Description
Spinach and Artichoke Stuffed Chicken is a delicious and hearty dish featuring tender chicken breasts stuffed with a creamy mixture of fresh spinach, artichoke hearts, cream cheese, and Parmesan. Seasoned and seared to perfection before baking, this flavorful entree makes a satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Filling Ingredients
- 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 the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Prepare the filling: In a medium bowl, mix the chopped spinach, chopped artichoke hearts, softened cream cheese, grated Parmesan, minced garlic, dried basil, dried oregano, salt, and pepper until the mixture is smooth and well blended.
- Create pockets in the chicken: Using a sharp knife, carefully slice a pocket into the side of each chicken breast, making sure not to cut all the way through the meat to create a cavity for the filling.
- Stuff the chicken breasts: Spoon the prepared spinach and artichoke mixture evenly into each chicken breast pocket. Use toothpicks to close the openings if needed to secure the filling inside.
- Season the chicken: Sprinkle salt, pepper, paprika, garlic powder, and onion powder evenly over the stuffed chicken breasts.
- 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 for about 3-4 minutes on each side until they develop a golden brown crust.
- Bake the chicken: Transfer the oven-safe skillet with the seared chicken breasts into the preheated oven. Bake for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and serve: Remove the skillet from the oven and let the stuffed chicken rest for a few minutes. Carefully take out the toothpicks and serve the chicken hot.
Notes
- This dish combines creamy, cheesy filling with tender chicken breasts for a comforting and flavorful meal.
- Using toothpicks to secure the chicken pockets helps keep the filling inside during cooking.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- To add extra flavor, serve with your favorite side of roasted vegetables or a fresh salad.
- You can substitute fresh spinach with frozen spinach, thawed and drained, if fresh is unavailable.
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
