Description
Create a restaurant-quality Spinach & Artichoke Stuffed Chicken dish in your own kitchen. This recipe is surprisingly simple to follow, making it perfect for a weeknight dinner or a special occasion. Your guests will be impressed!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup fresh spinach, chopped
- 1/4 cup canned artichoke hearts, drained and chopped
- 1/4 cup cream cheese, softened
- 2 tablespoons grated Parmesan cheese
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the chopped spinach, chopped artichoke hearts, softened cream cheese, Parmesan cheese, and minced garlic. Season with salt and pepper.
- Carefully cut a pocket into the side of each chicken breast. Stuff the spinach and artichoke mixture evenly into the pockets.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
Notes
- You can add a pinch of red pepper flakes to the filling for a little heat.
- Serve with your favorite side dishes like mashed potatoes or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Pan-Searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg