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Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken
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Spinach Artichoke Stuffed Chicken features tender chicken breasts filled with a creamy mixture of fresh spinach, artichoke hearts, cream cheese, and Parmesan. This elegant yet easy-to-make dish balances rich and fresh flavors, perfect for any occasion from family dinners to special nights in. Juicy, protein-packed, and bursting with savory goodness, it’s a satisfying meal that impresses without stress.

Ingredients

Scale

Chicken

  • 4 skinless, boneless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • Italian herbs (such as oregano, basil, thyme), to taste
  • Olive oil, for sautéing and coating

Filling

  • 2 cups fresh spinach, minced
  • 1 cup artichoke hearts, chopped (marinated or canned)
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced

Instructions

  1. Prepare the Filling: Sauté minced garlic and fresh spinach in olive oil over medium heat until the spinach is wilted and fragrant. Drain any excess moisture carefully. In a bowl, mix the cooked spinach and garlic with chopped artichoke hearts, cream cheese, and grated Parmesan until creamy and well combined. Season the mixture with salt, pepper, and Italian herbs to taste.
  2. Prepare the Chicken: Use a sharp knife to cut a horizontal pocket into each chicken breast, creating space for the filling without cutting all the way through. Pat the chicken dry with paper towels, then season both the inside and outside of each breast with salt and pepper.
  3. Stuff the Chicken: Spoon the spinach and artichoke filling generously into each chicken pocket, pressing gently to distribute evenly. Secure the opening with toothpicks if needed to prevent the filling from spilling out during cooking.
  4. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Sear the stuffed chicken breasts for 4-5 minutes on each side until golden brown. Then transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through and juicy.
  5. Rest and Serve: Remove the chicken from the oven and allow it to rest for a few minutes so the juices can settle. Take out the toothpicks, slice if desired, and serve warm, enjoying the creamy, flavorful filling in every bite.

Notes

  • Dry the spinach thoroughly to avoid a watery or soggy filling.
  • Don’t overstuff the chicken to prevent the filling from leaking during cooking.
  • Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
  • Secure the chicken pockets with toothpicks to keep the filling inside while cooking.
  • Let the chicken rest after cooking for juicier results and easier slicing.

Nutrition

Keywords: spinach artichoke stuffed chicken, stuffed chicken breast, creamy chicken recipe, gluten free chicken dinner, easy chicken recipe, baked stuffed chicken

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