Spinach Artichoke Stuffed Chicken Breast (Print Version)
Tender chicken breasts bursting with a creamy spinach and artichoke filling, baked until golden and delicious for any meal.
# What You'll Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon paprika
→ Filling
06 - 1 cup fresh spinach, chopped
07 - 0.5 cup canned or jarred artichoke hearts, drained and chopped
08 - 4 ounces cream cheese, softened
09 - 0.5 cup shredded mozzarella cheese
10 - 0.25 cup grated Parmesan cheese
11 - 2 cloves garlic, minced
12 - 0.25 teaspoon crushed red pepper flakes (optional)
→ To Serve
13 - Fresh parsley, chopped (optional, for garnish)
# How-To Steps:
01 - Preheat your oven to 400°F. Lightly coat a suitable baking dish with cooking spray or butter to prevent sticking.
02 - In a medium mixing bowl, combine the chopped fresh spinach, drained and chopped artichoke hearts, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, and optional crushed red pepper flakes. Stir until the mixture is thoroughly combined and uniform.
03 - Place each chicken breast on a clean cutting board. Using a sharp utility knife, carefully create a deep pocket in the thickest side of each breast, ensuring you do not slice completely through to the other side.
04 - Evenly distribute the spinach-artichoke filling into the prepared pocket of each chicken breast. If necessary, use one or two toothpicks to secure the opening and keep the filling contained during baking.
05 - Brush the exterior of each stuffed chicken breast with olive oil. Season generously on all sides with salt, black pepper, and paprika.
06 - Arrange the seasoned, stuffed chicken breasts in the prepared baking dish. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear when pierced.
07 - Carefully remove any toothpicks before serving. Allow the chicken to rest for 5 minutes outside the oven before slicing and serving. Garnish with freshly chopped parsley, if desired.
# Expert Tips:
01 -
- It's going to impress everyone at your dinner table, but it's secretly so simple to put together.
- The rich, savory filling combined with juicy chicken makes every bite a comforting delight, and it’s surprisingly versatile too.
02 -
- Under-stuffing can lead to a dry chicken, but over-stuffing makes the filling spill out during baking; aim for a generous but contained amount.
- Squeezing every drop of moisture from spinach, especially frozen, is a game-changer for a creamy, not watery, filling.
03 -
- For an extra layer of flavor and a beautiful golden-brown crust, quickly sear the stuffed chicken breasts in a hot, oven-safe skillet for 2-3 minutes per side before transferring to the oven to finish baking.
- If you're worried about the filling escaping, you can gently tie kitchen twine around each chicken breast or use multiple toothpicks; just remember to remove them all before serving!