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 pounds.
- 6 ounces frozen spinach thawed
- 4 ounces cream cheese room temperature, softened*
- ½ cup mozzarella cheese finely shredded
- ½ cup artichoke hearts drained, finely chopped
- 2 cloves garlic finely minced
- ½ teaspoon oregano dried
- 1 ¼ teaspoons salt divided
- ½ teaspoon black pepper divided
- 2 tablespoons 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 ounces frozen spinach, 4 ounces cream cheese, ½ cup mozzarella cheese, ½ cup artichoke hearts, 2 cloves garlic, ½ teaspoon oregano, 1 ¼ teaspoons salt, ½ teaspoon 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 teaspoons salt, ½ teaspoon 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 tablespoons oil
- Serve chicken with a sprinkle of finely chopped parsley, if desired. Enjoy!Fresh parsley
Video
Notes
- Cream cheese: You can also microwave cream cheese in the bowl for 30 seconds if removed directly from the refrigerator.
- Chicken: Don't slice all of the way through the chicken.
- 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.
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This chicken can also be frozen for up to 3-4 months.
- Reheating: 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
