Spinach and Artichoke Stuffed Chicken

Spinach and Artichoke Stuffed Chicken- chicken breasts are stuffed with a cheesy artichoke and spinach filling and baked until golden. This low carb and gluten-free chicken dinner really packs the flavor.

Serve with steamed broccoli or a green salad for a tasty, healthy meal.

This is a great recipe for turning boring chicken breasts into a flavor-packed meal. I love to stuff chicken breasts. Not only does stuffing them help add flavor to every bite, it helps keep them from drying out, plus they cook a little faster.

The stuffing for these chicken breasts is a simple mixture of diced roasted red peppers, marinated artichoke hearts, mozzarella cheese, Parmesan cheese, garlic, and spinach.

I like to use frozen chopped spinach because once it is thawed and the water is squeezed out, it’s ready to go. You could use fresh spianch, but you’ll have to steam it first.

Instead of making a pocket in the chicken breasts, you’ll pound the chicken breasts to flatten them out, top them with the filling, and roll the chicken around the filling. Place the chicken on the baking sheet seam side down. For even more flavor I like to give the outside of the chicken a heavy sprinkling with dried Italian seasoning.

They only need to bake for about 20 to 25 minutes.

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

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Spinach and Artichoke Stuffed Chicken

Spinach and Artichoke Stuffed Chicken- chicken breasts are stuffed with a cheesy artichoke and spinach filling and baked until golden. This low carb and gluten-free chicken dinner really packs the flavor.

Course Dinner, Main Course

Cuisine American

Keyword gluten free, low carb

Prep Time 15 minutes

Cook Time 22 minutes

Servings 4

Calories 321 kcal

Ingredients

• 1 cup frozen chopped spinach, thawed and sqeezed to get excess liquid out
• 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 cloves, 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

1. Preheat oven to 400 degrees.

2. Combine the first 6 ingredients in a medium bowl.

3. Pound chicken breasts until they are about 1/3-inch thick. The easiest way to do this is to one at a time place them in a large ziptop bag and pound them with a meat mallet or heavy rolling pin.

4. Season both sides of chicken with salt and pepper.

5. Divide spinach mixture between the chicken breasts, placing it so that it is mostly in the center.

6. Roll each piece of chicken up. Sprinkle the outside with Italian seasoning. Drizzle with olive oil and place seam side down on a greased, rimmed baking sheet.

7. Bake for 20 to 25 minutes, or until chicken is cooked through.

Nutrition Facts

Spinach and Artichoke Stuffed Chicken

Amount Per Serving

Calories 321 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 89mg30%

Sodium 916mg40%

Potassium 576mg16%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 1g1%

Protein 31g62%

Calcium 216mg22%

Vitamin C 16mg19%

Vitamin A 5226IU105%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.