Description
This Spinach Artichoke Stuffed Chicken Breast recipe is a delicious and creamy twist on classic stuffed chicken. Featuring a savory filling of spinach, artichokes, and cheeses, the chicken breasts are seasoned, stuffed, seared to golden perfection, and finished with a luscious creamy sauce, making it a satisfying and flavorful meal perfect for weeknight dinners.
Ingredients
Scale
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)
Filling
- 4 ounces frozen spinach, thawed
- 8 ounces block cream cheese (light or reduced fat, at room temp)
- 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)
Cream Sauce
- 1 handful spinach artichoke dip (leftover filling mixture)
- 1 cup half and half or heavy cream
Instructions
- Prepare the Chicken: Place each chicken breast on a flat surface. Season both sides evenly with Italian seasoning and paprika. Using a sharp knife, cut a slit or pocket about three-quarters of the way through each chicken breast to create space for the filling.
- Make the Filling: In a bowl, combine the thawed spinach, cream cheese, chopped artichoke hearts, shredded mozzarella, parmesan cheese, minced garlic, and a pinch of salt. Mix well until all the ingredients are incorporated and the mixture is creamy.
- Stuff the Chicken: Carefully spoon the filling into each chicken breast pocket, ensuring even distribution. Seal the opening with toothpicks to keep the filling inside during cooking.
- Sear the Chicken: Heat a skillet over medium heat with a little oil. Sear the stuffed chicken breasts until they develop a golden brown crust on both sides, about 4-5 minutes per side. This locks in the flavors and provides a nice texture.
- Prepare the Cream Sauce: Remove the chicken breasts from the skillet and set aside. In the same pan, combine the leftover spinach artichoke dip (remaining filling) with half and half or heavy cream. Stir and heat gently until the sauce thickens slightly and is warmed through.
- Finish and Serve: Return the seared chicken breasts to the pan with the cream sauce to heat through and absorb additional flavor for a couple of minutes. Serve hot, spooning the creamy sauce over the chicken for a rich, decadent meal.
Notes
- Ensure the cream cheese is at room temperature for easy mixing in the filling.
- Use toothpicks to secure the chicken; remember to remove them before serving.
- You can substitute frozen spinach with fresh spinach that has been sautéed and drained.
- For a thicker sauce, allow the cream to reduce longer before adding the chicken back in.
- This recipe works well with either a skillet on the stovetop or an oven-safe pan to finish baking if preferred.
