Spinach and Artichoke Stuffed Chicken
Spinach Artichoke Stuffed Chicken.
One of my favorite appetizers is the Spinach and Artichoke Dip. I love that blend of melted cheeses with the bits of spinach and artichoke hearts.
Anyway, I was thinking of ideas for some stuffed chicken recipes. I used to do a recipe with spinach long, long time ago, so I though I’d do something along those lines. Then, I thought how yummy it would taste to make the stuffed chicken taste just like the Spinach Artichoke Dip.
So, if you like Spinach Artichoke Dip, you’ll love the Spinach and Artichoke Stuffed Chicken.
Keto Friendly Spinach and Artichoke Stuffed Chicken
Ok, so to be completely honesty with you, I admit that I am totally addicted to carbs. I mean, I love pasta, rice, corn and flour tortillas. You name it. This is one of those dishes that you don’t miss not having carbs.
This dish is creamy, rich, and flavorful. It’s totally delicious on it’s own with no need for carbs to enhance the taste.
How to make Spinach and Artichoke Stuffed Chicken:
Preheat oven to 350 degrees Fahrenheit.
First, we will mix the spice rub. In a small bowl or dish, combine the onion powder, garlic powder, paprika, salt, and pepper. You can add more or less spices, depending on your preference.
To combine, give it a little toss or two.
Next, in a bowl, add the cream cheese, parmesan cheese, and mozzarella cheese.
Your trio of cheeses.
Stir in the mayo and artichoke hearts.
Prep the spinach by cutting the stems off, washing it, drying it, and chopping it.
Tip: I put my spinach in a colander to wash the dirt off the leaves.
Fresh, washed spinach.
In a pan, heat a tablespoon of butter on low-medium heat. Add the spinach to the pan. Cook the spinach until it starts to wilt.
Two cups of fresh spinach quickly cooks down to a small amount.
Add the spinach to the cheeses and stir until combined.
Using a sharp knife or kitchen scissors, cut a pocket on the side of each chicken breast. Make the pocket large enough to stuff a generous amount of the filling in the chicken. Sprinkle a little bit of salt on the inside of the pocket.
You could also ask your local butcher to do this for you in order to save some time.
Rub the outside of the chicken with some oil…
…and then with the prepared spice rub.
Stuff the inside of the chicken with your prepared filling. Your stuffing should be facing up so that it doesn’t spill out when cooking.
These are ready to go into the oven.
Bake in the preheated oven for about 50 to 55 minutes, or until the chicken registers 165 degrees Fahrenheit internally. The baking time will vary slightly, depending on the size of the chicken breasts you use.
Spinach Artichoke Stuffed Chicken Breasts hot out of the oven.
Two of these make for a filling meal.
Enjoy!
If you loved this recipe, you have to try my Mushroom, Bacon, and Gruyere Stuffed Chicken.
Visit our Chicken page for some great chicken dinner ideas.
Spinach and Artichoke Stuffed Chicken
Ingredients
- 1 Teaspoon Onion Powder
- 1/8 Teaspoon Garlic Powder
- 1/4 Teaspoon Hungarian Sweet Paprika
- 1/8 Teaspoon Pepper
- 2 Teaspoons Salt, split
- 8 Tablespoons (1 block) Cream Cheese, softened
- 1/2 Cup Shaved or Shredded Parmesan Cheese
- 1/2 Cup Shredded Mozzarella Cheese
- 3 Teaspoons Mayonaise
- 1 Cup Marinated Artichoke Hearts (Drained of liquid)
- 2 Cups Fresh Spinach (Baby Spinach is ideal)
- 1 Tablespoon Butter
- 6 Chicken Breasts
- 4 Teaspoons Olive Oil
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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In a small bowl or dish, combine the onion powder, garlic powder, paprika, 1 teaspoon of the salt, and pepper.
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Next, in a bowl, add the cream cheese, parmesan cheese, and mozzarella cheese. Stir in the mayo and artichoke hearts.
-
Prep the spinach by cutting the stems off, washing it, drying it, and chopping it. In a pan, heat a tablespoon of butter on low-medium heat. Add the spinach to the pan. Cook the spinach until it starts to wilt. Add the spinach to the cheeses and stir until combined.
-
Using a sharp knife or kitchen scissors, cut a pocket on the side of each chicken breast. Make the pocket large enough to stuff a generous amount of the filling in the chicken. Sprinkle a little bit of salt on the inside of the pocket.
-
Rub the outside of the chicken with some oil, and then with the prepared spice run.
-
Stuff the inside of the chicken with your prepared filling. Your stuffing should be facing up so that it doesn't spill out when cooking.
-
Bake in the preheated oven for about 50 to 55 minutes, or until the chicken registers 165 degrees Fahrenheit internally.