Description
This Spinach Artichoke Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy blend of spinach, artichokes, and cheeses, then seared to golden perfection and finished with a luscious cream sauce. A quick and delicious meal perfect for a weeknight dinner or special occasion.
Ingredients
Scale
For the Chicken
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
For the Filling
- 4 ounces frozen spinach, thawed
- 8 ounces block cream cheese (light or reduced fat, at room temp)
- 6 ounces artichoke hearts in brine (bottled or canned, finely chopped)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese, finely grated
- 1 tablespoon garlic, minced
- 1 pinch salt (to taste)
For the Cream Sauce
- 1 handful spinach artichoke dip (reserved from filling mixture)
- 1 cup half and half or heavy cream
Instructions
- Prepare the Chicken: Place each chicken breast on a flat surface. Season both sides with Italian seasoning, paprika, salt, and pepper. Cut a slit or pocket about three-quarters of the way through each breast to create space for stuffing.
- Make the Filling: In a mixing bowl, combine the thawed spinach, cream cheese, finely chopped artichoke hearts, shredded mozzarella, grated parmesan, minced garlic, and salt. Mix thoroughly until well incorporated.
- Stuff the Chicken: Carefully stuff each chicken breast pocket with the spinach artichoke mixture. Use toothpicks to seal the openings securely to prevent the filling from spilling out during cooking.
- Sear the Chicken: Heat a skillet over medium heat and add a bit of oil. Place the stuffed chicken breasts in the skillet and sear until they are golden brown on both sides, approximately 4-5 minutes per side. Once seared, transfer the chicken to a plate.
- Prepare the Cream Sauce: In the same skillet, combine the reserved spinach artichoke dip with the half and half or heavy cream. Stir well and allow the sauce to warm and thicken slightly over medium heat.
- Finish Cooking: Return the seared stuffed chicken breasts to the skillet with the cream sauce. Simmer together for about 5-7 minutes more, ensuring the chicken is cooked through and the flavors meld.
- Serve: Remove toothpicks before serving. Plate the stuffed chicken breasts and spoon the creamy spinach artichoke sauce over the top for a rich, flavorful finish.
Notes
- Ensure the chicken breasts are of even thickness or pound them slightly for uniform cooking.
- Thaw and thoroughly drain the spinach to avoid excess moisture in the filling.
- Use toothpicks to secure the chicken pockets well; this prevents the filling from leaking during cooking.
- Feel free to substitute cream cheese with a lower-fat version for a lighter dish.
- The cream sauce can be thickened with a small amount of flour or cornstarch if desired.
- Check internal chicken temperature to ensure it reaches 165°F (74°C) for safe consumption.
