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Spinach Artichoke Stuffed Chicken: 1 Creamy Dinner

Spinach Artichoke Stuffed Chicken
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Create a delicious and creamy Spinach Artichoke Stuffed Chicken that’s perfect for a special weeknight meal. This recipe is designed for you to enjoy as the guest of honor at your own table.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup chopped fresh spinach
  • 1/4 cup grated Parmesan cheese
  • 2 ounces cream cheese, softened
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, combine the chopped spinach, Parmesan cheese, softened cream cheese, minced garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  3. Carefully butterfly each chicken breast by slicing horizontally, almost all the way through. Open the chicken breast like a book.
  4. Spoon the spinach artichoke mixture evenly into the center of each butterflied chicken breast.
  5. Fold the chicken breast over the filling and secure with toothpicks if needed.
  6. Heat olive oil in an oven-safe skillet over medium-high heat.
  7. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
  8. Transfer the skillet to the preheated oven.
  9. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  10. Let the chicken rest for a few minutes before serving.

Notes

  • For an extra creamy filling, you can add a tablespoon of sour cream or Greek yogurt.
  • If you don’t have fresh spinach, you can use thawed and well-drained frozen spinach.
  • Serve with your favorite side dishes like roasted vegetables or a fresh salad.

Nutrition

Find it online: https://eatableempress.com/spinach-artichoke-stuffed-chicken/