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Spinach Artichoke Stuffed Chicken Breast

30 mins 288 cals 6 servs

DinnerGluten-FreeLow-CarbNut-FreePoultry, Red Meat & PorkRecipesRefined Sugar-FreeSoy-Free

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Spinach Artichoke Stuffed Chicken Breast is the perfect combination of your favorite dip and favorite bird, all rolled into one quick and easy stuffed chicken breast recipe!  These spinach and mozzarella stuffed chicken breasts are gluten-free, low-carb, and Ketogenic diet approved!

Spinach and artichoke stuffed chicken breast on a white plate with a fork.

Spinach Artichoke Dip Meets Stuffed Chicken Breasts

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

For realz.

If it happens to be at a party, you know I am going to be hovering around that bowl the entire night.

And I just might have a food baby from eating a bit too much of it!

Do you linger around the spinach artichoke dip, too?

Stuffed chicken breast recipe with spinach and artichoke on a white plate with a fork.

FAVORITE Ketogenic Recipes

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

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

These spinach artichoke stuffed chicken breasts are officially being added to my favorite Ketogenic recipes list.

They’re so simple to make, super flavorful, and ready in under 30 minutes!

Not to mention their nutritional value…

Spinach, cheese, and artichoke ingredients for a stuffed chicken breast recipe in a clear bowl.

Spinach Artichoke Stuffed Chicken Breast Nutritional Value

This spinach artichoke stuffed chicken breast recipe is loaded with (duh!) spinach and artichokes!

Spinach is a powerhouse of nutrition boasting loads of Vitamin K, Vitamin A, magnesium, and full of dietary fiber.

Artichokes are a close runner-up to the famous spinach… full of Vitamin C, Vitamin K, and a good bit of dietary fiber.

Add in some lean organic chicken breasts and we have ourselves a gluten-free, low-carb, and ketogenic chicken breast recipe for the books!

Spinach stuffed chicken breasts full of spinach and artichoke filling with a sprinkle of parsley on a white plate with a fork.

How to Make Stuffed Chicken Breasts?

There are a few tips and tricks I want to point out to you when preparing and cooking your stuffed chicken breasts:

  • Make sure your chicken breasts are at least an inch thick.  This will give you adequate thickness on each side of the pocket for your spinach artichoke filling.
  • Use a sharp knife when cutting your chicken breasts.  (BE CAREFUL!!)
  • Not necessary, but you can use toothpicks to hold the chicken breasts together.  This will prevent the filling from spilling out while searing.
  • Thaw out your frozen spinach COMPLETELY and strain the excess water again, and again, and again.  Pack down the frozen spinach to get your 1/4 cup.

Two white plates with spinach artichoke chicken breasts and a bowl of spinach.

How Can You Evolve this Spinach Artichoke Stuffed Chicken Breast Recipe?

While this chicken breast recipe is already Gluten-Free, Nut-Free, Low-Carb, and Ketogenic-approved (only , there are a few things you can change up:

  • Decrease the amount of dairy by using a dairy-free Mozzarella.
  • Add even more spinach to bump up the nutritional content.
  • Use organic chicken breasts and cheese.

Want more Low-Carb and Keto Dinner Recipes?

Paleo Fried Chicken Tenders with Honey Mustard Sauce

Keto Chicken Broccoli Casserole

Hot Artichoke Dip

Sun-dried Tomato & Goat Cheese Chicken

Instant Pot Artichoke Dip

Spinach Artichoke Stuffed Chicken Breast is the perfect combination of your favorite dip and favorite bird, all rolled into one quick and easy Ketogenic stuffed chicken breast recipe! These spinach and mozzarella stuffed chicken breasts are gluten-free, low-carb, and Keto diet-approved!
4.85 from 20 votes
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Spinach Artichoke Stuffed Chicken Breast Recipe

Spinach Artichoke Stuffed Chicken Breast is the perfect combination of your favorite dip and favorite bird, all rolled into one quick and easy Ketogenic stuffed chicken breast recipe!  These spinach and mozzarella stuffed chicken breasts are gluten-free, low-carb, and Keto diet-approved!

Course Dinner, lunch, Main Course
Cuisine American
Keyword spinach artichoke chicken, spinach stuffed chicken breast, stuffed chicken breast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 288 kcal
Author London

Ingredients

  • 1 ½ lbs. chicken breasts 6 4-oz. portions
  • 2 tablespoons olive oil
  • 4 ounces cream cheese softened
  • ¼ cup Greek yogurt
  • ½ cup Mozzarella cheese shredded
  • ½ cup artichoke hearts thinly sliced
  • ¼ cup frozen spinach drained, and tightly packed
  • ½ tsp. salt divided
  • ¼ tsp. pepper divided

Instructions

  1. Pound chicken breast to 1-inch thick.  Using a sharp knife cut each chicken breast down the middle, being careful not to cut all of the way through, to make a pocket for the spinach artichoke filling. Sprinkle chicken breasts with ¼ teaspoon salt and 1/8 teaspoon pepper.
  2. In a medium-sized bowl combine the cream cheese, Greek yogurt, Mozzarella cheese, artichoke hearts, drained spinach, ¼ teaspoon salt and 1/8 teaspoon pepper. Mix until thoroughly combined.
  3. Carefully fill each chicken breast with equal amounts of the spinach artichoke filling. If you have extra filling, set it aside until the chicken is almost done cooking.
  4. In a large skillet over medium heat add olive oil and stuffed chicken breasts. Cover skillet and cook for 7-8 minutes on each side, or until chicken reaches 165 degrees with a meat thermometer.
  5. During the last few minutes of cooking, add additional filling to the skillet to heat it up. Serve chicken with cauliflower rice, regular rice, mashed cauliflower, or mashed potatoes and enjoy!

Recipe Video

Nutrition Facts
Spinach Artichoke Stuffed Chicken Breast Recipe
Amount Per Serving
Calories 288 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 101mg34%
Sodium 481mg21%
Potassium 486mg14%
Carbohydrates 2g1%
Sugar 1g1%
Protein 28g56%
Vitamin A 1280IU26%
Vitamin C 5.2mg6%
Calcium 92mg9%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Leslie Edwards says

    5 stars
    Have you ever tried freezing the leftovers and reheating? I’m wondering how this would do as a freezer to microwave dish. I have a meals to go along side my catering business…and I cook and freeze a lot of things!

    Reply

      • Leslie says

        5 stars
        This dish froze great, although I made a few changes. I substituted pepper jack for the mozzarella because of the texture. Also I didn’t stuff the chicken but spread the topping over the top pre cooked sliced chicken breast and then froze it. The uncooked filling came out perfect out of the microwave over the chicken breast. Thanks for the recipe! My customers loved it.

        Reply

      • Leslie Edwards says

        5 stars
        I did freeze this with good results! Changes I made: used pepper jack instead of mozz because of consistency with microwave heating and instead of baking then freezing, I spread the filling on top of pre-cooked & sliced chicken breasts. The uncooked filling froze great and reheated well in the microwave with the chicken breast. I tucked some sauted mushrooms in with the sliced breast under the filling. Yum! Thanks for the recipe! Let me know if you have any other recipes you think would freeze/reheat well.

        Reply

        • LondonLondon says

          So happy to hear it froze so well! I also love your idea to use the pepper jack cheese! Any of the soups on the site will freeze/reheat wonderfully (Beef Stew, Cauliflower Soup, etc.) Thanks for your comment and rating, Leslie 🙂

          Reply

    • LondonLondon says

      Hi Laura! Yes! You totally can. Just finely chop it before incorporating into the filling mixture. You can also sautee it a bit in a little olive oil or butter to make it easier to mix in. Great question!

      Reply

  4. Stephanie says

    5 stars
    I’ve made this recipe twice now, and it turned out perfectly both times! I make a big batch so we have enough for the 4 of us plus leftovers. I cooked them in my cast iron skillets last time and the oven this time (375° for 40 minutes). I’ll do it in the oven from now on since I can fit everything into one casserole dish vs. standing over the cast iron skillet to cook two batches. My husband and kids love this recipe, and it’s easy to prepare, so it will definitely be added to our regular rotation!

    Reply

  6. MARA J MARTIN says

    5 stars
    DEEE-LICIOUS! Thank you for the recipe! I made it exactly as stated. Next time (and there WILL be a next time!) I think I need to jack up my heat a bit, to get more browning. Not too rich, not too salty….just perfect!

    Reply

    • LondonLondon says

      Hi Mara! So so happy you enjoyed the recipe. Cranking up the heat a bit will definitely give it a good browning. Thanks so much for your comment and rating 🙂

      Reply

  7. Autumn Koukal says

    5 stars
    I have no luck whatsoever in slicing slippery chicken lengthwise for stuffing. BUT, I took the hint at the bottom of the recipe and just heated up the spinach-artichoke mix in the microwave. Then put it on the finished chicken and nuked all for a tiny bit longer. Wonderful!

    Reply

    • LondonLondon says

      Absolutely, Kathy! I would try baking them at 375 for about 30 minutes, or until the chicken reaches an internal temperature of 165 degrees. Also, you can sear them in a skillet for 2-3 minutes/side and then bake for 20 minutes in the oven, too. Would love to know how they turn out for you!

      Reply

  9. Billy says

    5 stars
    These stuffed chicken breasts look so delicious. I’ve never tried making stuffed chicken with artichoke before but it sounds like a great idea! Can’t wait to try this one at home. Thanks a ton for sharing!

    Reply
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