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.
Lazy Spinach Artichoke Chicken – Low Carb, Gluten Free, Grain Free, THM S, Keto
One of my favorite home date night dinners is chicken stuffed with spinach and artichokes. I have a recipe Spinach & Artichoke 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.
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.
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.
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Ingredients
- 4 large chicken breasts , about 3 pounds
- 4 oz cream cheese , softened
- 1 can quartered artichoke hearts , drained and chopped
- 1/2 cup parmesan cheese
- 10 oz frozen spinach , thawed and drained
- 1 tbsp dried minced garlic
- 1 tbsp dried minced onion
- 1 tsp salt
- 1/2 tsp pepper
- 4 oz shredded mozzarella
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
Amanda Anway says
This was supper easy and super great!!!
Tammy says
Do you think this meal could be made up but not cooked, then put in the freezer?
Taryn says
Yes, I think so. I freeze my rolled up spinach artichoke chicken breasts all the time.
Purvi says
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!
Terri says
Made this for dinner tonight. It was very good! I used real onion and garlic, just sautéed them before adding to topping mixture.
Liz Steenbeeke says
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!
Taryn says
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 😀
Sharon Crowell says
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.
Taryn says
You probably need to bake them for 20-30 minutes depending on how thick they are.
Tara says
Thanks for the recipe. I was looking for a main dish with spinach and protein. I think this will do nicely!
Lola says
If you take already fully-cooked chicken and then cook it another 10-15 minutes, aren’t you then overcooking the chicken?
Taryn says
No, it’s the same basis as using cooked chicken in a casserole. It doesn’t dry out with the topping on it.
Julia Styles says
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!
Taryn says
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.
Sissy Squardario says
My Fitness Pal and calorie count (dot) .com both had this recipe at 360+ calories.
Taryn says
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.
Sandra says
Can’t wait to make this. It sounds easy and delicious!
Kathy Long says
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.
Taryn says
I’m so glad you liked it 🙂