Description
Spinach and Artichoke Stuffed Chicken is a delicious and hearty dish where tender chicken breasts are filled with a creamy blend of fresh spinach, artichoke hearts, cream cheese, and Parmesan. This flavorful and satisfying recipe combines a rich filling with perfectly seasoned and seared chicken, finished in the oven for a juicy and comforting meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Filling
- 1 cup fresh spinach (chopped)
- ½ cup artichoke hearts (canned or jarred, drained and chopped)
- ½ cup cream cheese (softened)
- ¼ cup Parmesan cheese (grated)
- 1 clove garlic (minced)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after searing.
- Prepare the filling: In a medium bowl, mix the chopped spinach, chopped artichoke hearts, softened cream cheese, grated Parmesan cheese, minced garlic, dried basil, dried oregano, salt, and pepper until well combined and creamy.
- Create chicken pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through. This will hold the filling securely.
- Stuff the chicken: Evenly divide the spinach and artichoke mixture among the four chicken breasts, spooning it into each pocket. Use toothpicks if necessary to seal the openings.
- Season the chicken: Season the outside of each stuffed chicken breast generously with salt, pepper, paprika, garlic powder, and onion powder to flavor the exterior.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear each side for 3-4 minutes until golden brown to lock in juices and develop flavor.
- Bake the chicken: Transfer the skillet with the seared stuffed chicken to the preheated oven. Bake for 15-20 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the meat is fully cooked through.
- Rest and serve: Remove the skillet from the oven and let the chicken rest a few minutes. Remove any toothpicks carefully, then serve the stuffed chicken hot for a delicious, creamy, and tender meal.
Notes
- The filling can be prepared ahead of time to save time on busy days.
- Use fresh spinach for best flavor, but frozen thawed spinach can be substituted after squeezing out excess moisture.
- To prevent the filling from spilling, do not overstuff the chicken breasts.
- Using an oven-safe skillet means fewer dishes and easy transfer from stovetop to oven.
- Check the internal temperature of the chicken to ensure it’s fully cooked and safe to eat.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 697 kcal
- Sugar: 2 g
- Sodium: 542 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 102 g
- Cholesterol: 278 mg
