Easy Spinach Artichoke Stuffed Chicken Recipe

Spinach Artichoke Stuffed Chicken is a delectable dish that combines the creamy, cheesy goodness of a classic spinach-artichoke dip with tender, juicy chicken breasts. Perfect for weeknight dinners or special occasions, this recipe is surprisingly easy to prepare and promises gourmet flavors in every bite. With minimal ingredients and straightforward preparation, this dish is a delightful way to elevate your cooking game.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Butterfly the Chicken Breasts:
   Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket. Be cautious not to cut all the way through.
2. Season the Chicken:
   In a small bowl, mix the garlic powder, paprika, salt, and pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts.

Step 2: Make the Spinach Artichoke Filling

1. Prepare the Ingredients:
   Chop the fresh spinach and artichoke hearts into small pieces.
2. Combine the Filling:
   In a medium mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, and red pepper flakes (if using). Mix well until all ingredients are evenly incorporated.

Step 3: Stuff the Chicken

1. Fill the Pockets:
   Divide the spinach artichoke filling into four equal portions. Stuff each chicken breast with the filling, making sure it is evenly distributed.
2. Seal the Chicken:
   Secure the open edges of the chicken breasts with toothpicks or kitchen twine to prevent the filling from spilling out during cooking.

Step 4: Sear the Chicken

1. Heat the Skillet:
   Preheat a large oven-safe skillet over medium-high heat and add the olive oil.
2. Sear the Chicken:
   Place the stuffed chicken breasts in the skillet and sear for 2–3 minutes on each side until golden brown. This step locks in the juices and creates a flavorful crust.

Step 5: Bake the Chicken

1. Preheat the Oven:
   While searing the chicken, preheat your oven to 375°F (190°C).
2. Transfer to Oven:
   Once seared, transfer the skillet to the oven (or move the chicken to a baking dish if your skillet isn’t oven-safe). Bake for 20–25 minutes or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).

Step 6: Rest and Serve

1. Let It Rest:
   Remove the chicken from the oven and allow it to rest for 5 minutes. This helps retain the juices and ensures tender, flavorful chicken.
2. Garnish:
   Sprinkle with fresh parsley and grated Parmesan cheese before serving.
3. Serve:
   Pair the stuffed chicken with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

Tips for Success

1. Use Even-Sized Chicken Breasts:
   Choose chicken breasts of similar size to ensure even cooking.
2. Don’t Overstuff:
   Avoid overfilling the chicken breasts, as the filling may spill out during cooking.
3. Secure Properly:
   Use enough toothpicks or twine to keep the filling in place. Remove them before serving.
4. Adjust the Filling:
   Add a touch of lemon zest or swap cheeses for a personalized flavor.

Variations

1. Keto-Friendly Version:
   Use full-fat cream cheese and replace the artichokes with low-carb vegetables like mushrooms.
2. Spicy Spinach Artichoke Chicken:
   Add more red pepper flakes or a dash of hot sauce to the filling for extra heat.
3. Grilled Version:
   Instead of baking, grill the stuffed chicken over medium heat for a smoky flavor.
4. Vegetarian Option:
   Replace the chicken with large portobello mushroom caps or hollowed-out bell peppers.

Serving Suggestions

1. Side Dishes:
   • Garlic butter green beans
   • Herb-infused mashed cauliflower
   • Creamy risotto
2. Beverages:
   Pair with a crisp white wine like Sauvignon Blanc or a sparkling water infused with lemon.
3.  

Conclusion

Spinach Artichoke Stuffed Chicken is a winning combination of creamy filling and juicy chicken, making it a standout dish for any occasion. With its simple preparation and gourmet presentation, this recipe is sure to impress family and guests alike.

Yield: 4

Easy Spinach Artichoke Stuffed Chicken Recipe

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Spinach Artichoke Stuffed Chicken is a delectable dish that combines the creamy, cheesy goodness of a classic spinach-artichoke dip with tender, juicy chicken breasts. Perfect for weeknight dinners or special occasions, this recipe is surprisingly easy to prepare and promises gourmet flavors in every bite. With minimal ingredients and straightforward preparation, this dish is a delightful way to elevate your cooking game.

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Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• For the Stuffing:
• 1 cup fresh spinach, chopped
• ½ cup canned or jarred artichoke hearts, finely chopped
• ½ cup cream cheese, softened
• ⅓ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper, to taste
• For the Chicken:
• 4 boneless, skinless chicken breasts
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp Italian seasoning
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions

1. Prepare the Stuffing:
   In a medium bowl, mix spinach, artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, and minced garlic until well combined. Season with salt and pepper.
   
2. Prepare the Chicken:
   Using a sharp knife, carefully cut a pocket into each chicken breast, ensuring not to slice through completely.
   Stuff each pocket with the spinach artichoke mixture and secure with toothpicks if needed.
   
3. Season the Chicken:
   In a small bowl, mix paprika, garlic powder, Italian seasoning, salt, and pepper.
   Rub the seasoning blend all over the outside of the chicken breasts.
   
4. Cook the Chicken:
   Heat olive oil in a large oven-safe skillet over medium heat.
   Sear the stuffed chicken breasts for 3-4 minutes per side, until golden brown.
   Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
   
5. Serve:
   Remove the toothpicks, if used, and let the chicken rest for 5 minutes.
   Serve hot with a side of roasted vegetables, salad, or mashed potatoes.

Notes

• Cheese Substitution: Swap mozzarella for provolone or cheddar for a different flavor.
• Veggie Option: Add chopped sun-dried tomatoes or mushrooms to the stuffing for added texture.
• Cooking Alternative: If you don’t have an oven-safe skillet, sear the chicken in a pan and transfer to a baking dish for the oven.