Spinach Artichoke Stuffed Chicken
This Spinach Artichoke Stuffed Chicken is a delicious and impressive weeknight dinner that combines creamy stuffing with juicy chicken!
Equipment
- Oven-safe baking dish
- Mixing Bowl
- Sharp Knife
- Measuring cups and spoons
- Spatula
Ingredients
- 8 oz cream cheese softened
- 15 oz artichoke hearts drained and chopped
- 2 tsp minced garlic
- 1 cup baby spinach
- 1 cup Swiss cheese shredded
- 1/4 cup Parmesan cheese freshly grated
- Salt and pepper to taste
- 1 lb boneless skinless chicken breasts
- 2-3 tbsp extra virgin olive oil divided
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, chopped artichoke hearts, minced garlic, baby spinach, Swiss cheese, and Parmesan cheese. Season with salt and pepper and stir until well combined.
- Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach artichoke filling and secure with toothpicks if needed.
- Heat 1-2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken for about 3-4 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from the oven, let rest for a few minutes, then slice and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the oven at 350°F (175°C) until heated through.
- Freezing is possible before baking; thaw in the refrigerator overnight before baking.