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Spinach Artichoke Chicken (Dairy/Gluten Free)

spinach artichoke chicken, dairy free cream cheese, gluten free dinner

Spinach Artichoke Chicken (Dairy/Gluten Free)

This creamy spinach artichoke chicken dish will rock your world. You won’t even be able to tell that it is filled with veggies and made with dairy free cream cheese… say what? My kids devour this meal and yet it’s usually a fight to get my littlest to get excited over chicken. This is a wonderful way to add in extra nutrients and rich flavors to boring chicken for dinner. You could also freeze the excess mixture for a future dip with Siete grain free tortilla chips! Just heat and serve. You never knew that a dip could be so delicious!

Try with our mashed potatoes for a side!

Most of you know about the iron rich nutrient profile of spinach, so here are some fun facts about artichokes. This anti inflammatory vegetable increases the production of bile and regulates blood pressure. Eating them promotes brain, bone, and digestive health. Did you know research has shown they can help prevent neural tube defects in infants?

Tag us @nuvitruwellness and let us know how you enjoyed this spinach artichoke chicken recipe! We love to create and inspire healthy recipes with a ton of flavor to keep your palate craving quality whole foods.

spinach artichoke chicken. dairy free, gluten free

Spinach Artichoke Chicken

Prep Time10 minutes
Cook Time25 minutes
Course: Main Course


  • Food Processor


  • Chicken Breasts
  • Paprika
  • Salt
  • Pepper
  • Onion Powder

Spinach Artichoke Stuffing

  • 2 Cups Spinach
  • 1 Container Almond Cream Chive Cream Cheese Kite Hill
  • 1 Can Artichoke Hearts
  • 2 Cloves Garlic
  • 1/2 Shallot Small
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Salt


Spinach Artichoke Stuffing

  • In food processor, add spinach, Kite Hill cream cheese, artichoke hearts, garlic, shallot, lemon juice, and salt.
  • Pulse until desired texture.
  • Refrigerate.


  • Heat oven to 350
  • Rinse chicken breasts
  • Pat dry with paper towels.
  • With a sharp knife, cut through the chicken forming a "pita pocket" to add stuffing mixture.
  • Season both sides with salt. pepper, paprika, and onion powder.
  • In a cast iron pan, heat with avocado oil.
  • Sear on each side and then stuff the chicken with about 1-2 Tsp of the mixture.
  • Heat in oven for 25 minutes
  • Freeze remaining garlic artichoke filling for a future meal.
Avatar for Michelle Thomason
Michelle Thomason

Michelle Thomason lives in Austin, TX with her husband + two kids. She loves to be in the kitchen creating delicious wholesome meals for her family!