Spinach and Artichoke Stuffed Chicken — tender chicken breasts filled with a creamy, cheesy mixture of spinach, marinated artichokes, roasted red peppers, and cheeses, then baked until golden. This low-carb, gluten-free dinner is full of flavor and easy to prepare.
Serve with steamed broccoli or a crisp green salad for a satisfying, healthy meal.
This recipe turns simple chicken breasts into an exciting main course. Stuffing the chicken adds flavor to every bite, helps prevent the meat from drying out, and can shorten cooking time slightly.
The filling is a straightforward blend of thawed, squeezed frozen spinach, chopped marinated artichoke hearts, diced roasted red peppers, shredded mozzarella, grated Parmesan, and minced garlic. Using frozen spinach is convenient: thaw it, squeeze out excess liquid, and it’s ready. If you prefer fresh spinach, briefly steam it and remove the liquid before using.
Instead of cutting a pocket in the chicken, this method calls for pounding each breast thin, spreading the filling across the center, and rolling the chicken around the filling. Place each roll seam-side down on a greased rimmed baking sheet. For extra flavor, sprinkle the outside with dried Italian seasoning and finish with a drizzle of extra-virgin olive oil.
The stuffed chicken bakes in roughly 20 to 25 minutes, until cooked through and golden.
Try These Other Low Carb Chicken Recipes:
- Air Fryer Buffalo Chicken Drumsticks
- Low Carb Tequila Chicken
- Low Carb Mississippi Chicken Thighs
- Low Carb Pizza Chicken
Spinach and Artichoke Stuffed Chicken
Cheesy spinach and marinated artichokes create a flavorful filling for chicken breasts. This low-carb, gluten-free dish bakes quickly and makes a great weeknight dinner.
Ingredients
- 1 cup frozen chopped spinach, thawed and squeezed to remove excess liquid
- 6 ounces marinated artichoke hearts, drained and chopped
- 1/4 cup diced roasted red peppers
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated or shredded Parmesan cheese
- 1 garlic clove, minced
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, combine the spinach, artichoke hearts, roasted red peppers, mozzarella, Parmesan, and minced garlic. Mix until evenly blended.
- Place one chicken breast at a time in a large zip-top bag and pound to about 1/3-inch thickness using a meat mallet or heavy rolling pin.
- Season both sides of each chicken breast with salt and pepper.
- Divide the spinach mixture among the breasts, placing the filling mostly in the center of each piece.
- Roll each chicken breast around the filling and place seam-side down on a greased, rimmed baking sheet. Sprinkle the outside with Italian seasoning and drizzle with olive oil.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and juices run clear. Remove from the oven and let rest for a few minutes before serving.
Calories from Fat 171
