Spinach Artichoke Stuffed Chicken

$- 4 large boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Olive oil for cooking Gather these ingredients to make your Spinach Artichoke Stuffed Chicken. The chicken breasts serve as a tasty pocket. The spinach and artichokes add great flavor and texture. Cream cheese binds the filling together, while Parmesan and mozzarella add richness. I love how simple seasonings, like garlic and Italian herbs, enhance the dish. Use good-quality olive oil for cooking. This gives the chicken a nice golden color and adds flavor. Make sure to chop the spinach and artichokes well. This helps the filling mix nicely. You want every bite to have a burst of flavor! {{ingredient_image_1}} - Preheat Oven: Set your oven to 375°F (190°C). - Prepare Filling: In a medium bowl, mix chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, Italian seasoning, salt, and pepper until well combined. - Prepare Chicken: Pat the chicken breasts dry with a paper towel. Use a sharp knife to create a pocket in each chicken breast by cutting a slit horizontally through the center, being careful not to cut all the way through. - Stuff the Chicken: Generously fill each chicken pocket with the spinach and artichoke mixture. Use toothpicks to secure the edges if necessary. - Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Season the outside of the stuffed chicken breasts with salt and pepper, then add them to the skillet. Sear for 4–5 minutes on each side, or until golden brown. - Bake: Transfer the skillet to the preheated oven. Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C). - Rest and Serve: Remove from the oven and let the chicken rest for a few minutes before slicing. This will help keep the juices in and make it more tender. - How to Achieve Perfectly Sear Chicken To sear chicken well, heat olive oil in a skillet over medium-high heat. Place the chicken breasts in the hot oil. Don't crowd the pan. Sear each side for 4 to 5 minutes until golden brown. This locks in juices and adds flavor. - Sign of Properly Cooked Chicken The chicken is done when it reaches an internal temperature of 165°F. Use a meat thermometer to check. This ensures it is safe to eat and will be juicy. - Add herbs or spices for extra flavor Consider adding fresh herbs like basil or thyme to the filling. Garlic powder or red pepper flakes can add a nice kick. Experiment with flavors you love. - Drizzling with balsamic glaze before serving A drizzle of balsamic glaze elevates the dish. It adds a sweet and tangy flavor. This simple touch makes your meal look and taste gourmet. - Best skillet for searing and baking A cast-iron or stainless-steel skillet works best for searing. It can go from stove to oven easily. This keeps your chicken juicy and perfectly cooked. - Essential kitchen tools for preparation Use a sharp knife to create pockets in the chicken. A mixing bowl helps combine your filling. Don't forget a meat thermometer for accuracy in cooking! Pro Tips Brine Your Chicken: Soak the chicken breasts in a simple brine solution (water and salt) for 30 minutes before cooking. This helps to enhance moisture and flavor. Use Fresh Ingredients: Opt for fresh spinach and high-quality artichoke hearts for a more vibrant flavor and better texture in your stuffing. Check Temperature: Always use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety and optimal juiciness. Let It Rest: After baking, allow the chicken to rest for at least 5 minutes before slicing. This step keeps the juices locked in, resulting in a tender chicken. {{image_2}} You can switch the cheese for a new taste. Using cheddar adds a sharp flavor. Goat cheese gives a creamy, tangy twist. For a vegan option, try cashew cream or dairy-free cheese. These choices keep the dish rich and tasty without dairy. Feel free to get creative with the filling. Sun-dried tomatoes add a sweet and tangy kick. Chopped olives give a briny flavor that pairs well with chicken. You can also add cooked bacon or chorizo for a savory, meaty touch. These mix-ins enhance your stuffed chicken and make it unique. How you cook the chicken matters. Grilling adds a smoky taste and crispy texture. Baking keeps the chicken juicy and tender. If you want, try slow cooking. This method makes the chicken very soft and flavorful. Each method brings something special to your dish. To keep your spinach artichoke stuffed chicken fresh, store it in the fridge. Place the chicken in an airtight container. This will help prevent it from drying out. For best results, eat leftovers within three days. You can also wrap each piece tightly in plastic wrap before placing it in the container. This extra layer adds protection. When reheating, use the oven for best texture. Set your oven to 350°F (175°C). Place the chicken on a baking tray and cover it with foil. This helps keep moisture in. Heat for about 15-20 minutes, checking to avoid overcooking. You want the chicken warm, but not dry. If you’re in a hurry, the microwave works too. Just heat in short bursts, checking often. To freeze your stuffed chicken, first let it cool completely. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This prevents freezer burn. You can freeze the chicken for up to three months. When ready to cook, thaw the chicken overnight in the fridge. For cooking from frozen, add 10-15 minutes to the baking time. Make sure the internal temperature reaches 165°F (75°C) for safe eating. Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts. Just make sure to thaw them first. Use a microwave or fridge overnight for safe thawing. This will help cook the chicken evenly. How long does it take to cook thick chicken breasts? Thick chicken breasts take a bit longer to cook. I recommend cooking them for 25 to 30 minutes at 375°F (190°C). Always check the internal temperature. It should be 165°F (75°C) to be safe. Can I prepare the dish in advance? Yes, you can prepare this dish ahead of time. Stuff the chicken and store it in the fridge for up to 24 hours. When ready, just bake it. This saves time on busy days. What can I substitute for cream cheese? You can use Greek yogurt or ricotta cheese instead of cream cheese. Both options give a creamy texture. They also add a bit of tanginess to the filling. Best alternatives for spinach or artichokes? If you don’t have spinach, try kale or Swiss chard. They both bring a nice flavor and texture. For artichokes, you can use roasted red peppers or even mushrooms. What sides pair well with stuffed chicken? I love serving stuffed chicken with a fresh garden salad or roasted veggies. Garlic bread also makes a great side. These pairings add color and flavor to your plate. How to present for special occasions? For special occasions, slice the chicken and fan it out on the plate. Add sautéed veggies on the side. Drizzle with balsamic glaze for a beautiful finish. Garnish with fresh herbs for an extra touch. Stuffed chicken is a delightful meal that combines simple ingredients for great taste. We covered the main ingredients, preparation steps, and cooking tips to ensure success. You can experiment with flavors and alternatives to create your own twist. Proper storage and reheating will keep leftovers tasty. Remember, cooking is about creativity and enjoyment. Try these methods, and elevate your chicken dishes impressively. Enjoy your culinary journey, and don’t hesitate to share your results!$

Spinach Artichoke Stuffed Chicken

Delicious chicken breasts stuffed with a creamy spinach and artichoke filling.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 large boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
1 cup cream cheese, softened
0.5 cup grated Parmesan cheese
0.5 cup shredded mozzarella cheese
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon Italian seasoning
to taste salt and pepper
for cooking olive oil

Instructions

Preheat your oven to 375°F (190°C).
In a medium bowl, mix the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, Italian seasoning, salt, and pepper until well combined.
Pat the chicken breasts dry with a paper towel. Use a sharp knife to create a pocket in each chicken breast by cutting a slit horizontally through the center, being careful not to cut all the way through.
Generously fill each chicken pocket with the spinach and artichoke mixture, using toothpicks to secure the edges if necessary.
In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Season the outside of the stuffed chicken breasts with salt and pepper, then add them to the skillet. Sear for 4–5 minutes on each side, or until golden brown.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C).
Remove from the oven and let the chicken rest for a few minutes before slicing. This will help keep the juices in and make it more tender.

Notes

Serve on a bed of sautéed vegetables or a fresh garden salad. Drizzle with balsamic glaze for added flair.

Keyword artichoke, chicken, spinach, stuffed chicken