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! It's an impressive low-carb and keto-friendly main dish.
Chicken Breasts | Oil Frozen Spinach | Cream Cheese Mozzarella Cheese Artichoke Hearts | Garlic Oregano | Salt Black Pepper | Fresh Parsley
Carefully cut the breast in half, stopping before you cut all of the way through. Once you get about halfway, begin to create more of a pocket which will help hold some of the filling in.
Mix the drained spinach, softened cream cheese, Mozzarella cheese, artichoke hearts, minced garlic, oregano, salt, and pepper until well combined.
Carefully fill each chicken breast with equal amounts of the spinach artichoke filling. Sear for 4-5 minutes on one side, and then flip the chicken over. Bake at 350°F for 22-24 minutes.
Chicken should reach an internal temperature of 165°F. Serve with a sprinkle of finely chopped parsley, if desired. Enjoy!