Creamy Spinach and Artichoke Stuffed Chicken (Print View)
Tender chicken breasts filled with a rich spinach-artichoke-cheese mixture and baked until golden. Elegant yet easy weeknight dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
→ Filling
06 - 1 cup fresh spinach, chopped
07 - 1/2 cup canned or jarred artichoke hearts, drained and chopped
08 - 4 ounces cream cheese, softened
09 - 1/3 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
11 - 2 cloves garlic, minced
12 - 1/4 teaspoon crushed red pepper flakes, optional
→ To Secure
13 - Toothpicks as needed
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - In a mixing bowl, combine spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, and red pepper flakes. Mix until thoroughly blended.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast, ensuring the knife does not pierce through to the other side.
04 - Season the outside of each chicken breast evenly with salt, pepper, and paprika.
05 - Divide the spinach-artichoke filling equally among the four chicken breasts, spooning the mixture into the pocket of each. Secure the openings with toothpicks to prevent filling from escaping.
06 - Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place stuffed chicken breasts in the skillet and sear for 2 to 3 minutes per side until golden brown.
07 - Transfer the skillet to the preheated oven, or move the seared chicken to the prepared baking dish. Bake for 20 to 25 minutes until the internal temperature reaches 165°F when measured at the thickest part.
08 - Remove chicken from oven and allow to rest for 5 minutes. Remove toothpicks carefully and transfer to serving plates.
# Expert Suggestions:
01 -
- The filling stays incredibly creamy during baking, creating a built-in sauce that keeps the chicken moist in ways I never thought possible.
- Its deceptively impressive looking despite being surprisingly forgiving for beginners I promise nobody will know if your stuffing technique isnt perfect.
02 -
- If you cut all the way through your chicken breast dont panic just fold it open like a book, spread the filling in the center, fold it closed, and secure with extra toothpicks.
- Let the chicken rest after baking or youll lose all those precious juices when you cut into it cutting too early was my biggest mistake when I first made this.
03 -
- For an extra golden crust, brush the tops of the chicken breasts with a tiny bit of melted butter just before putting them in the oven.
- If youre watching calories but still want that creamy texture, substitute half the cream cheese with cottage cheese blended until smooth my health-conscious sister couldnt tell the difference.