This low-carb Spinach Artichoke Stuffed Chicken is a keto 30-minute dinner dream! It’s super juicy and mega flavorful–Even better, it all cooks in one pan for easy cleanup!
I have a major love for stuffed chicken, on the off chance that you can't tell from different plans on the blog. It truly gives a major 'oomph' to the normal chicken bosom around here!
Now, I'm simply considering different dishes I love and considering on the off chance that it would work stuffed inside a chicken. Fortunately for us all, spinach and artichoke dunk flew into my cerebrum, and I promptly presumed it would bring about an incredibly delicious, delicate dish!
The formula is straightforward and flavorful, two things I love most. Stir up the smooth filling, stuff it into a bosom, rub the bosoms with a stunning herby mix, and prepare.
This one-container, low-carb supper is the ideal decision for your keto supper! It's fast enough for a weeknight (done in less than 30 minutes) and looks so delightful that organization will think you worked the entire day on the feast. Help everybody in the family out and make this Spinach Artichoke Stuffed Chicken around evening time!
As usual, this is a fast outline of the fixings you will require. To get the total formula and directions simply continue to scroll.
Chicken Breast: little to medium size bosom turn out best for this formula.
Canned Artichokes: on the off chance that you can just discover marinated artichokes wash them off prior to slashing, just so the character isn't overpowering.
Spinach: I utilize newly slashed spinach for this formula, yet you can utilize frozen as long as you eliminate all dampness.
This low-carb Spinach Artichoke Stuffed Chicken is a keto 30-minute dinner dream! It's super juicy and mega flavorful--Even better, it all cooks in one pan and for easy cleanup!
Ingredients
For the Chicken
- 4 small chicken breast
- 1 1/2 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
For the Spinach Artichoke Filling
- 3 ounces cream cheese, softened
- 1/2 cup tightly packed freshly chopped spinach
- 1/4 cup canned artichoke, finely chopped
- 1/4 cup parmesan
- 1/4 cup mozzarella
Instructions
- Preheat the oven to 400 degrees F
- In a small bowl combine the chopped artichokes, chopped spinach, parmesan, mozzarella and softened cream cheese, set aside.
- Slice each chicken breast lengthwise so that the breast folds open (be sure not to slice all the way through)
- Spread the spinach artichoke mixture on one side of the chicken and fold the other side over, secure with a toothpick if needed.
- Lightly sprinkle the seasoning mixture on each side.
- Place in a greased baking dish. Bake 25-30 minutes until the chicken is cooked through.
Parmesan, Mozzarella and Cream Cheese: this threesome makes the ideal character mix.
Flavors: Italian flavoring, garlic powder, onion powder, paprika, salt and pepper.
However, spot a chicken bosom on a cutting board and utilizing an extremely sharp blade slice through the chicken bosom on a level plane around 3/4 of the way. Crease open the top portion of the chicken with the goal that it opens like a butterfly.
Each side of the chicken bosom ought to be similarly slight so it cooks uniformly. This is a phenomenal strategy to stuff chicken with any of your #1 fillings.
On the off chance that you feel like your chicken bosom is too thick or not equitably cut, so one side is altogether thicker than the other, you can pound it level. Spot the cut between cling wrap and gently pound until it is a more uniform size.