Description
This juicy spinach artichoke chicken is stuffed with cottage cheese, garlic, and veggies for a creamy, high-protein meal that’s low in carbs and full of flavor.
Ingredients
2 large chicken breasts
½ cup cottage cheese
¼ cup chopped fresh spinach (or thawed frozen spinach, drained)
½ cup artichoke hearts, drained and chopped
2 cloves garlic, minced
¼ cup grated Parmesan cheese
¼ cup olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C).
Butterfly chicken breasts to create pockets for stuffing.
In a bowl, mix cottage cheese, spinach, artichokes, garlic, Parmesan, salt, and pepper.
Stuff the chicken breasts with the spinach-artichoke mixture and secure with toothpicks if needed.
Heat olive oil in a skillet over medium-high heat. Sear stuffed chicken for 2–3 minutes per side until golden.
Transfer chicken to a baking dish. Bake for 25–30 minutes or until internal temp reaches 165°F (74°C).
Let rest 5 minutes before serving.
Notes
Preheat oven to 400°F (200°C).
Butterfly chicken breasts to create pockets for stuffing.
In a bowl, mix cottage cheese, spinach, artichokes, garlic, Parmesan, salt, and pepper.
Stuff the chicken breasts with the spinach-artichoke mixture and secure with toothpicks if needed.
Heat olive oil in a skillet over medium-high heat. Sear stuffed chicken for 2–3 minutes per side until golden.
Transfer chicken to a baking dish. Bake for 25–30 minutes or until internal temp reaches 165°F (74°C).
Let rest 5 minutes before serving.
- Prep Time: 15–20 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Baked and Seared
- Cuisine: American
