KETO SPINACH-ARTICHOKE CHICKEN
Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping. It's the ultimate comfort food for those following a keto or low-carb lifestyle, and will be loved by everyone in the family regardless of diet! Serve with a side of roasted broccoli or asparagus, or on top of cauliflower rice.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
- Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
- Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 5.4 g, Cholesterol 178.9 mg, Fat 33.3 g, Fiber 1.2 g, Protein 56 g, SaturatedFat 12.1 g, Sodium 952.4 mg, Sugar 0.5 g
KETO FRIENDLY SPINACH & ARTICHOKE CHICKEN ROLLS RECIPE BY TASTY
Here's what you need: garlic, spinach, artichoke heart, cream cheese, shredded mozzarella cheese, grated parmesan cheese, salt, pepper, boneless, skinless chicken breasts, salt, pepper, onion powder, garlic powder, riced cauliflower, broccoli
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add garlic and cook for 30 seconds, stirring constantly.
- Add the spinach and artichoke, and stir.
- Mix in cream cheese, mozzarella, and Parmesan cheese, and stir until the cheeses are well incorporated. Remove from the heat and set aside.
- Preheat oven to 400°F (200°C).
- Sprinkle the chicken breasts with salt, pepper, onion powder, and garlic powder until evenly coated.
- To pound out the chicken, take a chicken breast and butterfly it by slicing half way into it to open like a book, making sure not to slice all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
- Onto each pounded chicken breast, evenly add ¼ of the spinach-artichoke mixture, but making sure to not overfill the chicken.
- Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
- Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
- Serve with riced cauliflower, broccoli, or other low carb vegetables of your choice.
- Eat right away or refrigerate until ready to eat.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 19 grams, Fat 24 grams, Fiber 7 grams, Protein 66 grams, Sugar 3 grams
KETO BAKED SPINACH-ARTICHOKE CHICKEN BREASTS
Chicken breasts are baked with a creamy and sharp artichoke and spinach topping in this ketogenic main dish. Serve chicken with the topping alongside your favorite vegetables or other keto side dish.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat. Add spinach and garlic and cook, stirring, until the spinach has wilted, 3 to 4 minutes. Drain mixture in a sieve and squeeze out excess liquid; transfer to a mixing bowl. Mix in artichoke hearts, mayonnaise, Parmesan cheese, and feta cheese and stir until all ingredients are well combined.
- Place chicken breasts in an ungreased 9x12-inch baking pan. Spread artichoke spinach mixture evenly over the chicken.
- Bake in the preheated oven until the chicken juices run clear and the edges of the cheese topping are starting to brown, 25 to 30 minutes. Remove from the oven. Carefully pour out and discard excess liquid from the baking pan.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place the baking pan under the broiler and broil until the top of the cheese topping has browned a little more, 2 to 5 minutes.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 11.4 g, Cholesterol 103.7 mg, Fat 40.3 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 9.5 g, Sodium 1028.5 mg, Sugar 1.4 g
KETO STUFFED CHICKEN BREASTS
Stuffing chicken breasts is an easy way to make a cheap staple stand out. With a stuffing of spinach and artichokes, these spinach and artichoke stuffed chicken breasts are special enough for company but easy enough for every day.
Provided by Taryn
Categories Main Course
Time 1h15m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 354 kcal, Carbohydrate 3 g, Protein 51 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 168 mg, Sodium 712 mg, ServingSize 1 serving
SPINACH ARTICHOKE STUFFED CHICKEN (LOW CARB + KETO)
This low-carb Spinach Artichoke Stuffed Chicken is a keto 30-minute dinner dream! It's super juicy and mega flavorful--Even better, it all cooks in one pan and for easy cleanup!
Provided by Annie
Categories Chicken
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F
- In a small bowl combine the chopped artichokes, chopped spinach, parmesan, mozzarella and softened cream cheese, set aside.
- Slice each chicken breast lengthwise so that the breast folds open (be sure not to slice all the way through)
- Spread the spinach artichoke mixture on one side of the chicken and fold the other side over, secure with a toothpick if needed.
- Lightly sprinkle the seasoning mixture on each side.
- Place in a greased baking dish. Bake 25-30 minutes until the chicken is cooked through.
Nutrition Facts : Calories 221 calories, Carbohydrate 3.6 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 10.6 grams fat, Fiber 1.2 grams fiber, Protein 27.4 grams protein, ServingSize 1 stuffed chicken breast, Sodium 267 milligrams sodium, Sugar 1 grams sugar
SPINACH ARTICHOKE GRILLED CHICKEN
A creamy combination of goat cheese, greek yogurt, spinach and artichokes are stuffed into this delicious Spinach Artichoke Chicken recipe! It's easy, healthy, low carb and keto diet approved!
Provided by Whitney Bond
Categories Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Place the chicken in a large plastic bag with the chicken marinade ingredients.
- Place in the refrigerator to marinade for at least 30 minutes, up to 8 hours.
- To make the spinach artichoke filling, add the olive oil to a large skillet over medium heat.
- Add the onion, cook 4-5 minutes, then add the garlic and spinach, cook for 2-3 minutes or until the spinach is cooked down. Remove from the heat and set aside.
- In a medium bowl, combine the artichoke hearts, greek yogurt, goat cheese, lemon zest, red pepper flakes and sea salt. Add the cooked spinach, onion and garlic.
- Remove the chicken from the marinade, butterfly the chicken breasts, slicing through the middle, but not all the way through.
- Fill each chicken breast with the spinach artichoke filling, fold the chicken over the filling, then wrap each chicken breast in foil.
- Place on a grill over medium heat for 20-25 minutes, flipping halfway through.
- Remove from the gill, remove the foil from each chicken breast, slice and serve.
Nutrition Facts : Calories 326 kcal, Carbohydrate 7 g, Protein 31 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 80 mg, Sodium 751 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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- In a small bowl mix together the mayonnaise and the grated parmesan cheese. Place the thin sliced chicken breast in the bowl of mayo and cheese mixture. Completely coat the chicken with the mayo and cheese mixture. Set aside.
- In a large casserole dish mixed together the chopped artichoke hearts, cherry tomatoes, sliced onion, jalapenos, and olive oil with the salt. Push the vegetables all the way to one side of the casserole dish. Nestle the 4 oz block of goat cheese in the middle of the vegetables.
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4.7/5 (3)Total Time 55 minsCategory KetoCalories 452 per serving
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- Heat a greased pan over medium heat. Add the chopped spinach. Cook, stirring occasionally, until the spinach is wilted and bright green. (Alternatively, wilt the spinach for about 2-3 minutes in the microwave.) Set aside to cool. If you want to speed up the cooling process, you can place the bowl into a larger bowl containing ice (optional).
- Meanwhile, heat the cream cheese in the microwave or in a small saucepan on the stove over low heat. Once it melts enough to stir, add in the mayonnaise, sour cream, grated parmesan cheese, chopped artichoke hearts, minced garlic, black pepper, and half of the shredded mozzarella. Stir to combine.
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- Slice the chicken breast horizontally so that each breast is two thinner cutlets (if you have very small breasts you can skip this part.) Place the chicken into the casserole dish in a single layer. Sprinkle with salt and pepper.
- In a large food processor, add the remaining ingredients and blend until everything is well combined and the spinach and artichokes are finely chopped but not pureed. Taste for seasoning and add salt or pepper as needed.
- Dollop the cream cheese mixture onto the chicken and spread into a thick even layer on top of the chicken breasts (depending on the size of your chicken, you may have some cream cheese spread leftover. Simply put this in a smaller oven safe dish and now you have spinach artichoke dip!)
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4.4/5 (27)Total Time 30 minsServings 6Calories 452 per serving
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