Spinach-Artichoke Chicken

Name: Keto Spinach-Artichoke Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 5 oz frozen spinach; 4 oz cream cheese; 1/2 can artichoke hearts; 1/4 cup shredded Parmesan; 1/4 cup mayonnaise; 1/2 tsp each garlic powder; 4 large chicken breasts (8 oz each); to taste salt and pepper; 1 tbsp olive oil; 1/2 cup shredded mozzarella

Chicken breasts stuffed with the spinach-artichoke dip you already love, topped with melted mozzarella. Party appetizer meets weeknight dinner.

554

kcal

per serving

Prep

20 min

Cook

30 min

Total

50 min

Serves

Per serving 554 kcal Fat 33g Protein 56g Carbs 4g Net carbs 4g

AIngredients

5 ozfrozen spinach, thawed and squeezed dry
4 ozcream cheese, softened
1/2 canartichoke hearts, drained and chopped
1/4 cupshredded Parmesan
1/4 cupmayonnaise
1/2 tsp eachgarlic powder, salt
4 largechicken breasts (8 oz each)
to tastesalt and pepper
1 tbspolive oil
1/2 cupshredded mozzarella

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BMethod

Make the filling. Mix spinach, cream cheese, artichoke hearts, Parmesan, mayo, garlic powder, and salt.
Prep the chicken. Cut a deep pocket in each chicken breast. Season inside and out with salt and pepper.
Stuff. Divide the filling among the 4 chicken breasts. Press closed.
Sear. Heat olive oil in an oven-safe skillet. Sear chicken 3 minutes per side.
Bake. Top each breast with mozzarella. Bake at 400°F for 20-25 minutes until chicken reaches 165°F.

Dial-in tip

At 56g protein per serving, this is the highest-protein recipe in the collection. Make double the spinach-artichoke filling and use the extra as a dip with celery sticks.

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