Chicken Spinach Artichoke Stuffed Peppers Keto Recipes

SPINACH ARTICHOKE STUFFED PEPPERS

Steps:

• Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
• In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
• Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
• Garnish with parsley and serve.

SPINACH ARTICHOKE CHICKEN STUFFED PEPPERS

Steps:

• Adjust your oven rack to the middle position and preheat oven to 350F. While the oven is pre-heating, prepare the bell peppers by washing, drying, cutting in half, and removing stems, membrane, and seeds.
• In a medium-large saute pan add olive oil and onions, and saute on medium heat for 4-5 minutes until tender. Add garlic, cook 1 more minute.
• Add chicken broth, then turn the heat up to medium high and bring to a simmer. Stir in the cream cheese, Parmesan cheese, and 1 cup Monterey Jack, whisking until smooth.
• Stir in the salt and pepper, 3 tablespoons parsley, Italian seasoning, lemon juice and jalapenos.
• Fold in the artichokes but don't over-mix them or they will fall apart.
• Add the fresh spinach and shredded chicken and fold together until just combined.
• Spray a baking sheet with cooking spray then arrange all the peppers cut side facing up on the pan.
• Using a spoon or ice cream scoop, fill each pepper with the chicken mixture, packing in enough to keep it in the pepper (you may need to wait for the chicken to cool a bit before filling the peppers).
• Bake the peppers for 15 minutes. Then remove from the oven and sprinkle with remaining Monterey Jack cheese and pepper flakes, and cook in the oven for 2-3 minutes until the cheese is melted.
• Garnish with chopped parsley and 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 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.

SPINACH ARTICHOKE CHICKEN

Steps:

• Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
• Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
• Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

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!