Stuffed Chicken Breast

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Diabetic friendly, Stuffed Chicken Breast so simple and tasty!! CHICKEN Boneless skinless breasts are butterflied. Butterflying means slicing in half lengthwise most of the way through, so they open like a book, and adding cheese and stuff in the middle. Stuffed Chicken Breasts are an epic combination of your favorite dip and go-to dinner meat, all rolled into one irresistibly delicious recipe! 

Looking for new ways to get more artichoke dip into your life? You won’t believe how tender and delicious this Stuffed Chicken Breast is! The chicken is stuffed with an incredible combination of cheese, veggies, garlic and herbs.

This recipe makes an impressive low-carb and keto-friendly main dish and can easily be meal prepped ahead of time! To meal prep this stuffed chicken breast recipe simply stop right before cooking. On the day of serving, pull the chicken breasts out about 30 minutes before cooking to allow them to come to room temperature. Proceed with the recipe as written.

Feel free to make substitutions with the stuffing. For example, you can replace the artichoke hearts with asparagus, spinach, or even omit them entirely. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Try these other diabetic friendly recipes: Roasted Brussels Sprouts, Marinated Turkey Breast, Stuffed Bell Peppers, Mushroom Scrambled Eggs or Broiled Rainbow Trout with Fresh Tomato.


Healthy Stuffed Chicken Breast

Try this diabetic friendly recipe for Healthy Stuffed Chicken Breast.

  • Author: Diabetic Recipes
  • Prep Time: :10
  • Cook Time: :20
  • Total Time: :30
  • Yield: 1 1x
  • Category: Dinner
  • Method: Baked
  • Diet: Diabetic


Units Scale
  • 1 chicken breast
  • 1 oz. low-fat mozzarella
  • 1 artichoke heart (from a can)
  • 1 tsp. sundried tomato, (chopped)
  • 5 large basil leaves
  • 1 clove garlic
  • 1/4 tsp. curry powder
  • 1/4 tsp. paprika
  • Pinch of pepper
  • Toothpicks


  1. Preheat the oven to 365 F (185 C).
  2. About halfway up the chicken breast, cut a slit lengthwise to create a pocket for the filling.
  3. Chop up the mozzarella, artichoke, basil, tomato, and garlic. Mix to combine.
  4. Stuff the mixture into the chicken breast where you created the pocket.
  5. Use a few toothpicks to close the chicken breast around the stuffing.
  6. Place the chicken breast on a baking sheet or aluminum foil and season it with pepper, curry powder, and paprika.
  7. Bake for around 20-25 minutes (depending on the size of the chicken breast).
  8. Remove toothpicks and serve!


  • Serving Size: 1
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