Spinach and Artichoke Stuffed Chicken
Tender, juicy chicken breasts are seared to a golden-brown perfection and filled with a ridiculously creamy and cheesy spinach artichoke dip mixture. This elegant, high-protein meal is surprisingly simple to make, perfect for impressing guests or elevating a weeknight dinner.
Equipment
- Oven
- Large oven-safe skillet
- Cutting board
- sharp knife
- Medium mixing bowl
- Spatula or spoon
- instant-read thermometer
- Toothpicks (optional)
- Measuring cups and spoons
- Cheese grater
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 4 ounces block-style cream cheese, softened
- 5 ounces frozen chopped spinach, thawed and squeezed completely dry
- 2 cloves garlic, freshly minced
- ¼ cup freshly grated Parmesan cheese
- ¼ cup shredded low-moisture mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C). In a medium bowl, combine the softened cream cheese, squeezed-dry spinach, chopped artichoke hearts, minced garlic, grated Parmesan, and shredded mozzarella. Mix with a spatula until well combined. Season the filling with a pinch of salt and pepper.
- Place a chicken breast flat on a cutting board. Hold a sharp knife parallel to the board and slice horizontally into the thickest part of the breast, stopping about a half-inch from the other side to create a pocket. Repeat with the remaining chicken breasts.
- Open each chicken breast like a book. Generously season the inside and outside of all chicken breasts with salt, pepper, and garlic powder.
- Divide the spinach and artichoke mixture evenly among the four chicken breasts, spooning it into each pocket. Fold the top half of the chicken over the filling to close. Secure the opening with toothpicks if necessary to prevent the filling from escaping.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the skillet. Sear for 3-4 minutes per side, until a deep golden-brown crust forms.
- Transfer the entire skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
- Remove the chicken from the oven and transfer it to a clean cutting board. Let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a moist result. Remove any toothpicks before slicing and serving.
Notes
For best results, ensure the spinach is squeezed completely dry to avoid a watery filling. Do not skip the searing step, as it is crucial for developing flavor and a golden crust. Always let the chicken rest before slicing to keep it juicy. For variations, try adding finely chopped sun-dried tomatoes or crumbled cooked bacon to the filling, or a half-teaspoon of smoked paprika to the chicken seasoning. This dish pairs well with roasted asparagus for a low-carb meal, or with mashed potatoes for a heartier option.