Description
This Spinach Artichoke Stuffed Chicken recipe features juicy chicken breasts butterflied and filled with a creamy mixture of spinach, artichokes, and cheeses. Lightly seared then baked to perfection, it’s an easy and flavorful dish perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 5 medium-sized chicken breasts (about 1 ¼ to 1 ½ pounds)
- 2 tablespoons oil (olive or avocado)
- 1 ¼ teaspoons salt (divided)
- ½ teaspoon black pepper (divided)
- Fresh parsley (finely chopped, optional)
Spinach Artichoke Filling
- 6 ounces frozen spinach (thawed and drained)
- 4 ounces cream cheese (room temperature, softened)
- ½ cup mozzarella cheese (finely shredded)
- ½ cup artichoke hearts (drained, finely chopped)
- 2 cloves garlic (finely minced)
- ½ teaspoon oregano (dried)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the chicken after searing.
- Butterfly the Chicken Breasts: Place a chicken breast on a cutting board and carefully cut into the side of the thickest part without slicing all the way through, creating a pocket for the filling.
- Prepare the Spinach Filling: Drain excess liquid from thawed spinach using a cheesecloth or paper towels. In a bowl, combine the spinach, softened cream cheese, shredded mozzarella, chopped artichoke hearts, minced garlic, dried oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper. Mix well until fully combined.
- Stuff the Chicken: Spoon about ⅓ to ½ cup of the spinach artichoke filling into each chicken breast pocket. Then sprinkle the remaining ½ teaspoon salt and ¼ teaspoon black pepper evenly over the chicken.
- Sear the Chicken: Heat oil in a large oven-proof skillet over medium heat. When the oil is hot and shimmering, add the chicken breasts in a single layer. Sear for 4-5 minutes on one side until golden brown, then carefully flip the breasts over.
- Bake to Finish Cooking: Transfer the skillet to the preheated oven and bake for 22-24 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Serve: Remove the chicken from the oven, sprinkle with chopped fresh parsley if desired, and serve immediately. Enjoy your creamy, savory stuffed chicken!
Notes
- Ensure the spinach is thoroughly drained to prevent soggy filling.
- If a skillet isn’t oven-proof, transfer the seared chicken to a baking dish after searing.
- Use a meat thermometer to verify chicken doneness and avoid overcooking.
- Let the chicken rest for a few minutes after baking for juicier results.
