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Spinach Artichoke Stuffed Chicken Breast Recipe

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  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/spinach-artichoke-stuffed-chicken-breast-recipe/