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Close up of Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken

A delicious homemade spinach artichoke stuffed chicken recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 4 ounces cream cheese, softened
  • 1/2 cup frozen spinach, thawed and squeezed very dry
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

  1. Mix. Combine cream cheese, spinach, artichoke hearts, mozzarella, parmesan, garlic, and half the Italian seasoning in a bowl.
  2. Stuff. Cut a deep pocket horizontally into each chicken breast. Spoon the filling inside and secure with toothpicks if needed. Season the outside with olive oil, remaining Italian seasoning, salt, and pepper.
  3. Sear. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3 minutes per side until golden.
  4. Bake. Transfer the skillet to a 375F oven. Bake for 20 to 22 minutes until the chicken reaches 165F. Rest 5 minutes before removing toothpicks and slicing.

Notes

Squeeze the spinach very dry. Excess moisture makes the filling watery. Don't overstuff. About 2 to 3 tablespoons per breast is plenty. Secure the opening with toothpicks so the filling stays inside while cooking.