Spinach Artichoke Stuffed Chicken

$- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1 cup marinated artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup grated parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh herbs (like parsley or basil) for garnish When you gather your ingredients, you want the right amounts. If you need less, you can halve the recipe. For a richer taste, use more cream cheese or cheese. You can swap the artichokes for sun-dried tomatoes if you prefer. This gives a different flavor but still tastes great. If you want to make it lighter, consider using low-fat cream cheese. Choosing fresh veggies is key to great taste. Look for bright green spinach leaves without brown spots. The artichokes should smell fresh, not sour. When picking chicken, choose breasts that feel firm and are pink. Avoid any that look grey or feel slimy. Always check the sell-by date for dairy products like cream cheese. Fresh herbs should smell strong and look vibrant. With these tips, you can make a dish that truly shines. {{ingredient_image_1}} Start by gathering your ingredients. You will need: - 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1 cup marinated artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup grated parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh herbs for garnish Next, preheat your oven to 375°F (190°C). This step is key for even cooking. In a medium bowl, mix the chopped spinach, artichoke hearts, cream cheese, parmesan, mozzarella, minced garlic, onion powder, salt, and pepper. Stir until you have a creamy, well-blended filling. Now it's time to prepare the chicken. Take each chicken breast and butterfly it. Slice it horizontally without cutting all the way through. This creates a pocket for the filling. Stuff each chicken breast generously with the spinach-artichoke mixture. You might use toothpicks to close them if needed. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear them for 3-4 minutes on each side until they turn golden brown. This step adds flavor and texture. After searing, transfer the skillet to the oven. Bake for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) for safety. To ensure your chicken is cooked, use a meat thermometer. Insert it into the thickest part of the breast. When it reads 165°F (74°C), your chicken is done. If you don't have a thermometer, cut into the chicken. The juices should run clear, and there should be no pink inside. Once cooked, remove the skillet from the oven. Let the chicken rest for 5 minutes. This helps the juices redistribute, keeping it moist. Finish by garnishing with fresh herbs. Enjoy your delicious spinach artichoke stuffed chicken! When making spinach artichoke stuffed chicken, many people make some common mistakes. First, don’t overstuff the chicken. If you add too much filling, it may spill out while cooking. Second, remember to season your filling well. A pinch of salt and pepper can make a big difference. Also, don’t skip the browning step. Searing the chicken gives it a nice color and flavor. Lastly, let the chicken rest before slicing. This keeps the juices inside, making it moist. To boost flavor, use fresh ingredients whenever possible. Fresh spinach and artichoke hearts add a vibrant taste. Using high-quality cheeses like parmesan and mozzarella makes a big difference too. Don’t forget the garlic! It adds a wonderful aroma and depth. You can also mix in some fresh herbs to your filling, like parsley or basil. These small additions can transform the dish. For an extra kick, try adding a pinch of red pepper flakes to the mixture. For this recipe, you need a few key tools. First, a sharp knife is essential for butterflying the chicken. A cutting board will make your prep easier. You’ll also need a medium mixing bowl for your filling. An oven-safe skillet is important for searing and baking the chicken. Consider using a meat thermometer to check if the chicken is fully cooked. It should reach an internal temperature of 165°F (74°C). Finally, toothpicks can help keep the filling inside the chicken while it cooks. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality artichoke hearts will enhance the flavor and texture of your stuffing. Let the Cheese Soften: Make sure your cream cheese is fully softened to room temperature for easier mixing and a creamier filling. Secure the Stuffing: If the chicken breasts are not holding the stuffing well, use toothpicks to secure them before cooking, ensuring nothing spills out. Rest the Chicken: Allow the stuffed chicken to rest for a few minutes after baking to let the juices redistribute, resulting in juicier meat. {{image_2}} You can play with the filling for your Spinach Artichoke Stuffed Chicken. Swap out the cream cheese for goat cheese or ricotta for a unique twist. Try adding some chopped sun-dried tomatoes for extra flavor. If you want more protein, mix in some cooked and crumbled bacon or shredded chicken. For a spicy kick, consider adding crushed red pepper flakes. While baking gives a nice finish, grilling adds a smoky flavor. If you grill, keep the heat medium to avoid burning. Sear the chicken pockets first, then move them to indirect heat to cook through. You can also use an air fryer for a crispy texture with less oil. Cook at 375°F for around 20 minutes, checking the internal temperature. You can easily make this dish fit various diets. To make it gluten-free, ensure your artichokes and other ingredients are certified gluten-free. For a dairy-free version, use cashew cream or a dairy-free cheese option. Always check labels to confirm there are no hidden dairy ingredients. This way, everyone can enjoy your delicious stuffed chicken! To keep your leftover spinach artichoke stuffed chicken fresh, follow these steps: - Let the chicken cool down to room temperature. - Place the chicken in an airtight container. - Store the container in the fridge for up to three days. This method helps keep the flavors intact and prevents dryness. When you're ready to enjoy your leftovers, reheating is simple: - Preheat the oven to 350°F (175°C). - Place the chicken in an oven-safe dish, covering it with foil. - Heat for about 15-20 minutes or until warmed through. You can also use a microwave: - Place the chicken on a microwave-safe plate. - Heat in 1-minute bursts, checking often, until hot. Make sure the internal temperature reaches 165°F (74°C) for safety. If you want to freeze your stuffed chicken, here’s how to do it: - Allow the cooked chicken to cool completely. - Wrap each piece tightly in plastic wrap or aluminum foil. - Place the wrapped chicken in a freezer bag or container. You can freeze it for up to three months. To reheat, thaw overnight in the fridge and then follow the reheating instructions above. You can check if the chicken is done by using a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The juices should run clear, not pink. Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking. Thawing helps the chicken cook evenly and makes it easier to stuff. You can thaw them in the fridge overnight or use the microwave for a quick thaw. Spinach Artichoke Stuffed Chicken goes well with many sides. Here are some great options: - Sautéed mixed greens - Roasted vegetables - Garlic mashed potatoes - Quinoa salad - Steamed asparagus These sides add color and flavor to your meal. Plus, they complement the rich filling of the chicken. In this blog post, we explored the key ingredients for Spinach Artichoke Stuffed Chicken and how to cook it. I shared tips on selecting fresh items and avoiding common mistakes. You learned how to vary the recipe with different fillings and cooking methods. Lastly, I provided storage tips for leftovers. Cooking can be rewarding, so take these tips and enjoy your dish. Happy cooking!$

Spinach Artichoke Stuffed Chicken

Delicious chicken breasts stuffed with a creamy spinach and artichoke mixture.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup marinated artichoke hearts, drained and chopped
1 cup cream cheese, softened
0.5 cup grated parmesan cheese
0.5 cup shredded mozzarella cheese
2 cloves garlic, minced
1 teaspoon onion powder
to taste salt and pepper
1 tablespoon olive oil
to taste fresh herbs (like parsley or basil) for garnish

Instructions

Preheat the oven to 375°F (190°C).
In a medium bowl, combine the chopped spinach, artichoke hearts, cream cheese, parmesan cheese, mozzarella cheese, minced garlic, onion powder, salt, and pepper. Mix until well-combined and creamy.
Butterfly each chicken breast by slicing it horizontally but not all the way through, creating a pocket to hold the stuffing.
Stuff each chicken breast with the spinach-artichoke mixture, using toothpicks to secure if necessary.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear each stuffed chicken breast for 3-4 minutes per side until golden brown.
Once all chicken breasts are seared, transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the skillet from the oven, let the chicken rest for 5 minutes, then garnish with fresh herbs.

Notes

Serve on a bed of sautéed mixed greens or alongside roasted vegetables. Drizzle with balsamic reduction for extra flavor.

Keyword artichoke, chicken, spinach, stuffed