Description
A recipe for chicken breasts stuffed with a creamy mixture of spinach, artichoke hearts, cream cheese, and Parmesan cheese, baked until golden.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and roughly chopped
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 2 cloves garlic, minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried Italian seasoning
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
- Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound the thickest part gently with a meat mallet until the breast is an even thickness, about 1/2 inch. Season both sides with salt and pepper.
- Make the filling: In a medium bowl, combine the squeezed dry spinach, chopped artichoke hearts, softened cream cheese, 1/2 cup Parmesan cheese, minced garlic, onion powder, and Italian seasoning. Mix until fully combined.
- Stuff the chicken: Cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Spoon an equal amount of the filling mixture into each pocket.
- Seal the opening: Secure the opening with one or two toothpicks if necessary to keep the filling inside during baking.
- Sear the chicken (optional but recommended): Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until lightly browned.
- Bake: Transfer the skillet (or place the chicken in the prepared baking dish) into the preheated oven. Bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Finish: Remove from the oven, sprinkle the tops with extra Parmesan cheese, and let the chicken rest for 5 minutes before serving. Remove any toothpicks before serving.
Notes
- Squeeze as much moisture as possible from the thawed spinach to prevent the filling from becoming watery.
- If you skip the searing step, add 5 minutes to the total baking time.
- Serve this dish with roasted asparagus or a simple side salad.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 breast
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 42
- Cholesterol: 135