Keto Creamy Spinach and Artichoke Stuffed Chicken

Prepare Stuffed Chicken:

Preheat your oven to 375°F (190°C).

Carefully butterfly each chicken breast by slicing horizontally but not all the way through, creating a pocket for the stuffing. Season both sides with salt and black pepper.

In a mixing bowl, combine the chopped fresh spinach, chopped artichoke hearts, softened cream cheese, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix well until the stuffing is thoroughly combined.

Stuff each chicken breast with the spinach and artichoke mixture, dividing it evenly among the breasts.

In an oven-safe skillet, heat cooking oil over medium-high heat. Once hot, sear the stuffed chicken breasts for about 2-3 minutes on each side until they are golden brown.

Prepare Creamy Sauce:

In the same skillet, add the heavy cream, chicken broth, and grated Parmesan cheese. Stir to combine, and let it simmer for 2-3 minutes until the sauce thickens.

Bake:

Place the skillet with the stuffed chicken and creamy sauce in the preheated oven. Bake for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.

If desired, garnish your Keto Creamy Spinach and Artichoke Stuffed Chicken with chopped fresh parsley for added flavor and presentation.

Serve your creamy stuffed chicken hot as a delicious and keto-friendly meal.