Spinach Artichoke Stuffed Chicken Recipe

If you’re looking for a dish that is flavorful, comforting, and a great way to impress guests, look no further than Spinach Artichoke Stuffed Chicken. This recipe combines tender chicken breasts, rich artichoke hearts, savory spinach, and creamy cheese to create a dish that’s perfect for any occasion. Whether you’re preparing a weeknight dinner for your family or hosting a dinner party, this dish will surely become a favorite. It’s elegant, satisfying, and can be easily customized to suit different tastes and dietary preferences.

In this recipe, we’ll go through the step-by-step process of making Spinach Artichoke Stuffed Chicken, including tips for preparation, ingredient substitutions, and variations you can try.

Step-by-Step Instructions

3.1 Preparing the Chicken

1. Flatten the Chicken Breasts:
   • Place your chicken breasts between two pieces of plastic wrap or parchment paper.
   • Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch. Be sure not to tear the chicken.
   • This step helps the chicken cook more evenly and makes it easier to stuff.
2. Season the Chicken:
   • Once the chicken is pounded and ready, season both sides with salt, pepper, and any other seasonings you like (such as garlic powder, paprika, or dried herbs). Set the chicken aside while you prepare the stuffing.

3.2 Making the Spinach Artichoke Filling

1. Prepare the Spinach:
   • If using frozen spinach, place it in a microwave-safe bowl and thaw it for 2–3 minutes. Once thawed, use a clean kitchen towel or paper towels to squeeze out any excess moisture.
   • If using fresh spinach, sauté it in a small pan until wilted, and then squeeze out the moisture.
2. Prepare the Artichokes:
   • If you’re using canned or jarred artichokes, drain them and chop them into smaller pieces. If you have marinated artichokes, use them for added flavor.
3. Sauté the Garlic:
   • In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
4. Combine the Filling Ingredients:
   • In a mixing bowl, combine the sautéed garlic, spinach, chopped artichokes, cream cheese, mozzarella, Parmesan, and sour cream. Stir everything together until well combined. Taste the filling and adjust seasoning with salt and pepper as needed.

3.3 Stuffing the Chicken

1. Stuff the Chicken:
   • Lay your chicken breasts flat on a clean surface. Spoon an even amount of the spinach artichoke filling onto one side of each chicken breast.
   • Fold the other side of the chicken breast over the filling to enclose it. You may need to use toothpicks or kitchen twine to secure the edges and keep the filling from spilling out.
2. Seal the Chicken:
   • Be sure to press the edges of the chicken breast together tightly to seal in the filling. If needed, you can secure the chicken with toothpicks or tie it with kitchen twine.

3.4 Cooking the Stuffed Chicken

1. Sear the Chicken:
   • In a large oven-safe skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
   • Once the pan is hot, carefully place the stuffed chicken breasts into the skillet. Sear the chicken for about 3-4 minutes per side, until golden brown. Be sure not to overcrowd the pan – you may need to do this in batches depending on the size of your skillet.
   • After both sides of the chicken are browned, remove the skillet from the heat.
2. Bake the Chicken:
   • Preheat your oven to 375°F (190°C).
   • Transfer the skillet with the seared chicken into the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the filling is hot and bubbly.
   • If you don’t have an oven-safe skillet, transfer the chicken to a greased baking dish before placing it in the oven.
3. Rest and Serve:
   • Once the chicken is cooked through, remove it from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute and ensures the chicken remains moist.

Tips and Tricks

• Make Ahead: You can prep the spinach artichoke filling a day in advance and store it in the fridge. You can also stuff the chicken breasts and refrigerate them until ready to cook. Just make sure to add a little extra time when baking, as the chicken will be cold.
• Toothpicks or Twine: If you’re using toothpicks, be sure to remove them before serving. If you prefer, you can tie the chicken with kitchen twine for a more polished look.
• Chicken Alternatives: While boneless, skinless chicken breasts work best, you can use other cuts like chicken thighs. Just be sure to adjust the cooking time as chicken thighs may take a little longer to cook through.
• Cheese Options: Feel free to experiment with different cheeses. Goat cheese, cream cheese with herbs, or a sharp cheddar can give the dish a unique twist.
• Vegetarian Version: For a vegetarian option, omit the chicken and stuff the spinach artichoke filling inside large portobello mushrooms, or use a thick slice of eggplant or zucchini.

Variations of Spinach Artichoke Stuffed Chicken

While the classic Spinach Artichoke Stuffed Chicken is already fantastic on its own, here are a few variations you can try:

1. Spinach Artichoke Stuffed Chicken with Sun-Dried Tomatoes

• Add chopped sun-dried tomatoes to the spinach artichoke filling for a burst of tangy flavor. This combination pairs wonderfully with the creamy cheese and savory artichokes.

2. Bacon-Wrapped Spinach Artichoke Stuffed Chicken

• For a smoky twist, wrap each stuffed chicken breast with a couple of strips of bacon before baking. The bacon will crisp up in the oven, adding extra flavor and texture.

3. Spinach Artichoke Stuffed Chicken with Pesto

• Add a tablespoon of pesto to the filling to introduce a vibrant herbal flavor. This works especially well if you use mozzarella and Parmesan cheeses, as the pesto complements the cheeses beautifully.

4. Spinach Artichoke Stuffed Chicken with Lemon Zest

• Add some fresh lemon zest to the filling for a refreshing citrusy note. This brightens up the dish and balances the richness of the cheese.

Conclusion

Spinach Artichoke Stuffed Chicken is a delightful and versatile dish that brings together savory, creamy, and slightly tangy flavors in every bite. Whether you’re cooking for yourself, your family, or a special occasion, this dish is sure to impress. With easy-to-follow steps, simple ingredients, and room for customization, it’s a recipe you’ll want to make again and again.

The combination of tender chicken, creamy spinach-artichoke filling, and perfectly cooked cheese is irresistible. With this recipe, you’ll create a gourmet meal right in your own kitchen that everyone will rave about. Enjoy!

Yield: 4

Spinach Artichoke Stuffed Chicken Recipe

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If you're looking for a dish that is flavorful, comforting, and a great way to impress guests, look no further than Spinach Artichoke Stuffed Chicken. This recipe combines tender chicken breasts, rich artichoke hearts, savory spinach, and creamy cheese to create a dish that's perfect for any occasion. Whether you're preparing a weeknight dinner for your family or hosting a dinner party, this dish will surely become a favorite. It’s elegant, satisfying, and can be easily customized to suit different tastes and dietary preferences.

Prep Time 20 minutes

Cook Time 30 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup frozen spinach (thawed and drained)
• 1 can (14 oz) artichoke hearts (drained and chopped)
• 1/2 cup cream cheese (softened)
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup chicken broth (for baking)

Instructions

1. Preheat oven to 375°F (190°C).
2. Prepare the stuffing: In a medium bowl, combine the spinach, chopped artichokes, cream cheese, Parmesan, mozzarella, garlic powder, onion powder, salt, and pepper. Mix until everything is well incorporated.
3. Prepare the chicken: Using a sharp knife, create a pocket in each chicken breast by slicing horizontally through the thickest part of the breast, being careful not to cut all the way through.
4. Stuff the chicken: Stuff each chicken breast with the spinach-artichoke mixture. You can secure the opening with toothpicks if needed.
5. Sear the chicken: Heat the olive oil in a large oven-safe skillet over medium heat. Add the stuffed chicken breasts and cook for 3-4 minutes per side, until browned.
6. Bake the chicken: Add the chicken broth to the skillet, then transfer it to the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
7. Serve: Remove the toothpicks (if used) and serve the stuffed chicken with your choice of sides.

Notes

• You can add extra mozzarella on top of the chicken breasts before baking for a cheesy crust.
• If you're using fresh spinach, sauté it to remove excess moisture before adding it to the stuffing mix.
• For a lighter version, you can substitute the cream cheese with Greek yogurt or a lighter cheese.
• Serve with a side of roasted vegetables or a fresh salad to complete the meal.