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4.9 from 20 reviews

Spinach and Artichoke Stuffed Chicken is a delicious and comforting main course featuring tender, juicy chicken breasts filled with a creamy mixture of fresh spinach, artichoke hearts, cream cheese, and Parmesan. This flavorful dish is seasoned perfectly and finished by searing the chicken on the stovetop before baking it in the oven to perfection. Ideal for a satisfying weeknight dinner, it combines classic ingredients in a simple yet elegant way.

Ingredients

Stuffing

  • 1 cup fresh spinach (chopped)
  • ½ cup artichoke hearts (canned or jarred, drained and chopped)
  • ½ cup cream cheese (softened)
  • ¼ cup Parmesan cheese (grated)
  • 1 clove garlic (minced)
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and pepper to taste

Chicken

  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed chicken breasts.
  2. Prepare Stuffing: In a medium bowl, combine chopped spinach, chopped artichoke hearts, softened cream cheese, grated Parmesan cheese, minced garlic, dried basil, dried oregano, salt, and pepper. Mix thoroughly until the ingredients are well incorporated into a creamy mixture.
  3. Make Chicken Pockets: Using a sharp knife, carefully cut a horizontal pocket into the side of each chicken breast without cutting all the way through. Spoon the spinach and artichoke stuffing evenly into each pocket. Secure openings with toothpicks if needed to keep the filling inside during cooking.
  4. Season Chicken: Season the outside of each stuffed chicken breast with salt, pepper, paprika, garlic powder, and onion powder to enhance the flavor.
  5. Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear them for 3 to 4 minutes per side, until the outside is golden brown and crisp.
  6. Bake Chicken: Transfer the skillet with the chicken breasts to the preheated oven. Bake for 15 to 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked.
  7. Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes. Carefully take out any toothpicks, then serve the stuffed chicken breasts hot for a delicious meal.

Notes

  • For extra flavor, add a pinch of red pepper flakes to the stuffing mixture for a subtle heat.
  • You can substitute fresh spinach with frozen spinach; just be sure to thaw and drain it completely before using.
  • To make this recipe dairy-free, replace cream cheese and Parmesan with vegan cheese alternatives.
  • Use a meat thermometer to ensure the chicken is cooked through without drying it out.
  • Serve with a simple side salad or roasted vegetables for a complete meal.

Nutrition

Find it online: https://mcloo.com/spinach-artichoke-stuffed-chicken-recipe/