Description
Spinach and Artichoke Stuffed Chicken is a delicious and hearty dish featuring tender boneless chicken breasts filled with a creamy and flavorful mixture of spinach, artichoke hearts, cream cheese, Parmesan cheese, and herbs. The chicken is seared to a golden brown on the stovetop and then baked in the oven to perfection, making it an impressive yet easy-to-make meal perfect for weeknights or special occasions.
Ingredients
Scale
Stuffing
- 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 and Seasoning
- 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 Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken.
- Prepare Stuffing: In a medium mixing bowl, combine chopped spinach, chopped artichoke hearts, softened cream cheese, grated Parmesan, minced garlic, dried basil, dried oregano, salt, and pepper. Mix all ingredients thoroughly until well blended.
- Create Chicken Pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Spoon the spinach and artichoke mixture into each pocket evenly. If needed, secure the opening with toothpicks to hold the filling inside during cooking.
- Season Chicken: Season the outside of each stuffed chicken breast evenly with salt, pepper, paprika, garlic powder, and onion powder for added flavor.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear them for 3 to 4 minutes on each side, until they develop a golden brown crust.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake the chicken for 15 to 20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes. Carefully remove any toothpicks used and serve the Spinach and Artichoke Stuffed Chicken hot.
Notes
- This dish combines creamy spinach and artichoke flavors inside tender chicken breasts, providing a restaurant-quality meal at home.
- Use fresh spinach for the best flavor, but frozen, thawed, and well-drained spinach can work as well.
- Be sure not to cut through the entire chicken breast when making the pocket to keep the filling secure during cooking.
- If you don’t have an oven-safe skillet, sear the chicken in a regular skillet and then transfer to a baking dish to finish baking.
- Letting the chicken rest after baking helps keep it juicy and allows the filling to settle.
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
