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Savory Spinach Artichoke Stuffed Chicken Recipe

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- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, finely chopped - 1 cup marinated artichoke hearts, drained and roughly chopped - 1 cup cream cheese, softened at room temperature - 1/2 cup grated parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, finely minced - 1 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh herbs (such as parsley or basil) for garnish To make your Spinach Artichoke Stuffed Chicken, gather these ingredients. Each one plays a key role in building flavor. The chicken breasts provide a tasty base, while the spinach and artichokes add nutrition and zest. Cream cheese brings creaminess, and both parmesan and mozzarella offer a rich, cheesy finish. Don't forget the garlic! It adds depth to our filling. Onion powder enhances the taste without overpowering it. You can adjust the salt and pepper to your liking. Finally, olive oil helps achieve a nice sear on the chicken. Fresh herbs brighten up the dish. With these ingredients ready, you are set to create a meal that impresses. Trust me, your friends and family will love it! {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). This ensures even cooking. - In a bowl, mix the chopped spinach and artichokes. - Soften cream cheese at room temperature for easy mixing. - Place each chicken breast on a board. - Carefully butterfly each breast by slicing it horizontally, creating a pocket. - Fill the pocket with the spinach-artichoke mixture, pressing it in gently. - If you want, use toothpicks to secure the openings. - Heat olive oil in a large skillet over medium-high heat. - Place the stuffed chicken in the skillet and sear for 3-4 minutes per side. - Once golden brown, transfer the skillet to the preheated oven. - Bake for 25-30 minutes until the chicken reaches 165°F (74°C). - Let the chicken rest for 5 minutes before serving. - How to correctly butterfly chicken: Place the chicken breast flat on a cutting board. Use a sharp knife to slice it horizontally, but don’t cut all the way through. This creates a pocket for your filling. - Ensuring even cooking: Sear the chicken on medium-high heat for a few minutes on each side. This gives it a nice crust. Then bake until it's fully cooked. This method keeps the chicken juicy and tender. - Pairing with sides: I love serving this stuffed chicken with sautéed greens or roasted vegetables. They add color and flavor, making your plate look stunning. - How to garnish for visual appeal: Sprinkle fresh herbs like parsley or basil on top. A drizzle of balsamic reduction can also enhance the look and flavor of your dish. - Overfilling the chicken: Don’t stuff too much filling inside the chicken. It can spill out while cooking and make a mess. A generous but moderate amount works best. - Not allowing chicken to rest: After baking, let your chicken rest for about 5 minutes. This step helps keep the juices in, giving you a tender bite every time. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality marinated artichokes will elevate the flavor of the filling, making your dish more vibrant and delicious. Don’t Overstuff: While it may be tempting to fill the chicken breasts to the brim, overstuffing can cause the filling to spill out during cooking. A generous but manageable amount is best. Perfect Searing: Ensure your skillet is hot before adding the chicken. A good sear locks in moisture and adds a beautiful golden color. Rest the Chicken: Allowing the chicken to rest after baking is crucial. This step helps redistribute the juices, resulting in a more tender and juicy bite. {{image_4}} You can switch up the cheeses if you want. Try using goat cheese or ricotta. Both add a nice twist to the dish. If you like more flavor, mix in sun-dried tomatoes or diced bell peppers. These add color and taste. For gluten-free options, check your cheese labels. Most are safe, but always verify. You can use almond flour instead of breadcrumbs if you want some crunch. For low-carb options, skip the cream cheese and use a low-carb cheese blend. This keeps the dish light but still creamy. Want a kick? Add cayenne pepper to the stuffing for some heat. Italian seasoning also works well for a savory touch. Fresh herbs like thyme or dill can brighten the dish. Use these herbs to garnish for added flavor and a pop of color. To store leftovers, let the chicken cool down first. Place the stuffed chicken in an airtight container. Glass containers work great, but plastic ones are fine too. Be sure to cover it well to keep it fresh. You can keep it in the fridge for up to four days. The best way to reheat stuffed chicken is in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This keeps the moisture in. Heat for about 20 minutes or until warmed through. You can also use a microwave if you’re in a hurry. Just be careful not to overcook it, as it can dry out. Yes, you can freeze Spinach Artichoke Stuffed Chicken! Wrap each piece tightly in plastic wrap. Then, put them in a freezer-safe bag. This way, they stay fresh for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, follow the oven method mentioned above for the best results. Yes, you can prepare the stuffed chicken in advance. Stuff the chicken breasts and store them in the fridge for up to a day. This allows the flavors to meld. When ready to cook, just sear and bake as directed. The best way to check chicken doneness is with a meat thermometer. Insert it into the thickest part. The chicken should reach 165°F (74°C). If you don't have a thermometer, cut into the chicken. The juices should run clear, and the meat should no longer be pink. Many sides go well with this dish. Consider these options: - Sautéed mixed greens - Roasted vegetables - Garlic bread - Creamy mashed potatoes - Quinoa salad These sides enhance the meal and provide a balanced plate. Yes, you can use frozen spinach. Just make sure to thaw and drain it well. Squeeze out excess moisture to avoid a soggy filling. This makes it easier to mix with the other ingredients. To serve more people, simply multiply the ingredients by the number of servings you need. For example, if you want to serve eight, double the ingredients. Cook in batches if needed to ensure even cooking. In this post, we explored how to make Spinach Artichoke Stuffed Chicken. You learned about the key ingredients, step-by-step instructions, and important tips for cooking. We also looked at tasty variations and storage options. Remember, this dish is not just about taste; it also shows off your cooking skills. With the right ingredients and steps, you can impress anyone at dinner. Enjoy creating this delicious meal!

WANT TO SAVE THIS RECIPE?

Are you ready to add a delicious twist to your dinner routine? This savory Spinach Artichoke Stuffed Chicken recipe offers creamy, cheesy goodness wrapped in juicy chicken. It’s quick to make and sure to impress your family or guests. With simple ingredients and easy steps, you’ll have a meal that’s both satisfying and tasty. Let’s dive into the cooking magic of this delightful dish!

Why I Love This Recipe

  1. Delicious Flavor Combination: The creamy spinach and artichoke filling perfectly complements the juicy chicken, creating a dish that’s bursting with flavor.
  2. Easy to Make: This recipe is straightforward and does not require advanced cooking skills, making it perfect for both beginners and seasoned cooks alike.
  3. Healthy Ingredients: Packed with fresh spinach and artichokes, this stuffed chicken is a nutritious option that doesn’t compromise on taste.
  4. Impressive Presentation: Serve this dish to impress guests or family; its beautiful presentation will have everyone thinking you spent hours preparing it.

Ingredients

List of Required Ingredients

– 4 boneless, skinless chicken breasts

– 1 cup fresh spinach, finely chopped

– 1 cup marinated artichoke hearts, drained and roughly chopped

– 1 cup cream cheese, softened at room temperature

– 1/2 cup grated parmesan cheese

– 1/2 cup shredded mozzarella cheese

– 2 cloves garlic, finely minced

– 1 teaspoon onion powder

– Salt and pepper to taste

– 1 tablespoon olive oil

– Fresh herbs (such as parsley or basil) for garnish

To make your Spinach Artichoke Stuffed Chicken, gather these ingredients. Each one plays a key role in building flavor. The chicken breasts provide a tasty base, while the spinach and artichokes add nutrition and zest. Cream cheese brings creaminess, and both parmesan and mozzarella offer a rich, cheesy finish.

Don’t forget the garlic! It adds depth to our filling. Onion powder enhances the taste without overpowering it. You can adjust the salt and pepper to your liking. Finally, olive oil helps achieve a nice sear on the chicken. Fresh herbs brighten up the dish.

With these ingredients ready, you are set to create a meal that impresses. Trust me, your friends and family will love it!

Step-by-Step Instructions

Preparation of Ingredients

– Preheat your oven to 375°F (190°C). This ensures even cooking.

– In a bowl, mix the chopped spinach and artichokes.

– Soften cream cheese at room temperature for easy mixing.

Stuffing the Chicken

– Place each chicken breast on a board.

– Carefully butterfly each breast by slicing it horizontally, creating a pocket.

– Fill the pocket with the spinach-artichoke mixture, pressing it in gently.

– If you want, use toothpicks to secure the openings.

Cooking Process

– Heat olive oil in a large skillet over medium-high heat.

– Place the stuffed chicken in the skillet and sear for 3-4 minutes per side.

– Once golden brown, transfer the skillet to the preheated oven.

– Bake for 25-30 minutes until the chicken reaches 165°F (74°C).

– Let the chicken rest for 5 minutes before serving.

Tips & Tricks

Cooking Tips

– How to correctly butterfly chicken: Place the chicken breast flat on a cutting board. Use a sharp knife to slice it horizontally, but don’t cut all the way through. This creates a pocket for your filling.

– Ensuring even cooking: Sear the chicken on medium-high heat for a few minutes on each side. This gives it a nice crust. Then bake until it’s fully cooked. This method keeps the chicken juicy and tender.

Serving Suggestions

– Pairing with sides: I love serving this stuffed chicken with sautéed greens or roasted vegetables. They add color and flavor, making your plate look stunning.

– How to garnish for visual appeal: Sprinkle fresh herbs like parsley or basil on top. A drizzle of balsamic reduction can also enhance the look and flavor of your dish.

Common Mistakes to Avoid

– Overfilling the chicken: Don’t stuff too much filling inside the chicken. It can spill out while cooking and make a mess. A generous but moderate amount works best.

– Not allowing chicken to rest: After baking, let your chicken rest for about 5 minutes. This step helps keep the juices in, giving you a tender bite every time.

Pro Tips

  1. Use Fresh Ingredients: Fresh spinach and high-quality marinated artichokes will elevate the flavor of the filling, making your dish more vibrant and delicious.
  2. Don’t Overstuff: While it may be tempting to fill the chicken breasts to the brim, overstuffing can cause the filling to spill out during cooking. A generous but manageable amount is best.
  3. Perfect Searing: Ensure your skillet is hot before adding the chicken. A good sear locks in moisture and adds a beautiful golden color.
  4. Rest the Chicken: Allowing the chicken to rest after baking is crucial. This step helps redistribute the juices, resulting in a more tender and juicy bite.

Variations

Ingredient Swaps

You can switch up the cheeses if you want. Try using goat cheese or ricotta. Both add a nice twist to the dish. If you like more flavor, mix in sun-dried tomatoes or diced bell peppers. These add color and taste.

Dietary Modifications

For gluten-free options, check your cheese labels. Most are safe, but always verify. You can use almond flour instead of breadcrumbs if you want some crunch. For low-carb options, skip the cream cheese and use a low-carb cheese blend. This keeps the dish light but still creamy.

Flavor Enhancements

Want a kick? Add cayenne pepper to the stuffing for some heat. Italian seasoning also works well for a savory touch. Fresh herbs like thyme or dill can brighten the dish. Use these herbs to garnish for added flavor and a pop of color.

Storage Info

Storage Guidelines

To store leftovers, let the chicken cool down first. Place the stuffed chicken in an airtight container. Glass containers work great, but plastic ones are fine too. Be sure to cover it well to keep it fresh. You can keep it in the fridge for up to four days.

Reheating Instructions

The best way to reheat stuffed chicken is in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This keeps the moisture in. Heat for about 20 minutes or until warmed through. You can also use a microwave if you’re in a hurry. Just be careful not to overcook it, as it can dry out.

Freezing Tips

Yes, you can freeze Spinach Artichoke Stuffed Chicken! Wrap each piece tightly in plastic wrap. Then, put them in a freezer-safe bag. This way, they stay fresh for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, follow the oven method mentioned above for the best results.

FAQs

Can I make the stuffed chicken ahead of time?

Yes, you can prepare the stuffed chicken in advance. Stuff the chicken breasts and store them in the fridge for up to a day. This allows the flavors to meld. When ready to cook, just sear and bake as directed.

How do I know when the chicken is cooked?

The best way to check chicken doneness is with a meat thermometer. Insert it into the thickest part. The chicken should reach 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, and the meat should no longer be pink.

What sides pair well with Spinach Artichoke Stuffed Chicken?

Many sides go well with this dish. Consider these options:

– Sautéed mixed greens

– Roasted vegetables

– Garlic bread

– Creamy mashed potatoes

– Quinoa salad

These sides enhance the meal and provide a balanced plate.

Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well. Squeeze out excess moisture to avoid a soggy filling. This makes it easier to mix with the other ingredients.

How do I adjust the recipe for a larger serving?

To serve more people, simply multiply the ingredients by the number of servings you need. For example, if you want to serve eight, double the ingredients. Cook in batches if needed to ensure even cooking.

In this post, we explored how to make Spinach Artichoke Stuffed Chicken. You learned about the key ingredients, step-by-step instructions, and important tips for cooking. We also looked at tasty variations and storage options.

Remember, this dish is not just about taste; it also shows off your cooking skills. With the right ingredients and steps, you can impress anyone at dinner. Enjoy creating this delicious mea

- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, finely chopped - 1 cup marinated artichoke hearts, drained and roughly chopped - 1 cup cream cheese, softened at room temperature - 1/2 cup grated parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, finely minced - 1 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh herbs (such as parsley or basil) for garnish To make your Spinach Artichoke Stuffed Chicken, gather these ingredients. Each one plays a key role in building flavor. The chicken breasts provide a tasty base, while the spinach and artichokes add nutrition and zest. Cream cheese brings creaminess, and both parmesan and mozzarella offer a rich, cheesy finish. Don't forget the garlic! It adds depth to our filling. Onion powder enhances the taste without overpowering it. You can adjust the salt and pepper to your liking. Finally, olive oil helps achieve a nice sear on the chicken. Fresh herbs brighten up the dish. With these ingredients ready, you are set to create a meal that impresses. Trust me, your friends and family will love it! {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). This ensures even cooking. - In a bowl, mix the chopped spinach and artichokes. - Soften cream cheese at room temperature for easy mixing. - Place each chicken breast on a board. - Carefully butterfly each breast by slicing it horizontally, creating a pocket. - Fill the pocket with the spinach-artichoke mixture, pressing it in gently. - If you want, use toothpicks to secure the openings. - Heat olive oil in a large skillet over medium-high heat. - Place the stuffed chicken in the skillet and sear for 3-4 minutes per side. - Once golden brown, transfer the skillet to the preheated oven. - Bake for 25-30 minutes until the chicken reaches 165°F (74°C). - Let the chicken rest for 5 minutes before serving. - How to correctly butterfly chicken: Place the chicken breast flat on a cutting board. Use a sharp knife to slice it horizontally, but don’t cut all the way through. This creates a pocket for your filling. - Ensuring even cooking: Sear the chicken on medium-high heat for a few minutes on each side. This gives it a nice crust. Then bake until it's fully cooked. This method keeps the chicken juicy and tender. - Pairing with sides: I love serving this stuffed chicken with sautéed greens or roasted vegetables. They add color and flavor, making your plate look stunning. - How to garnish for visual appeal: Sprinkle fresh herbs like parsley or basil on top. A drizzle of balsamic reduction can also enhance the look and flavor of your dish. - Overfilling the chicken: Don’t stuff too much filling inside the chicken. It can spill out while cooking and make a mess. A generous but moderate amount works best. - Not allowing chicken to rest: After baking, let your chicken rest for about 5 minutes. This step helps keep the juices in, giving you a tender bite every time. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality marinated artichokes will elevate the flavor of the filling, making your dish more vibrant and delicious. Don’t Overstuff: While it may be tempting to fill the chicken breasts to the brim, overstuffing can cause the filling to spill out during cooking. A generous but manageable amount is best. Perfect Searing: Ensure your skillet is hot before adding the chicken. A good sear locks in moisture and adds a beautiful golden color. Rest the Chicken: Allowing the chicken to rest after baking is crucial. This step helps redistribute the juices, resulting in a more tender and juicy bite. {{image_4}} You can switch up the cheeses if you want. Try using goat cheese or ricotta. Both add a nice twist to the dish. If you like more flavor, mix in sun-dried tomatoes or diced bell peppers. These add color and taste. For gluten-free options, check your cheese labels. Most are safe, but always verify. You can use almond flour instead of breadcrumbs if you want some crunch. For low-carb options, skip the cream cheese and use a low-carb cheese blend. This keeps the dish light but still creamy. Want a kick? Add cayenne pepper to the stuffing for some heat. Italian seasoning also works well for a savory touch. Fresh herbs like thyme or dill can brighten the dish. Use these herbs to garnish for added flavor and a pop of color. To store leftovers, let the chicken cool down first. Place the stuffed chicken in an airtight container. Glass containers work great, but plastic ones are fine too. Be sure to cover it well to keep it fresh. You can keep it in the fridge for up to four days. The best way to reheat stuffed chicken is in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This keeps the moisture in. Heat for about 20 minutes or until warmed through. You can also use a microwave if you’re in a hurry. Just be careful not to overcook it, as it can dry out. Yes, you can freeze Spinach Artichoke Stuffed Chicken! Wrap each piece tightly in plastic wrap. Then, put them in a freezer-safe bag. This way, they stay fresh for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, follow the oven method mentioned above for the best results. Yes, you can prepare the stuffed chicken in advance. Stuff the chicken breasts and store them in the fridge for up to a day. This allows the flavors to meld. When ready to cook, just sear and bake as directed. The best way to check chicken doneness is with a meat thermometer. Insert it into the thickest part. The chicken should reach 165°F (74°C). If you don't have a thermometer, cut into the chicken. The juices should run clear, and the meat should no longer be pink. Many sides go well with this dish. Consider these options: - Sautéed mixed greens - Roasted vegetables - Garlic bread - Creamy mashed potatoes - Quinoa salad These sides enhance the meal and provide a balanced plate. Yes, you can use frozen spinach. Just make sure to thaw and drain it well. Squeeze out excess moisture to avoid a soggy filling. This makes it easier to mix with the other ingredients. To serve more people, simply multiply the ingredients by the number of servings you need. For example, if you want to serve eight, double the ingredients. Cook in batches if needed to ensure even cooking. In this post, we explored how to make Spinach Artichoke Stuffed Chicken. You learned about the key ingredients, step-by-step instructions, and important tips for cooking. We also looked at tasty variations and storage options. Remember, this dish is not just about taste; it also shows off your cooking skills. With the right ingredients and steps, you can impress anyone at dinner. Enjoy creating this delicious meal!

Creamy Spinach Artichoke Stuffed Chicken

A delicious chicken dish filled with a creamy spinach and artichoke mixture, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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 marinated artichoke hearts, drained and roughly chopped
  • 1 cup cream cheese, softened at room temperature
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, finely minced
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish fresh herbs (such as parsley or basil)

Instructions
 

  • Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
  • In a medium mixing bowl, combine the finely chopped spinach, chopped artichoke hearts, softened cream cheese, grated parmesan, shredded mozzarella, minced garlic, onion powder, and season with salt and pepper. Stir until the mixture is smooth and well-blended.
  • To prepare the chicken, place each chicken breast on a cutting board. Using a sharp knife, carefully butterfly each breast by slicing it horizontally through the middle, making sure not to cut all the way through. This will create a pocket for the stuffing.
  • Generously fill each chicken breast pocket with the creamy spinach-artichoke mixture, pressing gently to ensure it's well-packed. If desired, secure the opening with toothpicks to prevent the filling from spilling out during cooking.
  • In a large oven-safe skillet, heat the olive oil over medium-high heat. Carefully place each stuffed chicken breast into the skillet and sear them for about 3-4 minutes on each side, or until they are golden brown and crisp.
  • Once the chicken breasts are beautifully seared, transfer the entire skillet to your preheated oven. Bake for 25-30 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
  • After removing from the oven, allow the chicken to rest for 5 minutes. This helps retain the juices for a tender bite. Garnish with fresh herbs for a touch of color and flavor before serving.

Notes

To create an appealing plate, serve the stuffed chicken on a bed of sautéed mixed greens or alongside vibrant roasted vegetables. For an elegant finish, drizzle with a balsamic reduction for additional flavor and visual charm.
Keyword artichoke, chicken, creamy, spinach, stuffed chicken

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