Keto Spinach Artichoke Chicken Recipes

KETO FRIENDLY SPINACH & ARTICHOKE CHICKEN ROLLS RECIPE BY TASTY

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!

KETO BAKED SPINACH-ARTICHOKE CHICKEN BREASTS

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.

KETO SPINACH-ARTICHOKE CHICKEN

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.

SPINACH ARTICHOKE GRILLED CHICKEN

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.

SPINACH ARTICHOKE STUFFED CHICKEN

Steps:

• Pound chicken breasts using a meat mallet until they are a little more than 1-inch thick. (You can skip this step if your breasts are already pretty thin, but the chicken may not come out quite as tender.)
• Cut the chicken breasts into 4-5 ounce portions. Sprinkle with salt and pepper.
• Find the side of each chicken breast that is the longest. Slice each chicken breast with a sharp knife down the middle, being careful not to cut all of the way through.
• In a medium-sized bowl combine the cream cheese, Greek yogurt, Mozzarella cheese, artichoke hearts, drained spinach, ¼ teaspoon salt and ⅛ teaspoon pepper. Mix until thoroughly combined.
• Carefully fill each chicken breast with equal amounts of the spinach artichoke filling. If you have extra filling, set it aside until the chicken is almost done cooking.
• Add oil and stuffed chicken breasts to a large skillet over medium heat. Cook for 7-8 minutes on each side, or until chicken reaches 165 degrees°F with a meat thermometer.
• During the last few minutes of cooking, add additional filling to the skillet to heat it up. Serve chicken with cauliflower rice, regular rice, mashed cauliflower, or mashed potatoes and enjoy!

KETO SPINACH ARTICHOKE CHICKEN SALAD

Steps:

• 1. In a large mixing bowl, combine chicken, peppers, onion, spinach, and artichoke hearts. Stir to combine. Set aside. 2. In a medium mixing bowl, combine cream cheese, mayonnaise, sour cream, garlic powder, pepper, salt, and smoked paprika. Using an electric mixer, beat until mixture is smooth and combined, 1-2 minutes. 3. Pour dressing over chicken mixture. Stir to completely combine. Add cheeses and stir to combine. Serve immediately or chill in the refrigerator until ready to serve.

SPINACH ARTICHOKE STUFFED CHICKEN (LOW CARB + KETO)

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.