Artichoke dip is one of my all-time favorite snacks. As I was planning what I was going to make for dinner (and craving that artichoke dip I made the week prior) I knew I had chicken breasts in the freezer. I ultimately thought why not stuff the chicken with a spinach and artichoke filling? So here is that recipe and it might just become a staple weeknight dinner for me!

Although this chicken is filling on its own, I still like to make a salad with it. I thought some crispy romaine lettuce, cherry tomatoes, and dijon vinaigrette would do well. After cooking the chicken, the spinach and artichoke filling pours out of the meat so you never have to go a bite without!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


Stuffed Chicken:
20 ounce boneless + skinless chicken breast
4 ounce cream cheese, softened
2 tablespoon mayonnaise
2 teaspoon fresh garlic, minced
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
8 ounce fresh artichoke, chopped
4 ounce frozen spinach, chopped
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
2 tablespoon olive oil

3 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
Salt and pepper to taste

20 ounce romaine lettuce, chopped
12 medium cherry tomatoes, quartered
1/2 medium red onion, sliced

Nutrition Summary: This makes a total of 4 servings of Keto Spinach & Artichoke Stuffed Chicken Breast. Each serving comes out to be 724 calories, 46.5g fat, 10.9g net carbs, and 59.3g protein.


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