Description
2 large boneless, skinless chicken breasts
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ cup canned artichoke hearts, chopped
1 cup fresh spinach, chopped
1 clove garlic, minced
½ tsp onion powder
½ tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
1 tbsp olive oil
½ tsp paprika
Directions:
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
In a bowl, mix cream cheese, mozzarella, Parmesan, artichoke hearts, spinach, garlic, onion powder, oregano, red pepper flakes, salt, and black pepper until
well combined.
Slice a pocket into each chicken breast without cutting all the way through.
Stuff each chicken breast with the spinach-artichoke mixture and secure with toothpicks if needed.
Brush the chicken with olive oil and sprinkle with paprika, salt, and black pepper.
Heat a skillet over medium heat and sear the chicken for 2 minutes per side until golden.
Transfer the chicken to the baking dish and bake for 20-25 minutes, or until fully cooked (internal temperature of 165°F/75°C).
Let rest for a few minutes before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Spinach Artichoke Stuffed Chicken every time.
- Prepare the Filling: In a medium bowl, thoroughly combine the softened cream cheese, mozzarella, Parmesan, chopped artichoke hearts, chopped spinach, minced garlic, onion powder, oregano, and red pepper flakes. Season generously with salt and black pepper.
- Create the Pocket: Place a chicken breast flat on your cutting board. Using a sharp knife, carefully slice horizontally into the thickest side of the breast to create a deep pocket, being careful not to cut all the way through to the other side or the edges. Repeat with the second breast.
- Stuff and Secure: Divide the filling evenly between the two chicken breasts, packing it firmly into the pockets. If the openings are large or won’t stay closed, use toothpicks to secure them.
- Sear for Flavor: Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear undisturbed for 2-3 minutes per side, until a golden-brown crust forms.
- Bake to Perfection: If your skillet is oven-safe, leave the chicken in it. Otherwise, transfer the chicken to a lightly greased baking dish. Sprinkle with paprika, and additional salt and pepper if desired. Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Rest and Serve: Remove the chicken from the oven, tent loosely with foil, and let it rest for 5-7 minutes. This allows the juices to redistribute. Remove toothpicks before serving.
Serving Suggestions
This rich and flavorful chicken pairs beautifully with lighter sides. Serve it alongside a crisp garden salad with a lemon vinaigrette, roasted asparagus or green beans, or a portion of cauliflower rice or quinoa to soak up the delicious juices. For a more indulgent meal, creamy mashed potatoes or garlic bread make excellent companions.
How-to Summary
This dish involves creating a creamy spinach-artichoke cheese filling, stuffing it into pockets sliced into chicken breasts, searing to create a golden crust, and then baking until the chicken is fully cooked through to 165°F. The key steps are mixing the filling well, carefully cutting the pockets, and allowing the chicken to rest after baking.
Frequently Asked Questions
Can I use frozen spinach? Yes, but you must thaw and thoroughly drain it. Squeeze out all excess water using a clean kitchen towel to prevent a soggy filling.
How can I tell if the chicken is done without a thermometer? Pierce the thickest part of the chicken with a knife or fork. The juices should run completely clear, not pink, and the meat should not appear translucent.
Can I prepare this ahead of time? Absolutely. You can stuff the chicken breasts, cover them tightly, and refrigerate for up to 24 hours before searing and baking. Let them sit at room temperature for 15-20 minutes before cooking.
What can I use instead of cream cheese? For a similar creamy texture, you can substitute with ricotta cheese or a softened goat cheese (chèvre).
How should I store leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a covered skillet to prevent drying out.
Common Mistakes to Avoid
- Overfilling the Chicken: This can cause the filling to leak out during cooking. Pack it firmly but ensure the pocket can still close.
- Skipping the Sear: Searing creates crucial flavor and texture. Don’t move the chicken until it releases easily from the pan.
- Not Draining Artichokes/Spinach: Excess moisture from canned artichokes or frozen spinach will make the filling watery. Always drain well and pat dry.
- Cutting the Pocket All the Way Through: This creates a “flap” instead of a pocket, making it difficult to contain the filling. Cut deep, but not through.
- Skipping the Rest Time: Cutting into the chicken immediately will cause the flavorful juices to run out, leaving it dry.
Conclusion
Spinach Artichoke Stuffed Chicken is an impressive yet approachable meal that transforms simple ingredients into a restaurant-worthy dinner. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a juicy, flavorful chicken breast with a decadent, creamy center. It’s a versatile recipe perfect for a weeknight treat or for entertaining guests. Enjoy the delicious results of your culinary effort!
