Spinach stuffed chicken breast with artichokes is an easy way to make a cheap staple stand out. With a rich and creamy stuffing of cheese, spinach, and artichokes, these Keto Stuffed Chicken Breasts are special enough for company but easy enough for every day. I love having a few meals in the freezer for busy nights and these are a great main dish option. They can be cooked from frozen in an instant pot in minutes! This easy stuffed chicken recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I’m not big on meal prep. I cook fresh ingredients most nights of the week but there are some days I just don’t feel like it. That’s why I love having a few meals in the freezer just in case.
One of my closest friends Daria and I like to cook together. We get together on a weekday and meal prep while our little ones play. She came over in April and in about two hours we banged out a few trays of meatballs, cilantro lime chicken, and a big batch of these stuffed chicken breast.
Artichoke & Spinach Keto Stuffed Chicken Breasts Ingredients:
- chicken breasts – you want small to medium-sized chicken breasts
- cream cheese – regular cream cheese is fine, I normally use the store brand
- artichoke hearts – canned in water are best but marinated are fine if you drain them very well
- parmesan cheese – grated or shredded both will work
- frozen spinach (thawed) – make sure to drain it well, if you want to use fresh you need to lightly saute it first
- dried minced garlic – or fresh chopped
- dried minced onion – fresh onion is fine too
- salt & pepper – you can season the filling to taste before it touches the raw chicken
- garlic salt – I use this to season the chicken, any seasoning blend can work instead
How to Make Keto Stuffed Chicken Breasts
Step 1: Make the filling. Chop artichokes and mix with thawed and drained spinach. Mix in softened cream cheese, parmesan cheese, garlic, onion, salt, and pepper.
Expert Tip: The spinach and artichoke filling for stuffed chicken breast are so good I have a hard time not just eating it with a spoon! You can make the filling into a dip by just adding a little sour cream and mayo. We love it that way with fresh veggies!
Step 2: Pound the chicken breasts until they are thin. Place on a baking sheet. Divide the filling between the chicken breasts.
Step 3: Roll the chicken around the filling.
Expert Tip: Make sure to lightly season both the inside and outside of the chicken breasts for the best flavor.
Step 4: At this point, you can either cook the chicken or freeze the chicken. We wrapped each chicken breast individually in plastic wrap.
Can you freeze Keto Stuffed Chicken Breasts?
Absolutely! This makes 12 Artichoke Spinach Stuffed Chicken Breasts. You can half it if desired but they freeze well. I like making the entire batch and freezing them individually for quick meals.
We both froze the spinach stuffed chicken breasts individually wrapped so we could pull them out for home date nights. My husband and I try to get out a couple of times a month alone for dinner. We think it is really important to have time without the kids to just talk and be together. But babysitters can get expensive.
There are many weeks that we just have a date night at home. We let the kids eat pizza and watch a movie in the living room and we’ll eat alone in the kitchen. Having Keto Stuffed Chicken Breasts ready in the freezer makes a delicious but easy meal for our home date nights.
How to Cook Frozen Stuffed Chicken Breasts
I cooked some of these in my instant pot right from their frozen state. Just put them in, set the timer for manual high for 10 minutes and we had a delicious dinner entree!
What to serve with Stuffed Chicken?
Most nights I throw a couple of bags of steamable vegetables into the microwave to go along with our protein. Those plus the standard fare of raw veggies dipped into my homemade ranch is enough for my family. In the summer we lean towards Caesar salad as our favorite side dish. Some other great choices are Garlic Broccoli, Roasted Cabbage Steaks, and Roasted Brussels Sprouts.
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Ingredients
- 12 chicken breasts about 5-6 pounds
- 8 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
- 1/2 tsp garlic salt
Instructions
- Combine cream cheese, artichokes, parmesan, spinach, and seasonings. Mix well. Set aside.
- Pound chicken into thin pieces with a meat mallet. I normally cover it in plastic wrap to avoid splatters of chicken juice.
- Spread out all the pieces of chicken on a couple cookie sheets. Divide the filling between them all. It helps to do it this way so you don't run out of the filling or end up with some left over. Roll up the chicken. Sprinkle each with a little garlic salt. Wrap each piece individually in plastic wrap if freezing. Or put seam side down in a casserole dish to cook immediately.
- To cook: Thaw chicken breasts overnight if frozen. Bake at 350 for 35-45 minutes or until the inside registers 160 on a meat thermometer.
Notes
- Cook in an Instant Pot for 10 minutes on Manual High Pressure.
- Bake until cooked through. About 45 minutes in a 350-degree oven. The chicken should read 160 degrees with a meat thermometer.
Nutrition
Originally Published June 14, 2016. Revised and Republished on July 9, 2020.
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