Grease a baking dish with olive oil.
- In a bowl, combine the softened cream cheese, mayonnaise, minced garlic, cheddar and parmesan cheese, artichokes, spinach, & crushed red pepper flakes. Mix until combined well. Season with salt and pepper.
- With a knife, slice the chicken breast on one side just enough so it does not cut through the chicken but large enough so it will hold the spinach and artichoke filling.
- Using a spoon, spoon the spinach and artichoke filling into the chicken breast.
- Evenly line the stuffed chicken breasts in a baking dish.
- Drizzle olive oil on top of the chicken breasts. Season with salt and pepper.
- Bake in the oven for 25 minutes or until the chicken reaches 165F.
- In a bowl, make the vinaigrette by combining the olive oil, apple cider vinegar, dijon mustard, and salt and pepper. Stir until combined well.
- Mix together the romaine lettuce, cherry tomatoes, and onions for the salad and toss it in the vinaigrette.
- Plate the chicken and salad. Enjoy!
