World · Keto
Spinach Artichoke Stuffed Chicken
Chicken breasts pocketed and stuffed with creamy spinach artichoke filling, then baked until juicy.
Halal-friendly Medium
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
4g Net carbs
42g Protein
24g Fat
430 Calories
Per serving
Ingredients
- 4 (about 6 oz each) Chicken breasts
- 4 oz (115g) Cream cheese, softened
- 1 cup Frozen spinach, thawed and squeezed dry
- 1/2 cup Artichoke hearts, chopped
- 1/2 cup Mozzarella, shredded
- 2 tbsp Parmesan, grated
- 2 cloves Garlic, minced
- 1 tbsp Olive oil
- to taste Salt and pepper
Method
- Preheat oven to 400°F (200°C).
- Mix cream cheese, spinach, artichoke, mozzarella, parmesan, garlic, salt, and pepper.
- Cut a deep pocket in the side of each chicken breast (do not cut through).
- Stuff each pocket generously with the spinach artichoke filling. Secure with toothpicks if needed.
- Season chicken outside with salt and pepper. Sear in olive oil 3 minutes per side until golden.
- Transfer skillet to oven and bake 18-20 minutes until chicken reaches 165°F (74°C). Rest 5 minutes before serving.
You might also like
1,750+ keto recipes from around the world, in your pocket.
