Description
This Spinach and Artichoke Stuffed Chicken recipe combines tender chicken breasts with a rich and creamy filling of fresh spinach, artichoke hearts, cream cheese, and a blend of mozzarella and Parmesan cheeses. Searing the chicken in an oven-safe skillet before baking creates a golden crust while keeping the inside juicy and flavorful. Perfect for a delicious and visually impressive weeknight dinner that serves four.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
Filling
- 1 cup fresh spinach, chopped
- 1/2 cup artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the chicken is ready for baking.
- Prepare Filling: In a medium bowl, combine the softened cream cheese, chopped fresh spinach, drained and chopped artichoke hearts, shredded mozzarella, grated Parmesan, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Create Chicken Pockets: Using a sharp knife, carefully cut a pocket into each chicken breast by slicing horizontally without cutting all the way through, creating space for the filling.
- Season Chicken: Lightly season the outside and inside of each chicken breast pocket with salt and pepper to enhance flavor.
- Stuff Chicken: Spoon the spinach and artichoke filling evenly into each chicken breast pocket. If needed, secure the openings with toothpicks to prevent the filling from spilling out during cooking.
- Sear Chicken: Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear each side for 3-4 minutes until the exterior is nicely browned and golden.
- Bake: Transfer the skillet directly to the preheated oven and bake the stuffed chicken breasts for 20-25 minutes, or until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes to allow juices to redistribute. Remove any toothpicks before serving. Enjoy your flavorful stuffed chicken!
Notes
- Ensure the chicken breasts are of even thickness for uniform cooking; you may pound them slightly if needed.
- Use an instant-read meat thermometer to accurately check that the chicken has reached 165°F (74°C).
- To make preparation easier, you can prepare the filling ahead of time and refrigerate it until use.
- For a lower-fat option, substitute part of the cream cheese with Greek yogurt or use reduced-fat cheeses.
- If you don’t have an oven-safe skillet, sear the chicken in a regular pan and then transfer to a baking dish for oven cooking.
