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    Home » Main Dish Recipes » Chicken » Lazy Spinach Artichoke Chicken Breasts

    Lazy Spinach Artichoke Chicken Breasts

    Gluten & Grain Free RecipesLow Carb & Keto RecipesTrim Healthy Mama Recipes

    Published: Oct 29, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for lazy spinach artichoke chicken breasts

    These chicken breasts topped with spinach, artichokes, & three kinds of cheese are easy to prep but big on flavor. My Lazy Spinach Artichoke Chicken Breasts are low carb, grain free, gluten free, keto, and THM S.

    sheet pan of lazy spinach artichoke chicken breasts

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    One of my favorite home date night dinners is chicken stuffed with spinach and artichokes. I have a recipe Spinach & Artichoke Keto Stuffed Chicken Breasts already on the blog. I'll try to make a big batch and freeze some for extra dinners. But sometimes I just don't have the time to make it.

    Or the desire to spend that much time touching raw chicken. When my friend Daria & I cook together she does all the raw chicken touching. It doesn't bother her and it grosses me out. I'll gladly wash all the dishes if she preps the chicken.

    sheet pan with chicken breasts in different stages of assembling lazy spinach artichoke chicken breasts

    Anyway, I came up with this fast and easy alternative as those stuffed chicken breasts that has the same amazing flavors.

    By the time this was out of the oven it was 6:30, my hubby had just gotten home late from work, and we were hangry. Maybe not hangry, but very hungry. So no fancy pictures this time. And I totally forgot to take more of the leftovers. But even without fancy shots with cloth napkins and glasses of pinot grigio doesn't this look yummy?

    And the best part is that it really has about 5-10 minutes of hands-on prep time. All the deliciousness with little of the work.

    lazy spinach artichoke chicken breasts topped with shredded cheese on a sheet pan before baking

    What to Serve with Spinach Artichoke Chicken?

    I love this with a side of keto mashed cauliflower or homemade caesar salad but any vegetable works well to accompany the spinach artichoke chicken.

    Love this combo? Make sure to try my Keto Spinach Artichoke Dip Bites!

    sheet pan of lazy spinach artichoke chicken breasts

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

    baking pan lined with cooked chicken pieces and topped with spinach, artichoke and melted cheese topping

    Lazy Spinach Artichoke Chicken Breasts

    These Lazy Spinach Artichoke Chicken Breasts are lazy on the prep but huge on flavor!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Course: dinner, Main Course, main dish
    Cuisine: American
    Servings: 8 servings
    Calories: 373
    Author: Taryn

    Ingredients

    • 4 large chicken breasts , about 3 pounds
    • 4 oz cream cheese , softened
    • 1 can quartered artichoke hearts , drained and chopped
    • ½ cup parmesan cheese
    • 10 oz frozen spinach , thawed and drained
    • 1 tablespoon dried minced garlic
    • 1 tablespoon dried minced onion
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 4 oz shredded mozzarella
    US Customary - Metric
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    Instructions

    • Preheat oven to 400.
    • Sprinkle the chicken breasts with a little salt. Bake the chicken breasts on a large rimmed baking sheet covered with foil for 30 minutes until the chicken is 160 degrees. Remove from the oven and drain the cooking liquid.
    • Meanwhile, combine the cream cheese, artichokes, parmesan, spinach, and seasonings. Mix well. Set aside.
    • When the chicken is fully cooked let it cool until you can handle it. Cut each piece through the center into two thin pieces.
    • Put them back on the baking sheet. Divide the topping between them. Sprinkle with the mozzarella cheese.
    • Bake for an additional 10-15 minutes until the topping is hot and golden.

    Nutrition

    Calories: 373 | Carbohydrates: 6g | Protein: 44g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 139mg | Sodium: 911mg | Potassium: 811mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4965IU | Vitamin C: 13.1mg | Calcium: 226mg | Iron: 1.9mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Reader Interactions

    Comments

    1. Amber says

      May 01, 2021 at 6:13 pm

      This was easy and delicious. The best part was that I made the full amount of topping but made less chicken. I saved the topping in the fridge and heated it up the next night and used it as dip.

      Reply
    2. I says

      October 28, 2020 at 3:04 pm

      What type of Parmesan, the one in the jar like Kraft or fresh?

      Reply
      • Taryn says

        October 28, 2020 at 3:51 pm

        Either work! I prefer fresh but generally do just use the kind in the green can.

        Reply
      • Jocelyn says

        February 23, 2021 at 5:08 pm

        Wouldn't it make more sense to cut the chicken breasts in halves BEFORE cooking? That way they'd take less time to cook, and you wouldn't have to wait for the chicken to cool enough to handle it. Or is there a specific reason to do it the way you suggest?

        Reply
        • Taryn says

          February 23, 2021 at 5:17 pm

          That would be fine. I just find cutting them after cooking leaves a nice smooth flat surface so the topping stays on.

    3. Amanda Anway says

      July 12, 2019 at 3:34 pm

      This was supper easy and super great!!!5 stars

      Reply
    4. Tammy says

      November 15, 2018 at 10:39 am

      Do you think this meal could be made up but not cooked, then put in the freezer?

      Reply
      • Taryn says

        November 15, 2018 at 9:50 pm

        Yes, I think so. I freeze my rolled up spinach artichoke chicken breasts all the time.

        Reply
    5. Purvi says

      August 24, 2018 at 7:10 pm

      I tweaked the recipe a little by adding in fresh garlic. I mixed the mozzarella in with the spinach, artichoke, cream cheese mixture. I added in red pepper flakes for a little heat. I topped the chicken with the mixture, cherry tomatoes for a little sweetness, and more mozzarella cheese. Delicious!5 stars

      Reply
    6. Terri says

      August 12, 2018 at 6:32 pm

      Made this for dinner tonight. It was very good! I used real onion and garlic, just sautéed them before adding to topping mixture.5 stars

      Reply
    7. Liz Steenbeeke says

      February 22, 2018 at 11:01 pm

      I loved the final product! It was delicious 🙂 My only suggestions would be to specify the type of Parmesan (grated) and spinach (chopped) and to describe the way the chicken should be cut a little more clearly. This is a keeper!5 stars

      Reply
      • Taryn says

        February 23, 2018 at 6:51 am

        Thanks for the suggestions. I had a hard trying to figure out how to describe the way I cut the chicken. Maybe I should do a video for this recipe 😀

        Reply
    8. Sharon Crowell says

      February 04, 2018 at 10:35 am

      What if I used slightly frozen chicken breasts and split them in half before baking them? (Easier to cut if they're a little frozen). How long would they need to bake then do you think? Seems to save a step and I'm all about saving time! Thanks.

      Reply
      • Taryn says

        February 04, 2018 at 2:18 pm

        You probably need to bake them for 20-30 minutes depending on how thick they are.

        Reply
    9. Tara says

      November 16, 2017 at 10:51 pm

      Thanks for the recipe. I was looking for a main dish with spinach and protein. I think this will do nicely!

      Reply
    10. Lola says

      June 04, 2017 at 4:52 pm

      If you take already fully-cooked chicken and then cook it another 10-15 minutes, aren't you then overcooking the chicken?

      Reply
      • Taryn says

        June 05, 2017 at 10:24 am

        No, it's the same basis as using cooked chicken in a casserole. It doesn't dry out with the topping on it.

        Reply
    11. Julia Styles says

      March 16, 2017 at 11:45 am

      Thank you for posting this yummy recipe! I think your nutrition facts might be off...I added everything up and I believe this is closer to 365 calories per serving. I did use 1 cup of artichoke hearts (not sure how many ounces were in the can you used). Regardless, I really did enjoy this recipe and appreciate you posting it!

      Reply
      • Taryn says

        March 18, 2017 at 9:50 am

        I used caloriecount.com I know nutrition calculators can vary. If you are counting calories I do recommend double-checking yourself. Did your calculator call for marinated artichoke hearts in oil? Mine were in water.

        Reply
        • Sissy Squardario says

          April 16, 2017 at 10:39 pm

          My Fitness Pal and calorie count (dot) .com both had this recipe at 360+ calories.

        • Taryn says

          April 17, 2017 at 9:34 am

          I'm not sure where the discrepancy came from but I just updated the nutrition facts. I do not use nutrition facts myself and I always recommend that my readers double check using their own ingredients since the brand can make a difference. I provide nutrition estimates as a courtesy.

    12. Sandra says

      March 05, 2017 at 3:34 pm

      Can't wait to make this. It sounds easy and delicious!

      Reply
    13. Kathy Long says

      February 08, 2017 at 6:06 pm

      I never comment to recipes. This is the greatest chicken recipe ever!!! My family loved it! Easy enough to fix after work, but taste like I spent hours preparing. Thank you so much for sharing.

      Reply
      • Taryn says

        February 09, 2017 at 8:56 am

        I'm so glad you liked it 🙂

        Reply

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