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- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1 cup artichoke hearts, chopped (canned or frozen) - 1 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon lemon juice - Salt and pepper to taste - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Toothpicks or kitchen twine To create the best spinach artichoke stuffed chicken, you need good quality ingredients. Start with fresh chicken breasts. Boneless and skinless options work best. They cook quickly and stay juicy. Next, grab fresh spinach. Look for bright green leaves to ensure freshness. If you prefer, you can use frozen spinach; just make sure to drain it well. Artichoke hearts add a nice flavor. You can use canned or frozen. Both work well. Cream cheese is essential for that creamy filling. It blends perfectly with mozzarella and Parmesan cheese. These cheeses add a nice richness and flavor. Garlic brings a punch of taste. Mince it finely to release its flavor. You will also need lemon juice. It adds brightness and cuts through the richness of the cheese. Don't forget olive oil for searing the chicken. Italian seasoning ties all the flavors together. Finally, have salt and pepper ready to taste. These basic seasonings enhance the dish. You can use toothpicks or kitchen twine to secure the stuffed chicken. This makes cooking easier and keeps the filling inside. Gather these ingredients, and you're ready to make a fantastic dish! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This ensures even cooking. 2. In a mixing bowl, combine: - 1 cup fresh spinach, chopped - 1 cup artichoke hearts, chopped - 1 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon lemon juice - Salt and pepper to taste - 1 teaspoon Italian seasoning Mix well until creamy and smooth. 3. Take each chicken breast and slice it horizontally. Create a pocket, but don’t cut all the way through. 1. Stuff each chicken breast pocket with the spinach and artichoke mixture. Use a generous amount. 2. Secure the openings with toothpicks or kitchen twine. This keeps the filling inside. 3. In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. 4. Once hot, sear the stuffed chicken breasts for 4-5 minutes on each side. Look for a golden brown color. 5. Transfer the skillet to the preheated oven. Bake for 20-25 minutes. Check that the chicken reaches 165°F (74°C). 6. After baking, let the chicken rest for a few minutes. Remove toothpicks or twine before serving. - Plate the stuffed chicken on a bed of steamed vegetables or fresh salad. - Drizzle with olive oil and sprinkle extra Parmesan cheese for flair. Enjoy your flavorful dinner delight! To make the stuffing creamy, use softened cream cheese. It helps blend well with spinach and artichokes. Mix in mozzarella and Parmesan cheese for that cheesy pull. Add minced garlic for a punch of flavor. Use fresh lemon juice for brightness. Season with salt, pepper, and Italian seasoning to taste. This blend enhances the dish’s overall taste. For a golden crust, heat olive oil in your skillet before adding chicken. Sear each side for 4-5 minutes. Look for a nice brown color. After searing, transfer the skillet to the oven. Bake until the chicken reaches 165°F (74°C). This ensures it cooks through while keeping the stuffing warm and creamy. For serving, plate the stuffed chicken on steamed veggies or a fresh salad. Drizzle with olive oil for added flavor. A sprinkle of Parmesan cheese on top boosts visual appeal. You can also garnish with a slice of lemon for freshness. This not only adds color but enhances the taste with every bite. Pro Tips Use Fresh Ingredients: Fresh spinach and quality artichoke hearts can elevate the flavor of your stuffed chicken. Opt for fresh whenever possible for the best taste. Don't Overstuff: While it's tempting to pack in a lot of filling, overstuffing can cause the chicken to burst during cooking. Use a generous but reasonable amount of the spinach and artichoke mixture. Let it Rest: Allowing the chicken to rest for a few minutes after baking helps the juices redistribute, making for a juicier and more flavorful dish. Experiment with Cheese: Feel free to mix up the cheeses! Adding a bit of feta or gouda can introduce new flavors and enhance the overall dish. {{image_2}} You can switch up the cheese in this recipe. If you want a creamier taste, try using goat cheese or ricotta. Both add a rich and smooth texture. For a sharper flavor, consider using aged cheddar or Gruyère. They will give your dish a unique twist. You can also mix in some feta for a salty kick. Mixing different cheeses can make your stuffed chicken even more exciting. You can easily make a vegetarian version of spinach artichoke stuffed chicken. Instead of chicken breasts, use large portobello mushrooms. Clean and remove the stems, then stuff them with the spinach and artichoke mixture. For extra protein, you can add black beans or chickpeas to the filling. This way, you keep the flavors while making it meat-free. Want to spice things up? Try adding some red pepper flakes for heat. A little bit of cayenne pepper can also give a nice kick. Fresh herbs like basil or thyme can brighten the dish. You can mix in sun-dried tomatoes for a sweet and tangy flavor. Adding different ingredients can elevate your stuffed chicken and make it your own. To store your leftovers, let the chicken cool first. Place the chicken in an airtight container. This keeps it fresh. You can keep it in the fridge for up to three days. If you want to enjoy it later, consider freezing it instead. To freeze, wrap each stuffed chicken breast tightly in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. This helps prevent freezer burn. You can keep them in the freezer for up to three months. When you are ready to eat, move the chicken to the fridge a day before to thaw. For quicker thawing, use the microwave but be careful not to cook it. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This keeps the chicken moist. Heat for about 20-25 minutes. Check the internal temperature, which should be 165°F (74°C). If you prefer the stovetop, use a skillet on low heat. Add a splash of broth or water to keep it juicy. Enjoy your flavorful dinner delight! Cooking this dish takes about 45 minutes in total. You spend 15 minutes prepping the chicken and stuffing. Then, you cook the chicken for about 25 minutes in the oven after searing it. Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked. Yes, you can prepare this dish ahead of time. You can mix the stuffing and stuff the chicken breasts a day before. Just keep them in the fridge until you are ready to cook. When you are ready to cook, sear and bake the chicken. This helps save time on busy days. I suggest serving this stuffed chicken with a few sides to balance the meal. Try steamed vegetables like broccoli or green beans. A fresh salad with a light vinaigrette pairs well too. You can also serve it with rice or mashed potatoes for a hearty option. Drizzle some olive oil and sprinkle extra Parmesan on top for a nice touch. You now have all the tools to create a delicious Spinach Artichoke Stuffed Chicken. We covered the key ingredients, step-by-step cooking, and creative variations. Remember to perfect your stuffing and presentation for the best results. Whether you serve it to guests or enjoy it yourself, this dish is sure to impress. Don’t forget to store leftovers properly to enjoy later. Happy cooking!

Spinach Artichoke Stuffed Chicken

Juicy chicken breasts stuffed with a creamy spinach and artichoke filling.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach, chopped
  • 1 cup artichoke hearts, chopped (canned or frozen)
  • 1 cup cream cheese, softened
  • 1 2 shredded mozzarella cheese
  • 1 4 grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Toothpicks or kitchen twine

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, lemon juice, and Italian seasoning. Mix well until fully combined and creamy. Season with salt and pepper to taste.
  • Take each chicken breast and slice it horizontally to create a pocket. Be careful not to cut all the way through.
  • Stuff each chicken breast pocket with the spinach and artichoke mixture, using a generous amount. Secure the openings with toothpicks or by tying them with kitchen twine.
  • In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the stuffed chicken breasts for about 4-5 minutes on each side or until golden brown.
  • Transfer the skillet to the preheated oven and bake for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
  • Once baked, remove the skillet from the oven and let the chicken rest for a few minutes before removing the toothpicks or twine.
  • Slice the stuffed chicken and serve hot.

Notes

Plate the stuffed chicken on a bed of steamed vegetables or a fresh salad. Drizzle with a little olive oil and a sprinkle of extra Parmesan cheese for added flair.
Keyword artichoke, chicken, dinner, spinach, stuffed chicken