Description

This creamy, savory chicken dish transforms classic spinach artichoke dip into a healthy, low-carb dinner that’s easy to prep and bake. It’s perfect for weeknight meals, meal prep lunches, or broke keto menus without rice.

Ingredients

Scale

4 boneless skinless chicken breasts

2 cups chopped fresh spinach

1 cup chopped artichoke hearts

4 ounces cream cheese, softened

1/3 cup Greek yogurt or sour cream

1/2 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and lightly oil or line a baking dish with parchment paper.

2. In a bowl, mix cream cheese, Greek yogurt, chopped spinach, artichoke hearts, mozzarella, parmesan, minced garlic, salt, and pepper until smooth.

3. Pat chicken breasts dry and slice each horizontally to create a pocket without cutting all the way through.

4. Brush chicken with olive oil and season with salt and pepper on both sides.

5. Spoon the spinach artichoke mixture into each chicken pocket and secure with toothpicks if needed.

6. Place the stuffed breasts in the prepared baking dish and drizzle a little olive oil on top.

7. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).

8. Remove from the oven and let rest for 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Category: main course
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 350
Sugar: 2
Sodium: 500
Fat: 20
Saturated Fat: 10
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 5
Fiber: 1
Protein: 30
Cholesterol: 90

Keywords: oven baked spinach artichoke chicken, healthy carb dinner, broke keto meals, lunches with vegetables, healthy meals without rice, spinach artichoke chicken recipe, low carb dinner