If you’ve been searching for a healthy dinner recipe that’s rich in flavor but light on carbs, this Oven Baked Spinach Artichoke Stuffed Chicken hits all the right notes. Tender, juicy chicken breasts are filled with a creamy spinach and artichoke mixture, then baked to perfection for a satisfying meal that fits right into keto or low carb lifestyles. In this article, you’ll learn the simple steps to make this dish, along with my personal story behind discovering it, preparation tips, tools, serving ideas, and answers to common questions. Get ready for your new favorite low carb dinner recipe!
Why Oven Baked Spinach Artichoke Stuffed Chicken Became a Favorite
A Personal Dinner Moment that Started It All
It all began on a busy weeknight when I was staring into the fridge, determined to create something impressive yet healthy for dinner. I had some chicken breasts, a bag of spinach, and leftover marinated artichoke hearts from another recipe. Instead of defaulting to a stir-fry or another salad, I decided to combine everything into something new—oven baked spinach artichoke stuffed chicken. What came out of the oven that evening surprised me; it was creamy, savory, comforting, and incredibly satisfying without a single grain of rice or pasta on the plate.
That night, I hosted a few friends who were following keto meals and everyone was amazed at how indulgent but wholesome it tasted. It didn’t feel like “diet food” at all, yet it fit perfectly into healthy dinner recipes that focus on protein and vegetables. That first bite changed how I viewed low carb cooking—not as a limitation, but as a chance to get creative and deliver incredible flavor without the starches. Soon, this stuffed chicken became a weeknight staple, a meal I could count on to impress guests or quickly reheat for lunch.
What makes oven baked spinach artichoke stuffed chicken so universally loved is how it blends classic comfort food taste with smart, nourishing ingredients. The creamy spinach artichoke filling delivers the same satisfaction as your favorite dip, while the lean baked chicken provides a hearty, protein-rich base. Because it’s naturally low carb, it fits seamlessly into many different lifestyles—from keto meals to gluten-free and high-protein diets.
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Oven Baked Spinach Artichoke Stuffed Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Tender chicken breasts are filled with a creamy spinach and artichoke mixture and baked to golden perfection for an easy healthy low carb dinner.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C).
2. On a cutting board, slice a pocket into each chicken breast without cutting through.
3. Season chicken inside and out with salt and pepper.
4. In a bowl, combine wilted spinach, artichoke hearts, cream cheese, mozzarella, parmesan, garlic, red pepper flakes, salt, and pepper.
5. Spoon filling into each chicken pocket and secure with toothpicks if needed.
6. Heat olive oil in an oven safe skillet over medium high heat and sear chicken 2 to 3 minutes per side until golden.
7. Transfer skillet to the oven and bake uncovered for 20 to 25 minutes until internal temperature reaches 165°F.
8. Let chicken rest for 5 minutes before removing toothpicks and serving.
9. Garnish with chopped parsley or basil and a squeeze of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: baked
- Cuisine: american
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 85
Keywords: spinach stuffed chicken, artichoke chicken, low carb dinner, keto dinner, healthy chicken, oven baked chicken, low carb recipes
Another reason this recipe shines is its versatility. You can serve it as a low carb dinner for four, pair it with roasted vegetables for a family-friendly meal, or slice up the leftovers for easy lunches throughout the week. Whether you’re eating clean, tracking macros, or just trying to enjoy more healthy dinner recipes without sacrificing flavor, this dish fits the bill.
It’s easy to customize, too—add spicy jalapeños for extra heat, swap in Greek yogurt for a lighter filling, or top it with melty mozzarella for extra indulgence. No matter how you tweak it, the result is always a comforting, flavorful meal that feels like a restaurant-worthy dish straight from your kitchen. That’s why oven baked spinach artichoke stuffed chicken has earned a permanent spot in my recipe rotation—and why I think it’ll soon find its way into yours too.
Ingredients and Tools for This Low Carb Dinner
Fresh Ingredients for the Best Spinach Artichoke Stuffed Chicken
To make the perfect oven baked spinach artichoke stuffed chicken, start by gathering fresh, high-quality ingredients. The simplicity of this recipe means every component matters—from juicy chicken breasts to creamy filling and flavorful artichokes. Below is a clear ingredient breakdown to help you organize your shopping list:
| Category | Ingredients |
|---|---|
| Chicken | 4 boneless, skinless chicken breasts 1 tbsp olive oil Salt and black pepper to taste |
| Filling | 1 cup fresh spinach (chopped and sautéed) ½ cup canned or marinated artichoke hearts (chopped) 4 oz cream cheese (softened) ¼ cup shredded mozzarella cheese 2 tbsp grated Parmesan cheese 2 cloves garlic (minced) ¼ tsp red pepper flakes (optional) Salt and pepper to taste |
| Optional Toppings | Extra mozzarella or Parmesan for melting on top Fresh parsley or basil for garnish Fresh lemon juice for brightness |
When choosing ingredients, keep freshness in mind. Always use vibrant green spinach rather than frozen for the best texture and color. Fresh spinach not only keeps the filling bright but also avoids excess moisture that could make the chicken soggy. Real, full-fat cream cheese and shredded mozzarella create that irresistible creamy texture, while grated Parmesan adds a salty, umami depth that ties everything together.
If you want to lighten things up further, swap the cream cheese for Greek yogurt or low-fat ricotta. For those following a stricter keto meal plan, stick with full-fat cheeses, as they keep the dish satisfying and carb-free. Dairy-free eaters can use plant-based cream cheese and shredded vegan mozzarella without sacrificing taste or creaminess.
Artichoke hearts are another star—choose marinated ones for a tangy kick or canned for a milder flavor. Be sure to drain them well to avoid extra liquid. The combination of spinach, artichoke, and rich, melty cheese ensures that each bite of your oven baked spinach artichoke stuffed chicken bursts with restaurant-quality flavor.
Kitchen Tools to Make Cooking Easier
Cooking oven baked spinach artichoke stuffed chicken doesn’t require fancy equipment—just a few reliable kitchen tools to make the process smooth, safe, and mess-free. Here’s what you’ll need and how each tool helps:
| Tool | Purpose |
|---|---|
| Oven-safe skillet or baking dish | Used for searing and baking the chicken evenly, locking in flavor while minimizing cleanup. |
| Sharp knife | Essential for slicing chicken breasts cleanly to create pockets for the filling without tearing. |
| Cutting board | Provides a stable surface for safe chicken preparation. |
| Mixing bowls | Perfect for combining the creamy spinach artichoke mixture quickly and efficiently. |
| Measuring cups and spoons | Ensure accuracy when adding cheeses, seasonings, and other ingredients. |
| Tongs or spatula | Helpful for transferring chicken to and from the baking dish without losing the filling. |
| Meat thermometer | Key for checking doneness—look for 165°F to ensure the chicken is fully cooked but still juicy. |
If you’re short on time, you can mix the filling ahead of time in an airtight container and store it in the fridge for up to 24 hours. That way, when it’s dinner time, all you have to do is stuff the chicken and bake.
For easy cleanup, line your baking dish with parchment paper or lightly grease it with olive oil. This prevents sticking and makes scrubbing afterward a breeze. Keeping a small bowl of soapy water nearby for used utensils also saves hassle later.
How to Make Oven Baked Spinach Artichoke Stuffed Chicken Perfectly
Preparing the Filling and Chicken Breasts
Making oven baked spinach artichoke stuffed chicken is simpler than it looks—especially once you follow a few key steps. The beauty of this dish lies in its balance: a rich, creamy spinach-artichoke filling tucked neatly inside juicy chicken breasts that bake up golden on the outside and tender on the inside.
- Make the filling. Wilt chopped fresh spinach in a lightly greased skillet over medium heat. Let it cool slightly, then add artichoke hearts, softened cream cheese, mozzarela, Parmesan, garlic, salt, pepper, and red-pepper flakes. Stir until smooth and thick.
- Prepare the chicken breasts. Slice a pocket into the side of each chicken breast using a sharp knife, being careful not to cut all the way through. Season with salt and pepper.
- Stuff the chicken. Spoon the filling into each breast, about two to three tablespoons each. Secure with toothpicks if necessary.
- Sear for flavor. Heat olive oil in an oven-safe skillet, brown the chicken 2–3 minutes per side until lightly golden. Avoid overcrowding the pan.
By this stage, your kitchen should smell amazing. You’ve laid the foundation for a meal that combines the comfort of a casserole with the heartiness of a main-course chicken dish—all while keeping it low carb and easy to fit into healthy dinner recipes.
Baking, Serving, and Storing Your Healthy Dinner Recipe
- Bake to perfection. Preheat the oven to 375°F (190°C). Place the skillet or dish in the oven uncovered and bake for 20–25 minutes, until internal temperature reads 165°F (74°C). Optional: top with extra mozzarella for the last 5 minutes.
- Rest and serve. Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley or lemon for brightness.
Serving ideas: Pair this dish with roasted broccoli, asparagus, or a crisp salad. For a full low carb dinner, serve with cauliflower rice or mashed cauliflower.
Meal prep tips: Make the filling a day in advance. Cooked chicken lasts 3–4 days in the fridge or up to three months in the freezer. Reheat gently to keep it moist.
Keeping chicken juicy: Always check internal temperature instead of relying solely on time. Resting keeps it tender and flavorful.
Common Questions and Answers
FAQs About Oven Baked Spinach Artichoke Stuffed Chicken
Can I make this recipe ahead of time?
Yes, you can mix the filling and stuff the chicken up to a day ahead. Keep refrigerated and bake fresh when ready.
What sides go well with spinach artichoke stuffed chicken?
Light sides like roasted vegetables, grilled zucchini, steamed broccoli, or a salad pair beautifully. For keto meals, cauliflower rice is a great option.
Can I make it dairy-free or vegan?
Use vegan cream cheese and mozzarella substitutes. For a vegan twist, use portobello mushrooms or tofu instead of chicken.
How do I prevent the chicken from drying out?
Use a meat thermometer and remove at 165°F. Rest after baking to redistribute juices and sear before baking for added moisture.
What’s the best way to store leftovers?
Keep in the fridge up to four days in an airtight container or freeze for up to three months. Reheat covered to maintain tenderness.
Why This Easy Low Carb Dinner Belongs on Your Table
With simple steps and nutrient-rich ingredients, Oven Baked Spinach Artichoke Stuffed Chicken delivers all the satisfaction of comfort food in a lighter, wholesome form. It fits perfectly into healthy dinner recipes whether you follow low carb, keto, or gluten-free eating plans.
This dish proves that balanced eating doesn’t mean bland meals. Its versatility makes it ideal for busy weeknights, family gatherings, or meal prep sessions. Juicy chicken, creamy filling, and simple prep combine to create a meal you’ll crave again and again.
Preheat your oven, gather your ingredients, and give this oven baked spinach artichoke stuffed chicken a try. Once you taste how flavorful and rewarding it is, it will quickly become one of those healthy dinner recipes you’re proud to share with friends and family.
