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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


  • 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


  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.