Delicious Spinach Artichoke Stuffed Chicken Breast Recipe

When it comes to preparing a meal that is both healthy and indulgent, few dishes are as satisfying as a Spinach Artichoke Stuffed Chicken Breast. This dish combines tender chicken breast with a creamy, flavorful spinach and artichoke filling, creating a decadent yet nutritious main course. The mixture of savory artichokes, spinach, garlic, and cheese pairs perfectly with the mild flavor of the chicken, creating a balance of textures and flavors that is sure to impress.

Step-by-Step Instructions for Spinach Artichoke Stuffed Chicken Breast

Let’s break down the process of creating this delicious Spinach Artichoke Stuffed Chicken Breast. We’ll cover everything from preparing the stuffing to cooking the chicken perfectly.

Step 1: Prepare the Spinach and Artichoke Stuffing

The first step in making the stuffed chicken is preparing the spinach and artichoke filling. This can be done while the oven is preheating, so you’re ready to stuff the chicken as soon as the filling is ready.

1. Sauté the spinach and garlic: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
2. Add the spinach: Add the fresh spinach to the skillet and cook, stirring occasionally, until the spinach wilts, about 3-4 minutes. If using frozen spinach, make sure to thaw it and drain any excess liquid before adding it to the skillet. Season the spinach with a pinch of salt and pepper.
3. Mix in the artichokes: Once the spinach has wilted, add the chopped artichoke hearts to the skillet. Stir to combine with the spinach and garlic, and cook for another 2-3 minutes. This will allow the artichokes to warm up and release some of their flavors.
4. Add the cream cheese and cheeses: Reduce the heat to low and add the cream cheese, Parmesan, and mozzarella cheeses to the skillet. Stir until the cheese has melted and everything is well combined. The filling should be creamy and thick but still spreadable. Taste and adjust seasoning with salt, pepper, and oregano as needed. Remove the skillet from the heat and set it aside to cool slightly while you prepare the chicken.

Step 2: Prepare the Chicken Breasts

The chicken breasts need to be properly prepared to hold the stuffing. Here’s how you can do that:

1. Preheat the oven: Preheat your oven to 375°F (190°C), which is the ideal temperature for cooking the chicken and ensuring it stays juicy.
2. Butterfly the chicken breasts: Lay each chicken breast on a cutting board. Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket. Start at the thickest side of the breast and cut almost all the way through, leaving a small “hinge” so the chicken can open like a book. Be careful not to cut through the chicken completely, as you want to keep the stuffing inside the pocket.
3. Season the chicken: Season both sides of the chicken breasts with salt, pepper, and paprika. The paprika will give the chicken a nice color and subtle smoky flavor. Rub the seasoning into the chicken so it’s evenly coated.

Step 3: Stuff the Chicken Breasts

Once your chicken breasts are prepared, it’s time to stuff them with the creamy spinach and artichoke filling.

1. Stuff the chicken: Spoon about 2-3 tablespoons of the spinach and artichoke filling into each chicken breast pocket. Gently press the stuffing into the chicken, making sure it’s evenly distributed. Be careful not to overstuff, as the chicken may break open while cooking. If necessary, you can secure the opening with toothpicks or kitchen twine.
2. Secure the stuffing: If you’re worried about the stuffing spilling out during cooking, you can use toothpicks to secure the open sides of the chicken breasts. Just make sure to remove the toothpicks before serving.

Step 4: Sear the Chicken

To help the chicken develop a golden, crispy exterior while keeping the stuffing inside, we’ll start by searing it in a hot pan before transferring it to the oven.

1. Sear the chicken: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the stuffed chicken breasts to the skillet. Sear the chicken for 2-3 minutes on each side, until golden brown. This step helps lock in the juices and ensures the chicken has a flavorful, crispy exterior.
2. Add butter: After searing, add 1 tablespoon of butter to the pan and let it melt. This will add richness and flavor to the chicken. You can spoon some of the melted butter over the top of the chicken as it cooks.

Step 5: Bake the Chicken

Now that the chicken is seared and golden brown on both sides, it’s time to finish cooking it in the oven.

1. Transfer to the oven: After searing the chicken, transfer the skillet to the preheated oven. Bake the chicken for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when tested with a meat thermometer. This ensures the chicken is fully cooked and safe to eat.
2. Rest the chicken: Once the chicken is cooked, remove the skillet from the oven and let the chicken rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring the chicken stays moist and tender.

Step 6: Serve and Enjoy

Now that your Spinach Artichoke Stuffed Chicken Breasts are cooked to perfection, it’s time to serve them!

1. Plate the chicken: Use tongs or a spatula to transfer the stuffed chicken breasts to a plate. If you used toothpicks to secure the chicken, be sure to remove them before serving.
2. Garnish: Garnish the chicken with fresh parsley for a pop of color. You can also drizzle a little bit of extra melted butter from the skillet over the chicken for added richness.
3. Serve: Serve the stuffed chicken breasts with a side of roasted vegetables, mashed potatoes, or a simple green salad. The rich, creamy stuffing pairs wonderfully with roasted or sautéed vegetables, such as zucchini, asparagus, or broccoli.

Tips for Perfect Spinach Artichoke Stuffed Chicken Breast

• Use room temperature cream cheese: It’s important to use softened cream cheese for the stuffing. Cold cream cheese will make it harder to incorporate into the filling and could result in a lumpy texture.
• Don’t overstuff the chicken: While it’s tempting to load the chicken up with the creamy filling, overstuffing can cause the chicken to tear. Aim for 2-3 tablespoons of filling per breast, and seal it tightly.
• Check the internal temperature: Always use a meat thermometer to check the internal temperature of the chicken. This ensures it’s cooked thoroughly without drying it out.
• Experiment with herbs and spices: While oregano is a great choice for this dish, you can also experiment with other herbs like thyme, basil, or rosemary for added flavor.
• Make it ahead: If you’re preparing this dish for a busy weeknight, you can prepare the stuffing and stuff the chicken breasts in advance. Cover them tightly and refrigerate for up to 24 hours before baking.

Variations on Spinach Artichoke Stuffed Chicken Breast

While the classic spinach and artichoke filling is undeniably delicious, there are several ways to put your own twist on this dish:

1. Add bacon: For a smoky flavor, you can add crispy bacon bits to the spinach and artichoke filling. Bacon’s saltiness and crunch complement the creamy stuffing and add depth of flavor.
2. Swap the cheese: If you prefer a different cheese, try swapping the mozzarella for goat cheese or feta cheese. Both offer a tangy contrast to the creamy spinach and artichoke stuffing.
3. Spicy stuffed chicken: For those who love a bit of heat, add some red pepper flakes or diced jalapeños to the stuffing for a spicy kick.
4. Stuff with mushrooms: If you love mushrooms, add some finely chopped sautéed mushrooms to the filling. The earthy flavor of mushrooms pairs wonderfully with spinach and artichokes.

Conclusion

Spinach Artichoke Stuffed Chicken Breast is a delightful, comforting dish that’s both indulgent and nutritious. The combination of tender chicken and a creamy spinach and artichoke filling makes this meal irresistible, whether you’re serving it for a weeknight dinner or a special occasion. By following this step-by-step guide, you’ll create a dish that is sure to impress your guests or satisfy your cravings for something rich and delicious.

Yield: 4

Delicious Spinach Artichoke Stuffed Chicken Breast Recipe

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When it comes to preparing a meal that is both healthy and indulgent, few dishes are as satisfying as a Spinach Artichoke Stuffed Chicken Breast. This dish combines tender chicken breast with a creamy, flavorful spinach and artichoke filling, creating a decadent yet nutritious main course. The mixture of savory artichokes, spinach, garlic, and cheese pairs perfectly with the mild flavor of the chicken, creating a balance of textures and flavors that is sure to impress.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• For the Stuffing:
• 1 cup frozen spinach, thawed and squeezed dry (or fresh spinach, sautéed and chopped)
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (plus more for topping, if desired)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional for a slight kick)
• For the Chicken:
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil (for searing)
• For the Topping:
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese

Instructions

1. Preheat Oven:

• Preheat your oven to 375°F (190°C).

2. Prepare the Stuffing:

• Heat 1 tbsp of olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
• Add the spinach (if using fresh spinach, sauté it down first) and artichoke hearts to the skillet. Stir to combine and cook for another 2-3 minutes, until heated through.
• Remove from heat and stir in the cream cheese, Parmesan cheese, shredded mozzarella cheese, salt, pepper, and crushed red pepper flakes (if using). Set aside to cool slightly.

3. Prepare the Chicken:

• Use a sharp knife to carefully cut a pocket into each chicken breast, being careful not to cut all the way through. The goal is to create a pouch to stuff the chicken.
• Season both sides of each chicken breast with salt and pepper.

4. Stuff the Chicken:

• Spoon the spinach and artichoke mixture into the pocket of each chicken breast, being generous with the filling. Use toothpicks to secure the opening of the chicken breast if needed, ensuring the stuffing stays inside while cooking.

5. Sear the Chicken:

• Heat 1 tbsp of olive oil in an oven-safe skillet over medium-high heat.
• Carefully add the stuffed chicken breasts to the skillet and sear for 2-3 minutes per side until golden brown.

6. Bake the Chicken:

• Once the chicken is seared, sprinkle the tops with additional Parmesan and mozzarella cheese.
• 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 the cheese is melted and bubbly.

7. Serve:

• Remove the chicken from the oven and allow it to rest for a few minutes before serving.
• Serve with a side of vegetables, rice, or mashed potatoes for a complete meal.

Notes

Stuffing Variations: You can add chopped sun-dried tomatoes, olives, or mushrooms to the stuffing for extra flavor.

Chicken Prep: If the chicken breasts are very thick, you can butterfly them first and then stuff them, or use a meat mallet to slightly flatten them for easier stuffing.

Alternative Cheeses: If you don’t have mozzarella, you can substitute with shredded provolone or another mild, melty cheese.