Savory Spinach Artichoke Stuffed Chicken

$- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, finely chopped - 1 cup artichoke hearts, drained and diced - 1/2 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons extra virgin olive oil To make this dish, you need some basic ingredients. You start with chicken breasts that are both boneless and skinless. This makes the chicken tender and easy to stuff. Next, you need fresh spinach and artichoke hearts. The spinach adds a nice green color. The artichokes bring a unique taste and texture. For the creamy filling, grab some cream cheese. It blends well with shredded mozzarella. Together, they create a rich and tasty filling. You will also need some seasoning. Garlic adds a punch of flavor. Onion powder and Italian seasoning give the dish warmth and depth. Finally, salt and pepper are key to enhancing all the flavors. And don’t forget the olive oil! It helps to sear the chicken and keeps it moist. This mix of ingredients makes every bite of spinach artichoke stuffed chicken a delight. {{ingredient_image_2}} 1. First, preheat your oven to 375°F (190°C). This step gets the oven ready for even cooking. 2. In a bowl, mix chopped spinach, diced artichokes, cream cheese, mozzarella, and Parmesan. 3. Add minced garlic, onion powder, and Italian seasoning. Stir well and taste. Adjust salt and pepper as needed. 4. Next, take each chicken breast. Carefully slice a pocket in the thickest part. Do not cut all the way through. 1. Use a spoon to fill each chicken pocket with the spinach-artichoke mixture. 2. Press gently to fit as much filling as you can. 3. If needed, use toothpicks to secure the openings. This helps keep the filling inside. 4. Season the outside of the chicken with salt and pepper. 1. Heat olive oil in a skillet over medium-high heat. 2. Once hot, add the stuffed chicken breasts. Sear for 4-5 minutes on each side. Look for a golden-brown crust. 3. After searing, transfer the chicken to a baking dish. 4. Bake in the preheated oven for 20-25 minutes. The chicken should be fully cooked and juices should run clear. 5. Allow the chicken to rest for 5 minutes after baking. This step keeps the chicken moist before you slice into it. To get the best sear on your chicken, start with a hot skillet. Heat the olive oil over medium-high heat. Once hot, place the chicken in the pan. Let it cook without moving it for about 4-5 minutes. This creates a nice golden-brown crust. Flip the chicken and repeat on the other side. Adjust the seasoning to make it perfect for your taste. After mixing the filling, taste it. If you think it needs more flavor, add more salt or pepper. You can also add a pinch of garlic powder or spice to enhance the taste. For a gourmet look, serve your stuffed chicken on a colorful plate. A vibrant bed of sautéed greens or a fresh salad makes a great base. Top your chicken with a drizzle of balsamic reduction for added flavor. This creates a beautiful glaze that impresses your guests. Pair the dish with simple sides. Roasted vegetables or garlic bread work well. A light pasta salad can also complement the meal. These sides balance the rich flavors of the chicken and add variety to your plate. Pro Tips Use Fresh Spinach: Fresh spinach not only adds vibrant color but also enhances the flavor profile of your stuffing. If using frozen spinach, be sure to thoroughly drain and squeeze out excess moisture. Customize the Cheese: Feel free to experiment with different cheese combinations. Adding feta or goat cheese can provide a tangy twist that complements the artichokes beautifully. Let it Rest: Allowing the chicken to rest after baking is crucial. This helps the juices redistribute, resulting in a juicier and more flavorful dish. Pair with Bright Sides: Serving the stuffed chicken with a light salad or roasted vegetables will balance the richness of the dish and create a well-rounded meal. {{image_4}} For those with specific dietary needs, I offer some great options: - Gluten-free options: Use gluten-free breadcrumbs or simply skip them. The dish remains tasty without any fillers. - Dairy-free alternatives: Replace cream cheese with a nut-based cheese or tofu. These options keep the creaminess while being dairy-free. Want to elevate your dish? Consider these ideas: - Adding different cheeses: Try goat cheese for a tangy twist or cheddar for a sharp flavor. Mixing cheeses can create a delightful taste. - Incorporating additional vegetables: Adding bell peppers, mushrooms, or zucchini can boost nutrition and flavor. Sauté the veggies first for a softer texture. These variations let you personalize your spinach artichoke stuffed chicken while keeping it delicious! To keep your spinach artichoke stuffed chicken fresh, refrigerate it right away. Place the leftovers in an airtight container. This helps prevent drying out. You can store it in the fridge for up to three days. If you want to save it for longer, freezing is a great option. Wrap each piece in plastic wrap, then put it in a freezer bag. This way, it can last for up to three months. When reheating your chicken, keep it moist to avoid dryness. The best method is to use an oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish with a splash of water or chicken broth. Cover it with foil to trap steam. Heat for about 20 minutes or until it's warm throughout. If you're in a hurry, you can use a microwave. Heat on medium power for 2-3 minutes, but check often to avoid overcooking. Can I use chicken thighs instead of breasts? Yes, you can use chicken thighs. They add more flavor and stay moist. Just make sure to adjust the cooking time, as thighs may take longer to cook through. How do I know when the chicken is fully cooked? Check the chicken with a meat thermometer. It should read 165°F (74°C). The juices should run clear when you cut into it. What can I substitute for cream cheese? You can use Greek yogurt or ricotta cheese. Both will give a creamy texture. They may change the flavor slightly, but they work well. Can I make the filling ahead of time? Yes, you can prepare the filling in advance. Store it in the fridge for up to two days. Just make sure to stuff the chicken before cooking. This way, it stays fresh and tasty. This blog post covers a tasty stuffed chicken recipe with artichokes and spinach. We shared the key ingredients and step-by-step instructions. You learned about cooking tips, serving ideas, and variations for diet needs. Finally, we discussed how to store and reheat leftovers. You can enjoy this dish for any meal, and it’s easy to make. Try it out, and impress your family and friends!$

Savory Spinach Artichoke Stuffed Chicken

A delicious chicken dish filled with a creamy spinach and artichoke mixture, perfect for a gourmet meal.

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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, finely chopped
1 cup artichoke hearts, drained and diced
0.5 cup cream cheese, softened to room temperature
0.5 cup shredded mozzarella cheese
0.25 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon Italian seasoning
to taste salt and freshly ground black pepper
2 tablespoons extra virgin olive oil

Instructions

Begin by preheating your oven to 375°F (190°C). This ensures it’s hot enough to cook the chicken evenly.
In a medium-sized mixing bowl, blend together the chopped spinach, diced artichokes, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, onion powder, and Italian seasoning. Mix well and taste, adding salt and pepper according to your preference.
Take each chicken breast and carefully create a pocket by slicing horizontally through the thickest part, ensuring you don’t cut through to the other side. This pocket will hold the filling.
Use a spoon to stuff a generous amount of the spinach-artichoke mixture into each chicken pocket, pressing gently to fit as much filling as possible.
If necessary, secure the openings of the pockets with toothpicks to prevent the filling from escaping during cooking. Season the outside of the chicken breasts with additional salt and pepper for extra flavor.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear them for about 4-5 minutes on each side, or until they develop a beautiful golden-brown crust. This step enhances both flavor and texture.
After searing, carefully transfer the stuffed chicken breasts to a baking dish. Bake them in the preheated oven for 20-25 minutes, or until the chicken is fully cooked, juices run clear, and the meat is no longer pink.
Once cooked, remove the chicken from the oven and allow it to rest for about 5 minutes. This resting period helps retain the moisture within the chicken before slicing into it.

Notes

Serve on a bed of sautéed greens or alongside a fresh salad. Drizzle with balsamic reduction for an elegant touch.

Keyword chicken, spinach artichoke, stuffed chicken