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Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken
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A quick and creamy Spinach Artichoke Stuffed Chicken recipe featuring tender chicken breasts filled with a savory blend of sautéed spinach, artichoke hearts, cream cheese, and melted mozzarella or parmesan. Perfect for busy weeknights or elegant weekend meals, this dish combines rich flavors with minimal effort, offering juicy, flavorful chicken wrapped around a luscious filling.

Ingredients

Scale

Chicken and Main Ingredients

  • 4 medium boneless chicken breasts
  • 2 cups fresh spinach, roughly chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella or parmesan cheese

Flavorings and Seasonings

  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Filling: Sauté the fresh spinach and minced garlic in 1 tablespoon olive oil over medium heat until the spinach is wilted and fragrant. Remove from heat and transfer to a bowl. Add the chopped artichoke hearts and softened cream cheese, then mix thoroughly until well combined and creamy.
  2. Prepare the Chicken Breasts: Using a sharp knife, carefully slice a pocket into each chicken breast without cutting all the way through. Pat the chicken dry with paper towels, then season the outside evenly with salt and pepper.
  3. Stuff the Chicken: Generously fill each chicken breast pocket with the spinach and artichoke mixture. Press gently to ensure the filling stays inside during cooking. Use toothpicks if needed to secure the pocket.
  4. Sear the Chicken: Heat the remaining olive oil or butter in a skillet over medium heat. Sear each stuffed chicken breast for 3 to 4 minutes per side until golden brown, creating a crust that locks in juices.
  5. Bake to Perfection: Transfer the seared chicken breasts to a baking dish. Sprinkle the shredded mozzarella or parmesan cheese evenly on top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and golden.
  6. Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve garnished with fresh herbs like parsley or basil, alongside your preferred side dishes.

Notes

  • Use chicken breasts of uniform size to ensure even cooking.
  • Do not overstuff the chicken pockets to prevent filling from spilling out.
  • Seal the pockets with toothpicks if necessary to keep filling inside during cooking.
  • Allow resting time after baking to lock in juices for moist chicken.
  • Use a meat thermometer to ensure the chicken is cooked through but not overdone.

Nutrition

Keywords: Chicken, Spinach, Artichoke, Stuffed Chicken, Creamy Filling, Quick Dinner, Gluten Free, Baked Chicken

Find it online: https://mydishez.com/spinach-artichoke-stuffed-chicken/