This tapenade stuffed chicken with creamy spinach & artichokes dish is a deliciously low carb dinner you make in one pan. The creamy spinach and artichokes go perfectly with the tasty tapenade that the chicken is stuffed with and each serving is just 4.7g net carbs.
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The other day I was walking around Aldi and noticed they now seem to always have thin cut chicken breasts. I love thin cut chicken breasts because they are nice for stuffing or for make breading and pan frying. So I gathered some tasty ingredients I had in the fridge and came up with this tapenade stuffed chicken with creamy spinach & artichokes. Just using ingredients I had on hand I made a quick tapenade and stuffed the chicken, then cooked them along with a creamy spinach and artichoke sauce. It was so good I made it again the next night! Best of all it was a one pan chicken dinner that was low carb too!
Creamy skillet recipes
I’m no stranger to creamy skillet dinners. Some of my favorites are these four: slow cooker creamy tomato chicken, Swiss chicken with spinach & mushrooms, asiago pork tenderloin and creamy pork & apples. Check them out below!
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- Slow Cooker Creamy Tomato Chicken & Spinach
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- Swiss Chicken with Spinach & Mushrooms Skillet Dinner
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- Asiago Pork Tenderloin
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- Creamy Pork & Apples Skillet Dinner
Preparing the chicken breasts
Though these chicken breasts were thinly cut, they were still a bit thicker than I wanted. So I put a piece into a baggie and used a meat mallet to pound it even thinner. This makes the chicken tender, easier to roll up and cook faster too. Do this with each piece.
Tapenade stuffed chicken
First we start with the tapenade. I simply added a few sun-dried tomatoes, Greek olives, garlic and fresh basil into my mini food processor and pulsed until it all was finely chopped. Then I mixed it with some shredded mozzarella and spooned on top of the chicken and rolled them up. Now you want to brown them in some olive oil in a large skillet. I used a tooth pick to try to keep them together but I have to tell you it was tricky. So I would brown them on one side, scoop one up with a spatula, flip over with my hand, reposition the tooth pick, and brown the other side.
I love my mini food processor for dishes like this where you don’t have to drag out the big processor. I use this mini one about 95% of the time because it’s so easy to clean up and store. If you are interested in out low carb ingredients and helpful kitchen tools that I highly recommend, check out my Amazon page.
Tapenade stuffed chicken with spinach & artichokes recipe
Once you have the chicken browned, take them out and place on a plate. Take the chicken stock and deglaze the pan and then add in the creamy and Parmesan cheese. Whisk to combine and then add in half of the spinach, the artichokes and chicken. Cover and simmer for 10 minutes and then add in the rest of the spinach and mix it around. Take it off the stove and serve.
Well I hope you like this as much as we did. The second night I made a quicker version of this where I did not pound thin the breasts nor did I stuff them. I simmered the tapenade mixture with the spinach and cooked the chicken breasts as is. It was very good but the stuffed version was better. If you are not doing low carb, this would be great with pasta or rice. However we were happen eating it as is for our meal. I hope you enjoy it! The nutrition for 1 serving is:
262 cals / 23.7g fat / 7.1g carbs / 2.4g fiber / 6.1g protein = 4.7g net carbs
Tapenade Stuffed Chicken with Spinach & Artichokes
This tapenade stuffed chicken with creamy spinach & artichokes dish is a deliciously low carb dinner you make in one pan. The creamy spinach and artichokes go perfectly with the tasty tapenade that the chicken is stuffed with and each serving is just 4.7g net carbs.
Ingredients
- 1 lb chicken breasts, sliced thin and pounded*
- 2 tablespoons olive oil
- 8 olives
- 3 sun-dried tomatoes
- 2 cloves garlic
- 3 large basil leaves
- 1/4 cup mozzarella, shredded
- 1/2 cup chicken broth
- 1/2 cup cream, heavy whipping
- 1/4 cup Parmesan cheese, grated
- 6 oz artichoke hearts, drained
- 4 cups fresh spinach, divided and chopped
Instructions
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Take your chicken pieces and one by one, place in a baggie and pound thin with a meat mallet.
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In a food processor add the olives, garlic, sun dried tomatoes and basil. Pulse until the tapenade is formed. Or you can chop by hand.
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Take each piece of chicken and add a spoonful of the tapenade and then roll each one up. Add a toothpick to keep in place.
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Add oil to a large skillet and heat to medium high. Place the chicken and then turn the heat to medium. Once the chicken is browned on one side, scoop up with a spatula and carefully take out the toothpick, flip over and replace the tooth pick. Do this to each one to brown the other side.
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When browned on both sides, take out and set aside. Add the chicken broth to deglaze the pan. Add in the cream and Parmesan cheese. Whisk to combine and then add in half of the spinach and the drained artichokes.
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Nestle the chicken rolls back into the spinach, cover and simmer for about 10 minutes.
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When the chicken is cooked through, add in the second half of the spinach. Mix around and it will wilt immediately. Take off of the stove and serve.
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*Note: Though the thin sliced chicken breast are pretty thin, I like to pound them thinner because it makes them, easier to roll, more tender and they cook faster.
Patti says
I’m a firm believer that you can never have too many chicken recipes and this one looks fabulous.
Denise says
ha! so true!