Creamy & Flavorful Keto Stuffed Chicken Bake (Impressive & Easy!)
Elevate your dinner with this Creamy & Flavorful Keto Stuffed Chicken Bake! Tender chicken breasts are butterflied and generously filled with a rich, savory mixture of cream cheese, fresh spinach, tangy artichoke hearts, and aromatic garlic. Baked to golden perfection, this elegant yet simple dish is packed with flavor. This low-carb, high-protein, and naturally gluten-free meal is a delightful addition to your health journey, perfect for a special meal or a comforting weeknight dinner right here in beautiful Puerto Vallarta!
Yields: 3-4 servings Prep time: 20 minutes Cook time: 35-40 minutes
Ingredients:
- 3-4 boneless, skinless chicken breasts (about 1.5 – 2 lbs total)
- ½ cup fresh baby spinach, finely chopped
- 1 (13.75-ounce) jar artichoke hearts (packed in water, not oil), drained and finely chopped
- 4-5 cloves garlic, minced
- 8 ounces (1 block) cream cheese, softened to room temperature (full-fat recommended)
- 1 tablespoon olive oil (for drizzling chicken)
- Lowry’s Seasoned Salt, to taste
- Salt, to taste
- Black pepper, to taste
Equipment:
- Large mixing bowl
- Sharp knife (for butterflying chicken)
- 9×13 inch baking dish
- Spoon or spatula
Instructions:
- Preheat Oven & Prep Veggies: Preheat your oven to 425°F (220°C).
- Finely chop the baby spinach, drained artichoke hearts, and minced garlic.
- Make the Cream Cheese Filling: In a large mixing bowl, combine the finely chopped spinach, artichoke hearts, and garlic with the softened cream cheese.
- Add about ¼ teaspoon each of salt and black pepper. Mix very well with a sturdy spoon or rubber spatula until all ingredients are thoroughly combined and evenly distributed.
- Prepare & Stuff Chicken: Pat the chicken breasts dry with paper towels.
- Carefully butterfly each chicken breast: Lay a chicken breast flat on a cutting board. Hold it firmly with one hand. With a sharp knife, slice horizontally through the thickest part of the chicken breast, but do not cut all the way through. Open it up like a book.
- Spoon about ¼ to ⅓ cup of the cream cheese filling onto one half of each butterflied chicken breast. Fold the other half of the chicken breast over the filling, gently pressing down to secure it.
- Place the stuffed chicken breasts in a single layer in a 9×13 inch baking dish.
- Season & Bake: Drizzle the top of each stuffed chicken breast generously with olive oil.
- Season the chicken evenly with Lowry’s Seasoned Salt (to taste) and a little extra salt and black pepper if desired.
- Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the top is lightly golden. Cooking time will vary based on the thickness of your chicken.
- Serve & Enjoy! Remove from the oven. Let the stuffed chicken rest for 5 minutes before serving. Enjoy this flavorful and satisfying baked chicken!
Tips for Success:
- Soften Cream Cheese: Ensure cream cheese is at room temperature for a smooth, easy-to-mix filling.
- Drain Artichokes Well: If artichoke hearts are packed in oil, rinse them first and then drain well to avoid excess moisture. If packed in water, just drain well.
- Don’t Overstuff: While tempting, overstuffing can make it hard to close the chicken and may cause the filling to leak out.
- Even Thickness: If chicken breasts are very thick, pounding them slightly to a more uniform thickness before butterflying can help with even cooking.
- Season Generously: The seasonings on the outside of the chicken contribute significantly to the overall flavor.
- Internal Temperature: Always use a meat thermometer to ensure chicken is cooked to 165°F (74°C) for food safety.
- Serving Suggestion: This stuffed chicken pairs wonderfully with a side of steamed green beans, roasted asparagus, or a simple side salad for a complete keto meal.
Recipe Analysis & Dietary Classification:
This Keto Stuffed Chicken Bake is a delicious addition to your health journey!
- High Protein: Yes, from the chicken and cream cheese.
- High Fat: Yes, from the cream cheese and olive oil.
- Low-Carb: Yes, this recipe is very low-carb by using lean protein, non-starchy vegetables, and full-fat dairy.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Gluten-Free: Yes, this recipe is naturally gluten-free.