Description
A delicious and creamy Spinach Artichoke Stuffed Chicken recipe featuring tender chicken breasts filled with a flavorful mixture of spinach, cream cheese, mozzarella, and artichoke hearts. This dish is perfectly seared on the stovetop and finished in the oven for a juicy, cheesy entrée that pairs well with a variety of sides.
Ingredients
Scale
Chicken
- 5 medium-sized chicken breasts (about 1 ¼ to 1 ½ pounds)
- 2 tablespoons oil (olive or avocado)
- 1 ¼ teaspoons salt (divided)
- ½ teaspoon black pepper (divided)
- Fresh parsley (finely chopped, optional)
Filling
- 6 ounces frozen spinach (thawed)
- 4 ounces cream cheese (room temperature, softened)
- ½ cup mozzarella cheese (finely shredded)
- ½ cup artichoke hearts (drained, finely chopped)
- 2 cloves garlic (finely minced)
- ½ teaspoon oregano (dried)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed chicken.
- Butterfly the Chicken Breasts: Place the chicken breasts on a cutting board. With your non-dominant hand on top to hold steady, carefully slice into the thicker side of each breast horizontally, cutting about halfway through to form a pocket to hold the filling.
- Make the Spinach Filling: Drain the thawed spinach thoroughly using a cheesecloth or paper towels to remove excess moisture. In a medium bowl, combine the drained spinach, softened cream cheese, shredded mozzarella, chopped artichoke hearts, minced garlic, dried oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper. Mix well until evenly blended.
- Stuff the Chicken: Evenly fill each chicken breast pocket with the spinach-artichoke mixture, using about ⅓ to ½ cup per breast. Sprinkle the remaining ½ teaspoon salt and ¼ teaspoon black pepper over all sides of each stuffed chicken breast.
- Sear and Bake: Heat the oil in a large oven-proof skillet over medium heat until shimmering. Add the stuffed chicken breasts in a single layer and sear for 4-5 minutes on one side until golden brown. Flip the breasts, then transfer the skillet to the preheated oven and bake for 22-24 minutes, or until the internal temperature reaches 165°F.
- Serve: Remove the chicken from the oven and sprinkle with finely chopped fresh parsley if desired. Serve warm and enjoy your creamy, flavorful stuffed chicken!
Notes
- Ensure to thoroughly drain the spinach to prevent watery filling.
- Use a meat thermometer to check that the chicken reaches 165°F internally for safety.
- Softening the cream cheese beforehand makes mixing easier and ensures a creamy texture.
- Oven-safe skillet is necessary for the sear-to-bake step to avoid transferring to another dish.
- Fresh parsley is optional but adds a nice fresh finish.
