![]() DID YOU MAKE THIS RECIPE? DON'T FORGET TO GIVE IT A STAR RATING AND COMMENT BELOW!īutterfly cut chicken breasts to make a pocket for the spinach artichoke filling. For best results, use a thermometer to make sure chicken reaches a temperature of 165✯. Close the chicken (like a closing a book), and bake for 20-25 minutes, depending on the size of your chicken breasts. Open the chicken and evenly divide spinach artichoke filling. Use your hands to spread olive oil and seasonings evenly over the top of chicken breasts. On top of each chicken breast drizzle a little olive oil and sprinkle with Italian seasoning, garlic salt, and paprika. Place butterflied chicken breasts (see recipe notes) on the prepared baking sheet. Remove from the heat and stir in both mozzarella and parmesan cheese. Stir until cream cheese melts and mixture is smooth. Reduce the heat to low and add the artichokes and cream cheese. TIP: Placing a lid over the skillet helps the spinach cook down faster. Continue to add handfuls of spinach until all spinach is wilted. ![]() Add half of the spinach, salt, and pepper. In a large nonstick skillet heat ½ tablespoon olive oil over medium heat. Line a baking sheet with parchment paper or spray with cooking spray. Below are some other favorite sides to serve along with it! Slice the chicken breasts and serve over pasta, rice, or cauliflower rice for a low carb meal. What to Serve With Stuffed Chicken Breasts Thaw overnight in the refrigerator and bake according to directions, adding 5-10 minutes to cooking time. For longer storage, unbaked stuffed chicken may also be frozen. Cover and refrigerate until ready to bake. The chicken breasts may be stuffed and assembled up to 4 hours before baking. Tip: A quick, easy way to remove water from thawed chopped spinach is squeezing it in a potato ricer.Ĭan I make this recipe ahead of time?Yes. Add the drained spinach to the skillet after the garlic has been sautéed. Thaw a 10 ounce package and make sure it is well drained. The remaining ingredients, mozzarella, parmesan, and cream cheese, are also low carb and ketogenic.Ĭan I use frozen spinach instead of fresh?Yes, frozen chopped spinach may be substituted for the fresh baby spinach. The veggies, spinach, artichokes, and fresh garlic compliment the keto diet. Is spinach artichoke dip chicken recipe keto / low carb?Yes, all the ingredients in this recipe are low carb and keto-friendly. Bake according to directions, adding 5-10 minutes to cooking time. Pull out prepared chicken as needed and allow to thaw overnight in the refrigerator.Wrap individual stuffed chicken breasts with plastic wrap and transfer stuffed chicken to a freezer ziplock bag.Assemble each chicken breast by adding spinach artichoke stuffing.Butterfly the chicken breasts and prepare them with olive oil and seasonings as recipe states.Make the spinach artichoke dip filling and allow to cool completely.If you love a freezer, meal prep meal, this chicken recipe makes an idea make ahead meal! Follow the directions below to prepare and freeze unbaked for a future meal.
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