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prep time
10 min
cook time
1 h 15 min
ready time
1 h 25 min
Keto Spinach and Artichoke Dip Stuffed Chicken
It is impossible to complain about spinach and artichoke dip. Homemade dip is some serious comfort food, and it’s not just for parties! The only problem with spinach and artichoke dip is that it’s often served with cubed bread or sugar-loaded crackers. Combine the best of both worlds, and stuff your dip into a juicy, thick chicken breast! Dinner just got a whole lot tastier.
Net Carbs
3.4 g
Fiber
2.2 g
Total Carbs
5.6 g
Protein
83.3 g
Fats
27.8 g
621 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Spinach Raw
1-½ cup
Canned Artichoke Hearts In Oil
½ cup
Bacon
3 ounce
Butter
1 tablespoon
Garlic Raw
1 tsp
Cornstarch
1 teaspoon
Unsweetened Vanilla Almond Milk
2 cup
Salt
¼ teaspoon
Black Pepper
½ tsp
Spices Onion Powder
½ tsp
Shredded Parmesan Cheese
½ cup
Chicken Breast
48 oz, boneless, raw, without skin
Salt
¼ teaspoon
Black Pepper
½ tsp
Shredded Parmesan Cheese
½ cup
Recipe Steps
steps 10
1 h 25 min
Step 1
Preheat your oven to 375 degrees. Roughly chop the spinach and artichoke hearts, and set them aside for later.Step 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.Step 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.Step 4
Whisk the cornstarch into the garlic butter. Continually stir the ingredients over low heat until a dark brown roux forms.Step 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.Step 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.Step 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.Step 8
Sprinkle the second amount of salt and pepper across the tops of the chicken breasts, and pour any remaining filling over the top.Step 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.Step 10
Serve while hot and bubbly!
Comments
BrendaSchonig 2 years ago
After reading all the comments I didn’t even bother stoffing. I made the filling I added extra cheese and reduce the almond milk Then I just placed the chicken breast on the top of this mixture in my cast-iron skillet poured some over the top of the chicken place the foil on top and put it in the oven
PropitiousRadish423703 3 years ago
This was very good, but runny. I will still make it again!!
Dolores 3 years ago
Was tasty, but is did adjust the milk, added the cr. cheese and used Xanthium Gum. To save time I cut the chicken in large cubes and added to the mixture and put in the over for about 20min. Turned out good and a lot less work. I think it would still have been too loose a mixture to stay in a stuffed breast .
JohnM 4 years ago
Flavorsome soup, yes. Not much use pouring it inside, the chicken just dribbles it all out again. Wish I’d read the comments before discovering the problem
Mike 4 years ago
If you want to make chicken and artichoke dip soup, follow this recipe as written. If you want to make spinach and artichoke stuffed chicken breasts, find a different recipe.
sparkles 4 years ago
I struggled with slicing the chicken breasts I had in half, so I chopped them and put the sauce on top and baked covered until the chicken was done. Agree that two cups of liquid is way too much - 1 cup is better.
Anonymous 5 years ago
Quick question — this looks great but my impression was that cornstarch is not keto approved. Does anyone have suggestions on substitutes or thoughts?
recipewriter 5 years ago
Small amounts of cornstarch can be used, but some avoid cornstarch all together. Substitutes can be xanthan gum, gelatin, or pectin powder.
MP57 5 years ago
I made a few changes to the stuffing. I used 8oz of cream cheese and a few tablespoons of almond milk for a thinker consistency. Result is delicious!
dstraabe1 3 years ago
The cream cheese was way too much. Next time I will just cut down on the almond milk.
Torinoraine 5 years ago
I tried the recipe your way , better results not so runny. Tastes great!
ChrisSmithUX 6 years ago
Made this yesterday and it turned out runny and the chicken was way over cooked. Flavor was great but the recipe should be adjusted. Next time I make it, I’ll reduce the almond milk to 1 cup, and reduce the first 40 min cook to 20 min for a total cook time of 45 min rather than 65 min.
MyraLou 6 years ago
Agreed, it should be better that way
weezeebaker5a84 6 years ago
I used sour cream with just a a tbsp of almond milk. A lot of prep though. I wish the app was more user friendly when it comes to viewing recipes. Scrolling up and down to follow....hope it’s tasty!
brandonmlangstona8c7 6 years ago
Agreed. Thats one of my main issues with this app.
shannywent8d5d 6 years ago
This looks fantastic but I have a daughter that’s allergic to all nuts. Could I use cows milk in place of the almond milk? How would this affect the nutritional info?
MyraLou 6 years ago
Should work fine
drkelley89 6 years ago
Looks and sound delicious. Just one question, is ok to use coconut milk instead of almond milk?
kenthexem4502 6 years ago
I prefer it with coconut milk instead of almond!