Original Post: https://www.evolvingtable.com/?p=94085
Spinach Artichoke Stuffed Chicken Recipe
Take your dinner game to the next level with this Spinach Artichoke Stuffed Chicken recipe! Cream cheese, Mozzarella, artichoke hearts, and spinach are mixed together, stuffed into a butterflied chicken breast, and then pan-seared and baked in the oven.
Servings: 5 servings
Ingredients
- 5 medium-sized chicken breasts about 1 ¼ to 1 ½ lbs.
- 6 oz. frozen spinach thawed
- 4 oz. cream cheese room temperature, softened*
- ½ cup Mozzarella cheese finely shredded
- ½ cup artichoke hearts drained, finely chopped
- 2 cloves garlic finely minced
- ½ tsp. oregano dried
- 1 ¼ tsp. salt divided
- ½ tsp. black pepper divided
- 2 Tbsp. oil olive or avocado
- Fresh parsley finely chopped, optional
Instructions
- Preheat the oven to 350 degrees.
- Butterfly the Chicken Breasts: Add chicken breasts to a cutting board. Place your non-dominant hand on the top of one (making sure your fingers are out of the way!) and then insert a sharp knife into the thinner side of the meat. Carefully cut the breast in half using a sawing motion, stopping before you cut all of the way through. Once you get about halfway, begin to create more of a pocket which will help hold some of the filling in.5 medium-sized chicken breasts
- Make the Spinach Filling: Using either a cheese cloth or paper towels, drain the thawed spinach to remove any excess liquid. Add the drained spinach, softened cream cheese, Mozzarella cheese, artichoke hearts, minced garlic, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper to a medium-sized bowl. Mix with a spoon or spatula until well combined.6 oz. frozen spinach, 4 oz. cream cheese, ½ cup Mozzarella cheese, ½ cup artichoke hearts, 2 cloves garlic, ½ tsp. oregano, 1 ¼ tsp. salt, ½ tsp. black pepper
- Stuff Chicken with Filling: Carefully fill each chicken breast with equal amounts of the spinach artichoke filling. (About ⅓ to ½-cup will fit into each one.) Then sprinkle the remaining ½ teaspoon salt and ¼ teaspoon black pepper over all sides of the breasts.1 ¼ tsp. salt, ½ tsp. black pepper
- Sear and Bake: Add oil to a large oven-proof skillet over medium heat. Once it’s sizzling, add chicken breasts in a single layer. Cook for 4-5 minutes on one side, or until seared, and then flip the chicken over. Add skillet to the preheated oven and continue cooking for 22-24 minutes, or until the chicken reaches an internal temperature of 165 degrees.2 Tbsp. oil
- Serve chicken with a sprinkle of finely chopped parsley, if desired. Enjoy!Fresh parsley
Video
Notes
*You can also microwave cream cheese in the bowl for 30 seconds if removed directly from the refrigerator.
Meal Prep and Storage
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- How to prep ahead: You can butterfly the chicken and make the filling the day before. If needed, you can completely prepare the chicken up until baking and keep in the fridge for up to one day.
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- How to store: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
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- How to freeze: This chicken can also be frozen for up to 3-4 months.
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- How to reheat: For the best results, warm this chicken back up in the oven. You can use the microwave, as well.
Nutrition
Calories: 331kcal | Carbohydrates: 5g | Protein: 30g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 104mg | Sodium: 852mg | Potassium: 593mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4615IU | Vitamin C: 8mg | Calcium: 145mg | Iron: 2mg