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Creamy Spinach and Artichoke Stuffed Chicken

Delicious Creamy Spinach and Artichoke Stuffed Chicken

This Creamy Spinach and Artichoke Stuffed Chicken combines succulent chicken breasts with a rich, flavorful filling, making it a must-try recipe.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 365
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups fresh baby spinach
  • 1 14 oz can artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • 1 tsp garlic powder
  • ½ cup grated Parmesan cheese
  • 1 tbsp olive oil

Equipment

  • Oven
  • Skillet
  • Baking dish
  • Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
  2. In a bowl, mix softened cream cheese, chopped artichokes, sautéed spinach, garlic powder, and Parmesan until well combined.
  3. Slice each chicken breast horizontally to create pockets and fill generously with the mixture. Secure with toothpicks.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 4-5 minutes per side until golden brown.
  5. Transfer the skillet to the oven and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).
  6. Let rest for a few minutes before slicing into each pocket to reveal the filling.

Nutrition

Serving: 1pieceCalories: 365kcalCarbohydrates: 7gProtein: 36gFat: 22g

Notes

Feel free to customize with other ingredients like kale or different cheeses for unique flavors. Store leftovers in the fridge for up to three days.

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