CREAMY SPINACH AND ARTICHOKE STUFFED CHICKEN
Tender chicken breasts stuffed with creamy spinach and artichoke filling, baked to perfection for a delicious and healthy dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup fresh spinach chopped
- ½ cup canned artichoke hearts, drained and chopped
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup mozzarella cheese shredded
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine spinach, artichoke hearts, cream cheese, Parmesan, mozzarella, garlic powder, onion powder, and thyme. Mix until well combined.
- Carefully cut a pocket into the side of each chicken breast, making sure not to cut all the way through.
- Stuff each chicken breast with the spinach and artichoke mixture, securing with toothpicks if necessary.
- Season the chicken with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken on both sides until golden, about 4-5 minutes per side.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove toothpicks, garnish with fresh parsley, and serve.
Notes
- Make Ahead: You can prepare the stuffed chicken breasts and refrigerate them for up to 24 hours before baking.
- Customizing the Flavor: Add a little fresh lemon juice or zest to the filling for a bright, tangy twist. For more flavor, sprinkle some red pepper flakes for heat.
- Serving Suggestions: Pair this dish with a side of roasted vegetables or a simple salad. Serve with mashed potatoes or rice for a hearty meal.
- Storage Tips: Store leftover stuffed chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.