I highly recommend checking out this spinach and artichoke stuffed chicken if you want to spice up your dinner. Also, with the superbowl coming, this is a great way to use left over spinach and artichoke dip you may have made for the game. It pairs really well with chicken making for a quick and easy meal.

The dip can be made a few days in advance, which really cuts down the necessary prep time for this. Also, if this has chilled in the fridge for a few hours, it makes it much easier to handle stuffing the chicken.

Also, I recommend you buy your chicken thighs with the bone in and skin on. The skin (especially if well crisped up) adds great flavor, and buying bone in can save you some serious money. I buy chicken thighs for about $1 per pound, and then I use the bones in chicken stocks. All in all this spinach and artichoke stuffed chicken is a great meal any time and is a wonderful way to use some leftovers.

Note: This recipe uses our spinach and artichoke dip recipe (click here!).

Spinach and Artichoke Stuffed Chicken Print This Nutrition facts: 265 calories 4 Net Carbs Rating: 5.0 /5 ( 1 voted ) Ingredients Dip 2 oz spinach

2 oz kale

1/4 c sour cream (or mayo)

1/4 c grated parmesan cheese

1 (15oz) cans artichoke hearts in water (I was out and used artichoke salad in oil, drained, was good!)

4 cloves garlic (exclude if using artichoke salad)

1/2 c mozzarella cheese (divided in 2)

Salt and Pepper to taste Protein 4 chicken thighs

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/4 tsp thyme

2 tbsp oil (I used avocado)

Salt and Pepper to taste Instructions Start by making this spinach and artichoke recipe. Link Here (note: the listed ingredients are halved, feel free to make the whole thing, it will certainly get eaten). This can be done a few days in advance. Preheat the oven to 400 degrees. Line a baking pan with aluminum foil for easy cleanup. Debone the chicken thighs, keeping the skin on. Rub the skin side of chicken with oil, and coat with salt, pepper and spices. Flip the chicken flesh side up, and put 2 tbps of the dip inside, and fold over. If you want to keep it folded, use butchers twine, personally I do not bother, still tastes good. Cook for 25-30 minutes (until a thermometer reads 165) and the chicken is cooked through. Macros (Makes 4 Servings): Calories: 265

Protein: 22

Fat: 18

Net Carbs: 4

Total Carbs: 5 Equipment Used: Baking Pan - https://amzn.to/2SdLHbf

Instant Read Thermometer - https://amzn.to/2USw6PY

Text Recipe

Start by making this spinach and artichoke recipe. Link Here (note: the listed ingredients are halved, feel free to make the whole thing, it will certainly get eaten). This can be done a few days in advance.

Preheat the oven to 400 degrees.

Line a baking pan with aluminum foil for easy cleanup.

Debone the chicken thighs, keeping the skin on.

Rub the skin side of chicken with oil, and coat with salt, pepper and spices.

Flip the chicken flesh side up, and put 2 tbps of the dip inside, and fold over. If you want to keep it folded, use butchers twine, personally I do not bother, still tastes good.

Cook for 25-30 minutes (until a thermometer reads 165) and the chicken is cooked through.