If you’re searching for a dish that feels like a warm, indulgent hug, you’ve got to try this Spinach Artichoke Stuffed Chicken Breast Recipe. Juicy, tender chicken breasts are packed with a luscious blend of creamy spinach, tangy artichokes, and melty cheeses, creating a perfect harmony of flavors in every bite. It’s a dish that elevates simple ingredients into something truly special, making it an instant favorite whether you’re cooking for a weeknight meal or impressing guests at dinner. Get ready for a delicious adventure that’s as fun to make as it is to eat!
Ingredients You’ll Need
Getting the ingredients together for this recipe is delightfully straightforward, but each one plays an essential role in building layers of taste, texture, and color. From the tender chicken breasts to the creamy cheeses and fresh flavors of spinach and artichoke, every element contributes to making this dish a memorable classic.
- 2 pounds boneless skinless chicken breasts: The main canvas for stuffing, tender and perfect for holding all the delicious filling.
- 2 tablespoons Italian seasoning: A fragrant blend of herbs that adds depth and warmth to the chicken’s exterior.
- 1 teaspoon mild paprika (optional): Adds a subtle smoky color and mild flavor kick, enhancing visual appeal.
- 1 pinch salt (to season): Essential for bringing out all the savory notes in the dish.
- 1 pinch pepper (to season): Adds a gentle heat that balances the creamy filling wonderfully.
- 4 ounces frozen spinach, thawed: Adds vibrant green color and a mild, earthy flavor that pairs beautifully with the cheeses.
- 8 ounces block cream cheese (light or reduced fat, at room temp): Creates the rich, velvety base of the stuffing.
- 6 ounces artichoke hearts in brine, finely chopped: Brings tangy, slightly nutty notes that lift the creamy filling.
- ½ cup shredded mozzarella cheese: Melts into gooey, stringy goodness that complements the filling perfectly.
- ¼ cup parmesan cheese, finely grated: Adds a nutty sharpness that makes every bite interesting.
- 1 tablespoon garlic, minced: A punch of fresh aroma and flavor that ties everything together.
- 1 handful spinach artichoke dip: Enhances the filling with its signature zesty and cheesy richness.
- 1 cup half and half or heavy cream: Used to create a luxurious sauce that coats the chicken beautifully.
How to Make Spinach Artichoke Stuffed Chicken Breast Recipe
Step 1: Prepare the Chicken
Start by placing each chicken breast flat on a clean surface. Season both sides generously with Italian seasoning and the optional paprika for added flavor and color. Then, carefully cut a slit into each breast, creating a pocket for the filling – aim for about three-quarters of the way through without cutting all the way to the other side.
Step 2: Make the Dip Filling
In a mixing bowl, combine the thawed spinach, softened cream cheese, finely chopped artichoke hearts, shredded mozzarella, grated parmesan, and minced garlic. Stir everything together until you have a creamy, well-mixed filling. This combination is what makes your stuffing so irresistibly luscious!
Step 3: Stuff and Seal the Chicken
Take generous spoonfuls of the spinach and artichoke mixture and stuff it into the pockets you made in each chicken breast. Be careful not to overstuff so you can seal them well. Use toothpicks to close each pocket securely, keeping all that delicious filling safely inside during cooking.
Step 4: Sear the Chicken
Heat a skillet over medium-high heat and sear each stuffed chicken breast until it turns golden brown on both sides. This step locks in the juices and adds wonderful texture and flavor. Once seared, transfer the chicken onto a plate to rest briefly while you prepare the sauce.
Step 5: Prepare the Cream Sauce
In the same skillet, combine the half and half or heavy cream with any remaining spinach artichoke dip you saved. Stir it gently, letting the sauce warm and thicken slightly. Nestle the seared chicken breasts back into the pan, allowing them to soak up that rich, creamy sauce just before serving.
How to Serve Spinach Artichoke Stuffed Chicken Breast Recipe
Garnishes
A sprinkle of freshly chopped parsley or a pinch of extra parmesan cheese on top adds a final touch of freshness and visual appeal. For a hint of brightness, a wedge of lemon on the side works beautifully against the creamy filling.
Side Dishes
This dish pairs perfectly with simple, complementary sides like garlic roasted potatoes, steamed asparagus, or a crisp green salad. The creamy richness of the chicken filling balances out beautifully with lighter, fresh textures and flavors on your plate.
Creative Ways to Present
For a stunning presentation, slice the stuffed chicken breasts crosswise into medallions to showcase the colorful stuffing inside. Alternatively, serve them whole with the creamy sauce spooned generously over top for a hearty, comforting look that invites everyone to dive right in.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Artichoke Stuffed Chicken Breast Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce and chicken together to maintain moisture, and you’ll have a delicious meal ready to reheat quickly.
Freezing
To freeze, wrap each stuffed chicken breast tightly in plastic wrap, then place them in a freezer-safe container or bag. Frozen, they can last up to 2 months. Thaw them overnight in the fridge before reheating for best results.
Reheating
Reheat gently in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also reheat on the stovetop in a skillet over low heat, covered, to keep the chicken moist and the filling creamy.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just make sure to sauté the fresh spinach to remove excess moisture before mixing it into the filling to avoid a watery stuffing.
Is this recipe suitable for meal prep?
Yes, it’s fantastic for meal prep. Prepare and stuff the chicken breasts ahead of time, then cook or freeze them for quick meals throughout the week.
What type of cheese works best in the filling?
The combination of cream cheese, mozzarella, and parmesan creates the perfect creamy and flavorful blend. You can experiment with other cheeses like fontina or gouda, but these three are ideal for this recipe.
Can I bake the chicken instead of searing it?
While searing adds a beautiful golden crust, you can bake the stuffed chicken breasts at 375°F (190°C) for 25-30 minutes until cooked through if you prefer a hands-off method.
How spicy is this recipe?
This Spinach Artichoke Stuffed Chicken Breast Recipe is mild and family-friendly, especially with just a pinch of paprika. If you want a little heat, feel free to add a dash of crushed red pepper flakes to the filling or seasoning.
Final Thoughts
This Spinach Artichoke Stuffed Chicken Breast Recipe is truly one of those dishes that brings joy from the first preparation to the last bite. It’s cozy, flavorful, and just the right amount of fancy to feel special without any fuss. Whether for a family dinner or an elegant meal for friends, I hope you enjoy making and savoring this recipe as much as I do!
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Spinach Artichoke Stuffed Chicken Breast Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Spinach Artichoke Stuffed Chicken Breast recipe is a delicious and creamy dish that combines tender chicken breasts with a savory spinach and artichoke filling. Seared to golden perfection and finished with a creamy sauce, this recipe offers a flavorful and comforting meal perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
For the Dip Filling
- 4 ounces frozen spinach, thawed
- 8 ounces block cream cheese (light or reduced fat, at room temperature)
- 6 ounces artichoke hearts in brine (bottled or canned, finely chopped)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese, finely grated
- 1 tablespoon garlic, minced
- 1 pinch salt (to taste)
- 1 handful spinach artichoke dip (for combining with cream sauce)
For the Cream Sauce
- 1 cup half and half or heavy cream
Instructions
- Prepare the Chicken: Place each chicken breast flat on a work surface. Season both sides with Italian seasoning, paprika if using, salt, and pepper. Carefully cut a slit or pocket about three-quarters of the way through each breast to create space for the filling.
- Make the Dip Filling: In a mixing bowl, combine the thawed spinach, cream cheese, finely chopped artichoke hearts, mozzarella, parmesan, minced garlic, and a pinch of salt. Mix until smooth and well incorporated.
- Stuff the Chicken: Spoon the spinach artichoke mixture into the pocket of each chicken breast, pressing the filling evenly inside. Secure the openings with toothpicks to prevent the filling from leaking out.
- Sear the Chicken: Heat a skillet over medium-high heat and add a small amount of oil. Sear each stuffed chicken breast until golden brown on both sides, about 3-4 minutes per side. This helps lock in the juices and adds flavor. Once done, remove from the skillet and place on a plate.
- Prepare the Cream Sauce: In the same skillet, combine the half and half or heavy cream with the remaining spinach artichoke dip. Heat gently, stirring to blend the sauce and warm it through.
- Finish Cooking: Return the seared chicken breasts back into the skillet with the cream sauce. Let them cook gently in the sauce over low heat until fully cooked through and the internal temperature reaches 165°F (74°C), about 8-10 minutes more.
- Serve: Remove toothpicks, plate the stuffed chicken breasts, spoon over extra cream sauce from the pan, and serve hot for a rich, creamy, and satisfying meal.
Notes
- The chicken breasts should be of even thickness for consistent cooking; pounding lightly can help if needed.
- Use light or reduced-fat cream cheese and half and half for a lighter version, or full-fat for extra richness.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- To avoid leaking filling, secure the chicken pockets well with toothpicks or kitchen twine.
- Pair this dish with a simple salad or steamed vegetables for a balanced meal.
