Zylo AI Logo
recipes

Keto Spinach and Artichoke Dip Stuffed Chicken Recipe

Gluten Free
Main Dishes
★★★★★
3/5
(7 reviews)
By Zylo Nutritionist Team
Keto Spinach and Artichoke Dip Stuffed Chicken
Zylo Recipes

Description

Imagine sinking your fork into a succulent chicken breast, the tender meat yielding to reveal a creamy, flavorful heart of spinach and artichoke. This isn't just chicken; it's an experience. We're taking the beloved flavors of spinach and artichoke dip and transforming them into a surprisingly elegant and satisfying main course.

Forget the usual bread or chips; this recipe lets you enjoy that classic combination in a whole new, protein-packed way. Picture this: juicy, thick chicken breasts, each one carefully butterflied to create a perfect little pocket. Inside, a generous helping of homemade spinach and artichoke dip awaits.

This isn't your average, run-of-the-mill dip; it's a luscious blend of tender spinach, delicate artichoke hearts, and a creamy, cheesy sauce that binds it all together. A hint of garlic adds a subtle warmth, while a touch of parmesan lends a salty, savory note that perfectly complements the richness of the cheese. As the chicken bakes, the flavors meld and deepen, creating a symphony of taste and texture.

The chicken remains tender and moist, infused with the aromas of the dip, while the filling becomes even more decadent and flavorful. The cheese melts to a golden brown, creating a tempting crust that adds a delightful textural contrast to the creamy interior. Each bite is an explosion of flavor, a comforting combination of savory, cheesy, and slightly tangy notes that will leave you wanting more.

This spinach and artichoke stuffed chicken is more than just a recipe; it's an invitation to elevate your weeknight dinners. It's a way to transform simple ingredients into something truly special, a dish that is both satisfying and surprisingly healthy. Whether you're looking for a new way to enjoy the flavors of spinach and artichoke dip or simply want to impress your family and friends with a delicious and elegant meal, this recipe is sure to become a new favorite.

Serve it with a side of roasted vegetables or a fresh green salad for a complete and balanced meal that is both delicious and visually appealing.

Preparation Time

Prep Time
10 min
Cook Time
1 h 15 min
Total Time
1 h 25 min

Nutrition Information

Per 1 chicken breasts serving
C
Calories
600 Kcal
C
Carbs
8 g
Fi
Fiber
3 g
Sugar
3 g
P
Protein
55 g
C
Fats
40 g
Saturated Fats 20 g
Unsaturated Fats 15 g
Cholestrol 180 mg
Sodium 700 mg
Potassium 400 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

GET IT ON

Google Play

Download on the

App Store

Ingredients

    1.
    Spinach Raw
    Spinach Raw
    1-½ cup
    2.
    Canned Artichoke Hearts In Oil
    Canned Artichoke Hearts In Oil
    ½ cup
    3.
    Bacon
    Bacon
    3 ounce
    4.
    Butter
    Butter
    1 tablespoon
    5.
    Garlic Raw
    Garlic Raw
    1 tsp
    6.
    Cornstarch
    Cornstarch
    1 teaspoon
    7.
    Unsweetened Vanilla Almond Milk
    Unsweetened Vanilla Almond Milk
    2 cup
    8.
    Salt
    Salt
    ¼ teaspoon
    9.
    Black Pepper
    Black Pepper
    ½ tsp
    10.
    Spices Onion Powder
    Spices Onion Powder
    ½ tsp
    11.
    Shredded Parmesan Cheese
    Shredded Parmesan Cheese
    ½ cup
    12.
    Chicken Breast
    Chicken Breast
    48 oz, boneless, raw, without skin
    13.
    Salt
    Salt
    ¼ teaspoon
    14.
    Black Pepper
    Black Pepper
    ½ tsp
    15.
    Shredded Parmesan Cheese
    Shredded Parmesan Cheese
    ½ cup

Instructions

    1.
    Preheat your oven to 375 degrees. Roughly chop the spinach and artichoke hearts, and set them aside for later.
    2.
    Cook the bacon in a large pan until crispy. Transfer the bacon to the side, and chop once cooled. Save the drippings in the pan.
    3.
    On low heat, melt the butter in the same pan to deglaze it. Then mince and stir in the garlic. Let this cook for about 30 seconds.
    4.
    Whisk the cornstarch into the garlic butter. Continually stir the ingredients over low heat until a dark brown roux forms.
    5.
    Gently pour in the almond milk, and stir the ingredients together. Turn the heat to medium-high. Add the spinach, artichoke hearts, bacon, first amount of salt and pepper, and onion powder to the pan. Cover the pan and bring the liquid to a high simmer.
    6.
    Uncover the pan, and allow the mixture to simmer and reduce for about 2 minutes. Turn the heat to as low as possible. Grate the parmesan cheese, and stir it into the mixture in two increments. Stir together until the cheese is melted and the dip has thickened. Set the pan aside to cool slightly.
    7.
    To prepare the chicken, trim any fat off the chicken breasts. Slice and opening into each breast without cutting all the way through, and arrange the chicken in a sprayed baking dish. Use a spoon to fill each breast with the spinach and artichoke dip.
    8.
    Sprinkle the second amount of salt and pepper across the tops of the chicken breasts, and pour any remaining filling over the top.
    9.
    Loosely cover the chicken breasts with tin foil, and bake in the oven for 40 minutes. Remove the foil, and bake for an additional 15 minutes. Finally, Grate the final amount of parmesan cheese over the tops of the chicken breasts, and bake for up to an additional 10 minutes to melt the cheese. You may use a broiler to brown the cheese slightly.
    10.
    Serve while hot and bubbly!