Spinach Artichoke Stuffed Chicken Breast Recipe

Spinach Artichoke Stuffed Chicken Breast is a flavorful and elegant dish that brings the classic flavors of spinach and artichoke dip into tender, juicy chicken breasts. This recipe combines a creamy filling of spinach, artichokes, and cheeses with perfectly seasoned chicken, making it a delightful main course for any occasion. Whether you’re preparing a special dinner or a weeknight meal, this stuffed chicken breast recipe is sure to impress with its rich flavors and elegant presentation.

In this detailed guide, we’ll cover everything from the ingredients and preparation to the cooking process and serving suggestions, ensuring your stuffed chicken breasts come out perfectly every time.

Step-by-Step Instructions

Preparing the Filling

1. Sauté the spinach: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the fresh spinach and cook for 2-3 minutes until wilted. Remove from heat and set aside to cool.
2. Mix the filling: In a large mixing bowl, combine the sautéed spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella, Parmesan cheese, minced garlic, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well incorporated. Taste the filling and adjust seasoning if needed.
3. Chill the filling: Place the filling in the refrigerator for 10-15 minutes to firm up slightly. This will make it easier to stuff the chicken breasts later on.

Preparing the Chicken

1. Butterfly the chicken breasts: To butterfly each chicken breast, place it on a cutting board and hold it steady with one hand. Using a sharp knife, cut horizontally through the thickest part of the breast, stopping about ¾ of the way through. Open the chicken breast like a book, creating a large, flat surface for stuffing.
2. Season the chicken: Sprinkle both sides of each chicken breast with salt, black pepper, paprika, and Italian seasoning. Gently rub the seasonings into the chicken to ensure even coverage.

Stuffing and Sealing the Chicken

1. Add the filling: Remove the spinach-artichoke filling from the refrigerator. Spoon 2-3 tablespoons of filling into the center of each butterflied chicken breast. Spread it evenly across one side, leaving a small border around the edges to prevent the filling from leaking out during cooking.
2. Close the chicken breasts: Fold the other half of the chicken breast over the filling, pressing down gently to seal. If necessary, secure the edges with toothpicks to keep the filling inside while cooking.

Cooking Methods

You can cook Spinach Artichoke Stuffed Chicken Breasts using a variety of methods. Below are two popular options:

Oven-Baked Method

1. Preheat the 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 1 tablespoon of olive oil. Once hot, add the stuffed chicken breasts, searing them for 2-3 minutes per side until golden brown.
3. Bake: 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). The filling should be hot and melted, and the chicken should be cooked through.
4. Rest the chicken: Let the chicken rest for 5 minutes before slicing and serving to allow the juices to redistribute.

Stove-Top Method

1. Heat the skillet: Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
2. Cook the chicken: Place the stuffed chicken breasts in the skillet and cook for 7-8 minutes per side, or until the chicken is golden brown and cooked through. You may need to reduce the heat to medium-low to prevent the outside from overcooking before the inside is done.
3. Check for doneness: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).

Tips for Perfect Stuffed Chicken

How to Butterfly Chicken Breasts

Butterflying chicken breasts is a key technique for stuffing them. Use a sharp knife and carefully cut through the thickest part of the breast, being sure to leave one side intact. If you’re new to butterflying, you can ask your butcher to prepare the chicken for you.

How to Avoid Overcooking Chicken

Overcooked chicken can become dry and tough. To avoid this, monitor the internal temperature closely using a meat thermometer. Remove the chicken from the heat as soon as it reaches 165°F (74°C). Letting the chicken rest for a few minutes after cooking also helps retain moisture.

Customizing the Filling

Feel free to get creative with the filling. You can:

• Add crumbled bacon for extra richness.
• Include sun-dried tomatoes for a tangy twist.
• Use feta or goat cheese instead of cream cheese for a different flavor profile.
• Swap the spinach for kale or Swiss chard.

Serving Suggestions

Side Dishes

Spinach Artichoke Stuffed Chicken Breasts pair beautifully with a variety of side dishes. Here are a few ideas:

• Roasted vegetables: Roasted carrots, asparagus, or Brussels sprouts provide a healthy, vibrant side.
• Garlic mashed potatoes: Creamy mashed potatoes complement the richness of the chicken.
• Rice pilaf: A light, herbed rice pilaf makes a perfect base for the stuffed chicken.
• Cauliflower rice: For a low-carb option, serve with cauliflower rice or a simple green salad.

Garnishes and Presentation

For a beautiful presentation, slice each chicken breast on a diagonal and arrange on a serving platter. Garnish with freshly chopped parsley or basil for added color and flavor.

Storing and Reheating

Storing

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The spinach artichoke filling will stay moist and flavorful.

Reheating

To reheat the stuffed chicken breasts:

• Oven: Preheat the oven to 350°F (175°C). Place the chicken in a baking dish, cover with foil, and bake for 15-20 minutes, or until heated through.
• Microwave: Place the chicken on a microwave-safe plate and cover with a damp paper towel. Heat in 1-minute intervals until warmed through.

Frequently Asked Questions (FAQs)

Can I use frozen spinach for the filling?

• Yes, you can use frozen spinach. Thaw it completely and squeeze out any excess moisture before adding it to the filling.

How can I make this recipe dairy-free?

• To make the filling dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative and use dairy-free shredded cheese.

Can I prepare the stuffed chicken breasts ahead of time?

• Yes, you can prepare the chicken and refrigerate it for up to 24 hours before cooking. This makes it a great option for meal prep or entertaining.

Conclusion

Spinach Artichoke Stuffed Chicken Breasts are a sophisticated yet easy-to-make dish that combines the best flavors of spinach and artichokes with juicy, tender chicken. This versatile recipe can be adapted to suit your taste and dietary preferences, and it pairs beautifully with a variety of side dishes. Whether you’re hosting a dinner party or preparing a weeknight meal, this stuffed chicken recipe is sure to be a hit.

Enjoy the rich, creamy filling and savory chicken, and don’t be afraid to experiment with different flavor combinations to make it your own!

Yield: 4

Spinach Artichoke Stuffed Chicken Breast Recipe

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Spinach Artichoke Stuffed Chicken Breast is a flavorful and elegant dish that brings the classic flavors of spinach and artichoke dip into tender, juicy chicken breasts. This recipe combines a creamy filling of spinach, artichokes, and cheeses with perfectly seasoned chicken, making it a delightful main course for any occasion. Whether you’re preparing a special dinner or a weeknight meal, this stuffed chicken breast recipe is sure to impress with its rich flavors and elegant presentation.

Prep Time 15 minutes

Cook Time 25 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika (optional)
• Spinach Artichoke Filling:
• 1 cup fresh spinach, chopped
• 1/2 cup artichoke hearts, chopped (canned or jarred, drained)
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat Oven:

• Preheat your oven to 375°F (190°C).

2. Prepare the Filling:

• In a medium mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, and minced garlic. Season the mixture with salt and pepper to taste. Set aside.

3. Prepare the Chicken:

• Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
• Season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika.

4. Stuff the Chicken:

• Spoon the spinach artichoke filling into each chicken breast pocket. Secure the opening with toothpicks if needed to keep the filling inside.

5. Sear the Chicken:

• Heat the olive oil in a large oven-safe skillet over medium-high heat.
• Sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.

6. Bake the Chicken:

• Transfer the skillet with the seared chicken breasts to the preheated oven.
• Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is melted and bubbly.

7. Serve:

• Remove the toothpicks from the chicken breasts and serve hot. Pair with roasted vegetables, mashed potatoes, or a side salad for a complete meal.

Notes

• Make Ahead: You can prepare the spinach artichoke filling in advance and store it in the fridge for up to 2 days.
• Cooking Tip: If you don’t have an oven-safe skillet, you can transfer the chicken to a baking dish after searing and then bake.
• Variations: You can add sun-dried tomatoes or use different cheeses like feta for a twist on the filling.