Juicy Spinach Artichoke Stuffed Chicken Breast Recipe

Chicken breast is a versatile protein, but often it can be dry and lacking in flavor if not prepared correctly. Stuffing the chicken breast with a creamy spinach artichoke mixture, however, takes it to a whole new level. The spinach adds a fresh, earthy flavor while the artichoke gives it a rich, tangy undertone. The combination of these ingredients, along with cheeses like cream cheese, parmesan, and mozzarella, creates a creamy filling that keeps the chicken moist and juicy as it bakes.

This recipe offers a perfect way to make your chicken dishes more exciting. The stuffed chicken breast is not only a wonderful main course but can be paired with a variety of sides, making it ideal for both casual dinners and special occasions. Whether you’re serving a family or cooking for two, this dish is bound to become a favorite.

How to Prepare the Ingredients

Before we stuff the chicken, it’s essential to prepare the spinach, artichokes, and the filling. Let’s go step by step.

Preparing the Spinach:

• Fresh Spinach: Start by rinsing the spinach thoroughly to remove any dirt or grit. Pat dry with a paper towel or use a salad spinner to remove excess moisture.
• Cooking the Spinach: Heat a skillet over medium heat and drizzle with olive oil. Add the spinach in batches, sautéing until it wilts completely. This should only take about 3-4 minutes. Once wilted, set it aside to cool slightly. After cooling, squeeze out any excess water using a clean kitchen towel or paper towel to ensure the filling doesn’t become too watery.

Preparing the Artichokes:

• Canned Artichokes: Drain and rinse the artichoke hearts. Then, chop them into small pieces. If using frozen artichokes, make sure to thaw and drain them before chopping.
• Optional Roasting: For a deeper flavor, you can also roast the artichokes at 375°F for 10-15 minutes before chopping, but this is optional.

Making the Spinach Artichoke Filling:

1. Sauté the Aromatics: In the same skillet, heat a little olive oil over medium heat. Add the chopped onions and garlic. Sauté for 3-4 minutes until they become soft and fragrant.
2. Combine the Spinach and Artichokes: Add the sautéed spinach and chopped artichokes to the skillet, mixing them together. Allow everything to cook for another 2-3 minutes, then remove from heat.
3. Add the Cheeses: Stir in the cream cheese, mozzarella, and Parmesan cheeses. Add the lemon juice for brightness. Mix everything thoroughly until the cream cheese melts and the filling becomes creamy and cohesive.
4. Season: Taste the filling and add salt and pepper to taste.

Stuffing the Chicken Breasts

Now that the filling is ready, it’s time to stuff the chicken. Here’s how to do it:

1. Prepare the Chicken Breasts: Place the chicken breasts on a clean surface. Use a sharp knife to cut a pocket into the side of each breast. Be sure not to cut all the way through—leave a border around the edges to keep the stuffing inside.

2. Stuff the Chicken: Take the spinach artichoke mixture and stuff it into the pocket of each chicken breast. Be generous with the filling, but be careful not to overstuff, as it may spill out while cooking.

3. Secure the Chicken: Once the chicken is stuffed, use toothpicks to secure the opening, or tie the chicken closed with kitchen twine. This will help keep the filling intact during cooking.

4. Season the Chicken: Rub the outside of the chicken with olive oil and season with salt and pepper. You can also sprinkle a little extra Parmesan on top for added flavor.

Cooking Techniques for Perfect Chicken

There are two main ways to cook this stuffed chicken: searing and baking, or baking entirely. Here’s how to do both:

Searing and Baking (Recommended for Crispy Skin)

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Sear the Chicken: Heat a large oven-safe skillet over medium-high heat and add a bit of olive oil. Once hot, place the stuffed chicken breasts in the skillet, searing each side for about 3-4 minutes, or until golden brown.
3. Bake the Chicken: Once the chicken is seared, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure the chicken is fully cooked.
4. Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before slicing. This will help retain the juiciness of the chicken.

Baking Only (For Simplicity)

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Chicken: After stuffing and securing the chicken breasts, place them on a baking sheet or in a baking dish.
3. Bake the Chicken: Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
4. Rest the Chicken: Allow the chicken to rest for a few minutes before serving.

Baking the Stuffed Chicken

Baking stuffed chicken is relatively simple, but timing is crucial. Here are a few tips to ensure the chicken is perfectly cooked:

• Temperature Check: Always check the internal temperature of the chicken with a thermometer. The USDA recommends an internal temperature of 165°F (74°C) for chicken to ensure it’s safe to eat.
• Do Not Overcook: Overcooking chicken breast can lead to dry meat. Once it reaches 165°F, remove it from the oven immediately.

Serving Suggestions

This juicy spinach artichoke stuffed chicken pairs wonderfully with a variety of sides:

• Garlic Mashed Potatoes: Creamy mashed potatoes make a perfect base to soak up the flavorful juices from the chicken.
• Roasted Vegetables: Roasted carrots, zucchini, or bell peppers are a great way to balance the richness of the chicken.
• Steamed Asparagus or Green Beans: A light vegetable option that complements the richness of the stuffed chicken.
• Cauliflower Rice: For a lower-carb alternative, cauliflower rice offers a great way to absorb the creamy filling and chicken juices.

Variations and Substitutions

• Adding Bacon: Add crumbled bacon to the spinach artichoke filling for a smoky flavor.
• Vegan Version: Substitute the chicken for a plant-based chicken alternative, and use dairy-free cream cheese and cheese options.
• Herbs and Spices: Feel free to experiment with additional herbs, such as basil, thyme, or oregano, in the filling for added flavor.

Tips for Success

• Even Thickness: If your chicken breasts are uneven in thickness, gently pound them out to an even thickness using a meat mallet. This ensures the chicken cooks evenly.
• Don’t Overstuff: Be careful not to overstuff the chicken as it may burst open while cooking. A little goes a long way.
• Let the Chicken Rest: Allowing the chicken to rest after cooking ensures the juices stay inside and don’t escape when you cut into it.

Conclusion

This Juicy Spinach Artichoke Stuffed Chicken Breast recipe is a deliciously satisfying dish that combines the savory flavors of spinach, artichokes, and cheese in a perfectly cooked chicken breast. Whether you’re making it for a weeknight dinner or a special occasion, this dish is sure to impress.

By following the preparation, cooking, and serving steps outlined in this guide, you’ll achieve a flavorful, juicy chicken breast every time. Whether you stick to the traditional recipe or experiment with variations, this dish is sure to become a go-to favorite in your culinary repertoire.

Yield: 4

Juicy Spinach Artichoke Stuffed Chicken Breast Recipe

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Chicken breast is a versatile protein, but often it can be dry and lacking in flavor if not prepared correctly. Stuffing the chicken breast with a creamy spinach artichoke mixture, however, takes it to a whole new level. The spinach adds a fresh, earthy flavor while the artichoke gives it a rich, tangy undertone. The combination of these ingredients, along with cheeses like cream cheese, parmesan, and mozzarella, creates a creamy filling that keeps the chicken moist and juicy as it bakes.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the chicken:
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil (for searing)
• For the spinach artichoke filling:
• 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/2 cup cream cheese (softened)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp crushed red pepper flakes (optional, for a bit of spice)
• Salt and pepper, to taste

Instructions

1. Prepare the filling:
   In a medium bowl, combine the spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, lemon juice, red pepper flakes (if using), and season with salt and pepper. Mix until everything is well combined. Set aside.
   
2. Prepare the chicken:
   Preheat your oven to 375°F (190°C).
   Use a sharp knife to carefully cut a pocket into each chicken breast, ensuring not to cut all the way through.
   Season both sides of the chicken breasts with salt and pepper.
   
3. Stuff the chicken:
   Stuff each chicken breast with the spinach artichoke mixture, being sure to fill them generously. You can secure the opening with toothpicks if necessary to keep the stuffing inside while cooking.
   
4. Cook the chicken:
   Heat olive oil in an oven-safe skillet over medium-high heat.
   Once the skillet is hot, sear the chicken breasts for 2-3 minutes per side, until golden brown.
   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
   
5. Rest and serve:
   Remove the chicken from the oven and let it rest for 5 minutes before serving.
   Garnish with fresh herbs or additional Parmesan cheese if desired.

Notes

• For extra flavor, you can add a teaspoon of Italian seasoning or a pinch of garlic powder to the stuffing.
• If you're looking for a lower-fat version, you can substitute the cream cheese with Greek yogurt or use reduced-fat versions of the cheeses.
• For a crispy finish, after searing, broil the chicken for an additional 2-3 minutes.
• If the chicken breasts are thick, you might want to gently pound them to even thickness for more uniform cooking.
• You can also add a drizzle of balsamic glaze or a squeeze of fresh lemon over the top before serving for a fresh finish.