A creamy blend of goat cheese, Greek yogurt, spinach and artichokes fills tender grilled chicken breasts in this delicious Spinach Artichoke Chicken recipe. It’s simple to prepare, healthy, low in carbs and suitable for many keto-style menus.
I often turn to healthy grilled chicken recipes because they’re quick, versatile, and perfect for weeknight dinners or weekend gatherings. This Spinach Artichoke Chicken brings together a bright lemon-garlic marinade and a creamy, flavorful filling made from sautéed onion, garlic and spinach, chopped artichoke hearts, lemon zest, crushed red pepper, sea salt, goat cheese and Greek yogurt. The result is moist, satisfying chicken with a rich, savory center—without adding excess calories. The recipe is naturally gluten free, low in carbohydrates and fits well within many keto meal plans.
Spinach Artichoke Chicken Recipe
The dish starts by marinating the chicken in a simple mixture of lemon juice, lemon zest, olive oil, crushed garlic, salt and black pepper. That bright marinade infuses the chicken with flavor while keeping the meat tender. The filling is quick to prepare on the stovetop: sautéed onion and garlic wilted with fresh spinach, then combined with chopped artichoke hearts, creamy Greek yogurt and tangy goat cheese. A pinch of crushed red pepper and a touch of lemon zest lift the filling and balance the richness.
What to serve with Healthy Spinach Artichoke Chicken
This stuffed chicken pairs well with a light salad or a hearty vegetable side to keep the plate balanced. Consider these options:
- Quinoa corn salad with avocado dressing
- Spinach artichoke spaghetti squash — double up on the classic flavors while keeping the meal gluten free
- Roasted garlic and kale mashed potatoes
- Creamy portobello mushrooms and roasted Brussels sprouts
- Garlic lemon grilled asparagus topped with feta
- Creamy cheesy polenta
Tools & Pantry Items used to make this easy Spinach Artichoke Chicken
- Outdoor grill or indoor grill pan for year-round cooking
- Grilling tongs
- Heavy-duty foil for wrapping the breasts
- Large resealable bag or shallow dish for marinating
- Cutting board and a sharp chef’s knife
- Olive oil and pantry spices such as crushed red pepper flakes
Spinach Artichoke Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts
Chicken Marinade
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp olive oil
- 3 cloves garlic, crushed
- ½ tsp black pepper
- ½ tsp salt
Spinach Artichoke Filling
- 1 tbsp olive oil
- ½ cup onion, diced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- ½ cup artichoke hearts, chopped
- ½ cup Greek yogurt
- ¼ cup goat cheese, crumbled
- ¼ tsp lemon zest
- ¼ tsp crushed red pepper flakes
- ¼ tsp sea salt
Instructions
- Combine the marinade ingredients—lemon juice, lemon zest, olive oil, crushed garlic, salt and pepper—in a large resealable bag or shallow dish. Add the chicken breasts, coat thoroughly and refrigerate to marinate for at least 30 minutes or up to 8 hours for deeper flavor.
- Prepare the filling: heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until softened. Stir in the minced garlic and the fresh spinach and cook 2–3 minutes until the spinach wilts and any excess moisture evaporates. Remove from heat.
- In a medium bowl, combine the chopped artichoke hearts, Greek yogurt, crumbled goat cheese, lemon zest, crushed red pepper flakes and sea salt. Add the cooked spinach, onion and garlic, and mix until evenly combined. Taste and adjust seasoning if needed.
- Remove the chicken from the marinade. Butterfly each breast by slicing horizontally through the middle, stopping before you cut all the way through so the breast opens like a book. Spoon an even amount of the spinach-artichoke mixture into each breast, fold the meat over the filling to enclose it, and wrap each stuffed breast tightly in foil.
- Preheat your grill to medium heat. Place the foil-wrapped chicken on the grill and cook 20–25 minutes, turning once halfway through. Cooking time will vary slightly depending on grill temperature and breast size—cook until the internal temperature reaches 165°F (74°C) or the juices run clear.
- Carefully remove the chicken from the grill, unwrap the foil, slice the breasts and serve immediately. A squeeze of fresh lemon over the top brightens the flavors.
Tips and Variations
For a creamier filling, add a bit more Greek yogurt or a spoonful of cream cheese. If you prefer milder heat, omit the crushed red pepper flakes. To bake instead of grill, place the foil-wrapped breasts on a baking sheet and roast in a preheated 400°F (200°C) oven for 20–25 minutes, or until cooked through. For an extra-herby finish, garnish with chopped fresh basil or parsley.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a covered baking dish at low oven temperature or in a microwave-safe dish until warmed through.
Nutrition Facts
Calories: 326 kcal (per serving)
Carbohydrates: 7 g | Protein: 31 g | Fat: 19 g
Saturated Fat: 4 g | Cholesterol: 80 mg | Sodium: 751 mg
Potassium: 668 mg | Fiber: 2 g | Sugar: 2 g
Vitamin A: 3281 IU | Vitamin C: 21 mg | Calcium: 100 mg | Iron: 2 mg