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White plate with stuffed chicken breast.

Low Carb Artichoke & Spinach Stuffed Chicken

This low carb artichoke & spinach stuffed chicken dinner is easy and delicious! The filling is so versatile you can mix it with cauliflower rice too! Each stuffed chicken breast is only 2.2g net carbs.

Course Main Course
Cuisine American
Keyword aritchokes, spinach, stuffed chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 464 kcal
Author Denise

Ingredients

  • 3 large chicken breast, boneless, skinless
  • 4 cups baby spinach
  • 2 cloves garlic
  • ½ jar artichoke hearts quartered (about10)
  • 4 oz cream cheese
  • ¾ cup Parmesan cheese
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups cauliflower rice

Instructions

  1. Preheat oven to 350°F.

  2. In a food processor, add the garlic and baby spinach. Process until finely minced.

  3. Add in the cream cheese and Parmesan cheese and mix to combine. Lastly add in the artichoke hearts and pulse a few time to chop them up.

  4. Cut a slit in the side of each breast as you would a bagel. Don't make the slit too large as you can use your fingers to make a pocket big enough for the stuff.

  5. Next spoon the mixture into the chicken breasts and place on a plate. Mix the spices and sprinkle on both sides of the chicken. 

  6. In a large oven proof skillet, heat up the oil and then pan fry the chicken about 3 minute on both sides to brown them. Take them off the stove then place them in the oven.

  7. Bake for about 17-20 minutes or until the internal temperature is 165 degrees F. 

  8. NOTE: You should have quite a bit of leftover filling. You can use this with cauliflower rice or regular pasta or rice. Just mix with cooked rice and microwave for about 5 minutes.