Description
Enjoy juicy chicken breasts filled with a creamy, savory spinach and artichoke mixture. This recipe is a crowd-pleaser, perfect for a weeknight dinner or special occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 10 oz frozen spinach, thawed and squeezed dry
- 5 oz canned artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded Parmesan cheese
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the thawed spinach, chopped artichoke hearts, softened cream cheese, Parmesan cheese, mayonnaise, and minced garlic. Season with salt and pepper. Mix well until thoroughly combined.
- Butterfly each chicken breast by slicing horizontally, almost all the way through, to create a pocket.
- Generously stuff each chicken breast with the spinach artichoke mixture.
- Secure the opening of each chicken breast with toothpicks to prevent the filling from leaking out during baking.
- Season the outside of the chicken breasts with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the toothpicks before serving.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the filling.
- If you don’t have cream cheese, you can use ricotta cheese, but the filling may be less sturdy.
- Ensure the spinach is well-drained to avoid a watery filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg